School Lunch Waste We've all come to depend upon school lunch throwaways to keep us moving speedily through each day, but such conveniences come at an environmental cost: the need for energy and resources used to bring those meals to the school cafeteria and the con<nued increase in the number of landfills and garbage incinerators clogged up with trash, which ul<mately belch out hazardous emissions. A waste‐free lunch program, that includes students, parents, and school staff educa<on about the provenience of our meals, about where our trash ends up and how we, as individuals, can reduce the amount of trash we generate, can save <me, money and the environment.
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School Lunch Waste
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Contents Please consider the environment before prin<ng this booklet
Title
Page Number
TRASH Trash Sor<ng
5
Plain and Chocolate Milk
6
Fruit
7
Home Made Sandwiches
8
Pizza
9
Frozen Peach Cups
10
BoSled Water
11
Drinks: juice boxes, milk cartons, juice pouches, soda cans, plas<c boSles
12
Home Packaging: Ziploc bags, paper bags, aluminum foil
13
Cracker bags and Yogurt containers
14
Serving trays, spoons, straws, napkins
15
Waste Generated
16
Annual Avoidable Cost
17
IMPACT Impact of Our Waste
18
Food Waste Impact
19
Hunger in America
20
Waste Facts
21
Milk and the Environment
22
Happy cows are from...
23
Environmental Impact of Banana Growing
24
BoSled Water Waste
25
Plas<c Bags are killing us
26
SOLUTIONS Reusing Ziploc bags
27
Drinks: there is a beSer way
28
Home made lunches
29
Na<onal School Lunch Program
30 31‐32
For Parents: Educa<on starts at home ‐ Reducing food waste
33
Cost comparison waste free lunch In School: Reducing Waste
34‐35
Useful Links
36
Hazardous Waste Disposal ‐ San Francisco Bay Area
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What can we find in the waste of an average elementary school lunch? Here are pictures of the items found in the trash, with information about the resources and impact to produce these items, as well as the impact of all the waste generated. The typical American school child generates 67 pounds of discarded lunch waste per school year. Thatʼs more than 18,000 pounds yearly for the average sized elementary school. Children do not always eat everything on their lunch or breakfast trays. While the USDA attempts to mandate compliance in nutrition integrity of meals provided by school food services, there is no guarantee that children will actually consume everything. While students choose meals that are healthful, many do not eat all of the food. Vegetables and fruit are the least popular item and milk boxes are often too cumbersome to open so more than a third of the milk is discarded. Too many parents pack lunch items in single-use plastic bags, aluminum foil, or wax paper, or they purchase single-serving items that come in their own disposable package. Admittedly, these products are extremely convenient, but what is the environmental cost to a country that relies so heavily on them? Landfills are full and overflowing. Incinerators pump contaminants into the air. The waste producers come in the form of plastic water bottles, juice and milk boxes, sandwich baggies, yogurt and fruit cup containers, and foil-type packaging of “snack size” convenience foods.
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Trash Sorting The Process After lunch, all garbage cans were gathered, and items were sorted before being laid down on a tarp to count and photograph. All items were displayed by categories: • • • • • • • • • • • • • • •
milk boxes juice boxes water bottles soda cans yogurt containers homemade lunches/sandwiches cafeteria served lunches fruit snacks packaging aluminum foil Ziploc bags paper bags spoons, straws, napkins lunch trays
These categories were then grouped and tallied: • • • • • •
Food - Non compostable Food - Compostable Recyclable Non - Recyclable Milk in gallons Trays
Trash sorting was done for four days, however, we spent several days at the school to watch the students go through lunch and then monitor what was thrown in the waste. As per my personal experience, and the discussions with the volunteers and staff in the lunchroom, these four days offered a good representation of the average amount of food served, and the waste generated at this elementary school. Over 200 students eat lunch in the cafeteria every day. Trash sorting was done at Murwood Elementary in Walnut Creek, CA.
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Plain and Chocolate Milk Daily 1/2 pint milk cartons in the trash or poured down the drain Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Yearly Average Cost $
Unopened Plain Milk (cartons) ($0.19/pc)
8
4
3
8
5.8
909
$172.00
Unopened Chocolate Milk (cartons) ($0.22/pc)
12
24
7
13
14
2212
$487.00
Poured Out Milk - (Gallons)
2.5
1.75
2.5
2.3
2.3
357
Poured Out Milk - Equivalent in cartons (mostly choc.avg.$0.21/pc)
40
28
40
37
37
5720
$1201.00
TOTAL CARTONS
60
56
50
58
56.75
8966
$1860.00
3.75
3.5
3.15
3.6
3.55
560
16 cartons of 1/2 pint milk = One Gallon
TOTAL GALLONS
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Fruit Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (see notes)
Yearly Average (Lbs)
Yearly Average Cost $0.20/pc)
Full Pears
18
1
-
-
9
513
154
$103.00
Partial Pears (1/2 count)
7
-
-
-
7
378
113
$38.00
Full Oranges/Mandarins
14
18
8
5
11
889
267
$178.00
Full Apples
9
26
13
28
19
3002
600
$120.00
Partial Apples (1/2 count)
11
22
11
16
15
2370
474
$47.00
Full Kiwi
-
-
2.5
-
2.5
135
27
$27.00
Full Banana
-
2
1
10
4.3
234
70
$47.00
Partial Banana
-
4
-
4
4
216
65
$43.00
59
67
32
49
61
7151
1608
$603.0
TOTAL
Notes: Not the same fruit is served every day except for apples and oranges. The calculations were done appropriately. In the 158 days of school, on average, pears, bananas and kiwis are served 54 days, oranges 79 days, apples 158 days, oranges, 89 days. 7 of 40
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Homemade Sandwiches Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Yearly Average (Lbs)
Yearly Average Cost $
Full Sandwiches (still in bag)
13
12
8
21
13.5
2133
533
1173
Partial Sandwiches (1/3)
22
22
20
18
20.5
3239
268
593
20.3
19.3
14.6
27
20.33
3212
801
$1766
TOTAL ( 1 + 0.33)
One sandwich average = 4 oz One loaf sandwich bread avg: $ 3.50 with 20 slices. One sandwich = $0.35 bread + $ 0.20 cheese, meat, peanut butter, etc...= COST : $0.55/sandwich
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Pizza
Pizza Partially Eaten (1/2)
Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (45 days)
Yearly Average (Lbs)
Yearly Average Cost $
23
-
24
-
23.5
1058
165
$230.0
One slice of pizza average = 5 oz. Cost is $0.44 per slice. Note that the total weight is for partial or full slices of pizza. Crusts are not included in the calculations. Consistently, most crusts are thrown in the trash. Pizza without cheese in the crust won't sell as well.
