Using Waste-Free Wednesdays & Litterless Lunches as Educational Tools

May 30th, 2011 by Sarah

This lunch is “waste-free” because it was packed in a reusable lunch bag with reusable utensils, containers, and a cloth napkin. Image courtesy of the Resourceful Schools Project.

This lunch is “wasteful” because it was packed in a paper bag, has plastic utensils, a paper napkin, and lots of disposable packaging around the food items. Image courtesy of the Resourceful Schools Project.

Last week, our blog discussed some of the benefits of managing cafeteria waste and launching a “Waste-Free Wednesdays” or “Litterless Lunches” program at your school.  But starting a lunchtime waste reduction program is only the beginning!  There are many lesson plans and classroom activities that can help teachers turn these programs into systemic, educational tools.

A great way to get students involved in these programs is to turn lunchtime waste reduction into a competition between grades.  Before announcing the launch of a “Waste-Free Wednesday” or “Litterless Lunches” program, teachers or parent volunteers can begin weighting the amount of waste generated during each lunch period to establish a baseline.  When the program is launched, share the results with students and challenge each grade to reduce their waste by the greatest percentage in the school.  The winning grade can be rewarded with an extra recess period, which would also promote healthy lifestyles and physical activity.

To make the program more manageable and engaging, once it is launched teachers can supervise student as they weigh their lunch periods waste.  Math classes throughout the school can get involved by keeping track of the weights, calculating the percentages, comparing them to those of other grade levels and by calculating the amount of money their family saves by reducing, reusing, and recycling over time . Science classes can study how long it takes different materials to decompose, what factors influence the rate of decomposition, and the impacts waste has on our environment.  “Waste-Free Wednesday” and “Litterless Lunch” programs teach students the principles of Reduce-Reuse-Recycle and can be used to help develop environmental stewards in younger generations.

The following resources will help incorporate your “Waste-Free Wednesdays,” “Litterless Lunches,” or waste management program into your class lessons:

  • “Nature Recycles: Shouldn’t We All” Lesson Plan & Online Activity – This lesson was prepared as a pre and post learning activity for a field study at Hard Bargain Farm or another environmental facility, but can also be used if teachers sort lunch waste as a part of a classroom activity.  The pre-lesson utilizes online activities that include packing a digital “Trash Free Lunch, comparing and ranking lunches, and “Trash Sorting.”  After the waste the class produced during lunch is sorted and weighed, the post-lesson activity instructs students to fill out a Lunch Trash Data Analysis Worksheet and to have a discussion about what they have learned.
  • Biology Bottle: Decomposition Bottle – Have your students explore decomposition in a two liter soda bottle. This website provides instructions on how to construct a “Decomposition Column” and provides tips for how to use it as a teaching tool. Teachers can use this tool to teach about decomposition, waste management, recycling, and more
  • EPA’s Did You Pack a Waste-Free Lunch Worksheet – This worksheet has students compare the reusable, recyclable, compostable, and waste materials in their lunches before and after the implementation of a cafeteria waste reduction program, and can be used to challenge them to individually reduce the amount of trash they generate.
  • NOAA’s Protect Our Ocean Activity Book – Activities in this book are designed to teach students in Grades K-3 about the ocean, why it is important, and marine debris.  Through word searches, games, and coloring pages, students will also learn about Litterless Lunches, how long it takes trash to decompose in the ocean, and marine sanctuaries.
  • Ocean and You Educator Resources: Sorting Trash – This lesson focuses on teaching students about how long it takes different types of trash to decay in the ocean.  It also features some great posters illustrating the time it takes for marine debris to decay.
  • EPA’s Teachers Resources on Waste – This website acts as a clearing house for EPA curriculum and activity resources that focus on waste.  Resources are organized by school level (grades k-5, 6-8, and 9-12) to help teachers find lessons that are appropriate for their class.
  • Clean Sweep USA Lesson Plans – These lesson plans for grades 6-8 address topics on waste management, source reduction, reducing volume in landfills, composting, recycling, waste-to-energy facilities, littering, and beautification.
Sarah Brzezinski works for the Chesapeake Research Consortium as the Chesapeake Bay Program's Fostering Stewardship and Education Workgroup Team Staffer. She also serves as the content manager of Bay Backpack.

Why Manage Cafeteria Waste?

