The best place to start in reducing food waste is not to create it in the first place. This is also called source reduction. School district kitchens and cafeterias can minimize disposal and procurement costs by implementing simple waste prevention procedures. Consider the following waste prevention strategies when developing a waste reduction program.
Zero-Waste Lunches
Zero-waste lunches reduce waste by packing a lunch with reusable drink and lunch containers, utensils, and packing food your student will eat. By implementing a zero-waste lunch program, students, parents, caregivers, and teachers can work together to prepare lunches that reduce the amount of trash that is thrown away. Zero-waste lunches may require a little extra thought when packing, but they create considerably less waste and reduce costs in the long run.
In fact, according to theU.S. EPA, packing a waste-free lunch saves an average student $250 and 67 pounds of trash per nine-month school year.
- U.S. EPA developed aWaste-Free Lunch posterto help students learn how to reduce, reuse, and recycle items in their school lunches.
- Oak Hills Elementary School in Ventura County has an aggressive lunch waste reduction goal: zero-waste generation. This program was implemented throughout Oak Park Unified School District and has been included in itsWaste Management and Environmental Purchasing Procedures.
Purchasing Considerations
School administrators have an opportunity to reduce waste through thoughtful purchasing practices that take into account packaging, a product’s shelf-life, and whether the item is recyclable or will eventually end up in a landfill. School administrators can also audit students’ preferences for meal choices to reduce additional food waste. Consider the following:
- Is there an option with less packaging?
- Will some of this product spoil before it is all used?
- Is there a less-perishable product that is available in bulk?
- Can reusable food service items be purchased instead of disposable items?
- Are there recycled or other environmentally preferable products available?
- Is the product recyclable or compostable?
- Which meals or food items do students prefer to eat?
