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 | | photo by Jean Scheijen |  | Washable Dishes
Do the Math
1. How many students eat school lunch each day at your school?
2. How many school days are there in the year?
3. How many school lunches are served per year?
4. What throwaway or recycled items are used for each lunch? A dish? A bowl? A tray? Knife, fork and spoon? A cup?
5. How much does it cost each year to purchase these throwaway or recyclable items?
6. How much would it cost to buy reusable, washable items?
7. How many years would it take for the reusable dishes to pay for themselves?
Case Study:
Gresham-Barlow School District
(near Portland, OR)
Ten years ago the Gresham-Barlow School District decided to switch from throwaway styrofoam dishes and plastic utensils to reusable washable dishes and utensils. They applied for and received a grant from Portland Metro for the initial purchase of the dishes and utensils. Now sixteen elementary and middle schools use washable dishes and utensils in their cafeterias. Members of the school district decided they wanted to reduce their contribution to the landfill, protect the environment, and save money. They worked closely with the food service folks to implement the change.
Saving Money & Reducing Garbage
The school district was able to recoup their investment in the new reusable dishes in a few years. Now they save money each year by not having to buy all those disposable dishes and utensils. They also save money in reduced garbage costs. David Short, head of the school’s food service (Marriott-Sedexo), estimates that they need to replace approximately 10% of the dishes and utensils each year. Even with replacing lost dishes and utensils, the school district saves money each year with washable dishes.
Tips on Making It Work
The Gresham Barlow School District has had success with washable dishes at their elementary and middle schools. Jan Rankin, the district’s recycling coordinator, has these suggestions to make it work:
1. Have a monitor to instruct the students where to place dirty dishes, recyclables, garbage, etc. In a short time the new routine will be established.
2. Place mechanical barriers on garbage cans: for example, a lid with a hole for garbage that plates can’t fit through.
3. The more different things you recycle at school, the more it works. The students get in the mode of recycling everything, systemwide: paper in the classroom, cans in the cafeteria, etc.
4. Create a district-wide waste/recycling committee that meets regularly to discuss changes. The committee may include school faculty, students, food service employees, and interested members of the community. It’s a good way to keep attention focused on nutrition, waste, costs, etc. Schools can also keep track of what other schools are doing.
What About High Schools With "Open Campuses"?
At the Gresham-Barlow High School they have an “open campus,” where students can take their lunches and dishes outside the cafeteria area. When they attempted the switch eight years ago, many dishes were lost. Some were lost because they made excellent frisbees. For reusable dishes to work, recycling coordinator Jan Rankin recommends that they be used in a designated eating area, such as the cafeteria. Placing bus tubs to collect used plates and silverware outside might allow for enjoying lunches in the sunshine on warm spring days.
Purchasing the Dishes and Utensils
David Short, head of food services at the Gresham-Barlow School District, buys his dishes & utensils from Cambro. At some point Dandelions Unlimited hope to do a cost comparison of different suppliers.
Research on this page by:
Maeghan Culver, University of Oregon, Eugene
Karyn Kaplyn, University of Oregon, Eugene
Dana Lyons
Katey Roemmele | |
