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 Brenda Niu
 Yaesul Park
Chelsea Thaw
Amelia Yeager
       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
            Current Practices
• 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
                  Next Steps
• 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

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