For years, Adam Zieliński, the Manager of Dining Services at South Dining Hall, has been an integral part of the success of the Food Waste Management program in our dining halls. His dedication, strategic leadership, and hands-on approach have played a crucial role in transforming the way Notre Dame tracks and reduces food waste. As an employee of the University for 14 years, his tenure of service has always been in Campus Dining. “As a manager for Campus Dining, preventing waste is one of our highest priorities,” Adam reports. “My role as a sustainability partner is to ensure that we plan accordingly so that we do not overproduce, that we process our overages and waste effectively, and to educate our staff on the importance of these efforts and why it matters. More than anything else, it is about creating a culture of awareness.”
Under Adam’s guidance, South Dining Hall has seen a remarkable 57% increase in food waste capture rates over the past two years, significantly improving the accuracy of the dining hall’s tracking data. His meticulous attention to detail and commitment to operational excellence have ensured that food waste management processes are not just implemented but continuously refined for greater efficiency and impact. Adam was also intimately involved in the University’s first major composting initiative during Father Bob’s inaugural picnic. At an event serving more than 10,000 guests, he played a critical role in ensuring the waste collection processes were successful in diverting as much waste from the landfill as possible.
Adam’s work and dedication have also made a lasting impression on his dining hall colleagues. According to Sustainable Foods & Kitchen Program Manager Karim Tinoco, “Beyond the numbers, Adam has been a driving force for change, constantly bringing fresh ideas to the table and collaborating on new ways to enhance food waste reduction efforts… What has truly set him apart is his passion and unwavering ‘roll up our sleeves and get it done’ attitude. Whether troubleshooting challenges, supporting staff, or leading by example, Adam has embodied the spirit of teamwork and sustainability, making a lasting impact on the program and those who have worked alongside him.” While Adam may be transitioning out of the sustainability role and into dining safety initiatives, his new involvement with how waste is processed, how and what equipment is used, and staff training will continue to have sustainability-related impacts.
Food waste is one of the leading causes of greenhouse gas emissions globally. With nearly 40% of the world’s food going to the landfill each year, Notre Dame’s food waste diversion efforts have a tremendous impact on the campus. We asked Adam for his recommendations for the campus community to further support the efforts of Campus Dining's waste diversion efforts. “Although Campus Dining does all that we can to be responsible stewards of all of our resources, I would like to see more of an awareness from the student body,” says Adam. “We regularly have ‘Waste & Weigh' events in both dining halls to measure our post-consumer waste and to educate our guests about how much they can impact food waste. I would like to see more of a spotlight on these events, as these show real data that can immediately impact our sustainability efforts on campus.”
Originally published by at green.nd.edu on April 28, 2025.