The majority of our breakfasts are served in the school hallways after the bell or start of the school day, or in the classroom. This method for service allows the most students access to breakfast, specifically at schools where breakfast is offered at no charge to all enrolled students. Since the food is served in the hallway where students select what they want for breakfast, the food must be protected to ensure food safety for our students. Health county food code regulations require that food be either wrapped or covered by a sneeze guard (glass barrier) along with the use of tongs. Because the use of tongs under a sneeze guard would slow down the efficiency of serving students and require more time for service, we opt to purchase foods that are individually wrapped and maximize academic time. The wrapping can also help keep the foods warm during service and prevent drying out. For certain foods, this can also mean that the kitchen staff can save any leftover (unserved) foods to be served safely later and decrease overall food waste.

Research shows that food waste is one of the major impacts to our climate and environment. For this reason, the Nutrition Services department has made this topic its focus in sustainability. The district is implementing back of house (in cafeteria kitchens) organics collection district wide (all schools) starting Fall 2019. There are currently 14 schools with adult volunteers who oversee the organics collection and waste separation in the cafeteria after lunch service.

No.  Current Health Code requires that disposable gloves used for food preparation be single use in   order to prevent food borne illness. Gloves cannot be washed and reused. Please see the following link  for more information: www.oregon.gov/oha/PH/HEALTHYENVIRONMENTS/FOODSAFETY/Documents/FactSheet10ProperGloveUse.pdf

The Nutrition Services department is committed to sustaining and increasing local food purchases (local defined as within 400 miles).

The department has identified areas where the delivery trucks can reduce their number in deliveries (carbon foot print/emissions) to schools.

The department has implemented offer versus serve methods where students can choose what foods they would like to have on their plate (rather than all foods being required to be on their plate), unlimited fruit and vegetable consumption for students choosing school lunch, as well as district wide share tables, all of which have been shown to decrease food waste.

The department also donates all food that cannot be used but is still safe to eat before all major breaks such as winter, spring and summer breaks to nonprofit agencies. Individual school sites may also have agreements for more regular food donations to school food pantries or backpack programs.

Currently, reusable trays, silverware and cups are in elementary schools where there are functioning dishwashers. Silverware and cups have been historically provided by the school community, and require ongoing supports in the cafeterias to ensure that they are not thrown away. District staff will wash, sanitize and provide for services.

• 47 schools with reusable trays, with a possible addition of 6 schools by next year
• 24 schools with reusable silverware, with more interested in starting in the 2019-20 school year
• 6 schools with reusable water cups

Where the district does not have the ability to implement reusable trays or plates, compostable paper plates are used.

The community should contact the Nutrition Services department at nutritionservices@pps.net. Community groups can purchase new, used or receive donations through events like silverware drives to gather enough silverware for the students in their school to use each day.

• A material may technically be recyclable but not necessarily in our region.
• Factors that dictate what is recyclable in Portland:
  • Must have a stable market: Manufacturers must consistently want to buy the material at a price that covers the processing
  • Must be able to be sorted by local facilities in a way that’s economically feasible and safe for workers.
• When in doubt, throw it out

• This is referred to as contamination
• Staff at the Materials Recovery Facilities (MRFs) have to pick them out by hand
• This slows down the sorting process, decreasing efficiency and increasing costs
• If there is too much garbage in recycling, it is disposed of as garbage

• Yes, a quick rinse and shake dry. You do not have to scrub recyclables clean.
• Avoid "goop," liquids and heavy food residue that could dirty paper in your bin or attract pests at the recycling facilities.

• Recycling correctly is more impactful than recycling "more"
• The main goals of recycling are to reuse materials and keep materials out of the landfill
• Reusing materials helps reduce the amount of natural resources and energy needed to make things from raw materials
• Well-intended or "wishful recycling" can contaminate recycling systems with trash
• When in doubt, throw it out