Browse Illinois Sustainable Technology Center (ISTC) by Subject "Food waste -- Source reduction (Waste management)"

  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Humans are creatures of convenience. Supermarkets know this, and put candy, gum, and other small items you might not even look for during your shopping trip near the cash register to encourage impulse buying as you're ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Food service managers can lower costs and eliminate waste by creating a menu that allows for the multiple uses of key ingredients throughout the week. It may be cheaper to purchase an item in bulk, but unless menus are ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Sometimes if you want to change behavior, you need to make the desired behavior easier for people. Consider younger students with smaller mouths, with many of their first teeth still in place. It can be easier for them to ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Distribute the ISTC guide "Waste-Free Lunches" to students and their families. This can be done either by sending printed copies home to parents, or by providing a link to the guide in a school newsletter, blog, web site, ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    The baseline waste characterization helped you identify and quantify waste streams in your facility. The initial waste characterization enabled you to create a tailored strategy for your facility to reduce food waste. A ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    "Offer versus serve" (OVS), in the context of menu planning for reimbursable school meals in the USDA National School Lunch Program (NSLP) and School Breakfast program (SBP), refers to the practice of allowing students ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Lunchroom waste is a large component of most school districts waste streams. This is both a financial and environmental cost to the community. As you work towards reducing and diverting food waste throughout the facility, ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Studies have shown that students provided with longer lunch periods eat more of their food and throw out less. This is not only important in terms waste hauling cost savings, conserving resources, and keeping valuable ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Studies have shown a 30% reduction in plate waste when elementary school students were allowed to have recess before eating lunch. Physical activity can help increase a child's appetite. In addition, students are more ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Measuring and tracking the amounts, types, and reasons for food being discarded is an effective way to reduce waste from being generated over time. The continuous and diligent tracking of waste serves as foundation for ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Attend at least one event hosted by the Green Lunchroom Challenge. This can be the Kickoff Workshop or any of the subsequent webinars. Provide a summary of what you learned and whether you think you can use what you learned ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Some items available in school lunchrooms which are considered “extra foods” of “minimal nutritional value” are not creditable in offer versus serve (OVS) programs. Eliminating such offerings can reduce confusion in pricing ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Preparing food for a large number of students every day is a fast-paced job, where efficiency is crucial. Having set procedures for common tasks, like slicing fruits or vegetables, which all staff are trained in, not only ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    As you work towards improving the facility's collection procedures, constant monitoring will help evaluate the progress of the implemented procedures and policies. Clear bags help provide a quick visual assessment of ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Screen a documentary, educational video, or television report on some aspect of food waste. The video you show may be about food waste in general, or it may focus on one particular aspect of waste within the food production ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    If students are consistently not taking an offering or are taking it but wasting most of it, that’s a clear indication that something needs to be reassessed. Getting feedback or making careful observations regarding the ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Keeping students, staff, and parents informed of the food waste prevention and reduction efforts at your school helps bolster a collective sense of accomplishment which can help motivate the community to continue to strive ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Share updates on progress toward your school or district’s food waste prevention and reduction goals via social media. Your updates may be in the form of Tweets, Facebook page posts, Instagram photos, or a YouTube video. ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Raising awareness of the magnitude of the food waste problem and the issues involved among the next generation, and also examining potential solutions with them, helps to ensure that students will integrate desired behaviors ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Research has shown that the simple act of giving a food selection an interesting, appealing name can increase the amount of that item actually eaten by students. This marketing technique is simple and costs nothing but ...

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