Casey Composting Champions

Composting in the Cafeteria

by, Liz Rutledge, Founder, Sustainable Three, LLC

Casey Middle School in Boulder, Colorado is an inspiring example of how to compost in a school cafeteria.  With 600 students in the entire school, half of whom get what we used to call “hot lunch”, the cafeteria staff provides 300 lunches a day. 

Casey Middle School in Boulder, Colorado is a fine example of a sustainable school.

Meet Chef Ann Cooper.  She established the Chef Ann Foundation in 2009 to bring healthier lunches to schools in the Boulder Valley School District.  Chef Ann is passionate about getting kids to eat healthy, balanced meals.  “It starts with the school district’s Wellness Policy”.  Boulder’s is really strong.  She emphasizes the direct connection between healthy food and academic performance.  “We don’t give kids a choice about what they learn in the classroom.  Why would we give them a choice on the best, healthiest way to eat?”.

Chef Ann Cooper of the Chef Ann Foundation

The Boulder Valley Nutrition Services department provides ~14,000 meals a day with three kitchens for the entire school district.  Meals are primarily made from scratch (except rolls, flatbreads, etc.), but those items are sources locally.  They attempt to have mostly organically-grown food.  Milk is provided via dispensers with reusable cups.  Lemon-infused water is provided as well.  Cutlery is reusable as well as the plates and serving trays.  Plastic bags are the only landfill trash produced.

Plant-Forward Option with Locally-Grown, Organic Food!

Students are provided with guides on how to load their plates.  They have to have three components on their plates according to Federal regulations.  This includes ½ cup of fruit, ½ cup of vegetables, and eight ounces of milk.  At Casey Middle School at least, there is always a plant forward meal offered.  Posters with pictures show what a serving looks like.

Guides Help Students Load Their Plates for Ideal Nutrition

In Boulder Valley, the health initiative also includes composting in the cafeteria.  Composting is THE most impactful thing we can all be doing to help with carbon footprint.  After students finish their meals, they go to the dish washing station where they dump any uneaten food in a bin that weighs how much food waste is going to be composted.  Then, their trays, plates, cups and cutlery are washed before the next meal shift.

All trays, plates, cups, and cutlery are washed and reused.
Food waste and other compostables are weighed daily to keep track of the carbon offset.

Daily, the bins are put into a composting dumpster that is picked up by local Boulder’s Eco-Cycle where the food waste is converted into compost that helps with carbon absorption, putting nutrients back into the soil.

For more on composting, see some of my other blog posts on sustainablethree.com! Like basics of composting and why it’s important or how we off-set over 2000 pounds of compostable waste at Denver East High School’s After Prom!

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Street Fair Sustainability

Directional Sign Showing the way to the Sustainability Zone

by, Liz Rutledge

The Park Hill Home Tour and Street Fair just celebrated 41 years of sharing community, entertainment, good food and access to beautiful homes in one of Denver’s Sustainable Neighborhoods.  This well-established event involves people in the neighborhood opening their homes (usually between four and eight homes) as well as a street fair with up to 100 vendors, food trucks, drinks, live entertainment, as well as presentations.  Consequently, the Park Hill Home Tour and Street Fair is the largest fundraiser for the Greater Park Hill Community – an organization that supports the neighborhood through a monthly local newspaper, a food pantry and farmers market as well as many other events and services. 

Mindfulness about Our Community in Action

This year, I partnered with Becky Migas of B. Green Events to manage the sustainability aspects of this event.  It was a beautiful, sunny day…not too hot, not too cold and not a cloud in the sky.  As we set up waste stations around the parkway, 85+ vendors set up their tables and tents.  Bicycle bells chimed and the gentle hum of generators for the food trucks purred.

I have been involved in this event for seven years in various capacities. For example, our home has been on the tour and I have written up descriptions of the homes along with another local writer for years.  But, last year, I was invited to help with the sustainability efforts of the event and help with vendor registrations.  For the first time ever, we added electronics recycling.  It was an experiment and we had great participation, but it cost people money (about 50 cents a pound) and the fundraising aspect wasn’t as successful as we had hoped.  But, this year we had PCs for People accepting electronic donations for little to no cost and the Cherry Creek Rotary Club helped hugely to accept all the PCs, laptops, cables, TVs and more.  Last year, there was also a Sustainability Zone.

