One of the most important things you can do to make school catering more environmentally friendly is to aim for zero waste. You can also use sustainable items that are free of pesticides and not genetically engineered; stick with whole, nutritious food. In season, purchase locally grown fruit and vegetables in bulk and not wrapped in plastic. Sustainable, local foods help cut down on the amount of landfill space required to support the garbage coming from your catering efforts.
If you have spent time in your child's school cafeteria, you have probably noticed how much plastic waste builds up after a meal. Make the waste more environmentally friendly by using biodegradable plastic utensils and paper plates, and napkins and cups that can be recycled. Another option is to use china or glass serving plates that can be washed and reused.
Talk with your students to learn what their health food preferences are. Offering food they enjoy makes it more likely that they will eat what is served rather than wasting it. Serve smaller portions to avoid waste. When possible, use locally or regionally grown foods to ensure freshness and reduce cost of transport. Plan kid-friendly menus around each season's produce. Even better, find a farm that allows field trips so the children can visit and watch their food being grown. It provides them with a personal connection to their meals and a fun way to learn about eating healthy food. If you decide to serve fish, use sustainable seafood only. According to the Monterey Bay Aquarium Seafood Watch, some sustainable seafood examples include farmed arctic char, barramundi, catfish, clams, cod, mussels and oysters. Avoid fish that is genetically engineered and shipped hundreds of miles from where it is caught. Sustainable seafood varies by geographic region (see Resources).
Do an experiment with the children to help them understand how things biodegrade. In the fall, have students bury leaves and a plastic food items and dig them up at the end of the school year. Have students note the changes. This experiment helps them understand the importance of composting and recycling. Put clearly marked recycling bins in the lunch room. Ask an older child, parent or kitchen helper to assist in recycling plastic or glass waste. Compost food scraps using biodegradable bags and donate leftover food to a local shelter. To reduce the number of plastic water and beverage bottles, serve beverages from large containers poured into individual paper cups.