Data - Gathering Process
• Survey sent out to Adviser groups
– Some advisers had difficulties gathering data
– Had to tally whole class on one sheet
– Smaller sample size influenced results
• Talked to head cook Kathy Wheeler
• E-mailed Corvallis School Food Service
Data - Survey
• Lunch habits: 52% bring food from home, 22% buy
food from the cafeteria, 15% buy food from the
cafeteria or go out to eat, 11% go out to eat
• Feelings about local/organic food: 58% think it would
be great, 26% wouldn’t care, 13% would start eating
more food from the cafeteria, 3% would stop eating it
• Food choices: 30% pizza, 26% salad bar, 21% sandwich,
12% soup, 8% other, 2% pasta
• Utensil use: 31% fork, 22% napkin, 16% spoon, 16%
paper plate, 6% plastic cup, 5% plastic dish, 4% knife
Data – Audit
Q: How much food is made at the school? How much is bought and pre-prepared?
A: Everything is prepared here except for the rolls and the muffins.
Q: How much is local? What kinds?
A: The salads are fresh. Some of the lettuce is from the school garden and we buy some local
food like apples and peppers when it is in season.
Q: What do you do with excess food?
A: Leftovers like bagels go to local food shelters and soup kitchens. Salad bar waste goes to the
horticulture class, where it is put in the worm beds and used for composting in the garden.
Leftover meat is thrown away because it spoils. Excess rolls are made into croutons.
Q: What kind of packaging do you use?
A: Foil, plastic wrap, paper plates. The foil could be recycled, but the plastic wrap is necessary for
sanitation. New cardboard have been ordered for pasta, rice, and salad.
Q: How reasonable would it be to use washable utensils?
A: More labor would be necessary. We used to have eight cooks, but now we only have six. Food
costs are going up, and we’re having to consolidate. We combat this by buying our food
together with schools in Springfield and Eugene, which reduces expenses.
Q: What steps has the cafeteria taken to make its food more healthy?
A: We use all whole grain breads, rice, and pasta. We don’t sell any fried foods, soda, candy, or
other junk food.
Monday Tuesday Wednesday Thursday Friday
Hamburger Tomato soup Pasta with French dip Chicken nuggets
Chicken patty Grilled cheese marinara or
Garden burger sandwich alfredo sauce
Hamburger Nachos Pasta with Barbecue chicken Corn dogs
Chicken patty marinara or drummettes
Garden burger alfredo sauce Potato salad
No school Hamburger Pasta with Calzones French bread
Chicken patty marinara or pizza
Garden burger alfredo sauce
Hamburger Chicken skewers Pasta with No school No school
Chicken patty Egg roll marinara or
Garden burger Rice alfredo sauce
Everyday options: salad bar, sandwich, pizza, soup, rolls, fruit, juice, milk
• Unsustainable: Use disposable plastic utensils,
napkins may be bleached, most food comes
pre-prepared, not very much organic or local
food, not many vegetarian or vegan options
• Sustainable: purchase some local food, utilize
school garden, use paper plates instead of
styrofoam, serve healthy food, salad bar waste
is composted, leftover food is given away
• More data: audit food waste in cafeteria and
kitchen, audit energy efficiency of kitchen
• Possible solutions: Buy more locally grown and
organic food, bring in volunteers to help in the
kitchen, study methods that have been successful
for other schools with sustainable practices, look
into buying more environmentally-friendly
utensils/packaging, encourage labeling of
different foods to inform students of positive