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Frozen Peach Cups Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Yearly Average Cost $
Ice Fruit - Unopened
1
6
1
3
2.8
435
$117.00
Ice Fruit - Partial (1/2)
10
9
14
14
11.8
1857
$251.00
TOTAL ( 1 + 0.5)
6
10.5
8
10
8.625
1363
$368.00
Although older kids can more easily open the container, the younger ones have difficulty pulling the tab. As enjoyable as a frozen cup is in the summer, because of the short 2me allocated for lunch, oCen children don't have 2me to let it thaw a liFle and can only scoop a few spoon fulls before running out to recess. Many containers are then thrown in the trash unopened or with 80% of the fruit uneaten.
One container = 4 oz COST : $0.27/ pc
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Bottled Water Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Yearly Average (Gallons)
Yearly Average Cost $
Water - Unopened
2
5
4
4
3.8
593
35
$297.00
Water - Partial (1/2)
6
8
5
9
7
1106
30
$276.00
TOTAL ( 1 + 0.5)
5
9
6.5
8.5
7.3
1173
65
$573.00
Bottles are 240ml, not part of the meal, purchased at cost from student. COST : $0.50/ pc
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Drinks: juice boxes, milk cartons, aluminum juice pouches, soda cans, plastic bottles Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Milk cartons
96
97
107
110
102.5
16195
Juice Boxes
18
10
16
22
16.5
2607
Juice Pouches
7
24
23
23
19.3
3042
Soda cans
5
7
6
2
5
790
Plastic Bottles
18
10
23
26
19.3
3042
144
148
175
183
162.6
25643
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$$
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Home Packaging: Ziploc bags, paper bags, Aluminum Foil Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Yearly Average Cost $
Ziploc bags (0.04c/ bag)
28
40
28
44
35
5530
$221
Paper bags (0.03c/ bag)
6
13
13
10
10.5
1659
$50
Aluminum foil
7
4
3
6
5
790
$271.00 These were not from school lunches, but from parents prepared lunches. Ziploc bags were used for sandwiches, fruit or crackers. Foils, were often used to wrap sandwiches, while the paper bags were used as a lunch box, containing all these items.
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Craker Bags and Yogurt Containers Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Cracker bags
9
4
10
22
11.3
1778
Yogurt containers
39
44
40
46
42.3
6676
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Serving Trays, Spoons, Straws, Napkins Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Yearly Average Cost $
Plastic Spoons
96
112
86
131
106
16788
$150.00
Plastic Straws
81
81
87
79
82
12956
Unused Napkins
89
102
97
105
98
15524
Trays
175
157
190
187
177
28006
$2240.00
SERVINGS
192
193
210
216
203
32074
$2390.00
Napkins, straws and spoons were counted seperately because most of the time, the straws are not used and over 95 percent of the time the napkins are left in the the bag unused. Cost per set $0.01. Trays were switched to styrofoam because of the cost and because waste management would trash them regardless of the material. The compostable trays are so dense, it would require a temperature of over 160F to break them down. School composting reaches only about 140F. The trays, spoons, napkins and straws are trashed everyday. Cost of trays: compostable .08c/pc, Styrofoam .03c/pc
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Waste Generated Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
Yearly Average Per Child
Edibles - Non-Compostable (Lbs)
14
6
8
6
8.6
1363
7
Edibles - Compostable (Lbs)
15
18
13
18
16
2528
13
Waste - Non-Recyclable (Lbs)
38
44
34
38
38.5
6083
30
Waste - Recyclable (Lbs)
8
7
5
6
6.5
1027
5
Trays (Lbs)
14
12
15
15
14
2212
11
89
88
75
83
83.75
13213
66 Lbs
TOTAL
Notes: Edibles -Non Compostables are items like: pizza, meat, dairy products, seafood, etc.. although accepted in industrial composting, they are not good for school composting. The Yearly Average weight per serving is based on an average of 200 servings a day. Note that the national average is 67 lbs per person.
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Annual Avoidable Cost Yearly Cost $
Milk (plain and chocolate)
$ 1,860.00
Fruit
$ 603.00
Homemade Sandwiches
$ 1,766.00
Pizza
$ 230.00
Frozen Peach Cups
$ 368.00
Bottled Water
$ 573.00
Spoons and Trays
$ 2,390.00
Home Packaging
$ 271.00
Total
$ 8,061.00
Notes: Items provided by the school lunch are: Milk, fruit (90%), pizza, frozen peach cups, spoons and trays. Sandwiches are from home. Bottled water is provided by the school but are charged extra to student $0.50 a bottle. Home packaging includes all plastic wraps, Ziploc bags and brown bags as well as juice containers, crackers and granola bars provided by parents.
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Impact of Our Waste Americans' trash has grown faster than its population over the past few decades. Although the population grew by 65 percent between 1960 and 2005, the amount of trash thrown out doubled from 83 million tons to 167 million tons. These amounts are for municipal solid waste or household trash including packaging, food scraps, old sofas, and refrigerators after material was pulled out for composting or recycling. Americans generate about 4.5 pounds of household trash per capita per day. We recycle a little over 1 pound per person each day. Several Factors Affect Population Growthʼs Impact on the Environment While Americans' high-consumption way of life produces a disproportionately large amount of waste and uses inordinate amounts of natural resources, there is no one easy way to reduce America's impact on the environment. To persuade Americans to consume less, cultural perceptions about consumption must be adjusted through behavioral change, education, and understanding the impact of the products we use not only as the waste it generates, but also at the source. It is important to understand what resources are necessary to produce what Americans consume every day. The impact is not only to the environment, but also to people and animals, locally and across the world.
