Food Service

  • We are working closely with NPS food service partner Whitons to promote sustainable practices within food service. The following practices have been adopted within the current program:

    • Use of compostable trays
    • Elimination of straws (compostable straws available as needed in house for special circumstances)
    • Elimination of Styrofoam
    • Use of Green preserve reusable containers for Education Center lunch meals (soon to be expanded to aftercare programs and eventually introduced to all elementary schools)
    • Meatless Mondays- Pilot program for meatless Mondays through month of November

    In addition, in January 2019, an organics collection pilot program was launched at Angier and Zervas Elementary Schools. Each lunch period, students sort their waste into three categories of waste: trash, recycling, and organics. Organic material includes food waste, napkins, and other compostable material. Find out more about the program here: