Finding ways to reduce and manage waste sustainably is important to food service programs for the environmental benefits and can result in significant savings on the purchase of materials, and on the cost of hauling waste.

Begin by reducing the waste that is created. Provide ways for students to keep uneaten food items. When possible during and post-pandemic, donate surplus food to a local non-profit serving those in need. Finally create clear systems, signage, and training so that students can sort their waste.

Reducing waste and providing opportunities for recycling and composting after meals gives our students and schools an empowering opportunity to take action that makes a difference to the planet.  

IDEas for reducing waste

Encourage students to eat surplus food later. Establish and encourage Take it to Go (or “Walking Apple”), where uneaten, shelf-stable, and approved food items can be placed in students' backpacks so they can enjoy the item later.

Gather and track surplus food. Prior to COVID-19 many schools had food share tables. Until we can consider re-establishing these tables, it is ideal to still collect surplus so the food service staff can count and track the items students have chosen not to eat. “Food Share” signage can change to “Uneaten Food.”

Donate surplus food. Whenever pandemic health guidelines allow, establish a relationship with a local food pantry to donate surplus food. Items that cannot be re-served or taken by the students can be collected and donated to a non-profit partner trained in proper food handling protocols.

Encourage reusable items. Encourage students to bring their own water bottle to use at mealtime and throughout the day, utensils to use as needed, and washable napkins to be kept in their backpacks. Provide a place to rinse off reusable utensils after meals. Provide a way to re-fill reusable individual water bottles. This could be a touchless hydration station or portable insulated water jugs available as needed.

Utensils, Napkins, and Condiments
To reduce waste utensils, napkins, and condiments can be provided by a lunch monitor as needed or upon request. Instead of using individually wrapped condiments, consider a jug with a flip lid or pump which is sanitized between uses.

Click here to download the PDF of “Take it to Go!”

Click here to download the PDF of “Unbitten & Unopened Items”

Outdoor Meal Sorting Station Guide
This visual guide to sorting waste into six categories (above), has been adjusted to accommodate outdoor conditions. Click to download pdf.

Sort and manage food Waste

Update your waste sorting supplies and signage to best suit and match the school or district’s outdoor meal service menu and volume of food waste. 

Consider installing outdoor classroom sorting stations as described (left) in our Outdoor Meal Sorting Station guide. Island stations on the schoolyard can be used, where students take turns to properly sort their waste items. Depending on the way food is served and the types of items, a table may need to be added for surplus food and trays and a liquid bucket to keep fluids out of the sorting bins. 

Solid Waste Management Guide
This spreadsheet was created for Alameda and Central Contra Costa school districts. It provides a variety of resources on mealtime waste reduction and sorting through a pandemic lens.

Oakland Unified Waste Sorting Order Form
This highly practical, detailed order form for many kinds of sorting bins will help you think through all the supplies needed for sorting waste. Printable pdf.