2017 R3 Conference - Municipal Track, Session 1 - Reuse & Swap Shops Nuts & Bolts

1. SAY “NO THANK YOU” TO
WASTED FOOD
G A I L K O U T R O U B A S , D I R E C T O R
Andover School Nutrition

2. Feeding Bodies. Fueling Minds.
 Ten Serving Sites
 Ten Serving Lunch
 Nine Serving
Breakfast
 Four Serving
Afternoon Snacks
 Serving 563,00
Lunches Yearly
 Serving 56,000
Breakfast Yearly
 Generating $100,000
in Afternoon Snack

3. No One Solution Fits All Schools
Different Solutions For Different Schools!
Elementary
Middle
High School
Special Programs

4. Every Day Pounds of Food Are Being Thrown
Away And Not Just Fruits and Vegetables

5. National Goal 50% Reduction In Food Waste by
2025

6. What Can We Do To Stop Food
Waste?
Why is it Important ?!
Could have helped
feed the hungry.
Food waste is the
single largest
component going into
municipal landfills.
Generates methane,
helping to make
landfills the third
largest source of
methane.

7. We Can…

8. Evaluate Each Site Using Food Waste Checklist

9. Get Enough But Not To Much


10. Things To Consider
 Students are generally
compassionate and should not
be pressured into donating
foods items.
 Students should be encouraged
to only take food items they
want to eat.
 Students should have adequate
time to eat food, 20 minutes of
seat time is recommended.
 Recess before lunch is
encouraged.

11. Policy And Regulations
 Federal regulations
encouraging food rescue
–new policy memo
SP41‐2016
 EPA Food Waste
Challenge
 Bill Emerson Good
Samaritan Act
Andover Health
Department Regulations
 Unpackaged food
Cannot Be Rescued

12. Foods To Be Rescued & Procedures
 Pre-Packaged Foods
 Whole Fruit
 A school official will inspects for pre package integrity and potential
contamination for the non‐potentially hazardous packaged food.
 A school official inspects whole fruit for damage to the outer skin
and evidence of contamination.
 Acceptable whole fruit is then rewashed by a school official or
volunteers supervised by a school official and then stored
segregated from other foods until distribution.

13. Standard Operating Procedure
Food Donations and Sharing Box in School Meals Program
Policy: Foodservice employees and teachers/school staff may work together to ensure that unused food from child
nutrition program is not wasted. This can include donations by the school meals program for unserved foods or food items
collected at a sharing tables. All school staff must follow procedures below to ensure food is safe to eat and does not violate
students rights.
Procedure:
1. All employees in school foodservice must:
A. Prepare food amounts as directed on productions records.
B. Follow all personal hygiene standard operating procedures in preparation and service of foods.
C. Prepare and store donated foods according to standard operating procedures and local health guidelines.
D. Encourage students to select a variety of foods in compliance with program regulations.
2. Teachers/school staff should:
A. Encourage students to take only foods they plan to eat, with the understanding of what food items are needed for a reimbursable meal.
B. Encourage students to eat foods they have selected.
C. Inform students about the sharing box, in a way that does not pressure students to donate foods from their meal.
3. Administrator should:
A. Follow best practice in scheduling meal periods (15 minute minimum for breakfast and 20 minutes for lunch – time after students receive meal).
B. Consider allowing students to save non-perishable foods for later consumption.

14. Standard Operating Procedure
 4. Monitors/Parent Volunteers Stationed at Sharing Box Should
A. Accept only foods that:
 Do not require temperature controls such as whole fruit
 Are prepackaged and in their unopened, original containers
B. Ensure sharing box is located away from sites for potential cross contamination, such as by cafeteria exit door rather than
tray return window.
C. Supervise student involvement.
D. Be present at all times.
THIS IS TRULY A TEAM EFFORT !

15. Every School, Same Access
Who ?
What?
Where?

16. Rollout Plan
 Training with foodservice staff
 Meeting with principal/nurse/foodservice
 Meeting with parent volunteers/student volunteers
Focus on procedures
What items in particular are going to be reused
Rolls that parent volunteers/student volunteers will play
All of the above will be concluded by end of the September, 2016

17. How Would We Use The Food?
 Send home with students
 Use for students to take their medicine with
 Use for students who are hungry between meals
 Hand out to students before leaving school
 Send home with students on the weekends in back backs
 NO FOOD WILL BE USED FOR ADULT CONSUMPTION

18. RESCUED ITEMS
WILL BE
IDENTIFIED
a. A. School Nutrition
department will
identify items that
can be rescued each
month.
b. B. Items will be
highlighted on
menu for managers.
c. C. Managers will
keep a daily count
of food being
rescued.

19. Procedure – Elementary/Middle School Lunch
 Students go through line as normal
 When students go to dump their tray, a food grade
ware washing bin is placed before the trash can
 “No Thank You” Sign on the Bin
 Students can place unwanted items in the bin before
dumping their tray
 Food Service inspects items, ensures food safety,
makes sure foods are on “list,” record items, and
store in designated area in kitchen.

20. Procedure for Breakfast Program
 Looks very similar to lunch program

22. Procedure – Lunch, High School
 Students go through line as normal
 “No Thank You” bin placed in cafeteria
 Ice sheet placed in bin
 Used as sharing table, with leftover product being
thrown away after each lunch period
 Whole fruits are washed and inspected and given to
nurse