May 23rd, 2011 by Sarah

Pupils putting their food waste into the school wormery at Seaton Primary School. Image courtesy of Ashden Award, Creative Commons

In 2009, Americans produced about 243 million tons of Municipal Solid Waste (MSW), or trash that is commonly used then thrown away.  MSW can be made up of things that come from our homes, hospitals, businesses, and schools, such as packaging, grass clippings, furniture, paint, batteries, appliances, clothes, food scraps, and newspapers.  According to the EPA’s report on MSW Generation, Recycling, and Disposal in the United States in 2009, on average, every American produced about 4.3 pounds of waste per day.

In our schools, this waste can come from many sources and activities, including lunches.  There are many fun, educational ways that we can work to reduce the amount of waste that is generated in school cafeterias. One great idea teachers and schools can promote is “Waste-Free Wednesdays” or “Litterless Lunches.”  Schools that have “Waste-Free Wednesday” programs encourage parents and students to pack Wednesday lunches that do not produce any trash while “Litterless Lunches” can be conducted throughout the week. Both programs encourage students to reduce food scraps, eliminate disposable packaging materials, and encourage the use of reusable utensils, napkins, and food and drink containers.  Schools themselves are also encouraged to decrease the waste that is produced from school-sold lunches, for example, by replacing disposable Styrofoam trays with reusable ones.

Cafeteria waste reduction programs have many benefits.  They can be used to start composting initiatives, so students do not have to count apple cores and banana peels as a part of the waste they generated. Student participation in school recycling programs may increase as a result of effective initiatives.  Reducing the amount of waste that is produced in the cafeteria can also help reduce the amount of money school systems have to spend on waste management.

Here are some great resources to help you start a “Waste-Free Wednesdays” or “Litterless Lunches” program at your school:

  • WasteFreeLunches.org – Learn about the basics of waste free lunches, success stories, case studies, research, and tools for change on this website.  The website also features tips for parents who want to get their families involved in reducing lunchtime waste.
  • EPA’s Pack a Waste-Free Lunch Website – This resource includes a waste-free lunch poster, three poster activities, tips for getting parents involved (including a sample letter to inform parents about the initiative), and a list of additional resources.
  • Rethinking School Lunches – This guide from the Center for Ecoliteracy aims to help “improve school food, teach nutrition, support sustainable food systems, and create and education program focused on understanding the relationships between food, culture, health, and the environment.”  The guide also includes a waste management chapter.
  • EPA’s Waste Educational Materials – This website refers teachers to sites that provide them with basic facts about waste, information on composting and recycling, curriculum and activities, and student awards and grants.  The website also features programs including Tools to Reduce Waste in Schools, Schools Chemical Cleanout, and Eco-Schools USA.

Stay tuned: Next week, we will share some resources to help you incorporate your cafeteria’s waste management program into your classroom lessons!

Sarah Brzezinski works for the Chesapeake Research Consortium as the Chesapeake Bay Program's Fostering Stewardship and Education Workgroup Team Staffer. She also serves as the content manager of Bay Backpack.

Getting Fresh and Local in D.C. Schools

June 23rd, 2010 by Andrea
Local lettuce and berries for school lunch being prepared at CentroNia

Local lettuce and berries for school lunch being prepared at CentroNia.

Carl Rollins with Common Good City Farm shows a strawberry plant to a group of pre-K students at Simon Elementary School.

Carl Rollins with Common Good City Farm shows a strawberry plant to a group of pre-K students at Simon Elementary School.

Chef Oliver Friendly of Eat and Smile Foods makes home-made granola and local strawberry parfaits at Thurgood Marshall Academy Public Charter School.

Chef Oliver Friendly of Eat and Smile Foods makes home-made granola and local strawberry parfaits at Thurgood Marshall Academy Public Charter School.

If you walked into a D.C. school cafeteria on June 3, 2010, you may have been surprised at what you saw on students’ trays! Over 150 schools in DC featured fresh, locally-grown strawberries and salad greens as a part of their school lunches. This was part of an event called Strawberries & Salad Greens, organized by the D.C. Farm to School Network and in partnership with participating schools and food service providers.

About 40,000 students in all 8 wards of the District gobbled up juicy, red berries and bright green lettuce in their lunches. Approximately 7,300 pounds of local strawberries and 2,400 pounds of greens were purchased and served for the event, contributing about $20,000 to our local food economy. The produce was grown on farms in Virgina, West Virginia, Maryland and Pennsylvania. To find local growers in your neighborhood visit DC Farm to School.

