Making Organics Collection Successful at Lunch

Making Organics Collection Successful at Lunch

Food Service Perspective: Organics Success Through Packaging GLEN RITTER, FOOD SERVICE DIRECTOR SOUTH ST. PAUL PUBLIC SCHOOLS INVER GROVE HEIGHTS COMMUNITY SCHOOLS

Background: School Recycling Program 2016-2017 School Recycling Program Participants South St. Paul: 4 cafeterias Inver Grove Heights: 4 cafeterias Prior to program: Recycling: 3/8 cafeterias Organics collection: 2/8 cafeterias Share tables: 2/8 cafeterias Food service goals: Expand organics collection successfully Pre-Program Sorting Station Post-Program Sorting Station

Which is Easier to Sort?

Food Service Changes: Distribution Transition from prepped to bulk service Reducing individual portion cups by serving directly on tray Decreases packaging waste and cost Redistribution of labor Simplifies waste sorting process Pre-Portioning Serving Food in Bulk

Food Service Changes: Trays Eliminated Styrofoam trays Take up large volume in dumpsters Student Advisory Committee recommendation Return of reusable trays/washing Labor increase varied by school Compostable paper trays still sometimes used If no organics program in place, these are trash.

Food Service Changes: Share Tables Implemented at 4 additional cafeterias 6/8 cafeterias Reduce food waste Enables unopened food to be provided to students Consistent procedure established throughout districts

Food Service Changes: Recycling & Organics Recycling 8/8 cafeterias added or improved Organics: Implemented at 2 additional cafeterias 4/8 cafeterias/kitchens ISD 6: South St. Paul Secondary (grades 6-12) ISD 199: Pine Bend Elementary Pilot for this district

Challenges & Solutions Packaging: Hinged containers for preschool Large amount of waste Cost of Styrofoam: $0.096 per clamshell Cost of Certified Compostable: $.222 Increase=$.126 per meal (not currently financially viable) Potential solution: sending food to classrooms in bulk Teachers portioning food onto trays Hopkins School District experience Training needed to ensure meet USDA reimbursable meal regulations

Challenges & Solutions Packaging: Clear salad containers Food is compostable, container is recyclable but not clean Potential solution: salad bars Loss of convenience factor Paperboard trays Infrastructure Staff shortages Still take up volume in containers Potential solutions: Remodel Additional dishwashing equipment Stack trays on separate cart

Solutions TBD Packaging: Delivered Lunches Black plastic is not recyclable Transportation and distribution issues Cafeteria sorting station locations Do not always lead into dishwasher area Presents dilemma with reusables

Reflections Waste savings High school reduced trash compactor pickup from every week to every other week Cost/time Resistance to change Infrastructure needs

Next Steps: Invest in reusables Cost analysis Future Considerations Pilot reusable flatware at elementary schools Modify lunchroom monitor job description to include sorting station assistance Successful schools diverting organics have staff monitor Expand organics collection Staff training Student feedback

Resources Salad Bars to Schools Mission: donate free salad bars to schools! AGRI Farms to School Grants MN Department of Agriculture Purchase equipment to allow schools to purchase, prepare, and serve more Minnesota grown and raised food

Thank you! Questions? 651-457-9456; gritter@sspps.org 651-306-7217; ritterg@isd199.org

Principal Perspective: Organics Success Through Student Engagement QUENNEL COOPER, PRINCIPAL PINE BEND ELEMENTARY

Background Pine Bend School Forest 1 of 6 total school forests in Dakota County 5 acres Teaching and learning opportunity School Recycling Program Participant 2016-2017 school year Selected as pilot school for organics in the district

School Recycling Program Classrooms, Offices, & Shared Spaces Over 50 containers added to pair recycling New classroom container standard Custodial Carts replaced with tandem dollies for collection Replacing recycling bags only when soiled Food Service Organics added: Cafeteria, kitchen, staff lounge Reusable trays and less packaging Share table introduced for unopened food

Before and After at Lunch Pre-Program Sorting Station Post-Program Sorting Station

Student Green Team Established Goals: Short and long-term success Alleviate custodial staff Student-driven Hands-on learning opportunities Details: Recruitment Leadership Tools for Success

Organics Success Through Students Cafeteria Sorting Station Assistance Rotating lunchroom assistance schedule throughout school year Consistent staff presence important Currently head custodian Rick Cafeteria assistants help grab wrappers from tables beforehand Some schools have added to cafeteria assistant job description so doesn t fall on custodial staff 1 st Annual Earth Day Assembly

What s in Pine Bend s Waste? Waste sorts Pre-program and post-program Findings: 70% of Pine Bend waste is recyclable/compostable 45% is organics Increased capture of materials 85% of all recyclables 90% of all organics Contamination: Classroom recycling contamination increase Organics contamination very low (how?) Custodial staff presence Student sorting techniques/less products 30% 25% 20% 15% 10% 5% 0% Recycling & Organics Contamination 28% 11% 0% 2% Pre Program Post Program Recycling Organics

Challenges & Solutions Student Confusion 1 st project: cafeteria signs Frequent education Station Backup Extra set of containers on dollies Dismiss by table Encourage students to sort on tray before approaching station Added tables

Additional Projects School Garden Locker Greenout 700 lbs. of material collected 25% reusable 72% recyclable 3% trash Case study available

Looking Ahead Next Steps: Expand student Green Team projects U.S. Department of Education Green Ribbon Schools Award Food waste reduction project Partner with Dakota County to implement and evaluate ways to reduce the amount of food thrown away (tray audits, etc.) Bi-annual student waste sorts and goal setting Increase environmental education opportunities Annual student recycling facility/landfill tours Tricia and the Toonies Low Waste Lunch

Thank you! Questions? 651-306-7702; cooperq@isd199.org @mrcooperpb