Browse Green Lunchroom Challenge by Title

  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    After you have practiced source reduction and diverted any unused edible food to humans for consumption, the next preferable activity on the US EPA Food Recovery Hierarchy is diverting food from landfills for use as animal ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Not every school has space on its grounds to accommodate the creation of a on-site compost pile, or staff or students interested or able to devote time to on-site composting or vermicomposting efforts. Commercial composting ...

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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)
    A "sharing table” is a system in which uneaten unopened packaged foods or beverages, or unpeeled fruits, may be placed by students that do not want them, for consumption by other children. Providing nutrition for the ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    After source reduction, diverting food from the landfill in order to feed hungry people is the second most desirable category of actions on the US EPA's Food Recovery Hierarchy. By establishing a policy to donate the ...

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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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    application/pdfPDF (356kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Onsite composting of food waste has multiple benefits. On site composting reduces the amount of waste your institution is required to send to a landfill. Using the compost on the premises returns essential nutrients required ...

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    application/pdfPDF (352kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Studies have shown that school gardens can increase interest in and preference for eating fruits and vegetables among students. That's important to the overall goals preventing and reducing food waste in school food service ...

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    application/pdfPDF (389kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Not every school has space on its grounds to accommodate a traditional compost pile. Vermicomposting, the use of redworms to process food scraps through digestion into nutrient rich castings, lends itself well to producing ...

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    application/pdfPDF (425kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Studies have shown that school gardens can increase interest in and preference for eating fruits and vegetables among students. That's important to the overall goals preventing and reducing food waste in school food service ...

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    application/pdfPDF (434kB)
  • Scrogum, Joy; Dietrich, Kathleen (Champaign, IL : Illinois Sustainable Technology Center, 2015-11-18)
    Dr. Kathleen Dietrich of Food Bus discusses how the program works with elementary schools to recover wasted food and donate it to those in need.

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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)
    One-page brochure describing the Green Lunchroom Challenge project.

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Form for Green Lunchroom Challenge participants to collect baseline facility data.

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Template for schools to use to submit case studies to the Green Lunchroom Challenge team.

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    application/vnd.openxmlformats-officedocument.wordprocessingml.documentMicrosoft Word 2007 (49kB)
  • Scrogum, Joy; Vescovi, Susan; Boeger, Kelly; Karmani, Raj; Christian, Greg (Champaign, IL : Illinois Sustainable Technology Center, 2015-09-17)
    On September 17, 2015, a Green Lunchroom Challenge Kickoff Workshop and Training was held at the Illinois Sustainable Technology Center (ISTC)Goes to another site. in Champaign, IL. This session provided an overview of the ...

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    video/mp4MPEG-4 video (22MB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Template for Green Lunchroom Challenge participants to use when submitting original lesson plans.

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2018)
    List of schools that participated in the Green Lunchroom Challenge.

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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)
    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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