Browse Green Lunchroom Challenge by Issue Date

  • Scrogum, Joy; Vescovi, Susan; Boeger, Kelly; Karmani, Raj; Christian, Greg (Champaign, IL : Illinois Sustainable Technology Center, 2015-09-17)
    On September 17, 2015, a Green Lunchroom Challenge Kickoff Workshop and Training was held at the Illinois Sustainable Technology Center (ISTC)Goes to another site. in Champaign, IL. This session provided an overview of the ...

    video/mp4

    video/mp4MPEG-4 video (22MB)
  • Scrogum, Joy; Dietrich, Kathleen (Champaign, IL : Illinois Sustainable Technology Center, 2015-11-18)
    Dr. Kathleen Dietrich of Food Bus discusses how the program works with elementary schools to recover wasted food and donate it to those in need.

    application/pdf

    application/pdfPDF (1MB)
  • (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 ...

    application/pdf

    application/pdfPDF (368kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    The baseline waste characterization helped you identify and quantify waste streams in your facility. The initial waste characterization enabled you to create a tailored strategy for your facility to reduce food waste. A ...

    application/pdf

    application/pdfPDF (393kB)
  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Distribute the ISTC guide "Waste-Free Lunches" to students and their families. This can be done either by sending printed copies home to parents, or by providing a link to the guide in a school newsletter, blog, web site, ...

    application/pdf

    application/pdfPDF (367kB)
  • (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 ...

    application/pdf

    application/pdfPDF (419kB)
  • (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. ...

    application/pdf

    application/pdfPDF (363kB)
  • (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)
    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 ...

    application/pdf

    application/pdfPDF (400kB)
  • (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 ...

    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 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 related to diverting food for human consumption.

    application/pdf

    application/pdfPDF (457kB)
  • (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 ...

    application/pdf

    application/pdfPDF (391kB)
  • (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)
    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 zero waste lunchrooms.

    application/pdf

    application/pdfPDF (410kB)
  • (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)
    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)
    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 ...

    application/pdf

    application/pdfPDF (602kB)
  • (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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    application/pdfPDF (490kB)