From Scraps to Soil: Closing the Loop on Food Waste

BVSD’s school meals nourish more than students—they feed worms, too!

At the School Food Project’s central kitchen, vegetable peels and trimmings are transformed through vermicomposting, where worms turn food scraps into nutrient-rich compost. Instead of becoming waste, these scraps support a sustainable, closed-loop food system right here in our district. As Head Chef Yuri Sanow shares, “Under the right conditions, composting worms can process up to half their body weight in organic matter!”

This rich vermicompost strengthens soil, helping plants retain water and grow more resilient to pests, disease, and drought. Students witness this cycle firsthand during field trips to the central kitchen and greenhouse, where they explore scratch cooking, composting, and seed planting—bringing classroom learning to life.

Each spring, the greenhouse also supports the beloved Annual Plant Sale Fundraiser, with proceeds benefiting garden and nutrition education programs. For students eager to dig deeper, summer camps offer hands-on experiences in gardening, cooking, and sustainability.

A System That Comes Full Circle

When food scraps in the kitchen can decompose into soil, which is then added to plants in the greenhouse and garden, where edible plants are grown for learning and eating, a circle is drawn. The circle is about building awareness, responsibility, and connection.

These programs show students that small actions–like where food scraps go–can have a meaningful impact. 

And in doing so, they’re helping cultivate the next generation of thoughtful eaters, growers, and community members.