One purpose of teaching portion control is to prevent students from throwing away good food. Chartwells continues to promote tray less dining in resident dining halls to encourage students to take only what they can eat. Chartwells also promotes a proprietary food waste reduction program called Project Clean Plate to further educate students about portion control and food waste within dining halls. With Project Clean Plate, a waste reduction goal is set. Dining hall food waste is collected, weighed and monitored. When reduction goals are achieved, a donation is made to a local hunger charity.
According to Chartwells' vice president of marketing and creative services, Patti Girardi, "Green initiatives that were groundbreaking five years ago are now considered common practice. Chartwells intends to contribute to improving environmental performance within foodservice through our long-term commitments to clients, students and each community we serve. We have an obligation to ensure value in our dining operations by providing environmentally preferable, ethically produced products through healthy partnerships that contribute to preserving the environment."