BVSD Case Study: Going Green in School Food Service

Going green at Boulder Valley School District (BVSD) means much more than adding tasty fresh produce to school lunches. The Colorado district is also intent on adopting sustainability practices related to the lifecycle of materials, including procurement, food, and zero waste. Many of its schools and kitchens have comprehensive composting programs in place, and all BVSD schools recycle. In recent years, the district swapped disposable trays, silverware, and cups for reusables ones. For the 2014-2015 school year, the district started reducing waste in the delivery process, too. The district replaced corrugated cardboard for reusable containers for the delivery of fresh apples and beef patties. In addition to supporting its environmental goals, they also saved $4,581 in packaging costs and eliminated the labor for breaking down and recycling cardboard boxes. “Customer satisfaction with this program is high. All the partners involved in the program are really pleased with the reusables program,” said Ann Cooper, BVSD Food Services Director.

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