The United States' reaching 300 million people might not seem relevant at a global level. After all, the United States represents just 5 percent of the world population. But it consumes disproportionately larger amounts than any other nation in the world—at least one-quarter of practically every natural resource. Because it is the only industrialized country in the world still experiencing significant population growth, this high rate of resource consumption is expected to continue. Each person in the U.S. contributes more to the global phenomenon [of natural resource consumption] than other people. The amount of trash still exceeds the amount recycled and composted.
Source: Center for Environment and population - www.cepnet.org
Source: U.S. EPA, Municipal Solid Waste: 2005 Facts and Figures (2006).
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Food Waste - Impact The United States spends about 1 billion dollars a year just to dispose of food waste. According to the Environmental Protection Agency, food leftovers are the single-largest component of the waste stream by weight in the United States. Food waste includes uneaten food and food preparation scraps from residences or households, commercial establishments like restaurants, institutional sources like school cafeterias, and industrial sources like factory lunchrooms. Over 12 percent of the total municipal solid waste generated in American households was food scraps and less than three percent was recovered. The rest was thrown away and disposed in landfills or combusted in incinerators. The environmental impact of food disposal is significant. The decomposition of food and other organic waste in landfills produces methane, a greenhouse gas 21 times more damaging to the environment than carbon dioxide. Landfills are the largest human-related source of methane in the United States, accounting for 34 percent of all methane emissions. http://www.epa.gov/osw/conserve/materials/organics/food/index.htm
Food Waste in America A 2004 study showed that forty to fifty percent of all food ready for harvest in the United States never gets eaten. Timothy Jones, an anthropologist at the University of Arizona, Tuscon, Bureau of Applied Research in Anthropology, spent 10 years measuring food loss at all levels of food production and consumption. He discovered not only that about half of the food produced in America was discarded, but also that much of it could feed people who need it. On top of that, the rate of food loss, even partially corrected, could save US consumers and manufacturers tens of billions of dollars each year.
Moral and economic issues aside, it is the environmental concerns around food waste that is driving the push for reform on how to treat the problem of leftovers. Methane, the gas food waste produces, traps 23 times as much heat in the atmosphere as the same amount of CO2, the EPA says. And landfills are the place you will find most of it -- they account for 34 percent of all methane emissions in the U.S. The University of Arizona believes that if Americans cut their food waste in half, it would reduce the country's environmental impact by 25 percent. The UK's Waste & Resources Action Program (WRAP) -- which says the entire food supply chain in the UK contributes 20 percent of its greenhouse gas emissions -- believes that if we stopped throwing out edible food, the impact it would have on CO2 emissions would be the equivalent of taking 1 in 5 cars off the road. http://www.foodproductiondaily.com/Supply-Chain/Half-of-US-food-goes-to-waste
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Hunger in America We have the means to end hunger in America as the first step to ending global hunger. In the United States, according to the USDA, twenty-seven percent of all the food produced each year is lost at the retail, consumer, and food service levels. That turns out to be about nearly 1.5 tons of food per year for every man, woman, and child in the United States who faces hunger. To put it another way, in the U.S. we throw away about 263,013,699 pounds of food a day... every single day! And much of what is wasted actually is just surplus food. It is perfectly edible. While all that good food is being wasted, there are over 37 million Americans who struggle daily to get enough to eat. Nearly half of these people are children. A large number are elderly. But no matter who they are or where they live or why they are impoverished, there is no excuse for anyone to go hungry in America when so much food goes to waste.
United States Hunger Facts
Poverty is the leading cause of hunger in America. Over 37 million people in the United States live below the poverty line and are at risk of hunger. • • • • • • •
•
•
12.5 percent of the nation's population lived in poverty in 2007. In 2007, the poverty rate for families was 9.8 percent, comprising 7.6 million families. The poverty rate in 2007 for American children under 18 was 18.0 percent, up from 17.4 percent in 2006 13 million children live in poverty in th U.S. The U.S. poverty rate for people 65 and over is 9.7 percent; 3.5 million elderly live in poverty. Of all family groups, poverty is highest among those headed by single women. As a whole, U.S. cities report that they are not able to meet the need for providing shelter for the homeless and have a limited ability to meet the need for emergency food assistance. An estimated 24 to 27 million people in the U.S. turned to hunger relief agencies in 2006. 35.9% of American households receiving food from food banks, shelters and pantries have one or more adults employed.
http://www.census.gov/hhes/www/poverty/poverty.html
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WASTE FACTS LUNCH WASTE FACTS ALUMINUM FOIL
More than 20 million Hershey's kisses are wrapped with 133 square miles of foil every day
ALUMINUM AND TIN CANS
In the 2me it takes you to read this sentence, more than 50,000 12‐oz aluminum cans were made. Recycling one aluminum can saves an amount of energy equivalent to half that can filled with gasoline.
BANANA AND ORANGE PEELS
Food debris in a landfill decompose only 25% in the first 15 years
JUICE BOXES
Most inorganic trash retains its weight, volume, and form for at least four decades
PAPER BAGS AND NAPKINS
It is es2mated that 17 trees are cut down for every ton of non‐recycled paper
PLASTIC BOTTLES, FORKS, WRAP
U.S. ci2zens discard 2.5 million plas2c boFles EVERY HOUR
STYROFOAM
U.S. ci2zens throw away 25 billion styrofoam cups EVERY YEAR
Paper cups consume trees, water, and chemicals, and dump them into streams and landfills- they are not recyclable. Paper cups are often wax-coated which reduces their bio-degradeability further. Paper products make up over 40 percent by weight , slightly higher by volume - of this country's municipal solid waste, by far the largest contributor. Every year nearly 900,000,000 trees are cut down to provide raw materials for American paper and pulp mills.
Food waste includes leftover portions of meals and trimmings from food preparation activities in kitchens, restaurants and fast food chains, and cafeterias. Food waste is the third largest component of generated waste (after yard waste and corrugated boxes) and second largest component of discarded waste, after yard waste. The amount of food waste generated in the waste stream has increased by 1.2 million tons in the last 25 years, this is one of the lowest increases on a percentage basis of any component of the waste stream.
