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Reduce Food Waste and Grow Climate-Friendly Food
Reduce Food Waste and Grow Climate-Friendly Food
Climate Change Action Plan Priority Recommendation #5
Aligned with Priority Recommendation #5: Reduce Food Waste and Grow Climate-Friendly Food of the Climate Change Action Plan PGCPS continues to expand food waste recycling programs and planting education programs throughout our schools. Building upon a successful partnership, PGCPS Building Services, the William S. Schmidt Center and the Prince George’s County Department of the Environment, we continue to expand the composting program throughout PGCPS schools. The City of Laurel supports three schools within its boundary in a successful composting program. Schools collect compostable materials, including food scraps and paper trays, which are taken to the Prince George’s County Organics Composting Facility. Composting Data for the schools is available HERE.
Composting professional development for teachers and building supervisors are held by the William S. Schmidt Center and PGCPS Building Services.
Climate Change Action Plan (CCAP) Priority Recommendation #5
Priority Recommendation #5: Reduce Food Waste and Grow Climate Friendly Food
Studies reveal that roughly a third of the world’s food is never eaten, which means land and resources used, and greenhouse gases (GHGs) emitted, in producing it were unnecessary. Interventions at the source and in school buildings can reduce loss and waste.
Priority Recommendation #5: Reduce Food Waste and Grow Climate-Friendly Food outlines 3 Operational Actions, 2 Mitigation Actions, and 2 Adaptation Actions considered critical to supporting the goals of this recommendation.
| “This generation of students stands to face the worst impacts of climate change if we don't act boldly and immediately. I'm inspired by their commitment and resilience, and I wanted to do what I could to contribute to a healthy and just world for their and future generations.”-- Chloë Waterman, Program Manager, Friends of the Earth’s ClimateFriendly Food Purchasing Program and Work Group Member |
Operational Actions
Operational Actions 1 (O1) Incorporate Student, Parent, Staff, and Community Stakeholder Input into PGCPS Menus
For any changes to PGCPS foodservice to be successful, students need to have buy-in, as well as parents, teachers, staff, and other community stakeholders. PGCPS faces challenges operating a large food and nutrition system for a diverse student body. If food is not consumed for any of numerous reasons, this comes as both a financial and GHG emissions cost to PGCPS. PGCPS Food and Nutrition Services (FNS) division already has a student advisory board that can be built upon to solicit the feedback it needs to make changes to the menu that mitigate and adapt to climate change while improving student meal satisfaction, meeting federal nutrition standards, and keeping meal costs financially sustainable.
Implementation Steps
- Continue to utilize FNS’ student advisory board and incorporate CCAP goals into the board’s mission. Recruit students from green clubs to be represented on the advisory board and focus on incorporating more plant-forward and plant-based options on the menu that students will be excited about. (O1.Food.A)
- Incorporate food sampling across all schools for new plant-forward and plant-based menu items so that students have the opportunity to try climate-friendly foods before deciding which items to purchase. (O1.Food.B)
Operational Action 2 (O2) Conduct Baseline Assessments for Food Waste and Values-Driven Purchasing
PGCPS will need to baseline and disclose data on its current levels of food waste, its food sourcing practices, and the GHG emissions associated with its foodservice. Ensuring a data-driven and transparent approach will be crucial to making measurable progress towards these goals while keeping stakeholders informed.
Implementation Steps
- Conduct a food waste audits following U.S. Environmental Protection Agency (EPA) or other best practices. (O2.Food.A)
- Work with a external partners such as the Center for Good Food Purchasing to conduct and publicly share a baseline assessment of PGCPS, including: 1) spend on foods that are environmentally sustainable, 2) from a supply chain with a valued workforce, 3) sourced from local and Black, Indigenous, and people of color (BIPOC) producers, 4) humane, and 5) nutritious. (O2.Food.B)
Mitigation Actions
Mitigation Action 1 (M1) Implement Values-driven, Climate-friendly Foodservice
Replacing some animal-based proteins with plant-based proteins is one of the two most effective strategies for reducing PGCPS’ climate foodprint. Dozens of districts across the country (including New York City Public Schools, DC Public Schools, and Baltimore Public Schools) are implementing policies such as the Good Food Purchasing Program and meatless days to better align their food-service with their values around climate change, racial justice, healthy eating, robust local economies, fair treatment of workers, and humane treatment of animals.
