The amount of food fit for human consumption wasted globally is approximately 1.3 billion tons annually, representing one third of all food produced. University dining facilities generate nearly 3.6 million tons of waste annually with 10-20% estimated to be food. The purpose of this study was to determine the effectiveness of a portion plate on reducing plate waste in a university dining facility. Participants were recruited from a mid-sized Midwestern university. Data was collected in two phases. Phase 1 utilized normal serviceware and had a sample size of 375 diners. Phase 2 introduced the choice of a portion plate and had a sample size of 453 diners. Results showed a reduction in edible and aggregate plate waste per person from Phase 1 to Phase 2. Students who used the portion plate reported increased awareness regarding their food choices and intentionally chose less food. Controlling for extraneous variables, the results were directly attributable to the use of portion plates. A potential benefit exists for both university dining facilities and consumers in utilizing the portion plate as a method to reduce plate waste. Further research could explore the long-term effect of the use of portion plates in university dining facilities.