December 6, 2019
Laura Hicks, kitchen manager, said normally the cafeteria staff serves about six or seven different meals. After breakfast, the staff will store the leftovers and offer them at a lower price for lunch. If the food makes it through lunch, it must be thrown away because it’s been heated for more than four hours.
“If there’s something we can use and have done the proper cool down, we can use it the next day so we’re not wasting it,” Hicks said. “We may use it in a different way like we may have had toasted ravioli and we can use the leftover sauce for spaghetti the next day.”
Hicks said a large amount of students are health conscious, and students eat almost all of the fresh produce everyday.
Carmen Fischer, child nutrition and services director, said with the new menu offered by the district, items are sold throughout the week, which should allow staff to make predictions on their food usage and reduce waste.
“If you waste a lot of food, you’re also wasting a lot of money,” Fischer said. “We want to be profitable to be able to sustain our own programs.”
Kristin Davis, dietitian supervisor, said there haven’t been significant changes to regulations regarding sustainable practices, and although buying local is encouraged among districts, it is not a requirement.
“We use a local farm called Three Girls and A Tractor that’s out of Marthasville, Mo.,” Davis said. “We know that plant-based options are more sustainable, and a lot of our meals are customizable. We offer vegetarian options, and we started offering a vegan wrap and a black bean burger, and that contributes to sustainability.”
Laura Dolson, head PTO of the School Store, said purchasing higher-end items will cause the School Store to lose revenue in the name of food sustainability. Dolson predicts students won’t buy healthier, local or organic snacks, and these items would go to waste. She also said federal guidelines restrict her from offering homemade or unpackaged items, which could cut down on packaged waste or processed ingredients.
Ryan Kelley, senior, said he would be encouraged to buy sustainable products if offered.
“It would be a good idea if the School Store tried to sell reusable straws, which are a big thing right now,” Kelley said. “Even if the School Store sold ‘MHS’ lunch boxes that would be so cool. It’s not much but it’s something to know that our school cares about the environment and would put forth that effort.”
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