Food Waste Reduction in School Meals
Schools have a special role in providing nutritious, well-balanced meals for students and to educate the next generation about environmental stewardship through reduction and recycling of waste.
Food Waste Reduction Flyer - Overview of strategies to increase consumption and decrease food waste in schools developed by Iowa Department of Education in partnership with Iowa State University Extension and Outreach.
What You Can Do To Help Prevent Wasted Food - Discusses ways to reduce, recover, and recycle food before it goes to waste, including tips for school nutrition professionals, teachers, parents, students, and school administrators
Food Waste Reduction in Schools Presentation - slides utilized during presentation at Managers Update (June 2016) in partnership with Iowa State University Extension and Outreach and Iowa Department of Natural Resources.
School Food Waste Assessment - There are many different factors that affect waste in school meals. Complete an assessment of current practices. The results can be utilized to develop a food waste reduction action plan.
Food Donation and Sharing Table SOP - Standard Operating Procedure Development by Iowa State University Extension and Outreach.
Plate Waste USDA Research Brief - How food service directors minimized plate waste in school meal programs while implementing provisions resulting from the Healthy, Hunger-Free Kids Act of 2010 (HHFKA).
USDA Food Waste Challenge - Agriculture Secretary Tom Vilsack and Environmental Protection Agency Deputy Administrator Stan Meiburg announced the United States’ first-ever national food loss and waste goal, calling for a 50-percent reduction by 2030. USDA and EPA will work in partnership with charitable organizations, faith organizations, the private sector, and local, state and tribal governments to reduce food loss and waste in order to improve overall food security and conserve our nation’s natural resources.
School Food Waste Survey - Iowa Department of Education in partnership with Iowa Department of Natural Resources sent a survey to all food service directors in the state (Spring 2016). Summary of survey results are below:
- Techniques they use that they feel has reduced food waste:
- Implemented offer vs. serve (71%)
- Self-serve fruit and vegetable bar (47%)
- Increased the number of food choices offered (47%)
- Strategies they are interested in implementing
- Working to ensure students have enough time to eat (45%)
- Completing a food waste assessment (43%)
- Letting students self-serve (42%)
- Their concerns when attempting to decrease waste
- Food safety concerns (59%)
- Time to plan and coordinate (56%)
- Cost (47%)
- Resources needed
- Guidelines to assist with planning and implementing (70%)
- Funding assistance (53%)