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 “Sustainability in Action: Food Waste Lessons From the Cafeteria,” a new SN Plus article taken from a School Food for Thought podcast episode conversation, you’ll 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.
Click here to read the article, and for more strategies and solutions in K-12 foodservice, check out the SN Plus archives in SNA’s online Resource Library.
School Nutrition thanks Daiya Foods for its generous support in making this article available.
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