Browse Green Lunchroom Challenge by Issue Date

  • (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)
    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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    application/pdfPDF (384kB)
  • (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 ...

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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)
    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)
    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)
    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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    application/pdfPDF (414kB)
  • (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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  • (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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  • (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)
    Template for Green Lunchroom Challenge participants to use when submitting original lesson plans.

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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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  • (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)
    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.

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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; 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, 2016-03)
    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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  • 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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  • 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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