Read on to see what members of FSD's Culinary Council are doing to keep waste in check.
1. Implementing share tables
Food waste has always been a top concern for us and is a challenge when working with younger children. We have utilized share tables in our cafes for some time, and it has made a positive impact in not only minimizing waste, but also feeding children that are hungry. We have also recently used the services of a food waste consultant. Our next steps will be to review findings and see where we can make improvements.
Minneapolis Public Schools
2. Distributing elsewhere
Reduction of waste is a constant concern. What happens to that waste is the new focus. We are composting preconsumer waste and recycling, and we have a program that takes leftover food that we will not reuse and offers it in other venues in the community that can benefit from it.
University of Northern Colorado
3. Staying trayless
We have always been trayless and preplate as much as possible to avoid food waste. We also do food-waste audits early in the fall semester to heighten awareness for the freshman class. This is an area that always has to be monitored, and we work with the sustainability team on campus to assist us with this.
Director, Dining Services
Saratoga Springs, N.Y.
4. Using clear containers
We are instituting a storage system at all schools where we remove all produce from boxes and place them into clear containers so our managers can see at a glance what they have and are able to use it in a timely fashion.
Assistant Supervisor of Culinary Development
Cincinnati Public Schools
5. Making ingredients do double-duty
We reduce waste by batch cooking, recipe compliance and reutilizing items that can be properly cooked down and made into another dish the following day. For example: Korean BBQ pork loin on Monday can be a stir-fry or fried rice the next day at a discounted price.