Implementation Steps
- Adopt the Good Food Purchasing Policy, a flexible, values-driven procurement policy that will gradually shift PGCPS’ food purchasing toward more foods that are environmentally sustainable, humane, nutritious, local, from supply chains with valued work forces, and from BIPOC producers. (M1.Food.A)
- Establish one plant-based or meatless day each week (e.g. Green Mondays, Plantbased Fridays) and conduct student outreach and education around the climate benefits of plant-forward eating. This could include adding climate ratings to various menu options. (M1.Food.B)
- Provide professional development training and education to foodservice staff to ensure they are equipped to prepare the new menu items and understand their climate and health benefits. (M1.Food.C)
Mitigation Action 2 (M2) Reduce Food Waste and Increase Composting
The other most effective strategy for reducing PGCPS’ climate foodprint is to reduce food waste. PGCPS has already joined districts across the country and the region in taking actions to reduce food waste by utilizing offer vs. serve, share tables, food waste audits, and composting. PGCPS is poised to become a leader in both reducing the carbon footprint of its menus (while improving student health and meal satisfaction) and reducing food waste. It will also be necessary for some schools in the system to develop robust food rescue and composting programs in order to comply with legislation (HB 264) passed in the 2021 Maryland General Assembly.
Offer Versus Serve (OVS) - National School Lunch and Breakfast Programs
The goal of OVS is to reduce food waste and allow students to choose the foods they want to eat. Under OVS, students must select three meal components to ensure they get the nutritional benefits of a meal. In the OVS program, students are NOT required to take milk as part of their reimbursable meal. Milk is a common item found in the trash unopened and unconsumed. OVS is required for lunches served in high schools, but is optional in middle and elementary schools.
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“I am honored to be among a group of passionate and committed people who care deeply about the mission of the CCAP. When I was an elected official in Montgomery County my focus was on the environment and food insecurity. I was able to initiate the first Food Recovery Network in the country wholly funded by local government. I am really excited about the prospect of combatting hunger and keeping food out of landfills by feeding families with food that would be thrown away. This is something that we can accomplish. The CCAP has a plan to make this a reality. I am thrilled about the participation of young people and CCAP's focus on equity and inclusion. This is truly meaningful and exciting work.” – Valerie Ervin, Special Assistant to the Chief of Staff, PGCPS and Work Group Administrator |
Posting a PGCPS Offer vs Serve policy and administrative procedure documents on the PGCPS website would clarify how schools can reduce school food waste through OVS and let the public know PGCPS is taking steps to reduce food waste. Implementing OVS at schools would mainly focus on education and changing practices, and could be done at little to no cost yet will substantially reduce wasted food at schools.
Food Share Table / Food Donation
Share Tables are designated stations where students may return whole and/or unopened food or beverage items they choose not to eat. These items are then made available to other students who may want or need another serving during or after the meal service. Share tables can include milk and other temperature sensitive items when stored at correct temperatures following food safety requirements.
Several PGCPS schools already have partnerships with local food banks or food pantries. Food donation to area food pantries is a natural fit with Share Tables as another way to minimize wasted food from our schools. This is an opportunity for schools to find local partnerships in their communities.
As detailed in the Capital Area Food Bank 2021 Hunger Report (page 9-10), residents who became food insecure during the pandemic are notably different from those experiencing food insecurity before the pandemic. Those newer to food insecurity are more likely to be Hispanic, employed, live in larger households with more children, fall into more severe levels of food insecurity, and be facing eviction.
Federal and State legislation eliminates liability for donor organizations and specifies that Maryland school districts can donate surplus food; Legislation includes the Bill Emerson Good Samaritan Food Donation Act of 1996 and MD HB 983 (2016) Public Schools -Food Recovery Programs-Authorization.
Implementation Steps
- Develop clear written guidance for schools, post the guidance on the PGCPS website and implement reduction strategies prioritized in the following order:
- Offer vs Serve - emphasizes student choice and reducing waste of unwanted food items.
- Food Share Table - feed our students.
- Reuse items from Share Tables for suppers or other meals as described in USDA Policy Memo SP41, CACFP13, SFSP15-2016.
