Ball State donated almost 20 tons of surplus food last year.
These donations go to local charities including the Muncie Mission and A Better Way Incorporated.
Some extra food fails to meet guidelines for donating and must be trashed.
Ball State donated almost 20 tons of food last year, but this is considered an insignificant number.
Director of Campus Dining Services Jon Lewis said the size of the group of people the university serves allows for more surplus, which can be donated.
“We’re going to have a more considerable amount of food because we are the biggest food service in Delaware County,” Lewis said. “A restaurant like McDonald’s is not going to be able to provide like we do.”
Across campus, seven of the eleven dining areas donate food to charities including the Muncie Mission Ministry, A Better Way Incorporated and the Harvest Soup Kitchen.
Elliott Dining, LaFollette Square, Noyer Centre, Tally Food Court, University Food Court, University Catering and Woodworth Commons all give away their extra food. Woodworth contributed the most last year with 17,109 lbs., almost half of the overall university amount.
Lewis said the food donated has to be wholesome, unserved and properly kept at storage temperatures. These circumstances exempt some food from being donated, which must then be trashed.
University Dining Services throws their food away based on time as a Public Health Control system. In other words, dining halls take the temperature of the food at the beginning of breakfast, lunch and dinner and throw it out after a certain time has passed. This food can’t be donated.
This system ensures freshness because of the large amount of food the university serves. Examining the food tray by tray is impractical, Liz Poore, assistant director of operations for Ball State dining said.
Not all food gets thrown out. Poore said foods such as soups, chili and casseroles are great for being made into leftovers, but fried foods such as breakfast foods and grilled cheese aren’t.
John Clark director of the Muncie Mission Ministry said his organization often has a greater need for food donated by the university because it serves 45 to 100 residents on a daily basis.
Clark said Ball State calls once or twice a week to donate food.
“Ball State calls us especially at times when school is closing for break,” he said. “We’ll come get a lot of produce and milk, stuff that would go bad.”
Produce tends to be donated more because it is the most susceptible to spoiling, Poore said.
The Men’s Mission served 82,300 meals last year. They serve breakfast, lunch and dinner and provide a public lunch to everyone.
Sometimes these charities receive more than they need and freely give their excess food to other local organizations, said Teresa Clemmons Executive Director of A Better Way Inc.
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