Sustainability Metrics
Data is referenced against Ateneo de Manila University School Year (June to May)
Food
During the 2023-2024 school year, the University generated 17.94 metric tons (17,937 kilograms) of food waste. This waste includes food scraps from the kitchen, trimmings, peelings, leftovers from the dining area, and used oil. Produced primarily through dining services and cafeterias, the University is actively addressing this issue by implementing waste reduction strategies, such as portion control and on-campus composting efforts. These initiatives aim to minimize the environmental impact of food waste while promoting sustainability and responsible consumption across the campus community.
Ateneo’s food waste monitoring from SY 2023–2024 to SY 2024–2025 shows both gains and challenges, shaped by changes in demand, operations, and monitoring practices.
- Total food waste rose from 17,937 kg to 22,592 kg (+26%), partly due to higher demand and improved monitoring.
- AMPC reduced waste by 32% (10,477 → 7,129 kg) through better planning.
- Ebai’s more than doubled (6,249 → 12,975 kg) with full dorm occupancy and longer hours.
- AGS and AJHS saw sharp increases (636 kg and 1,472 kg) linked to expanded healthy meal prep.
- Senior High (MSFI) cut waste by 75% (753 → 191 kg), showing efficiency gains.
Sources:
Ateneo Institute of Sustainability
Office of the Vice President for Administration
Central Facilities Management Office
Campus Safety and Mobility Office
Office of Food Safety and Quality Assurance
Strategy and Quality Management Office