- Food Donations to Community Organizations - contribute to reducing food insecurity in the County.
- Compost Food Waste - recycle nutrients and feed the soil. (M2.Food.A)
- Establish Offer vs Serve, share tables, and food donation program to local food banks in all schools. (M2.Food.B)
- If permitted by local and state health and food safety codes, serve items from the Share Table, that are kept at proper temperature, during another meal service. USDA permits Share Table items, when kept at proper temperature, to be claimed for reimbursement during another meal service in situations where it is necessary to prevent food waste, as described in USDA Policy Memo: SP41, CACFP13, SFSP15-2016: The Use of Share Tables in Child Nutrition Programs. This is currently in practice in other districts such as Oakland Unified School District https://www.stopwaste.org/sites/default/files/4-pageFoodShare-Layout_FINAL.pdf. (M2.Food.C)
- Expand PGCPS’ composting program to all schools and offices. This could include options for onsite composting or transportation of food materials to the Prince George's County Organics Composting Facility or a combination of both. Composting programs must include a learning element for the students and staff. Onsite composting bins should be provided to schools to utilize in lessons that teach students about composting; this direct hands-on experience with the composting process will increase student and staff understanding of and participation in the program. (M2.Food.D)
- Conduct both targeted (food waste/organics) and broad (all school waste) assessments. As they are snapshots, they would need to be repeated. Additional staff and an external partner would be required. (M2.Food.E)
Resiliency Adaptation Actions
Action 1 (A1) Continue to Participate in Maryland’s “Farm to School Program” and Expand Sourcing and Promotion of Locally Procured Foods
While purchasing local food typically does not have a significant climate mitigation benefit, a robust local food economy is important for climate adaptation and resilience. As natural disasters increase and we risk becoming cut off from national supply chains, local and regional food supply chains will become a crucial climate security measure.
Implementation Steps
- Utilize the new database the Maryland Department of Agriculture is creating for certified local farm enterprises interested in selling to Maryland institutions, including schools. (A1.Food.A)
- Partner with community-based organizations to conduct environmental education around locally sourced foods offered in the cafeteria. (A1. Food.B)
Action 2 (A2) Create Resilient Food Production on PGCPS Properties
Producing food onsite has several resiliency benefits. For one it can be used as a learning tool for students so that they can begin to grow vegetables and fruits on their own. Secondly, if supply chains become weaker, onsite food production can both augment PGCPS’s access to food for students and ease the impact of price fluctuations. Also children have been found to eat more fruits and vegetables if they are homegrown. (See data in Sources of Data Referenced.)
Implementation Steps
- New and retrofit buildings will be designed with localized food waste composting and designated land for food production, such as raised beds, and if possible greenhouses. (A2.Food.A)
- Provide compost to participating schools to use in their school gardens and landscaping, so students see firsthand the benefits of composting and the product resulting from their efforts at school. Incorporate compost into PGCPS landscape applications. (A2.Food.B)
- Allow students to participate in learning activities related to the onsite food production. (A2.Food.C)
Recommendation Number Operational Recommendations Within PGCPS Control Existing Initiative Alignment Operational Readiness Cost Effectiveness Timeline (Years) O1 Food/Waste Incorporate Student, Parent, Staff, and Community Stakeholder Input into PGCPS Menus ◉ ◉ ◉ ◉ 1+ O2 Food/Waste Conduct Baseline Assessments for Food Waste and ValuesDriven Purchasing ◉ ◒ ◒ ◉ 1-5
Recommendation Number Mitigation Recommendations Within PGCPS Control Existing Initiative Alignment Operational Readiness Cost Effectiveness Timeline (Years) M1 Food/Waste Implement Valuesdriven, Climatefriendly Foodservice ◉ ◒ ◒ ◉ 2-10 M2 Food/Waste Reduce Food Waste and Increase Composting ◉ ◉ ◉ ◉ 2-10
Chart Key: ◉ = Yes ◒ = Emerging ◎ = To Be Developed; Timeline from Year 2022Recommendation Number Resiliency Recommendations Within PGCPS Control Existing Initiative Alignment Operational Readiness Cost Effectiveness Timeline (Years) A1 Food/Waste Continue to Participate in Maryland’s “Farm to School Program” and Expand Sourcing and Promotion of Locally Procured Foods ◉ ◉ ◉ ◉ 1-5 A2 Food/Waste Create Resilient Food Production on PGCPS Properties ◎ ◎ ◒ ◉ 1-5
Equity Considerations
Low-income students disproportionately rely on school meals as a primary source of nutrition. Since climate-friendly foods (e.g., whole grains, fruits, vegetables, and plant-based proteins) also tend to be healthier. Climate-friendly menus also have potential to improve student health outcomes, especially for the students who rely on PGCPS foodservice. Expanding plant-based options is also important from a rights-based perspective because students who do not eat meat or other animal products for religious, cultural, ethical, health or other reasons deserve to have options they can eat at school. For example, plant-based diets are growing most quickly among the African American population, so ensuring that climate-friendly, plant-based options are available at school meals helps to create an inclusive student meal program. Finally, equitable school foodservice should mean that those most impacted by the program should have a say in what the meals look like, which is why including ample student, parent, staff, and stakeholder feedback throughout the process is crucial.