The United States generates approximately 208 million tons of municipal solid waste (MSW) a year. That's 4.3 pounds per person per day. ("Recycling and Buy Recycling Fact Sheets", America Recyclers Day)
Every year some 45,000 tons of plastic waste are dumped into the world's oceans. One of the results of this is that up to one million seabirds and one hundred thousand marine mammals are killed each year by plastic trash such as fishing gear, six-pack yokes, sandwich bags, and styrofoam cups. 21 of 40
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Milk and the Environment Day 1
Day 2
Day 3
Day 4
Daily Average
Yearly Average (158 days)
TOTAL CARTONS
60
56
50
58
56.75
8966
TOTAL GALLONS
3.75
3.5
3.15
3.6
3.55
560
Water Waste 560 gallons of milk = 1.5 Olympic Swimming Pool of Water**
It can take up to 2,000 gallons of water to produce one gallon of milk. * The cow needs water to perform basic biological func2ons from day to day, and only a frac2on of the water the cow consumes is actually converted into milk. The fact that it takes so much water to produce cow's milk means that was2ng one gallon of milk is like pouring 1,999 gallons of fresh water down the drain. With water tables falling all around the world and shortages appearing now in the United States and throughout Asia, it becomes increasingly important for us to prac<ce water conserva<on as consumers. We, as a species, simply cannot afford to live in an environment where water tables have dropped beyond our ability to pump water out of the ground. If we con2nue to use our water in wasteful ways, such as suppor2ng animal products like beef, cheese and milk, then we will run out of water. Around the world, farmers and ranchers consume the vast majority of the water supply.
Produc<on Cost: According to the USDA, the average monthly cost for dairy produc2on is $20.82 per 100 lbs of milk or 11.60 gallons. The produc2on cost of one gallon of milk is therefore: $ 1.80. Produc<on cost of milk gone to waste: $ 1,008.00
Livestock generates more greenhouse gases than driving cars. So the more we eat meat or dairy products the higher the demand and the higher the concentra<on of gases being produced. Livestock (cows and sheep) damage the air, land and water, three resources we can't live without. Currently, livestock accounts for more CO2 (9%), methane (37%), ammonia (64%) and nitrous oxide (65%) emissions than human contribu2ons to greenhouse gases. The Natural Resource Defence Council agrees with the FAO that livestock pollu2on affects public health, especially water. California officials have iden2fied cows and agriculture as the major source of nitrate pollu2on in more than 100,000 square miles of polluted groundwater. Livestock damages our water resources; contribu2ng to water pollu2on. The major pollu2ng agents are animal wastes, an2bio2cs and hormones, chemicals from tanneries, fer2lizers and pes2cides. FAO’s Livestock's Long Shadow
http://www.ers.usda.gov/Data/CostsAndReturns/
8966 cartons stacked on top of each other would reach an altitude of over 2200 feet.
* Water: Drinking, Irrigation, Clean up, from rain, rivers, reservoir, aquifiers ** 560 x 2000 = 1,120,000 gallons Olympic Pool = 660,000 gallons
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Happy Cows are from.... Dairy Farms Cows produce milk for the same reason that humans do: to nourish their babies. In order to force the animals to continue giving milk, factory farmers impregnate them using artificial insemination every year. Calves are generally taken from their mothers within a day of being born— males are destined for veal crates or the equivalent of feed lots, and females are sentenced to the same fate as their mothers.
Mother cows on dairy farms can often be seen searching and calling for their calves long after they have been separated. Author Oliver Sacks, M.D., wrote of a visit that he and cattle expert Dr. Temple Grandin made to a dairy farm and of the great tumult of bellowing that they heard when they arrived: “ʻThey must have separated the calves from the cows this morning,ʼ Temple said, and, indeed, this was what had happened. We saw one cow outside the stockade, roaming,looking for her calf, and bellowing. ʻThatʼs not a happy cow,ʼ Temple said.ʻThatʼs one sad, unhappy, upset cow. She wants her baby. Bellowing for it, hunting for it. Sheʼll forget for a while, then start again. Itʼs like grieving, mourning—not much written about it. People donʼt like to allow them thoughts or feelings.ʼ” Cows are hooked up to milk machines that often tear their udders. After their calves are taken from them, mother cows are hooked up, several times a day, to machines that take the milk intended for their babies. Using genetic manipulation, powerful hormones, and intensive milking, factory farmers force cows to produce about 10 times as much milk as they naturally would. Many animals continue to be pumped full of bovine growth hormone (BGH), which contributes to painful inflammation of the udder known as “mastitis.” (BGH is still used throughout the U.S., but has been banned in Europe and Canada because of concerns over human health and animal welfare.) According to the industryʼs own figures, between 30 and 50 percent of dairy cows suffer from mastitis, an extremely painful condition.
A cowʼs natural lifespan is 25 years, but cows used by the dairy industry are killed after only four or five years. An industry study reports that by the time they are killed, nearly 40 percent of dairy cows are lame because of the filth, intensive confinement, and the strain of constantly being pregnant and giving milk. Dairy cows are turned into soup, companion animal food, or low-grade hamburger meat because their bodies are too “spent” to be used for anything else.
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Environmental Impact of Banana Growing The current prac<ces of banana farming in many areas of the world are contribu<ng to the destruc<on of tropical rainforests‐ one of the most diverse ecosystems on our planet. 75% of the earth’s biodiversity lives in these forests, and because the majority of bananas are grown in monoculture planta<ons (planta<ons in which they are the only type of vegeta<on), as well as areas of cleared rainforest, they are playing a big part in the tragic loss of biodiversity we are seeing today. We, as American consumers eat, on average, twenty‐eight pounds of bananas per person per year.
Monoculture
A major problem associated with growing any crop in a monoculture is that once the land has been devoted to agriculture for a single species, soil fer2lity diminishes greatly. Deforesta2on, has resulted in the loss of a great amount of produc2ve land, due to the fact that once protec2ve forest cover is depleted, overall soil quality greatly declines. Banana producers are forced to con2nually expand their fields to make up for the diminished produc2on per hectare, and the cycle of destruc2on begins again.
Pes<cides
On many banana planta2ons, fungicides and insec2cides are applied as many as forty 2mes a year, amoun2ng to a total use of nearly 44 kilograms per hectare. Not only do these chemicals cause cancer and muta2ons in humans, making them extremely harmful to the workers on planta2ons, but they are also devasta2ng to the surrounding environment. ACer seeping into the water table, the toxic substances find their way into local aqua2c systems, making the water an unsuitable habitat for many types of wildlife. Sediments from overused land and agrochemical runoff are contribu2ng to coral reef deteriora2on off the coasts of Costa Rica. Tortoises and manatees are facing ex2nc2on partly due to the fact that pes2cide runoff kills the algae on which they feed.
