Hey everyone,
If you've grabbed food in Mac Hall recently, you know a basic meal combo easily hits $15–$18 now. At the same time, campus vendors wrap up every evening with unsold meals, baked goods, and prepared food that gets tossed.
A few of us graduate students at Haskayne are doing research for an ENTI 601 project on campus food affordability and food waste.
We’re testing the viability of CampusSaveBites - a concept similar to Too Good To Go, but built specifically for campus vendors (like spots in Mac Hall and campus cafés). The idea is letting students reserve and pay for end-of-day surplus items online at a steep 40% - 60% discount for a quick 15-minute pickup before they close.
To see if this could actually work in practice, we need honest data from people on campus:
- What price point actually makes end-of-day surplus feel like a deal?
- What pickup times work around late lectures, labs, or TFDL study sessions?
- How critical are dietary labels (Halal, Veg, Gluten-Free) and Unicard payments?
The survey is completely anonymous and takes 2–3 minutes:
🔗https://survey.ucalgary.ca/jfe/form/SV_a3jF9SupbnhlBSS
Really appreciate anyone willing to help us build real data for our final project!