Did you know the average American produces nearly 5 pounds of waste per day (EPA, 2024)? Schools generate a significant amount of waste, from lunch trays to classroom materials, much of which could be diverted from landfills.
To better understand their impact, 7th Grade students at Abington Friends School conducted a waste audit, sorting and analyzing a school day’s worth of trash.
Last month I sat down with Colleen Falicki, on her Speaking of Sustainability podcast, and Founder of Back to Earth Compost. We discussed 3 ways individuals can reduce their environmental footprint including reducing food waste. Here’s a link to the podcast.
After millions of students were out of the classrooms, and academic institutions were forced to transition online due to COVID 19, academic dining facilities were left with unforeseen revenue losses and potentially large sums of food waste. Colleges specifically were left with almost empty dining halls and overflowing kitchens. While colleges and universities, like Boston College, were able to allot stocked meals for students and faculty still on-campus, dining facilities were forced to find creative ways to incorporate food recovery in their operations.
