Food Waste Reduction

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BVSD has an ambitious sustainability plan, outlining a “green” mission and long-term goals including zero waste goals and sustainable purchasing practices. In order to align with this vision, Food Services has made significant improvements to its daily operations. We have moved to reusable trays, cups and silverware in all school cafeterias; purchasing organic milk in bulk containers; introducing reusable plastic containers (RPCs) for the delivery of local produce, chicken and beef products; and supporting comprehensive recycling and composting programs in all school cafeterias.

The goal of food waste reduction in Food Services was inspired, in part, by the Food Waste Club at BVSD's Douglass Elementary, which recently received the U.S. Environmental Protection Agency's President's Environmental Youth Award. The club was formed to raise awareness about food waste and to decrease the amount of food discarded each day at school. The club assessed the waste created in the cafeteria during lunchtime, made a series of posters to educate students about food waste and took the message a step further by producing a video to share with their school community.

​“Food waste is a really big problem. Every day Americans waste enough food to fill a football stadium. We could do a lot better.”

Annalise Myatt, Douglass Elementary School fifth grader

The efforts at Douglass Elementary were so inspiring that the concept is expanding throughout BVSD's School Food Project. Learn more about some of our food waste reduction efforts below.

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