Wasted Food is wasted resources. Wasted food is wasted nutrition. The most prominent single source of waste for schools is food. Studies show nearly 25 percent or more of a school’s total waste stream is food. Schools can make significant reductions in their waste stream by following these steps.
The cafeteria is another classroom. Schools not only have a special role in reducing, recovering and recycling food waste, but also in educating students about this issue. Helping students avoid wasting food teaches them about the environment, economics and personal responsibility.
Schools have opportunities to reduce food loss across the spectrum of their nutrition programs. Here are some strategies to consider recommended by the U.S. Department of Agriculture (USDA) and EPA.
Wasted food is not just a concern at school.
It is a national issue that has significant social, economic and environmental impacts and costs.
No one buys food with the intention of throwing it away. Food waste, however, is the No. 1 item thrown away accounting for nearly 22 percent of the nation’s waste stream in 2014 according to the U.S. Environmental Protection Agency (EPA).
It also is estimated that up to 40 percent of our food is never eaten – a loss valued at more than $218 billion annually according to the Natural Resources Defense Council. At the same time, Feeding America reports that one in eight Americans nationwide struggles with hunger.
Smarter Lunchrooms produce less waste, higher participation, more satisfied
students and increased consumption of important nutrient-rich foods.
Smarter Lunchrooms, which is housed at Cornell University and funded in part by the USDA, offers evidence-based strategies that nudge students to voluntarily select the healthiest food. Examples include:
The USDA recommends using Offer Versus Serve (OVS) as a strategy to encourage the consumption of nutritious food and reduce food waste in schools. OVS gives students the flexibility to make healthy choices during breakfast and lunch and allows them to decline some of the food offered.
The S.C. Department of Education and the S.C. Department of Health and Environmental Control (DHEC) support the practice of OVS.
| Food Componenets* | Food Items** |
|---|---|
| Fruit | Apples, bananas, peaches, oranges |
| Vegetable | Corn, lima beans, sweet potatoes, spinach |
| Meat/Meat Alternative | Baked chicken, eggs, hot dogs, sausage, turkey |
| Grain | Biscuit, cereal, cornbread, toast |
| Milk | Fat-free flavored milk, 1 percent milk, skim milk |
| * A Food Component is one of five food groups that make up a school meal. | ** A food item is a specific food offered within the five food components. For example, grilled chicken on a bun is one food item with two of the five food components (meats/meat alternative and grains). |
USDA requires OVS during lunch in high schools (grades 9-12) but it is optional at lunch in elementary, junior high and middle schools and during breakfast for all grade levels including high schools.
Share tables are an innovative strategy to reduce the amount of wasted food and encourage the consumption of food served.
Students can place specific food and beverage items that they choose not to eat or drink on a designated table or cart. This provides an opportunity for other students to take additional helpings of these items at no cost to them.
Here are some basic recommendations when considering a share table. It is recommended that faculty or staff monitor this process.
| Items | Examples |
|---|---|
| Non-Temperature Controlled, Pre-packages Products |
|
| Wrapped Fruits and Vegetables |
|
| Fruits with Thick Skins |
|
| Temperature-Controlled, Pre-packaged Products (allowed, but must be placed in a refrigerator, cooler or ice bath) |
|
The monitor should inspect any food or beverage to make sure it has not been opened or partially consumed and the original packaging is in sound condition.
The USDA offers additional information on share tables, donation and minimizing wasted food. Please visit www.fns.usda.gov/use-sharetables- child-nutrition-programs.
Even with careful meal planning and production practices, schools can have excess food from time to time.
Schools that have unexpected prepared food or other unwanted food surplus may donate this food to food banks, food pantries, homeless shelters and other similar nonprofit organizations.
By donating, students learn not to throw away food and that it can be used by someone in need. Here are some basic recommendations when considering donating food.
Best practices, share tables, donation and waste-free lunches will reduce but not eliminate food waste.
Schools can set up composting programs to target any remaining food waste.
See “Composting: A Guide for South Carolina Schools” at www.scdhec.gov/compost for more information.
With careful planning, families and students can do their part to reduce waste at school by packing a waste-free lunch.
Waste-free lunches also reduce costs in the long run. Here are some basic suggestions:
Student food waste audits are a quick way to learn how much food is being volunteers – also helps make students aware of the issue. The data collected wasted, what kinds of food and why. Doing an audit – which requires student from an audit can help schools develop strategies to not only reduce food waste, but also find ways to encourage students to eat more nutritious meals. For schools that are interested, a “Guide to Conducting Student Food Waste Audits: A Resource for Schools” is available at www.usda.gov/oce/foodwaste. It is a publication of the USDA, EPA and the University of Arkansas.
Don’t Waste Food SC is a collaborative campaign that brings together stakeholders from across the public and private sectors dedicated to sharing knowledge, coordinating resources and working together to help reduce food waste in South Carolina.
The campaign is designed to:
The campaign provides outreach material, technical assistance, recommended practices and other tools to stakeholders across the supply chain.
Stakeholders include farms, food banks, food rescue organizations, faith-based communities, local and state government, grocery stores, restaurants, hospitality facilities, schools, composters, haulers, and others.
For more information about the campaign, please visit www.scdhec.gov/dontwastefoodsc.
During the 2016-2017 school year, schools across South Carolina served about:
Wasted food also means wasted natural resources.
The growing, processing, packaging and transporting of food uses staggering amounts of land, water, energy, chemicals, labor and money – all lost if the food is not consumed.
SOURCE: S.C. Department of Education