The IE University cafeteria was observed as one of the biggest unsustainable hotspots on the campus. With over 500 international students to feed daily, the cafeteria serves three full meals daily as well as extra snacks and beverages that are available throughout the day. It is cumbersome to prepare food that caters to every person's taste palette, as well as to know how much to serve each individual. This was seen as the two biggest reasons for food waste that was produced at the cafeteria. In addition, prices were also seen as a problem as menus (1 Main, 1 Side, 1 Entree and Dessert) had a fixed price, where even if students only wanted one item they had to pay for the whole menu, and thus ended up taking more than they could eat. Focussing on the approach of prevention rather than management, a new self-service and food weighing system was devised to reduce the amount of food waste produced from the source. Furthermore, a new Point of Sales (POS) System interface was designed to accommodate the change of billing.