In order to align with this vision, the School Food Project made significant improvements to its daily operations. In 2009, BVSD moved to reusable trays, cups and silverware in all school cafeterias and began purchasing organic milk in bulk containers. The School Food Project has since introduced reusable plastic containers (RPCs) for the delivery of local produce, chicken and beef products; collecting used cooking oil to be turned into biofuel; expanded comprehensive recycling and composting programs in all school cafeterias, and more. This case study outlines best practices for several of BVSD Food Services’ sustainable kitchen and lunchroom initiatives. The intent is to provide guidance for other school food service departments looking to transform their operations into environmentally-friendly hubs.
In order to align with this vision, the School Food Project made significant improvements to its daily operations. In 2009, BVSD moved to reusable trays, cups and silverware in all school cafeterias and began purchasing organic milk in bulk containers. The School Food Project has since introduced reusable plastic containers (RPCs) for the delivery of local produce, chicken and beef products; collecting used cooking oil to be turned into biofuel; expanded comprehensive recycling and composting programs in all school cafeterias, and more. This case study outlines best practices for several of BVSD Food Services’ sustainable kitchen and lunchroom initiatives. The intent is to provide guidance for other school food service departments looking to transform their operations into environmentally-friendly hubs.
Approaches to sustainable lunchroom can, and should, vary greatly between operations. The right answer or the first step should be whatever works for your school.
Starting small with a share bin or table can be the catalyst for bigger and better changes in the future. Food waste audits provide a new opportunity to engage the school community and recruit additional support for sustainability efforts. Linking lunch to academic subjects about the food system, agriculture, and the impact of food waste on the environment can help bring daily routine under a new microscope, opening students’ eyes to the need for change and the power they have to make an impact.
However, with any change implemented in a school cafeteria or kitchen, assessment, measurement, and evaluation are crucial components of the program. You can’t manage what you don’t measure. By examining your school’s current processes, you can create opportunities for sustainable processes and join the world effort of better practices for the planet and people.
Approaches to sustainable lunchroom can, and should, vary greatly between operations. The right answer or the first step should be whatever works for your school.
Starting small with a share bin or table can be the catalyst for bigger and better changes in the future. Food waste audits provide a new opportunity to engage the school community and recruit additional support for sustainability efforts. Linking lunch to academic subjects about the food system, agriculture, and the impact of food waste on the environment can help bring daily routine under a new microscope, opening students’ eyes to the need for change and the power they have to make an impact.
However, with any change implemented in a school cafeteria or kitchen, assessment, measurement, and evaluation are crucial components of the program. You can’t manage what you don’t measure. By examining your school’s current processes, you can create opportunities for sustainable processes and join the world effort of better practices for the planet and people.
Case Study - Single Download
This case study delves into the waste reduction practices in a medium-size school district, covering topics from bulk milk to reusables, sustainable procurement to reduction of food waste, and sustainable cleaners to student engagement.
