Going Green

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We developed a field trip program called Culinary Learning Journeys, which takes students to local dairy farms, CSA farms and food production facilities. Students can meet farmers to learn about the...

Lower school students grow and maintain a garden. They bring us beautiful greens, such as spinach, lettuce, mustard greens and carrots, radishes and turnips. I used the beets to make a beet and...

We held a local foods vendor fair for our students. The goal of the event was to introduce students to our local vendors and show our customers that we purchase local products. All the vendors...

As part of our sustainability efforts we have replaced all bottled water for catering with countertop water dispensers. We serve it in compostable corn cups. We can also float lemons or other fruit...

We planted a rooftop garden, complete with irrigation, and the results were staggering. We were able to plant 220 square feet and got three full harvests out of it. The science department was so...

We partnered with the city to send our food pulp to the city’s wastewater treatment plant. The city recently installed a food grinder, so all other food scraps except bones can go to the...

We ran a contest to get “going green” ideas from students. They gave us more than 100 ideas for what we could do to make not only our operation but also the campus greener. We...

This fall, we decided not to serve canned soda or bottled water at our grab-and-go locations. Instead of offering cans and bottles, we now encourage students to make use of stainless steel water...

All year long we have a farmers’ market every month outside our cafeteria. We buy as much produce from local farmers as possible, and even have had farmers sell their products at our market...

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