Browse Green Lunchroom Challenge by Title

  • (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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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    School gardens can increase interest in and preference for eating fruits and vegetables among students, which is important to food waste reduction goals. Involving students in the process of maintaining a garden can further ...

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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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  • Scrogum, Joy (Champaign, IL : Illinois Sustainable Technology Center, 2016-11-22)
    Joy Scrogum of the Green Lunchroom Challenge reviews how to submit activities for Challenge scoring.

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  • Scrogum, Joy; Kainz, Jennifer; Blue, Renee (Champaign, IL : Illinois Sustainable Technology Center, 2016-11-17)
    Jennifer Kainz and Renee Blue, co-founders of Barrington, IL not-for-profit Mindful Waste, work with schools to help them reduce food waste.

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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, 2016-03)
    In 2015, through funds made available by US Environmental Protection Agency (EPA) Region 5, the Illinois Sustainable Technology Center (ISTC) launched the Green Lunchroom Challenge. The Green Lunchroom Challenge is a ...

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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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  • Scrogum, Joy; Marcoux, Graeme; Jeffers, Deborah (Champaign, IL : Illinois Sustainable Technology Center, 2016-09-30)
    Graeme Marcoux, Science Faculty and National Green Schools Society Advisor, and Deborah Jeffers, Director of Food Service for the Salem (MA) Public Schools, discuss using cafeteria food scraps to make compost for Salem ...

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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)
    After you have practiced source reduction and diverted any unused edible food to humans or animals for consumption, the next preferable activity on the US EPA Food Recovery Hierarchy is divert food waste for industrial ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Once you have joined the Food Recovery Challenge (FRC), you’ll need to choose which activities your organization plans to undertake in order to reduce food wastage. Completion of the FRC Baseline Goals Form will also allow ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    It's important to decide what the priorities are for your organization before you embark on waste reduction and prevention efforts. Setting goals or establishing targets to work toward helps guide which strategies you'll ...

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  • Scrogum, Joy; Ajie, Whitney (Champaign, IL : Illinois Sustainable Technology Center, 2016-02-08)
    Whitney Ajie of University of Illinois Extension explains how schools can use USDA's Smarter Lunchroom concept to reduce food waste.

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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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  • Scrogum, Joy; Ryan, Sara (Champaign, IL : Illinois Sustainable Technology Center, 2016-03-14)
    Sara Ryan of Total Organics Recycling/St. Louis Composting explains how schools can collect food waste for composting.

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