Browse Illinois Sustainable Technology Center (ISTC) by Subject "Zero waste lunchrooms"

  • (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)
    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)
    A waste-free lunch reduces the waste generated each day in your school's lunchroom. Organizing a waste-free lunch will help keep your school clean, inside and out, and reduce your solid waste costs, but more importantly ...

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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)
    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)
    Disposable plates and utensils contribute to a large portion of waste stream in most lunchrooms. Single use cutlery and tableware also serves as a recurring cost for food service operations. Switching to, or in most cases ...

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    application/pdfPDF (602kB)