This workshop will focus on best practices from our collaborative service-learning course that integrated Food and Environment, Green Meetings and Conference Management, and Sustainable Business Practicum courses at the University of Southern Maine. We worked with 14 different community partners to develop plans to reduce food waste. This will showcase our challenges and successes in this unique course and how our campus was able to foster interdisciplinary faculty collaboration. - Sara Ghezzi, Visiting Assistant Professor, Outdoor Recreation and Tourism and Hospitality Management, University of Wyoming - Jamie Picardy, Assistant Professor, Food Studies Program, University of Southern Maine - Richard Bilodeau, Lecturer of Entrepreneurship , University of Southern Maine