Labor Partner Considerations
Shifting to plant-forward, scratch-cooked menus has the potential to lower food costs. Budgets can be shifted to labor costs, including hiring more staff and/or increasing pay to staff with scratch-cooking skills. Insofar as this plan includes food service staff professional development training, staff can benefit by learning new culinary skills and expanding their knowledge around the connection between food choices, food waste, and climate change.
Concerning composting, staff will need to be trained on proper handling and disposal of composting food waste in order to educate and supervise students in the correct sorting of materials and limit contamination. Ideally, staff and students would compost at their homes (either through their own on-site composting or local/county composting programs) and thus would help reduce the learning curve and ease the transition to composting in schools. Prince George’s County is expanding their composting program for county residents and several municipalities also provide home collection of compostable materials.
Additional staff will be needed to serve as Waste Reduction Specialists supporting and promoting source reduction, reuse, recycling and composting programs. These specialists will educate and engage students and school staff in implementing composting and waste reduction programs and activities. Expanding the composting program in schools will require additional direct, hands-on support to each school to help with the initial startup, implementing best practices, and making the new procedures a part of the school routine.
Current PGCPS Highlights: School Based Composting ProgramsLaurel Elementary SchoolComposting Laurel Elementary students are reducing waste sent to the landfill by collecting their food scraps and paper trays for composting. Through a partnership with the City of Laurel, the city provides compost collection containers, compostable bags, and pickup and hauling of the materials to the composting facility. The William S. Schmidt Outdoor Education Center provides a hands-on lesson (trash diversion, composting food waste and trash sorting) as well as training for the student monitors. The program started with students learning about composting through a hands-on lesson. Next, the students began sorting their food scraps during breakfast and then lunch time. Student monitors help their peers with the sorting process, which helps to reduce contamination in the compost bins. Through the support and partnership of the school staff, the Schmidt Center, and the City of Laurel, the students and staff at Laurel Elementary have been able to divert much of their breakfast and lunch waste from the landfill to be turned into compost. Scotchtown Hills Elementary has begun the program as well and will follow the same model. Largo High School CompostingThanks to Mr. Johnson, Green School Coordinator at Largo High School, the Green Team student compost crew at Largo High School has a video to share of their lunch time process of separating the compostable and recyclable materials. Video Link: https://drive.google.com/file/d/1CFl1_4y7sZjaHNK57p7AhtDtwekxKnxc/view Laurel High School CompostingOn January 16, 2022, Maryland Matters highlighted PGCPS student Javier Fuentes, president of the Laurel High School Green Club, and his leadership of the composting program. Article Link: https://www.marylandmatters.org/2022/01/16/laurel-high-school-students-eco-activism-has-global-reach/ |
Implementation Team
Lead Agency
The Department of Food and Nutritional Services (FNS) will be the lead agency for continuing and expanding efforts to improve community input on menus, conduct the baseline assessment on purchasing, implement values driving, climate-friendly food service, efforts to right size food portions and production, and work to expand the use of the “Farms to Schools” program in PGCPS.
The Department of Food and Nutritional Services and the Department of Building Services will jointly develop and implement the food waste reduction policies and procedures.
Supporting Partners
The Department of Building Services will be needed to assist in conducting waste assessments and to expand composting programs.
