The Snail's Pace Wins the Race: BVSD School Food Project Champions Sustainability, one meal at a time

BVSD’s School Food Project was recently honored with a “Snail of Approval” award from Slow Food Boulder County, the local branch of a national organization that recognizes food and beverage businesses that practice the organization’s values of “good, clean and fair food for all.” 

These values closely align with how the School Food Project approaches preparing meals for students every day. Serving up nearly 17,000 meals daily—amounting to ~3 million meals over a school year—creates a tremendous opportunity to positively support student health, local farmers and the local economy, BVSD’s sustainability goals, and the planet.

From reusable trays and utensils to composting food scraps, sustainability is ubiquitous throughout SFP operations: 

WASTE REDUCTION

• Scratch cooking in large batches from fresh ingredients reduces packaging 
• Food scraps from the Culinary Center are used to create vermicompost 
• Food scraps in school kitchens and cafeterias are composted by a local partner
• Extra food, dressings, etc. are donated to Boulder Food Rescue and Community Food Share
• Share bins at schools for whole fruits and unopened cheese sticks reduce food waste
• Reusable trays, glasses, and utensils reduce waste from disposables
• Bulk milk dispensers eliminate carton waste
• Buying "ugly" or odd-sized fruits and vegetables from farmers that they wouldn't otherwise be able to sell reduces food waste

SUPPORTING LOCAL FARMS, ECONOMY, AND LAND

• Our small, local farmer partners typically practice more sustainable farming
• Fewer "food miles"—distance traveled from source to consumer—contribute to a smaller carbon footprint
• Local purchasing keeps money circulating in the local economy
• BVSD practices "micro purchasing"—buying small amounts from many different farms to help keep them running and spreading the profits
• Salad bar flexibility—we can buy whatever farmers have based on what is growing, which supports farms and reduces their waste 
• Indoor grown lettuce—uses recycled water (and less of it than traditional farming) and no pesticides

Learn more about BVSD’s amazing School Food Project at our open house, April 30, 4-6 p.m.