To Reduce waste & foster Maryville dining sustainability for students, Gander should:

1. Encourage food donations to the Saints Cabinet at the Chapel to aid those who are food insecure; Students with a large leftover sum of dining dollars should be given the system to transfer their money to those in need
2. Re-issue itself with a Buffet-Style & refill corner
3. Put Allergen labels on food & deserts (even on the ones that say gluten-free)
4. Bring back washable plates & hard utensils
5. Have biodegradable take-out packaging 

These goals should taken into consideration as soon as possible. By the Summer & Fall of 2024, the University must share its progress with students.