Measurement and Tracking
O1 Incorporate Student, Parent, Staff, and Community Stakeholder Input into PGCPS Menus
- Number of engagement activities on menus, percentage of parents and students participating, and breakdowns by grade level, race, gender, and board of education district.
- Results of real life food rollout trials.
O2 Conduct Baseline Assessments for Food Waste and Values-Driven Purchasing
- Being a baseline assessment the tracking consists of the assessment being completed. Additional tracking mechanisms for O1.Food, M1.Food, and M2.Food that results from this work should be added.
M1 Implement Values-driven, Climate-friendly Foodservice
- Carbon footprint of food menus.
- Total and percentage of meat-based and vegetarian meals consumed.
M2 Reduce Food Waste and Increase Composting
- Total compostable waste by school in tons.
- Percentage of food waste by type of food (e.g., meat, milk, vegetables, fruits), if possible, and if not random surveying should be employed (assuming funding is provided as recommended). For breakfast in the classroom programs, report the number and type of items unopened/uneaten and returned to the kitchen and participating number of students.
- Total tonnage of materials (food, compostable trays, etc.) composted per school.
- Total number of schools with active programs for: Offer vs Serve, share table, and food donation to food pantry. For food donation programs, report the total amount of food donated (weight or number of each item).
A1 Continue to Participate in Maryland’s “Farm to School Program” and Expand Sourcing and Promotion of Locally Procured Foods
- Number of schools participating in “Farms to Schools Program”
- Total food procured and consumed.
A2 Create Resilient Food Production on PGCPS Properties
- Total food produced.
- Total acreage farmed.
Helpful Resources
- Bill Emerson Good Samaritan Food Donation Act of 1996 https://www.congress.gov/104/crpt/hrpt661/CRPT-104hrpt661.pdf
- Healthy Food Policy Project. https://healthyfoodpolicyproject.org/key-issues/zoning-for-urban-agriculture
- Historic Agricultural Resource Protection Program. https://www.pgscd.org/agriculturalland-preservation/harpp/
- Maryland Department of Agriculture. “Farm to School Program” https://mda.maryland.gov/farm_to_school/Pages/farm_to_school.aspx
- Maryland Department of Environment. “Food Waste Minimization and Related Activities A Toolkit for Maryland Schools.” https://mde.maryland.gov/programs/LAND/AnalyticsReports/Food%20Waste%20Minimiz ation%20and%20Related%20Activities%20-%20A%20Toolkit%20for%20Maryland%20Schools.pdf
- Maryland General Assembly. MD HB 264 2021 “Organics Recycling and Waste Diversion - Food Residuals” https://legiscan.com/MD/bill/HB264/2021
- Maryland General Assembly. MD HB 983 Public Schools – Food Recovery Programs – Authorization
- North Carolina Public Schools. “Meal Requirements under the National School Lunch Program and School Breakfast Program: Questions and Answers for Program Operators.” https://childnutrition.ncpublicschools.gov/regulations-policies/usda-policymemos/2019/sp.382019s.pdf
- Prince George's County Organics Composting Facility. https://www.princegeorgescountymd.gov/2667/Organics-Composting-Facility
- Prince William Food Rescue-PWCS Food Share Guide https://drive.google.com/file/d/1E8QLdLewoGma7sUZ5cMBgOKCF5sdlfH/view?usp=sharing
- US Department of Agriculture. “The Use of Share Tables in Child Nutrition Programs” (Policy Memo: SP41, CACFP13, SFSP15-2016) https://www.fns.usda.gov/cn/use-sharetables-child-nutrition-programs
- US Department of Agriculture. Offer Versus Serve Guidance For the National School Lunch Program and the School Breakfast Program https://fnsprod.azureedge.net/sites/default/files/cn/SP41-2015av2.pdf
- US Department of Agriculture. Offer Versus Serve (OVS) Tip Sheet for School Food Service Managers - National School Lunch Program. https://www.fdacs.gov/content/download/84373/file/OVS%20Tip%20Sheet%20for%20Lu nch%20Meal%20Services%20USDA-July%202019.pdf
- US Department of Agriculture. Offer Versus Serve (OVS) Tip Sheet for School Food Service Managers - School Breakfast Program. https://www.fdacs.gov/content/download/90967/file/OVS-Breakfast-Tip-Sheet.pdf
