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The SUNY College of Environmental Science and Forestry has taken strides to reduce food waste in their school and the neighboring Syracuse University. They use computer programs to calculate how much food should be made each day to reduce overproduction and optimize their serving sizes to reduce waste. When food is overproduced, leftovers are donated locally through student lead food recovery networks. They also compost thrown out food and napkins, and attempt to streamline recycling with visible signage for what trash goes in which bin. Universities produce a large amount of food waste and SUNY ESF is showing viable ways to reduce and manage that waste.