Seven South Bay schools to cut their lunchtime trash by 70 percent

The Los Angeles County’s third annual Trash-Free Lunch Challenge welcomes seven schools to the competition.

Oct. 7—Seven South Bay schools have agreed to join a program to cut their lunchtime trash by 70 percent as part of Los Angeles County’s third annual Trash-Free Lunch Challenge.

In all, 24 schools across the county have signed onto to the program.

The challenge, sponsored by the Sanitation Districts of L.A. County and created by the environmental nonprofit Grades of Green, is a contest that rewards schools for reducing lunchtime trash.

The competition teaches kids how to reduce trash by switching to reusable lunch containers, water bottles and cloth napkins. Those who buy lunch will learn to sort waste into recycling and composting.

The Trash-Free Lunch Challenge has diverted as many as 40,000 bags of trash from area landfills and saved schools thousands of dollars over two years.

More From FoodService Director

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

FSD Resources