Bulk Milk
One of the first changes implemented in 2009 as part of the School Food Project’s meal program overhaul was to introduce bulk milk dispensers. Traditionally served in 8-ounce cartons to ensure compliance with federal meal reimbursement guidelines, milk is often one of the most wasted school meal components. While all National School Breakfast and National School Lunch Program operations are required to serve two types of milk, BVSD chooses not to rely on students taking a full eight ounces to create a reimbursable meal.
Bulk Milk
One of the first changes implemented in 2009 as part of the School Food Project’s meal program overhaul was to introduce bulk milk dispensers. Traditionally served in 8-ounce cartons to ensure compliance with federal meal reimbursement guidelines, milk is often one of the most wasted school meal components. While all National School Breakfast and National School Lunch Program operations are required to serve two types of milk, BVSD chooses not to rely on students taking a full eight ounces to create a reimbursable meal.
Reusables vs. Disposables
In 2009, BVSD also decided that one of the most impactful ways to reduce the operation’s carbon footprint was to reduce the amount of waste generated by non-food supplies during meal service.
Instead of single-use trays, silverware, and cups, the district fundraised to purchase durable trays, real silverware and hard plastic cups.
Reusables vs. Disposables
In 2009, BVSD also decided that one of the most impactful ways to reduce the operation’s carbon footprint was to reduce the amount of waste generated by non-food supplies during meal service.
Instead of single-use trays, silverware, and cups, the district fundraised to purchase durable trays, real silverware and hard plastic cups.
With nearly 14,000 meals served daily at 54 sites, that equates to approximately three-quarters of a million single-use items saved from the waste stream each year.
With nearly 14,000 meals served daily at 54 sites, that equates to approximately three-quarters of a million single-use items saved from the waste stream each year.
In the Boulder Valley School District, Food Services is supported by the local nonprofit zero waste provider, Eco-Cycle and their Green Star School Program (GSS). Through this partnership, school communities gain a better understanding of the impact of a healthier waste stream through education on compost, food waste, recycling and reuse (discussed below).
Before introducing durable wares, all students participate in assemblies and education programs to engage in reducing environmental impacts throughout the building. To participate in the GSS program, schools are required to identify student and staff champions to promote zero waste practices and support their peers throughout the school year.
In the Boulder Valley School District, Food Services is supported by the local nonprofit zero waste provider, Eco-Cycle and their Green Star School Program (GSS). Through this partnership, school communities gain a better understanding of the impact of a healthier waste stream through education on compost, food waste, recycling and reuse (discussed below).
Before introducing durable wares, all students participate in assemblies and education programs to engage in reducing environmental impacts throughout the building. To participate in the GSS program, schools are required to identify student and staff champions to promote zero waste practices and support their peers throughout the school year.
Agriculture places a significant burden on environmental resources by impacting the availability of freshwater and disrupting ecosystems to expand farming and ranching operations (World Wildlife Fund). As such, it is important for food service departments and school communities to understand the connection between soil health, water use and the overall environmental impacts of growing, procuring, transporting, and wasting food.
BVSD gives preference in its food purchasing to local growers, producers and processors in Boulder and Broomfield counties, Colorado; then to the surrounding counties (Gilpin, Grand, Larimer, Clear Creek, Arapahoe, Douglas, Weld); to other areas of Colorado; and finally to other states in the Rocky Mountain region (Idaho, Montana, Utah, Wyoming, New Mexico).
Agriculture places a significant burden on environmental resources by impacting the availability of freshwater and disrupting ecosystems to expand farming and ranching operations (World Wildlife Fund). As such, it is important for food service departments and school communities to understand the connection between soil health, water use and the overall environmental impacts of growing, procuring, transporting, and wasting food.
BVSD gives preference in its food purchasing to local growers, producers and processors in Boulder and Broomfield counties, Colorado; then to the surrounding counties (Gilpin, Grand, Larimer, Clear Creek, Arapahoe, Douglas, Weld); to other areas of Colorado; and finally to other states in the Rocky Mountain region (Idaho, Montana, Utah, Wyoming, New Mexico).
Reusable Plastic Containers (RPCs)
BVSD’s commitment to low-waste procurement is also reflected in the implementation of reusable plastic containers (RPCs).
Instead of receiving produce in one-time use cardboard, the district purchased a set of RPCs to be rotated throughout the operation. Marked with a red stripe to differentiate them from others’ RPCs, BVSD’s supply is stored outside of the warehouse, on the loading dock, for local farmer partners to pick up as needed. Farmers fill the RPCs to a specified weight depending on the type of produce and deliver them to the warehouse. BVSD sends the produce to the regional production kitchens and returns the RPCs to the stock for farmers to pick up. In addition to reducing cardboard waste, this process also reduces the cost for farmers, translating to higher yields for them and lower food costs for the district. BVSD has implemented a similar RPC system for fresh animal proteins, including bone-in chicken, ground beef and hamburger patties, and other locally produced products, such as tortillas.
Menu Cycles
By tailoring the menu to the latest food trends, parents’/students’ wants, and seasonally available local foods, BVSD is able to create a highly desired, cost effective and sustainable year-long menu calendar.
Menu Cycles
By tailoring the menu to the latest food trends, parents’/students’ wants, and seasonally available local foods, BVSD is able to create a highly desired, cost effective and sustainable year-long menu calendar.
While maintaining flexibility on salad bars, BVSD’s lunch menu follows a regular structure to ensure predictability, projections, and tracking of procurement and meals served.
While maintaining flexibility on salad bars, BVSD’s lunch menu follows a regular structure to ensure predictability, projections, and tracking of procurement and meals served.
