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Food Waste Reduction in School Meals

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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. This resource provides ideas on how to increase consumption and reduce food waste in schools.

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.

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.

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).

Benefits of Offer vs. Serve - Overview provided by the state of California on the benefits of offer vs. serve as a way to reduce food waste.

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%)

Printed from the Iowa Department of Education website on July 23, 2016 at 5:17am.