In the Zone

This year, in the Sustainability Zone, we had several vendors educating fair-goers about bees with Vine Street Farms, reducing packaging and exploring refill options with Joy Fill, how to get around town without using a car with the Northeast Transportation, getting help tuning and optimizing your bicycle with Bikes Together, how to reduce our harm to the coral reefs with Coral Reef Restoration Panama, and how to live more sustainability and lower our carbon footprint with Sustainable Three and B. Green Events.  We had a “Minute to Bin It” challenge where players had to correctly put the right item in the right bin within 60 seconds, articles about our previous waste diversion projects, like East High School’s After Prom event last spring and guidance on how to reduce waste to the landfill – one of the biggest contributors to greenhouse gasses.

10 Factors that made this a Sustainable Event

  1. ALL vendors were required to use certified compostable ware (cups, plates, cutlery, etc)
  2. Vendors had to provide proof that the serving ware was compostable.  And, if it wasn’t, they had to replace the items or leave (thankfully, everyone complied and no one had to leave)
  3. Waste stations were positioned all over the event to make it EASY for attendees to deal with their waste, minimizing contamination and littering
  4. Volunteers were trained to sort, collect, weigh and empty the waste bins into their appropriate wheelie bins (provided by neighbors)
  5. Neighbors provided Recycling, Compost and Landfill bins to minimize cost and eliminate the need for expensive and unsightly roll-away dumpsters
  6. Educational pieces were sprinkled throughout promotional materials (posters, programs and on the web site)
  7. A Sustainability Zone was established and managed providing fun and education for attendees
  8. Electronics recycling was available for little to no charge on the day and volunteers from the Rotary Club managed it so our team could focus on the Sustainability Zone and waste management.
  9. People were encouraged to walk or bike to the event and the homes on the tour (free bicycle parking available at all homes and the street fair)
  10. Denver Water had their truck there to provide water for patrons – either using their own water bottles or compostable cups
Puttin’ it in the correct bin!

Then, the Skies Opened up…

The event was well attended and the weather held out until the very end when we did our waste sorting and weighing (so we can report back to the Greater Park Hill Community and have baseline numbers for future years).  As we were sorting and cleaning up, the skies opened up in a deluge, which made it challenging, but we still think we got accurate numbers.  Once all the numbers were in, we were proud to report an 82% diversion rate!  The next morning all the recycling, compost and trash was collected by Denver Waste Management.  PBS was there the next day filming for a documentary that will air at the end of October/early November.  Neighbors who had donated their bins for the day received their bins back empty (for the most part) AND, best of all, there was NO waste remaining on the parkway (something that neighbors have complained about in the past).

It was a satisfying experiment and provides hope for future events.

It’s the choices we make in our daily lives that can make little shifts in this adventure called climate change.

Denver Water Truck dispensed 94 gallons of water to people in their own reusable bottles or compostable cups diverting ~750 plastic water bottles from the waste stream
Becky Migas of B. Green Events calculated our waste diversion results

Even more ways to Support Sustainability

As we learn and gradually change our habits, we can make a difference in other, more impactful, ways too:

  • Support the bigger players where there is more impact
  • Support businesses and organizations that are focusing on sustainability
  • Donate to non-profits like the Sierra Club, Greenpeace, The Nature Conservancy, NRDC, and other organizations doing the work.
  • Pressure businesses to move towards more environmentally-friendly ingredients and practices
  • Boycott businesses that are still doing things that damage our environment and our health
  • Sign petitions and lobby

Reading blog posts like this one can help keep you educated.  You can make tweaks in your habits.  But, to make a more effective impact, think bigger and put some of the pressure and responsibility on the companies and organizations that have the power to make big changes towards sustainability.

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CHALLENGE DAY 15

Today’s challenge is to start composting – or at least look into it.

Part 1 of this challenge  – instead of putting your peelings and other food waste in the bin, save it for this one day and see how much you would divert from the landfill, then consider starting composting at home or with your city’s composting program (where available).

Maybe keep the peelings and such in a bag throughout the day and then weigh the bag at the end of the day.  Take a photo of it and share it on social media.  Then, if you multiply that times 365 that’s how much your household is contributing to the landfill each year.

Part 2 of this challenge is to actually start composting. If you have five to 10 minutes today, research what it would take to start composting.  So much of what ends up in the landfill is wasted food.  Something like 40% of food in America is thrown away.  Composting not only diverts food from going to the landfill, it also nourishes the soil making it healthier for growing more healthy food and the cycle continues.  So, you can find out if your city has a composting program.  Or, if you have the ability and space to have compost in your own yard and start a garden this summer, this is a good time to get it started.  Feel overwhelmed by the idea of starting your own compost?  SustainableThree.com offers consulting services for this very thing.

 

If you already compost, congratulations! 

You can either take the day off or do one of the Optional Challenges today! 

Thank you for reducing your waste!

 

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