Schools in the US provide five billion meals to students every year. Many schools serve these meals on single-use food ware, such as polystyrene foam or molded fiber trays due to their convenience and low up-front cost. Unsurprisingly, this creates an enormous amount of waste.
The Center for Environmental Health’s Ditching Disposables: A Toolkit for Healthier Foodware in K-12 Schools is designed to help K-12 schools transition from single-use food serviceware, to healthier and more sustainable alternatives, preferably reusables. As the Project Lead and Primary Author of Ditching Disposables, I managed a small team of researchers and waste experts, and performed much of the scientific research and writing on material toxicity, waste streams, and more.