
Beyond the Plate: Tackling Food Waste and Redefining Mealtime on the Road
Stanford’s Travel/Study programs are leading a quiet revolution in climate-conscious cuisine.
What began as a quiet shift behind the scenes has grown into one of Travel/Study’s most visible sustainability milestones: the widespread elimination of single-use plastic water bottles. As of 2025, more than 75% of trips have phased them out entirely—preventing an estimated 50,000 bottles from entering landfills or marine ecosystems each year.
The transformation took root after the department launched a five-year climate action plan in 2020, inviting global partners to collaborate on measurable, shared goals. The water bottle initiative was among the first targets, and operators responded with innovation: installing refill stations, providing reusable bottles, and rethinking trip logistics—even in remote areas with limited infrastructure.
“All of our ships are 100% free of guest-facing single-use plastic bottles, cups, straws and stirrers,” noted the cruise partner on the 2025 Baja trip. “Our commitment to plastic reduction permeates every aspect of operations, including working with suppliers to reduce plastic use.”
The momentum has continued. Survey data from 2025 shows around two-thirds of trips have also reduced or eliminated other single-use plastics such as utensils, bags, and snack packaging. “What began as a small operational change has become one of our most visible sustainability milestones,” said Carolyn Raider, Marketing & Sustainability Manager. “The shift away from single-use plastics shows what’s possible when alumni, operators, and staff all commit to rethinking the details of travel.”
Thanks to these collective efforts, thousands of single-use plastic items are avoided each year. And the work isn’t finished. Travel/Study’s long-term goal is 100% elimination of single-use water bottles across all trips, with continued reductions in other plastic waste through creative, collaborative solutions.

Stanford’s Travel/Study programs are leading a quiet revolution in climate-conscious cuisine.

New campus fueling station makes waste operations more efficient and sustainable.

What started as a pilot is now a campus staple supporting food access and waste reduction.