RoSen Fruit: The Social Implica<ons of the Banana Economy
When you buy a banana at a supermarket, you are purchasing a product responsible for the social ills of thousands of planta2on workers. The banana oCen has it’s origins in a topical country such as Ecuador, Costa Rica, or the Philippines. In these countries the treatment such workers endure under corporate management is nowhere near what would be considered “fair” in a developed na2on. Workers must constantly handle dangerous chemicals without proper protec2ve equipment and they are also showered with these poisonous chemicals during aerial fumiga2ons. This mixture of humans and chemicals has caused thousands of men to become sterilized and hundreds of children to be born with birth defects. There is a reason that these chemicals are banned in the United States.
What is Being Done?
As awareness is being raised about the huge nega2ve environmental impacts of mono‐crop banana planta2ons, an increasing number of exporters are choosing to harvest more environmentally friendly fruit by limi2ng chemical usage on their plants. In 1991, Chiquita Brands Interna2onal began its “BeFer Banana Project,” requiring banana producers to maintain certain standards and environmental prac2ces such as reduced pes2cide usage and soil conserva2on. Many other smaller corpora2ons and independent farmers have chosen the “organic” path, curng out synthe2c agrochemical usage altogether.
Buy Organic!
In the long run, it is only individual consumers’ preferences that will make a difference, and if more people buy organic bananas, more organic farmers is what will result. Buying organic is an easy transi2on to make, and a rela2vely simple way to reduce the nega2ve impact our ea2ng habits are having on the environment in some of the most produc2ve and valuable ecosystems in the world. 24 of 40
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Bottled Water Bottled Water Means Garbage Bottled water produces up to 1.5 million tons of plastic waste per year. According to Food and Water Watch, that plastic requires up to 47 million gallons of oil per year to produce. And while the plastic used to bottle beverages is of high quality and in demand by recyclers, over 80 percent of plastic bottles are simply thrown away. That assumes empty bottles actually make it to a garbage can. Plastic waste is now at such a volume that vast eddies of current-bound plastic trash now spin endlessly in the worldʼs major oceans. This represents a great risk to marine life, killing birds and fish which mistake our garbage for food. Thanks to its slow decay rate, the vast majority of all plastics ever produced still exist … somewhere.
Bottled water means less attention to public systems! Many people drink bottled water because they donʼt like the taste of their local tap water, or because they question its safety. Bottled water manufacturersʼ marketing campaigns capitalize on isolated instances of contaminated public drinking water supplies by encouraging the perception that their products are purer and safer than tap water. But the reality is that tap water is actually held to more stringent quality standards than bottled water, and some brands of bottled water are just tap water in disguise. Thereʼs plenty of need. In California, for example, the American Society of Civil Engineers estimated the requirement of $17.5 billion in improvements to the stateʼs drinking water infrastructure as recently as 2005. In the same year, the state lost 222 million gallons of drinkable water to leaky pipes.
Bottled water is healthy water, right? In fact, most bottled water actually comes from a tap. And thereʼs nothing healthy about plastic waste. Bottled water is healthy water — or so marketers would have us believe. Just look at the labels or the bottled water ads: deep, pristine pools of spring water; majestic alpine peaks. In reality, bottled water is just water. Bottled water is big business. But in terms of sustainability, bottled water is a dry well.
The Corporatization of Water
What can you do?
In the documentary film Thirst, authors Alan Snitow and Deborah Kaufman demonstrated the rapid worldwide privatization of municipal water supplies. Thanks to increasing urbanization and population, shifting climates, and industrial pollution, fresh water is becoming humanityʼs most precious resource.
Thereʼs a simple alternative to bottled water: buy a stainless steel thermos, and use it. Donʼt like the way your local tap water tastes? Inexpensive carbon filters will turn most tap water sparkling fresh at a fraction of bottled waterʼs cost.
Multinational corporations are stepping in to purchase groundwater and distribution rights wherever they can, and the bottled water industry is an important component in their drive to commoditize what many feel is a basic human right: the access to safe and affordable water. 25 of 40
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Plastic Bags are Killing Us The plastic bag is an icon of convenience culture, by some estimates the single most ubiquitous consumer item on Earth, numbering in the trillions. They're made from petroleum or natural gas with all the attendant environmental impacts of harvesting fossil fuels. One recent study found that the inks and colorants used on some bags contain lead, a toxin. Every year, Americans throw away some 100 billion plastic bags after they've been used to transport a prescription home from the drugstore or a quart of milk from the grocery store. It's equivalent to dumping nearly 12 million barrels of oil.
Only 1 percent of plastic bags are recycled worldwide -about 2 percent in the U.S. -- and the rest, when discarded, can persist for centuries. They can spend eternity in landfills, but that's not always the case. They're so aerodynamic that even when they're properly disposed of in a trash can they can still blow away and become litter. It's as litter that plastic bags have the most baleful effect. And we're not talking about your everyday eyesore.
Once aloft, stray bags cartwheel down city streets, alight in trees, billow from fences like flags, clog storm drains, wash into rivers and bays and even end up in the ocean, washed out to sea. Bits of plastic bags have been found in the nests of albatrosses in the remote Midway Islands. Floating bags can look all too much like tasty jellyfish to hungry marine critters.
According to the Blue Ocean Society for Marine Conservation, more than a million birds and 100,000 marine mammals and sea turtles die every year from eating or getting entangled in plastic. The conservation group estimates that 50 percent of all marine litter is some form of plastic. There are 46,000 pieces of plastic litter floating in every square mile of ocean, according to the United Nations Environment Programme. In the Northern Pacific Gyre, a great vortex of ocean currents, there's now a swirling mass of plastic trash about 1,000 miles off the coast of California, which spans an area that's twice the size of Texas, including fragments of plastic bags. There's six times as much plastic as biomass, including plankton and jellyfish, in the gyre. It is an endless stream of incessant plastic particles everywhere you look. Fifty or 60 years ago, there was no plastic out there.
