HOW DO I...?

Illustration of a share table with food on it

Create a Share Table

What can students share on the Share Table?

Food that is from the lunchroom (food brought from home may NOT be shared)
Packaged food that is unopened
Fruits that are unpeeled and unbitten / uneaten

What cannot be shared on the Share Table?

Food that is brought from home (ineligible to share due to potential allergens or contamination)
Food that is unpackaged (i.e. sandwiches, salads, etc.)
Any food that must be refrigerated

Setting up and monitoring the Share Table

Students may add to or take from the Share Table at any time during meal service
Position the Share Table near the recycling and trash bins so that it is easy for students to sort at the end of their meal
An adult should monitor the recycling and waste area to ensure students are sorting properly and that nothing ineligible is added to the Share Table
Promote the Share Table through announcements. Temporary table stickers are also a great way to remind students to use the Share Table and sort their food waste properly.

Start a Composting Program

Find an organic recycling partner in your area.

Use the map generated by MDE to find potential recycling partners near your school. When choosing a recycling partner, be sure to discuss:

Their capacity to take food residuals generated by your school
The schedule and frequency with which they will collect waste from your school
The cost of their services and payment terms

Set up recycling buckets in your lunchroom.

Your recycling partner may provide specific buckets or containers to be used for collecting food residuals. Otherwise, a standard 5-gallon bucket usually works well.
Be sure each bucket is labeled properly (liquids, food waste, mixed recycling, and trash).
It can be helpful to use different colored buckets for each part of the sorting process.

Monitor the recycling process to ensure students are sorting correctly.

It is helpful to have a staff member on site to ensure food and waste are being sorted properly among the share table, recycling bins, and trash. It may also be possible to have student volunteers serve in this role, especially as part of a Service Learning project.

Ensure proper storage and safety of collected food waste.

Use compostable bags and gloves when/where compostable material is collected.
Each day, place full bags from the 5-gallon buckets into the larger compost container.
Keep the container closed, and label it "Not Trash / Not Meant for Consumption."
If possible, store in a refrigerated climate until the material is collected.
Weekly pickups are recommended. Place the compost where it is accessible for your composting partner to collect. Put it out within a few hours of the collection time.

Illustration of tween boy with megaphone

Promote Waste Reduction in Schools

Download free promotional resources

The Resources page includes free downloads of table stickers, posters, and flyers. These can be displayed in the lunchroom and/or distributed to students and parents.

You can also share the video on the Homepage of this site with students. This offers a quick, engaging way to make students aware of your new organics recycling efforts.

Incorporate lessons about food waste and organic recycling into the classroom.

Ideas for classroom activities and lesson plans are available on the Resources page.

Engage students in the lunchroom.

Make announcements to remind students about the new recycling and waste sorting process. Leverage student ambassadors to help others with sorting (a great Service Learning opportunity!).