We worked on this credit for a 15 story corporate campus collaboratively between the architects, compost hauler, and catering company who is responsible for a first floor dining hall. Working with the catering company is key to source reduction opportunities as there are many systems that can be implemented to reduce waste such as dedicated back of house composting receptacles at prep stations where weigh stations can monitor food wasteage and provide waste calculations. Working with the compost hauler is key to calculating post-consumer wastage using data from similar size clients. Reusable plateware and cutlery are ideal for source reduction, but if not 100% possible, work with the compost hauler about what disposable plateware will be compliant with their facility so all post-consumer wastage can be composted.