Browse Green Lunchroom Challenge by Title

  • (Champaign, IL : Illinois Sustainable Technology Center, 2018)
    PDF of the About the Project page of the Green Lunchroom Challenge web site.

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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)
    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)
    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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  • Swedberg, Jacey (Champaign, IL : Illinois Sustainable Technology Center, 2017-05)
    Western Trails is a public elementary school in Carol Stream, IL, Community Consolidated School District 93, serving 386 students during the 2016-2017 school year. With assistance from the environmental education non-profit ...

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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)
    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)
    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, ...

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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)
    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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    application/pdfPDF (394kB)
  • (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 ...

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    application/pdfPDF (393kB)
  • (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 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)
    "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)
    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)
    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)
    Lunchroom waste is a large component of most school districts waste streams. This is both a financial and environmental cost to the community. As you work towards reducing and diverting food waste throughout the facility, ...

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    application/pdfPDF (356kB)
  • (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)
    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)
    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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    application/pdfPDF (425kB)