- US Environmental Protection Agency. “From Farm to Kitchen the Environmental Impacts of US Food Waste.” https://www.epa.gov/system/files/documents/2021-11/from-farm-tokitchen-the-environmental-impacts-of-u.s.-food-waste_508-tagged.pdf
- US Environmental Protection Agency. “Food Recovery Hierarchy.” https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy
- US Environmental Protection Agency. “Guide to Conducting Student Food Waste Audits.” https://www.epa.gov/sites/default/files/201712/documents/guide_to_conducting_student_food_waste_audit_-_nov_20_2017.pdf
- World Food Council. “Policy Handbook: Advancing Education for Sustainable Development.” February 26, 2019. https://www.worldfuturecouncil.org/wpcontent/uploads/2019/01/Handbook-ADVANCING-EDUCATION-FOR-SUSTAINABLEDEVOLOPMENT-by-Alistair-Whitby-WFC_2019.pdf
Sources of Data Referenced
- Project Drawdown website https://www.drawdown.org/solutions/reduced-foodwaste?mkt_tok=MjExLU5KWS0xNjUAAAGC9DW7SQSYBob5sQ25W2679GxUjGgUGO O0qPcvpb1m9t9Kuh3MTGcLPJeqh6h6Fo_W31WzYsmqcw3ZrTaRM9FsxpCUAz5HGJD5TjViIcIiX7Gpsc
- Capital Area Food Bank. Hunger Report 2021. https://hungerreport.capitalareafoodbank.org/
- Prince George's County Food Security Task Force Recommendations 2021, pages 9-10. https://pgccouncil.us/DocumentCenter/View/6996/PGCC-FSTF-Report_ONLINE2022
- Children Eat More Fruits And Vegetables If They Are Homegrown (or school grown) https://www.sciencedaily.com/releases/2007/04/070418163652.htm
- Laurel High School Student’s Eco-Activism Has Global Reach https://www.marylandmatters.org/2022/01/16/laurel-high-school-students-eco-activismhas-global-reach
Recycling & Composting Data
Task Force Reports for Priority 5 of the Climate Change Action Plan
- July 2024 Task Force Report
- January 2024 Task Force Report
- July 2023 Task Force Report
- January 2023 Task Force Report
Priority Recommendation #5: Reduce Food Waste and Grow Climate-Friendly Food
| Eliminate Unnecessary Idling from School Buses |
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| Reduce Food Waste and Increase Composting |
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Priority Recommendation #5: Reduce Food Waste and Grow Climate-Friendly Food
Mitigation Action 1: Implement Values-Driven, Climate-Friendly Food Service
Mitigation Action 2: Reduce Food Waste and Increase Composting
Update as of January 2024
- Building upon a successful partnership last school year, PGCPS Building Services, the William S Schmidt Center and the Prince George’s County Department of the Environment expanded the composting pilot program to include an additional 12 schools this fall. The City of Laurel continues in a third year to support three schools within its boundary in a successful composting program. Schools collect compostable materials, including food scraps and paper trays, which are taken to the Prince George’s County Organics Composting Facility. Composting Data for the schools is available HERE.
- Composting professional development for teachers and building supervisors were held this fall by the William S Schmidt Center and PGCPS Building Services
PGCPS is leading the way in composting food waste in schools through a pilot program with the Prince George’s County Department of the Environment. Additional schools were added to the program this year, with 17 total schools providing compost to the county’s organics composting facility. Waste audits helped quantify and categorize school meal waste, and compostable paper products and utensils were identified for use during the upcoming school year. A new administrative procedure was introduced to reduce food waste through the use of Share Tables, Offer vs. Serve and food donations to local food pantries, and the Department of Food and Nutrition Services will expand efforts to offer locally grown and school grown produce.
Operational Action 1: Incorporate Student, Parent, Staff and Community Stakeholder Input into PGCPS Menus
Update as of July 2023
- Incorporated student survey results and recommendations in developing 2023-24 school menus.
- Working to expand offerings of vegan plant-based entrees.
