Healthy + Happy #18: Schools big role in sustainability
In 2019, schools served 7 billion meals. Since food production is one of the major drivers of climate change, school food presents a powerful tool to combat the climate crisis.To celebrate Plastic Free Lunch Day (November 2), let’s explore how schools can provide climate solutions.
Single-use plastics
According to Cafeteria Culture, schools often use 8 to 10 single-use plastics (e.g., wrappers, straws, bags, etc.) in every meal. These overused items can harm our health and our environment.
Contrary to popular belief, 90 percent of plastics are never recycled and most don’t biodegrade. Instead, they break down into micro plastics and nanoplastics that pollute our food and water.
Micro- and nanoplastics are everywhere (e.g., oceans, air, our bodies) — these plastics have even been found in newborns and human placentas.
Experts warn against the effects plastics can pose on our kids’ brain and immune health.
If every U.S. school removed two plastic items from meals, it could save 10 billion pieces of plastic per year (also reducing our kids’ exposure).
Organize a plastic free lunch day at your school with these resources.
Climate-friendly food
It’s no secret: food impacts the environment — and not all food is created equal in terms of its footprint.
By serving more climate-friendly foods (think: whole grains, legumes, seeds, etc.), schools can reduce their carbon footprint, water consumption and even cost.
In 2019, California became the first state to commit to climate-conscious menus and furthered its commitment this year with investments in plant-based and local foods.
Interested in climate-friendly food for your school? Check out this resource.
Food waste and composting
Food waste is another major contributor to climate change, and U.S. school lunchrooms waste more food than most countries.
An estimated 30-40 percent of all food produced in the U.S. is wasted, which makes up 22 percent of landfill waste.
When this food breaks down, it produces methane, a powerful greenhouse gas, which heats up the planet.
One solution? Composting. It diverts food waste from landfills and enhances soil health.
Reducing food waste through composting offers massive potential financial and environmental benefits.
Strategies include:
Adding milk dispensers (instead of cartons), salad bars and share tables and collaborating with local food rescue organizations and farmers.
Schools who implement these strategies are seeing good results.
Want to start composting at school or home? Here’s a guide.
With the tremendous number of meals served, let’s help make school food a climate solution, not part of the problem.
In the News
School food round-up.
NYC public schools announced a Chef Council to improve school nutrition, chaired by celebrity chef Rachael Ray.
“You can’t be awesome if you're hungry” (i.e., kids need quality food to stay healthy and focused). The ROI for school food programs can be as high as $9 for every $1 invested.
Safety protocols on and off the field.
Parents and coaches are calling for updates to International Concussion Guidelines to better represent women, children and amateur athletes (not just professional males).
During a typical NFL season, less than 10 percent of concussions occur in practice. In youth sports, that number is closer to 50 percent. Hence, a call to Practice Like Pros.
One former Minnesota football coach, John Gagliardi, was ahead of the game in this area, pioneering tackle bans almost 70 years ago — unfortunately, not many followed his lead.
Schools have created rules to keep attendees and players safe at high school sporting events (think: metal detectors, clear bags and ID checks).
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