Sustainable dining is a huge deal on college campuses today, and the University of California, Santa Barbara is no exception. In fact, for years they’ve been taking an innovative approach towards reducing food waste by using behavioral psychology techniques to help diners reduce waste, often without even knowing it.

In these three short episodes of Science Today, we talk with Jill Horst, director of dining services at UCSB, about half-eaten apples, the effect of food trays, and other ways the campus is working to take a bite out of food waste.