The problem with plastic bags isn't just where they end up, it's that they never seem to end. All the plastic that has been made is still around in smaller and smaller pieces. Plastic doesn't biodegrade. That means unless they've been incinerated -- a noxious proposition -- every plastic bag you've ever used in your entire life still exists in some form, even fragmented bits, and will exist long after you're dead. 26 of 40
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Reusing Ziploc Bags Ziploc bags are so handy, yet so wasteful. Use them once and throw them away, right? Wrong! Why not simply wash them? You probably don't want to do this if the storage bag was holding raw meat or fish, but if it was only holding a sandwich, crackers or even cheese, try this:
Wash your Ziploc bags Let your used storage bags accumulate un2l you have a few. Then take the bags, turn them inside out, being careful to get the corners pulled all the way out. Fill a dishpan or pot in your sink with hot, sudsy water and dip each bag in turn, wiping it clean with a sponge and rinsing it. Then it's 2me to hang them on your clothesline or drying rack. Turn them rightside in again‐‐especially if you're even thinking about hanging them outside somewhere very dirty ‐‐and clip them up by one corner. It may seem a lot of trouble to go just to reuse something meant to be used just once‐‐but the material these bags are made of will be around forever, so if you must possess these bags, the least you can do is double or triple their intended usage. When the Ziploc bags are too beat up to use for food storage anymore, keep one or two set aside as pastry bags and sauce bags: just put whatever sauce or dough you need to distribute into a bag, snip the corner off, et voila! Instant pastry bag. Use other reject bags for travel, keeping your toiletries, wet small clothing items, and electronics all apart from each other.
Other uses:
By curng a small hole in the corner of a baggie, you have an instant icing bag. You can clean them and save them up to make a wreath ... if you're into that sort of thing. Place a recipe card inside them while cooking to protect the paper from any splaFers.
A beSer alterna<ve: Use a reusable lunch box, sandwich box and utensils. Find out where you can recycle plas<c bags: www.plas<cbagrecycling.org
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Drinks: Theres is a better way! Juice pouches are not recyclable. Juice pouches are polyesterreverse side printed to aluminum then laminated to polyethylene (a plastic polymer). Like the juice boxes, the elements are too hard to separate.
It is recommended to purchase juice in bulk, in large glass or metal containers, and use a thermos when packing lunches.
A popular convenience product is the juice box, ubiquitous in school lunch boxes. Juice boxes were an immediate hit with parents because they are convenient, have a long shelf life with no refrigeration required, and are disposable. Yet, these juice boxes are an environmental disaster. They hold an average of eight ounces, have multilayer packaging made of waxed paper, plastic barriers and metal insulation. These layers are extremely difficult to separate and are nearly impossible to recycle except in a laboratory environment. In addition to the environmental costs, you will pay more money for convenience.
Aluminum soda cans are highly recyclable and should always go in a recycling bin. It takes aluminum about 500 years to break down in the environment.
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Homemade Lunches At lunch time children go into the cafeteria, throw open their lunchboxes, take a bite or two out of their sandwiches, nibble on a carrot, possibly pop a strawberry into their mouths, maybe think to open their water bottle--and then rush off to recess. While I stood over the compost bin and the garbage can and helped kids sort their waste lunches beautifully prepared by their parents, I was shocked to see the number of perfectly packaged food thrown away. Some children put their uneaten food back in their boxes but many were tossing their sandwiches, sushi rolls, bags of chips, bananas, crackers, cheese sticks, and apples. I commented on the waste to the ladies who oversee lunch duty and all agreed that it's terribly upsetting.
Students have their own reasons for leaving things behind -- some feel too rushed to finish meals during brief lunch periods, some don't like the food, some don't think to reuse those sealable bags, some just feel embarrassed about the food they have. According to the survey, 21 percent of 7 - 8 year olds say they never eat anything from their lunchboxes. The research found that apples were usually the first item of food to go in the bin, and 73 percent of kids swapped their lunchbox contents regularly with friends. However, 54 percent of parents thought that their kids wouldn't dream of swapping their food or throwing it away. With the cost of school dinners set to rise, lunchboxes are still an economical solution to school lunches. However, the research indicates that children might not always like what is put in their lunchboxes. Interestingly 78 percent of children said they would eat the food in their lunchboxes, if they could help prepare it!
Thousands of parents are wasting money on food for their children始s lunchboxes, which they never eat, according to a survey commissioned by a cheese manufacturer and BBC, and my own research proved it as well. Two out of three children do not eat everything in their lunchboxes.
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National School Lunch Program Launched in 1946 as a public safety net, it has turned out to be a poor investment. It should be redesigned to make our children healthier. Under the program, the United States Department of Agriculture gives public schools cash for every meal they serve — $2.57 for a free lunch, $2.17 for a reduced‐price lunch and 24 cents for a paid lunch. In 2007, the program cost around $9 billion, a figure widely acknowledged as inadequate to cover food costs. But what most people don’t realize is that the Food Service Department is supposed to be self suppor<ng, so this money and any money raised goes towards not only food but equipment, wages, medical and repairs. On top of these reimbursements, schools are en<tled to receive commodity foods that are valued at a liSle over 20 cents per meal. Schools also get periodic, addi<onal “bonus” commodi<es from the U.S.D.A., which pays good money for what is essen<ally excess from big American food producers.
