Reducing Food Waste in Out-of-School Time: Best Practices (2017)

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By taking active steps to reduce food waste, OST programs can teach elementary and middle school students about the importance of environmental conservation, while instilling healthy eating habits. This guide provides evidence-based strategies for all stages of food service operations, specifically tailored for park and recreation and other providers. Created in partnership with the National Recreation and Park Association.

For information, please contact:

Susan Weisman, Senior Staff Attorney, Public Health Law Center, susan.weisman@mitchellhamline.edu
Allison Colman, Program Manager, National Recreation and Park Association, acolman@nrpa.org