Operational Action 2: Conduct Baseline Assessments for Food Waste and Values-Driven Purchasing
Update as of July 2023
- Conducted School Waste Audits at elementary, middle and high schools to quantify and categorize school meal waste. At each school, the majority of the waste by weight was compostable materials (food scraps and compostable paper trays). Food scraps accounted for the majority of the waste by weight from school kitchens.
Mitigation Action 1: Implement Values-Driven, Climate-Friendly Food Service
Update as of July 2023
- Implemented comprehensive approach to source and include products, sauces and seasonings made from pea protein, soy, legumes and other vegetables.
Mitigation Action 2: Reduce Food Waste and Increase Composting
Update as of July 2023
- 17 composting pilot locations for the 2022-23 school year. Composting Data shows that over 165,000 lbs. of materials were collected for composting and diverted from the landfill.
- Working with the County Department of the Environment to expand the number of composting schools for 2023-24 academic year.
- Administrative Procedure: Reduce Food Waste In Schools was created and submitted for approval to provide guidance on Share Tables, Offer vs Serve, and food donation to a local food pantry.
Adaptation Action 1: Continue to Participate in Maryland’s Farm to School Program and Expand Sourcing and Promotion of Locally Produced Foods
Update as of July 2023
- The procurement contract specifies the requirement for the distributor to source locally-grown produce.
- Maryland local farms providing seasonal produce includes: Baugher Apple Orchard, Westminster; Miller Farm, Clinton; and Bartenfelder Farm, Nottingham.
Adaption Action 2: Create Resilient Food Production on PGCPS Properties
Update as of July 2023
- Continuing collaboration with Gwynn Park High School to develop plan for growing herbs to be used in the school lunch program as well as produce seedlings to support planting herbs in other schools.
- Collaboration with Maryland SNAP-ED program to provide nutrition education, school gardens and encourage students to grow and try a variety of foods.
Operational Action 1: Incorporate Student, Parent, Staff and Community Stakeholder Input into PGCPS Menus
Food and Nutrition Services conducted a survey in December to research student interest in vegan menu items (plant-based proteins, no meat or dairy).
Major Findings
- 62.1% expressed interest in vegan items
- Vegan burgers and nuggets were the most popular items
- Commenters stated a desire for meals that use different herbs and more culturally diverse, gluten-free options
Met with Prince George’s Regional Association of Student Governments (PGRASG) to discuss future menus and product testing, using students to market eco-friendly foods. The committee is in the process of drafting a parent survey.
Operational Action 2: Conduct Baseline Assessments for Food Waste and Values-Driven Purchasing
Student testing is conducted on all menu products as part of our standard operating procedures. Conducted initial food waste audits and site visits to gather baseline data.
Mitigation Action 1: Implement Values-Driven, Climate-Friendly Food Service
Identified two companies with plant-based meat alternatives (i.e., pea protein, bean protein, pasta); currently revisiting MorningStar Farms and Dr. Praeger’s Sensible Foods products. Held meetings with representatives from Prince George’s County Food Equity Council, Friends of the Earth, Eleanor Roosevelt High School Environmental Club, Brighter Bites and Prince George’s County Board of Education member Pamela Boozer-Strother (District 3).
Mitigation Action 2: Reduce Food Waste and Increase Composting
PGCPS has partnered with Prince George’s County Department of the Environment on a pilot program to expand the number of composting schools. Twelve additional schools now collect compostable materials, including food scraps and paper trays, and transport them to the Prince George’s County Organics Composting Facility.
Professional development workshops were conducted for staff on composting. Student education and leadership opportunities are included as part of the composting program.
Initial waste audits have been conducted at schools.
Adaptation Action 1: Continue to Participate in Maryland’s Farm to School Program and Expand Sourcing and Promotion of Locally Produced Foods
The Department of Food and Nutrition Services chooses in season produce from the local USDA Department of Defense Fresh Fruit and Vegetable Program. FNS Director and Nutrition Specialist II met with Meeting Creatives, a consulting group hired by MSDE to assist with developing a sustainability plan to improve access to local foods in school meals.
Adaption Action 2: Create Resilient Food Production on PGCPS Properties
Discussed engaging University of Maryland Extension Supplemental Nutrition Assistance Program (SNAP-Ed) to promote school gardens; enhance student engagement in creating recipes and growing herbs for PGCPS menu items; expand nutrition education throughout the community.