Browse Green Lunchroom Challenge by Issue Date

  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Case studies can serve as sources of inspiration or lessons learned for other organizations interested in reducing or preventing food waste. Sometimes the existence of a case study from a school or similar size or resources ...

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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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  • (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)
    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 ...

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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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  • (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)
    Food service managers can lower costs and eliminate waste by creating a menu that allows for the multiple uses of key ingredients throughout the week. It may be cheaper to purchase an item in bulk, but unless menus are ...

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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)
    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)
    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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  • (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)
    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)
    "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)
    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)
    Sometimes if you want to change behavior, you need to make the desired behavior easier for people. Consider younger students with smaller mouths, with many of their first teeth still in place. It can be easier for them to ...

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  • (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 ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Humans are creatures of convenience. Supermarkets know this, and put candy, gum, and other small items you might not even look for during your shopping trip near the cash register to encourage impulse buying as you're ...

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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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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Before you can effectively strive for improvement in any endeavor, it’s important to assess what you’re already doing. This helps identify and prioritize areas of your operation as you consider how to improve. Also, if you ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Before making any changes to your lunchroom procedures that result in the reduction food waste, it’s important to get a feel for the types and quantities of waste being generated on a typical day. A baseline waste ...

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