Forty percent of all food is wasted. When we throw away or compost food that could have been eaten, all the resources that went into making the food are also wasted. School cafeterias offer an opportunity to reduce wasted food and educate students.
Action steps to reduce wasted food
The first step in preventing wasted food in your school is understanding how much food is wasted and why. Once you know what is happening in the cafeteria and classrooms, try implementing best practices:
Conduct a tray audit
Understanding how much, what type and why food is being wasted is the first step toward preventing wasted food.
A tray audit is one way to measure the amount of wasted food generated in a cafeteria. Plan to lead an initial audit then implement food waste reduction strategies over the course of a few months or more. Lead a tray audit to see if the strategies were successful.
School Tray Audit Guide
Tray Audit Weight Log
Tray Audit Interview Sheet
Share Table Log
How to do a Tray Audit video
Provide a food share table
Share tables are designated areas to place uneaten food for others to take and are approved by the USDA and Minnesota Department of Health as long as rules are followed.
Understand meal requirements
Reimbursable meals have guidelines that encourage wasting less food. Learn how you can meet requirements, feed students and not waste food.
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