The Maldives National University (MNU) monitors food waste generated through its Food and Beverage practical classes to promote responsible food management and encourage the efficient use of food resources. During 2025, a total of 456 kilograms of food waste was generated across 22 practical classes involving food production and service, with approximately 20 students per class. This represents an average of 20.73 kilograms of food waste per practical class, equivalent to approximately 1.04 kilograms per student place. These figures establish a baseline for monitoring food waste generation and assessing opportunities for improvement.

Practical classes play an important role in developing students’ professional skills in food preparation, production and service. They also provide opportunities to strengthen students’ awareness of food waste, resource efficiency and sustainable food handling practices. Monitoring the waste generated through these activities helps identify opportunities to improve food planning, preparation methods, portion management and the use of ingredients throughout the practical learning process. 

This initiative reflects MNU’s commitment to monitoring food waste and promoting responsible resource management within its teaching activities. The 2025 figures provide a reference point against which future data can be compared, supporting the identification of trends and opportunities for improvement.