1. Kathi Mirza MassDEP Municipal Assistance Coordinator Farm to Cafeteria Conference, January 2015

2.  Conference focused on bringing healthy, locally-produced, high-quality products into our schools.  What comes in must go out… in some form  Take time to look at all items managed in the cafeteria to develop best practices in waste reduction, recycling, and composting.

4.  Why put messy, liquid filled containers in the trash?  Reduce costs by separating liquids and pouring them down the drain.

5.  Recycle more of whatever is allowed by your hauler.  Cartons are now being recycled in many places as well as bottles and cans. Check with the Carton Council for grants!

6.  Separate and compost food scraps and soiled paper products  Compost onsite or send to a farm or composting facility  Finished compost can be used in garden: close the loop!

7. Dishware options for school foodservice operations include: 1. Washable foodservice ware & dish machines 2. Compostable foodservice ware 3. Disposable foodservice ware (foam) Key considerations: 1. Cost 2. Environmentally friendly 3. Healthy choice for serving both hot and cold food to students

8.  Polystyrene foam is manufactured with a monomer called Styrene.  Styrene leaches out of foam containers into food and beverages.  EPA studies conducted in the 1980s showed that 100% of Americans have Styrene in their bodies.  Most municipalities in MA dispose of waste through incineration. EPA reports that stack emissions from waste incineration contain Styrene.  And because plastic foam litter is lightweight and easily airborne, it is a major source of ocean pollution, threatening birds and marine mammals.

10.  MA Survey to > 400 School Foodservice Directors in Fall 2014 (with help from DESE)  48 districts responded by Dec 2014  Expect more responses in 2015.

11.  Good news: About half of the schools responding use pour off buckets to keep liquid out of trash.  Bad news: 75% of school districts responding use foam trays in at least one of their schools.

12.  31% of survey responses indicate at least one school in district uses compostable foodservice ware  Safer than foam for student health and environment  More end of life management options (can compost or dispose)  Reduction in trash disposal (if composted)  Can use recycled fiber or plant- based material in production  Improved quality of food presentation compared vs foam  Costs $0.08-$0.10 per tray  Local Leaders: Beverly, Brookline, Cambridge, Dover- Sherborn, Hingham, Manchester- Essex, and Walpole  Urban School Food Alliance— public school districts in Chicago, Dallas, Los Angeles, Miami, New York and Orlando, FL Urban School Food Alliance

13.  75% of survey responses indicated at least one school in district uses dish machines  Best option to reduce waste.  Upfront costs to install dish machines and buy durable service items, e.g., trays  Avg cost is $4.00/tray or $.00148 per use  Local leaders: Ashland, Concord, Framingham, Franklin, Marshfield, and Walpole.  Framingham converted 3 schools to dish machines in 2012 Trash reduced 50% Also compost food scraps Garden at High School

14.  MassDEP Green Team www.TheGreenTeam.orgwww.TheGreenTeam.org  Recycling Works MA www.RecyclingWorksMA.comwww.RecyclingWorksMA.com  MassDEP Regional Municipal Assistance Coordinators: Western Mass: Arlene Miller- Arlenem773@aol.comArlenem773@aol.com Central Mass: Irene Congdon- Irene_congdon1@yahoo.comIrene_congdon1@yahoo.com Southeast 1: Janine Delaney - JDelaneyMAC@comcast.netJDelaneyMAC@comcast.net Southeast 2: Kathi Mirza - KMirza@taunton-ma.govKMirza@taunton-ma.gov Northeast 2: Sharon Byrne Kishida- SKishida@beverlyma.govSKishida@beverlyma.gov Northeast 3: Carolyn Dann- CDann@bedfordma.govCDann@bedfordma.gov Barnstable County: Dave Quinn- DQuinn@barnstablecounty.orgDQuinn@barnstablecounty.org Boston area: Brooke Nash- Brooke.Nash@state.ma.usBrooke.Nash@state.ma.us