After millions of students were out of the classrooms, and academic institutions were forced to transition online due to COVID 19, academic dining facilities were left with unforeseen revenue losses and potentially large sums of food waste. Colleges specifically were left with almost empty dining halls and overflowing kitchens. While colleges and universities, like Boston College, were able to allot stocked meals for students and faculty still on-campus, dining facilities were forced to find creative ways to incorporate food recovery in their operations.