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Waste > Food Waste Prevention
To reduce food waste in schools, and share good quality food with students and families, we partner with Office of Food and Nutrition Services (OFNS) on three options for schools. These programs are part of our agency’s Food Waste Prevention Plan, part of Local Law 57 of 2021.
Principals opt-in to implement these programs at their schools. If you’d like to get these started, speak with your school food service manager first, and meet with your Principal to talk about these options.
The very first step to reduce food waste is to prevent it at the source: all OFNS cooks are trained in batch cooking, and use data to prepare the amount of food needed, minimizing waste and avoiding excessive leftovers.
Share Tables
Share Tables
Share Tables are designated tables in the cafeteria where students can place certain food and beverage items that they choose not to eat or drink. This allows other students the opportunity to eat these items, without compromising Federal and State regulations. Here’s more information on Share Tables with posters.
Food Donation Program
Food Donation Program
Donating wholesome food prevents waste and puts food on the table for students and families in need. Donations of nonperishable and unspoiled perishable food from school kitchens can stock the shelves in homes, food pantries, food banks, soup kitchens, shelters, and community organizations. For guidance, refer to New York City (NYC) Public Schools Food Donation Program (page 2) and find all posters, flyers and policies in our Food Donation Program Drive.
Offer vs. Serve
Offer vs. Serve
For schools with line-service, cafeteria staff and students can work together to reduce waste. Cafeteria staff can offer certain items to students, allowing them to decline certain foods, while ensuring they get full meals that are still eligible for federal reimbursement. Here are more details on Offer vs. Serve, and here are posters for Offer vs. Serve during breakfast and lunch.
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