My last post was pretty negative. So here’s something a little happier:
Ten positive things:
1. Locally-made bagels that often arrive warm replaced frozen bagels.
2. Recycling program for cardboard, glass, aluminum, and plastic has reduced kitchen trash drastically.
3. Preferential ordering of local produce from an in-state farm. By the end of this school year about
o 70% of all apples, carrots, pickles at our school come from the farm.
o 100% of butternut squash and turnips come from the farm.
4. Commitment to using reusable plates, soup bowls, utensils when possible, which means less paper plates, foam bowls and plastic silverware in our trash bins.
5. First 100% made-from-scratch soup was served at lunch this year, butternut squash soup, and everyone can tell it doesn’t come from a can!
6. Quinoa, bulgur, and crimson lentils are some of the whole grains and legume introduced to the soup and salad bars.
7. Local peaches served to the school for the first time in the fall.
8. 100% recycled paper napkins replaced all our napkins; began using a napkin dispenser that encourages people to take just one – less is more!
9. Reusable squeeze bottles for ketchup and mustard replace the thousands of plastic packets that end up in the garbage.
10. Our budget is the same as before we made these changes (and in fact, if all goes well for the rest of this school year, the budget just might be LESS than that of last year.)
***I don’t understand, I thought improving school lunch would be really hard and costly?? The changes I made were the EASIEST to implement and don’t involve costly changes such as expanding the kitchen or hiring a chef. For example, changing where we buy apples is fairly easy. It involved a substitution of suppliers from a large food company to a local farm. I made the change after researching that apples generally cost the same or less from a farm, after all, local apples don’t need to be trekked across the country on a gas-guzzling truck.