Flaws Crea<ng Unnecessary Waste A lunch must include at least three menu items. One of those menu items must be an entree, and one must be 2luid milk as a beverage, and a side dish. All menu items or foods offered in a lunch contribute to the nutrition standards and to the levels of nutrients and calories that must be met. In order to receive a reimbursement from the USDA, the student needs to take a minimum of any two items. The problem with this is that even if the child might not be very hungry, doesn't like fruit or vegetables, or doesn't have enough time to drink or 2inish the food on the tray during recess, they are asked to take two items Parents and teachers should support the Food Service program so we the school or the school won't get reimbursed for that meal. may stay self supporting and not have to go in to the district general fund. For that reason, fruit and milk are the most common lunch items thrown into the trash entirely or partially eaten. Parents should contact their government officials urging that reimbursements should be given no For health issues, items that were sold once cannot matter how much a child puts on the be put back into the kitchen for another child. lunch tray, as long as the lunches are still meeting the standards set by the Milk cannot be out of the fridge for more than a USDA and a complete healthy meal is few hours, so they can't take them back. being offered. http://www.fns.usda.gov/cnd/Lunch/ 30 of 40
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For Parents - Education Starts at Home Educa<on is the first step in the transi<on to a waste‐free lunch. Talk to your children about why the school has decided to ins<tute a waste‐free lunch program. Provide them with age‐ appropriate informa<on about the nega<ve impact of a disposable lunch. Below is a list of sugges<ons that will help build communica<on and foster understanding. • • • • • •
• •
Teach children about recycling at home. Encourage them to help separate the recyclables from the non‐recyclables. When you choose not to buy an excessively packaged item, point it out to your children and ask if they can think of some earth‐friendly packaging alterna2ves. If possible, take a trip to your local landfill or recycling facility. Find books on waste reduc2on at your local library or bookstore. Read them together and discuss how these issues relate to your lives. Discuss where foods come from and how much processing occurs before they get to your table. Search your local, preferably used, bookstore for some good health‐oriented cookbooks, including some with large color photographs that you can share with your children. Read them together, look at the photographs, and ask your children to show you which recipes they find most appealing. Make a shopping list together, buy the necessary ingredients, and give the recipes a try. Pack the leCovers for lunch. When ea2ng out, favor restaurants that use reusable plates, cups, and utensils. Talk with your children about why you're making that choice. If you don't finish your restaurant meal, take it home in a reusable container that you've brought from home instead of using the disposable container that restaurants offer.
Tips for Reducing Your Workload • • • •
•
If you don't do so already, try packing lunches the night before and keeping them in the refrigerator overnight. Make your children responsible for adding the ice pack and placing their own lunchbox near the door or in the car. Teach your older children how to make nutritious, wastefree lunches and then let them make their own lunches. Older children can also be responsible for washing their reusable lunch containers or rinsing them and putting them in the dishwasher. Children of all ages can take responsibility for putting recyclables in the recycle bin. Source: www.wastefreelunches.org 31 of 40
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For Parents - Reducing Food Waste Pack drinks in reusable containers. Children cannot reseal juice boxes, cans, or pouches. Often they drink half (or less) and throw the rest away. To get the most out of your money, buy drinks in larger containers. Send a small amount to school in a reusable container. (Recycle the bottle at home.) Remember, children need plenty of water, so consider making water your beverage of choice.
Before offering your children an afterschool snack, request that they finish their lunch. How many times have you given them a snack and then dumped the contents of their lunch box into the trash?
Cut up fruits and vegetables. Children often take 1 or 2 bites out of an uncut apple or banana and throw the rest away. To avoid this, pack cut-up fruits and vegetables in a reusable container. Your child can take a few bites and save the rest for later.
Encourage your children to help plan, prepare and pack their own lunches. They're more likely to eat a meal that they've helped prepare. Involvement in meal preparation also teaches them where their food comes from, and it provides them with the confidence and skills they will need to prepare food for themselves later in life. Younger children can cut fruit or make their own trail mix from a selection of healthy items such as raisins, dried apricots, sunflower seeds, whole-grain cereals, and pumpkin seeds.
Ask your child to bring home lunch leftovers. Looking at leftover lunches is a great way to get information about your children's lunch preferences. Find out why certain foods have come back uneaten. Did your child not like it? Was she not hungry enough to eat everything in the lunchbox? Was there a birthday celebration at school that day? Did she share someone else's lunch instead? Maintain a dialogue without criticizing. Consider making a list of foods that your child likes to eat for lunch and update it regularly with input from your child.
Source: www.wastefreelunches.org 32 of 40
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Cost Comparison Waste Free Lunch DISPOSABLE LUNCH
WASTE‐FREE LUNCH
1 egg salad sandwich
1.25
1 egg salad sandwich
1.25
1 yogurt
.85
1 serving of yogurt
.50
1 granola bar
.45
1 serving of granola
.35
1 apple
.30
1 apple
.30
1 package of carrots and dip
.65
1 serving of carrots and dip
.25
3 plas2c bags
.12
Water
0
1 juice pouch
.35
Cloth napkin
0
1 plas2c spoon
.04
Stainless steel spoon
0
1 paper napkin
.01
Packaging
0
TOTAL
$4.02
TOTAL
DISPOSABLE LUNCH (per child)
$2.65
WASTE‐FREE LUNCH (per child)
$ 4.02
$ 2.65
$ 20.10/ Week
$ 13.25 / Week
$ 635.16 / School Year (158 days)
$ 418.07/ School Year (158 days)
Savings $ 216.46 per child/year Source: www.wastefreelunches.org 33 of 40
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In School - Reducing Waste Start at the beginning: reduce what is provided for lunch.
Pass it on: have a "no thanks" table.
While free-choice salad bar offerings are an excellent idea, kids often take more than they can eat in one sitting. Signs and classroom guidance can help everyone remember to "take what you want, but eat what you take."
Anything brought from home that is unopened, such as yogurt cups, bags of chips, granola bars, applesauce cups and the like can be dropped off at a "no thanks" table where other kids can find something they like. Although there are some issues such as allergy concerns and the stigma associated with "the used food table," they are not insurmountable.
Tackle the tabletop culture: use reusable containers. It has been observed that when a sack lunch is packed in baggies and disposables, any leftover food - like a whole sandwich - is seen as disposable, just like the containers it came in. The same holds true for prepackaged foods, like chips, crackers or cookies in single-serve bags. However, when lunch is packed in reusable containers, uneaten food is returned to the container and put back in the lunchbox. This has several immediate and valuable benefits: first, based on the quantities that come home after school, portions can be adjusted accordingly. Second, if there is any leftover food, it usually becomes a ready-made after-school snack (assuming the lunchbox has an ice pack to keep everything fresh until mid-afternoon).
Food left over at the end of each day would be welcomed at a shelter or food bank.
Schools should consider investing in washable cups and a milk dispenser This will help eliminate the single-use cartons and reduce the wasted milk. Children rarely drink the full eight ounces of milk that is provided, resulting in additional waste. This also has its own issues, one of which is the time necessary to wash the cups after use. Again, this isn't insurmountable, but may only be a shift in behavior away from stocking the refrigerated milk case to handling the washing of cups. Students themselves can fill the dishwasher trays as well.
