Smart technologies on campuses for dining services procurement can help achieve sustainability by:

1. Digital Menu Boards: Using digital menu boards instead of printed ones reduces paper waste and allows for easy updates and customization based on availability of sustainable food options.

2. Mobile Ordering Apps: Implementing mobile ordering apps allows students to order their meals in advance, reducing food waste by ensuring that only the required amount of food is prepared.

3. Food Waste Tracking Systems: Smart technologies can be used to track and monitor food waste throughout the dining service operations. This data can help identify areas of improvement and implement strategies to reduce waste.

4. Energy-efficient Kitchen Equipment: Utilizing energy-efficient appliances and equipment in the kitchen, such as smart ovens and refrigerators, can help reduce energy consumption and minimize the carbon footprint.

5. Automated Inventory Management: Smart technologies can automate inventory management, ensuring that food items are ordered in appropriate quantities, reducing food waste and preventing overstocking.

6. Sustainable Packaging Solutions: Implementing smart technologies for packaging can help reduce single-use plastics and opt for more sustainable alternatives like biodegradable or compostable packaging materials.

7. Data Analytics for Sustainable Sourcing: Utilizing data analytics tools can help analyze the sourcing patterns and identify opportunities for procuring sustainable and locally sourced food items.

8. Smart Vending Machines: Installing smart vending machines that offer healthy and sustainable snack options can promote healthier eating habits and reduce the consumption of packaged junk food.

9. Water Conservation Technologies: Implementing smart water management systems can help monitor and control water usage in kitchens and dining areas, reducing water waste and promoting conservation.

10. Real-time Feedback Systems: Smart technologies can enable real-time feedback systems where students can provide feedback on the quality, sustainability, and overall dining experience. This feedback can help improve operations and make more sustainable choices based on student preferences.