Browse Green Lunchroom Challenge by Title

  • (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 ...

    application/pdf

    application/pdfPDF (387kB)
  • (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 ...

    application/pdf

    application/pdfPDF (409kB)
  • (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 ...

    application/pdf

    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 ...

    application/pdf

    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.

    application/pdf

    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.

    application/pdf

    application/pdfPDF (427kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Submit an original lesson plan, written by a representative of your school or organization, related to food sourcing and how it relates to food waste. The lesson must address reduction of food waste in some way. It cannot ...

    application/pdf

    application/pdfPDF (464kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Submit an original lesson plan, written by a representative of your school or organization, related to food preparation (menu planning is a subset of that concept) and how it relates to food waste. The lesson must address ...

    application/pdf

    application/pdfPDF (428kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Submit an original lesson plan, written by a representative of your school or organization, related to food presentation and how it relates to food waste. The lesson must address reduction of food waste in some way.

    application/pdf

    application/pdfPDF (409kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Submit an original lesson plan, written by a representative of your school or organization, related to zero waste lunchrooms.

    application/pdf

    application/pdfPDF (410kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    If you’re completing the Challenge activity to establish a policy to donate the unused edible food from your school or district to a local food bank, shelter, or charity , it makes sense to quantify your impact on hunger ...

    application/pdf

    application/pdfPDF (378kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Joining the Food Recovery Challenge can help you become aware of several free food waste assessment tools available from US EPA that help measure and track the amount, type of, and source of food and packaging waste generated ...

    application/pdf

    application/pdfPDF (388kB)
  • (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 ...

    application/pdf

    application/pdfPDF (416kB)
  • Scrogum, Joy; McKeen, Kay; Kennedy, Erin (Champaign, IL : Illinois Sustainable Technology Center, 2016-10-13)
    Kay McKeen and Erin Kennedy from SCARCE show how to engage students in reducing food waste by conducting a cafeteria waste audit.

    application/pdf

    application/pdfPDF (1MB)