Browse Green Lunchroom Challenge by Title

  • (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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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Ideally, your food service planning should be such that leftover food is at a minimum. However, even well planned operations have unserved foods leftover from time to time due to attendance fluctuations, fluctuations in 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)
    Assessing the economic impact of any changes in procedure and documenting any cost savings can help make the case for cost competitiveness of food waste reduction and prevention efforts. This can make it easier to justify ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Submit an original lesson plan, written by a representative of your school or organization, related to food waste in general. This lesson plan should not be something that could fall into one of the other topics for lesson ...

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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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    application/pdfPDF (527kB)
  • (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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    application/pdfPDF (400kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Submit an original lesson plan, written by a representative of your school or organization, related to related to diverting food for human consumption.

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    application/pdfPDF (457kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Submit an original lesson plan, written by a representative of your school or organization, related to the diversion of food waste to fuel or energy production.

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    application/pdfPDF (427kB)