Image courtesy of NRDC.
The Natural Resources Defense Council (NRDC) and the Environmental Law Institute (ELI) released a Model State Law on Reducing Food Waste in K–12 Public Schools, giving states an off-the-shelf template to address what has become a major blind spot in America’s food waste problem.
More than seven billion meals are served each year to 45.4 million children enrolled in public schools across the country. A 2019 U.S. Department of Agriculture study estimated that over 20% of food served in schools ends up wasted, with milk and vegetables hitting roughly 30%. A separate 2019 World Wildlife Fund study that analyzed 46 schools in nine cities found schools generate approximately 39.2 pounds of food waste per student per year and 28.7 cartons of milk waste per student per year. Nationally, that translates to an estimated 530,000 tons of food waste and 45 million gallons of milk waste each year, costing around $1.7 billion annually.
The model law requires public schools to implement “offer” versus “serve” provisions for all grade levels at breakfast and lunch, allowing students to decline some food items in a meal. It also mandates lunch periods include a minimum of 25 minutes of seated time and be scheduled after any recess period. Schools would be required to institute share tables where students can return food or beverage items they choose not to consume, which can then be taken by other students, reserved for another meal service, or donated to nonprofit organizations.
“Reducing food waste in schools can lead to substantial cost savings, which in some cases schools can reinvest in improved meal quality and nutrition or education programs,” said Darby Hoover, Senior Resource Specialist at NRDC and a coauthor of the model. “Some food waste reduction strategies can also help combat food insecurity by rescuing edible food and redirecting it to hungry students or community members.”
The model also encourages schools to offer lactose-free milk products, consider shelf-stable milk, enhance food presentation, market school meals to students, compost food waste, and conduct periodic school food waste audits. Schools would be permitted to use bulk milk dispensers. Additional provisions address procurement, awareness campaigns, employee training, staffing, grants and incentives, and implementation plans.
The model is accompanied by a background memorandum that explains the complex framework for public education governance in the United States and provides commentaries for each section, including analysis and examples for each food waste reduction measure. A slide deck helps state-level staff or advocates share the model with decision-makers and other stakeholders. A model resolution is also provided that can serve as a first step toward eventual enactment of the full law.
The model builds on the Zero Food Waste Coalition’s 2023 State Policy Toolkit and is part of an ongoing collaborative effort between NRDC and ELI to provide states, municipalities, and advocates with tools to reduce the time and resources associated with taking action on food waste.
For more information, contact Linda K. Breggin at ELI or Darby Hoover at NRDC.
