Several weeks ago, Bon Appetit started a program with its student meal program to monitor and weigh the amount of leftover food and beverages on student trays being thrown away after each meal. Nationally, between 40 and 50 percent of the food produced in this country is never consumed and ends up mostly in landfills.<\/p>\n
Our goal has been to bring this awareness to our students with the hope of reducing the amount of food thrown away by 25 percent. Our first week of collection, Jan. 12-18, the amount of food being tossed out from student trays averaged 359 pounds per day. This past week, Feb. 8-14, I’m very pleased to say that the daily average was 190 pounds per day, a drop of 88 percent!<\/p>\n
We are so very proud of our students as they have truly taken this waste reduction campaign to heart. Thanks to everyone who is participating. Let’s keep up being good stewards and responsible eaters. By working together, George Fox can truly make a difference to our environment.<\/p>\n
– Denny Lawrence
\nBon Appetit<\/p>\n","protected":false},"excerpt":{"rendered":"
Several weeks ago, Bon Appetit started a program with its student meal program to monitor and weigh the amount of leftover food and beverages on student trays being thrown away after each meal. Nationally, between 40 and 50 percent of the food produced in this country is never consumed and ends up mostly in landfills. […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,23,30],"tags":[],"class_list":["post-2702","post","type-post","status-publish","format-standard","hentry","category-newberg-employee","category-newberg-student","category-portland-employee"],"yoast_head":"\n