Invest in reusable trays, utensils and napkins dispensers. The accumulated expenses for trays and utensils can cover the cost of a dishwasher in a few years. Also consider using napkin dispensers and monitoring the number of napkins taken by students. Most children do not use the napkins provided in the plastic container, so it would be better to bring a cloth napkin from home. 34 of 40
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In School - Reducing Waste Address the school culture: have recess before lunch. Many schools report that cafeteria time is frequently cut short because kids are in a rush to go to recess. The result is that many kids never eat at all, and spend the afternoon hungry and unable to concentrate. Several school districts throughout the U.S. have implemented a reverse strategy: kids go directly to recess for their mid-day break, after which they return to the cafeteria for lunch, where they stay until it's time to return to the classroom. Reports from Montana schools indicate that "recess before lunch" programs improved student behavior on the playground, in the cafeteria, and in the classroom and resulted in less wasted food.
Finish at the end: offer composting. Some food waste is just that - inedible parts, like banana peels, eggshells and coffee grounds
Many schools have introduced compost bins to help manage these leftover bits, often in One middle school reported a 50% drop in "plate waste" (food thrown away), and a decrease of 60% association with school garden projects. in disciplinary actions related to the lunchroom over As with any change, the usual guidance applies: a three year period. The teachers also reported find advocates among the school staff and parents; better concentration and more effective time research where similar strategies have been management with the recess before lunch attempted and consider whether the results would program. apply at your own school; consider how every step in a new program might impact classroom time, staff time, and staff resources; and communicate, communicate, communicate to students, parents, teachers, and staff. Schools are embracing, and teaching, a refreshing environmental message, but they could drive that message home if they applied it to the simplest of everyday activities such as eating lunch. By reducing food and food packaging waste, families and schools alike save money both by reducing the loss of good food to landfills and by avoiding having to pay for its disposal. In today's budgetconscious home and school economic conditions, this is not insignificant. 35 of 40
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Our Choice - Our World - Their Future We have choices. We can choose to not pay aSen<on to the consequences of our lifestyle, or we can start being part of the solu<on and live with respect and reverence for all that the world has to offer. Mahatma Gandhi said: "Be the change you wish to see in the world." Being the change you wish to see in the world starts with taking full responsibility for everything that is happening in your life and the lives of the genera<ons to come. As parents and teachers, we need to educate our children about how our over‐consump<on and waste is affec<ng our planet, animals and the way we live, as much as the lives of those people, thousands of miles away, who provide the things that we so easily take for granted. We are shaping the future of our children. By choosing a more ethical life today, they will thank us for being part of the changes that made their world a beSer place.
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Book Recommendations Most Good, Least Harm: A simple principle for a better world and a meaninful life.
Consuming Kids: The hostile takeover of childhood.
Confessions of an Eco Sinner: Travels to Find Where My Stuff Comes from
A Better World Handbook: small changes that make a big difference.
The Food Revolution: How your diet can save your life and our world.
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Zoe Weil
Susan E. Linn
Fred Pearce
Ellis Jones, Ross Haenfler, and Brett Johnson
John Robbins
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Useful Links California Educa<on ‐ School Lunch Program
hSp://www.cde.ca.gov/ls/nu/sn/nslp.asp
Food Produc<on Daily
hSp://www.foodproduc<ondaily.com/
EPA ‐ Food Waste
hSp://www.epa.gov/osw/conserve/materials/organics/food/ index.htm
Wasted Food ‐ Very comprehensive and interes<ng blog
hSp://www.wastedfood.com/
Hunger Solu<ons
www.hungersolu<ons.org
Mom Goes Green
www.mongoesgreen.com
Waste Free Lunches
www.wastefreelunches.org
Laptop Lunches
www.laptoplunches.com
Healthy Schools Network
hSp://www.healthyschools.org/
Eat Well Guide
www.eatwellguide.org
The Green Schools ini<a<ves
www.greenschools.net
Ethical Consumer
www.ethicalconsumer.ort
Fair Trade Labeling Organiza<on
www.fairtrade.net
Global Footprint Network
www.footprintnetwork.org
EPA ‐ Water
www.epa.gov/water/index.html
Water Footprint
www.waterfootprint.org
Center for Food Safety
www.centerforfoodsafety.org
Eat Less Meat
www.eatlessmeat.org
Factory Farming ‐ Humane Society of the USA
www.hsus.org/farm
Food and Agriculture Organiza<on of the United Na<ons
www.FAO.org
Union of Concerned Scien<sts
www.ucsusa.org
World Health Organiza<on
www.who.org
Worldwatch Ins<tute
www.worldwatch.org
BoSled Water Blues
www.boSledwaterblues.com 38 of 40
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Hazardous Waste Disposal - San Francisco Bay Area Alameda County • Recycling Hotline (TOLL-FREE) • Home Composting Information Hotline • Household Hazardous Waste
(877) STOPWASTE (510) 444-SOIL (800) 606-6606
Contra Costa County • Recycling • Household Hazardous Waste
(925) 335-1225 (800) 750-4096
Marin County • Recycling • Household Hazardous Waste
(415) 499-6647 (415) 485-6806
Napa County • Recycling • Household Hazardous Waste
(707) 257-9292 (800) 984-9661
San Francisco City & County • Recycling • Household Hazardous Waste
(415) 554-6193 (415) 554-4333
San Joaquin County • Recycling & Household Hazardous Waste
(209) 468-3066
San Mateo County • Recycling • Household Hazardous Waste
(888) 442-2666 (650) 363-4718
Santa Clara County • Recycling • Home Composting • Household Hazardous Waste
(800) 533-8414 (408) 918-4640 (408) 299-7300
Solano County • Recycling & Household Hazardous Waste
(707) 421-6765
Sonoma County • Recycling & Household Hazardous Waste
(707) 565-3375
State of California California Integrated Waste Management Board • Recycling Hotline • California Materials Exchange (CALMAX) • Department of Conservation Recycling Hotline
(916) 341-6000 (877) 520-9703 (800) 732-9253
Source: www.stopwaste.org 39 of 40
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