Transitioning K-12 Schools to Reuse in Food Service

Advancing sustainability and reducing waste in school lunchrooms is making headway in various parts of the country. Professionals are working to reduce the amount of single-use disposables and lessen exposure to harmful toxins used in their manufacturing process. Various efforts covered in this panel include:

• Zero Waste Washington’s project to support bulk milk transformation at K-12 schools in King County. The project aimed to reduce milk carton and milk waste while enhancing students’ environmental literacy and supporting cost-effective food service operations. 

• Efforts at K-8 schools throughout the Northern California Bay Area to replace disposable foodware and reshape food service for less waste and streamlined systems.

• The first US-based stainless foodware manufacturer, founded in Arizona to specifically address wasteful foodware usage in local schools, and the increasing demand for their products and collaboration.

Hear experts relay the many lessons learned that bring together staff, administration, students and third-party food service providers to successfully support more schools to make similar transformations and reduce costly purchasing and waste services.