"Litterless lunch" recycling may help schools cut costs

Recycling program hopes to reduce some of the $100,000 yearly hauling costs.

June 27—Recycling everything from plastic bottles and bags to pourable liquids and compostable food scraps, students at Ridgefield Pulbic Schools, in Conn., cafeterias have been learning to dramatically reduce waste this year.

In the next school year, that could end up saving the school system, which spends more than $100,000 a year on garbage hauling. Veterans Park and Scotts Ridge were the two schools where the “litterless lunch” program was most fully put into effect.

In its first full week of total recycling in late May, Veterans Park found that 132 pounds of cafeteria trash could be reduced to just 15 pounds to go in the Dumpster, according to Amanda Cordano of the Green Village Initiative, which pushed for and helped organize the program.

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Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

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From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

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