Identify 3 practices the foodservice operations at your college employ that reduce solid waste entering the waste system:
a) Composting, using reusable utensils, and donating excess food to local charities
b) Throwing away unused food, using disposable utensils, and using single-use containers
c) Recycling plastic bags, using paper plates, and throwing away food waste
d) Selling excess food, using disposable cups, and donating extra utensils