Food waste remains a long-standing concern in New Mexico. Farms and consumer-facing businesses continue to contribute to significant environmental, economic, and social challenges through food loss and waste. At the University of New Mexico (UNM), students spearheaded an initiative aimed at addressing the issue.
UNM students are driving a growing effort to recover surplus food, support peers, and reduce waste. The U.S. Environmental Protection Agency identifies food waste as a major contributor to landfill emissions in the United States.
The university’s students tackle that challenge by redirecting edible food away from the trash to people in need. Their efforts also support UNM’s sustainability goals by reducing waste and emissions.
This spring, campus dining, student volunteers, and organizations expanded UNM’s food recovery through stronger partnerships. The program diverts waste and strengthens a culture of care and resource sharing. It aligns with UNM 2040 goals and the 2025 UNM Sustainability Strategic Plan.
What the Data Shows
Recent March and April data underscore the scale of the effort:
- 698 pounds of food recovered
- 2,450 food items redistributed
- 105 food pickups completed
- 581 meals provided
Students and faculty mentors coordinate pickups, manage logistics, and deliver recovered food to the Lobo Food Pantry in the Student Union Building. The UNM Food Recovery Network chapter plays a central role in the initiative, supported by a Sustainable Agriculture Research and Education grant. It transforms potential waste into a source of support for students.
“Through this effort, students are building systems that not only reduce waste but also ensure their peers have increased access to food. It’s sustainability in action, grounded in community care,” said Jessica Rowland, associate director of the Sustainability Studies Program and faculty adviser for the UNM Food Recovery Network.
Campus dining partners also played a role in the program’s growth. Mercado and Chick-fil-A helped build early momentum for the initiative. Einstein Bros. Bagels became a major contributor in April through regular bagel donations, now supplying a significant share of recovered food.
“We see food recovery as an important tool in addressing food insecurity on campus,” said Amanda Gerard, director of Dining and Hospitality. “Our goal is to make sure excess food doesn’t go to waste when it can instead support students who need it.”
How Technology Supports the Effort
Technology has also helped expand the initiative. App LoboEats connects departments and organizations with students, faculty, and staff by enabling real-time posting of leftover food from meetings and events. The platform reduces unnecessary and improves access to available food resources.
Students view its impact as both practical and personal.
“It feels good knowing that something that might have been thrown away is actually helping someone get through their day,” said a student volunteer with the Food Recovery Network. “You’re not just talking about sustainability, you’re actually doing it, and you can see the difference.”
“Through the UNM Food Loss & Waste initiative, we’ve diverted close to 700 pounds of food from the trash, redirecting it to the campus food pantry to support students in need,” said sustainability student Kingsley Nelson. “This effort directly addresses student food insecurity while significantly reducing our community’s overall food waste, creating a more sustainable and supportive campus environment.”
As the initiative grows, organizers actively encourage more students and campus partners to join the cause. With increased participation, the program can evolve into a long-term system that supports student well-being while reducing environmental impact.