From my early years, my mother consistently urged, "Consume every bit of food on your plate." Yet, on a global scale, one-third of all food produced for human consumption goes to waste (Jenny Gustavsson, 2011)[1].Research in this area has so far mainly focused on behavioral factors influencing production of food waste, while the formal and informal institutions that relate to the management of waste play an equally important role in shaping individual and company behaviour. This research focuses on how food waste can be better managed among students through literature search, interviews, and student surveys. Following De Carlo’s concept as the place for knowledge development and conservation, universities hold a unique responsibility to lead by example and drive innovation for sustainability.