The proposed question “can your program really have an effect on sustainability efforts?” is an easy one - yes, of course! How can the relatively small number of students in your school building make a noticeable dent in saving the planet? When foodservice programs and students in individual schools do their part, the combined efforts of thousands of school buildings can make big strides towards sustainability. Sustainability is not an all or nothing endeavor. Small steps can make a huge difference! Try implementing some of these strategies to help make your program more environmentally friendly. Consider implementing a bottle refill station instead of selling bottled water in the cafeteria. This is a simple solution that makes an impact. Did you know bottled water is 3,000% more expensive per gallon than tap water? Contrary to popular belief, bottled water is not cleaner or healthier than tap water. Your local drinking water actually has more stringent federal regulations and testing than bottled water. Sustainability: It’s NOT all or nothing Can your program really have an effect on sustainability efforts?
Who wants some new menu ideas? Thinking about engaging not only your students but the families you serve? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs. We love a good theme at Pisanick Partners and have curated and crafted some of our favorite “Harvest of the Month”, “Simply Fresh”, “Global Trends’’, and “Comfort Classic’’ recipes to ignite your team’s idea engines. Our free digital cookbook resource is full of these recipes. Coming soon we are launching a first edition print cookbook that is packed with easy to prepare recipes which are scaled for both your school
Think about your trays and disposable supplies. Washable trays are more cost effective and better for the environment than disposable options. If you have not used your dishmachine in awhile, and it has become a fancy supply closet, consider a plan to implement ware- washing back into the daily schedule. This is another turnkey step towards sustainability.
kitchens and for the homes of the families we serve! Many of these recipes are inspired by trends in copycat recipes, nostalgic foods and upcycling ingredients. These are recipes that can spark joy in your creation and elevate participation. Sign-up to be the first to know when this book is available for purchase.
Use production records for forecasting. Production records are a crucial tool for successful food service operations.
Food waste is a huge contributor to environmental change. A third of food that is grown or processed for human consumption is wasted or lost. Can you believe 40% of food is simply wasted by grocers and consumers? Utilize your production records for forecasting to ensure you are not over-producing items that will not be eaten.
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