In addition to helping schools find sources of fresh, local produce, the D.C. Farm to School Network coordinated “Where Food Comes From” tables in 16 school cafeterias. At these tables, volunteers and parents displayed plants, posters, pictures, and gardening tools. As students enjoyed their meals, they were able to see, touch, and smell where their food came from!

In twelve schools, local chefs performed interactive cooking demonstrations using local strawberries and salad greens. Kids were able to help professionals prepare recipes, taste samples, discuss the importance of eating fresh, local, healthy foods, and bring home recipes to try with their families.

The D.C. Farm to School Network is a program of the Capital Area Food Bank that works to get more healthy, local foods into Washington, DC school meals.

Learn more at DC Farm to School.

Additional Resources
Farming and Gardening Related Teaching Resources – Bay Backpack

Andrea Northup is the coordinator for the DC Farm to School Network.

Gardening for the Environment

June 7th, 2010 by Kacie
Students sow seeds for their garden in the classroom.

Students sow seeds for their garden in the classroom.

The Washington Youth Garden is a nonprofit one-acre organic children’s garden that has been on the grounds of the U.S. National Arboretum since 1971. Programming in environmental and nutrition education is offered year-round at local schools, community organizations, and on-site.

Washington Youth Garden staff help Center City Public Charter School install planter boxes at their school.

Washington Youth Garden staff help Center City Public Charter School install planter boxes at their school.

During the past school year, we brought our Garden Science program to six third and fourth grade classrooms at three elementary schools in Ward 5 of the District. For eight weeks, we teach how to use gardening as a tool to teach environmental science. Along with lessons in the importance of plants, soils and composting, and insect life cycles, we start seeds in the classroom with the help of a grow light. After the eight weeks, Washington Youth Garden staff and DC Master Gardeners support the school in designing and installing a schoolyard garden. Those seedlings that we started in the classroom are transplanted out in the school garden come springtime. To cap off the program, each class comes out to our site at the Arboretum for a full day gardening and a cooking experience.

Students tend to their schoolyard garden.

Students tend to their schoolyard garden.

Though our Garden Science program is limited to elementary schools in the District, schools from the entire Washington Metro Region can experience the Youth Garden through our SPROUT Program (Science Program Reaching OUT).

The US National Arboretum sits right on the Anacostia River, with a dock and access point through its Asia Valley collection. We often take groups down to this part of the Arboretum to see the river and conduct watershed education activities. There are many connections between gardening and caring for our local waterways. We utilize organic growing methods for many reasons, but one reason is that we don’t want chemical fertilizer or pesticide runoff from our garden entering our neighboring Anacostia River. Just like the DDOE’s River Smart Schools Program written about below, we hope to further establish the connection between gardening, the fruits of which are healthy for our bodies, and the health of our environment.

Additional Resources

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Kacie Warner is the Education Coordinator at the Washington Youth Garden.

From Farm to Fork

May 21st, 2010 by Krissy
Baltimore City students learn about livestock at a local farm.

Baltimore City students learn about livestock at a local farm.

Guess how far a typical food item in the U.S. travels to get from farm to fork. The answer is an astounding average of 1,500 to 2,400 miles. That’s like driving from the top of Maine to the tip of Florida.

Nearly one-quarter of the Chesapeake Bay watershed’s land area is devoted to agriculture. Farms in our area supply us with grains, eggs, meat, milk and vegetables. Imagine connecting your student’s forks to a local farm in your area!

The Farm to School Program does just that by supplying K-12 schools with local fresh, nutritional produce. Farm to School teaches students about healthy eating habits. A study shows that Farm to School cafeteria meals result in the consumption of .99 to 1.3 more servings of fruits and vegetables.

Along with healthier eating habits, students also learn about agriculture through taste tests, schools gardens, composting programs and farm tours. These experiences help students understand where food comes from and how the choices they make affect their health, local streams and rivers and the community.

Farm to School Project Ideas
- Plan nutrition education activities like a “Harvest of the Month” featuring local foods
- Host a local farmers market on school grounds
- Connect with a local farmer and take a farm tour
- Offer a local foods salad bar

The Farm to School Program is available in every state in the Chesapeake Bay watershed. Find a program in your state and reconnect our farms to our fork.

Additional Resources
- Healthy Farms, Healthy Kids Report – Community Food Security Coalition
- Farming Lesson Plans – Bay Backpack
- Growing Green Dreams – Washington Youth Garden

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Krissy Hopkins is a former Chesapeake Bay Program Staffer and is currently pursuing her PhD in geology at the University of Pittsburgh.