From quick changes like self-serve condiments, salad bars and share tables to more ambitious ventures like student agriculture programs, there are many ways to make school cafeterias more sustainable and reduce food waste.

In this SN Plus, taken from a School Food for Thought podcast episode conversation, get insights from two school nutrition professionals who share candid advice, real-world strategies and lessons learned on balancing sustainability goals with the realities of foodservice in schools.

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Resource Type


Year Added

2025

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