Submitted by Sheridan Community Schools
Sheridan Community School (SCS) continues to stay committed to supporting students and reducing food waste.
This commitment was recently highlighted in a “K–12 Food Rescue: A Food Waste Solution Podcast,” hosted by Food Rescue President John Williamson. The episode aired on Dec. 4 and is available on Spotify. It is titled “Sheridan, Indiana: K–12 Food Rescue Nutrition Service Leader Sarah Freeland.”
Sarah Freeland, the Nutrition Services Site Manager at Sheridan High School, was featured. The podcast episode discusses how SCS is implementing strategies to minimize food waste while still serving and feeding students effectively.
Like many schools, not every student will eat everything on their tray. Sheridan Nutrition Services recognized this waste that was occurring every day. So, Freeland teamed with Nancy Mosna, Food and Nutrition Director at SCS, to develop multiple different approaches to reduce and minimize food waste while supporting the community. One of the most visible strategies was to create a shared space in the cafeteria where students can place sealed, uneaten food items instead of throwing them away. These items are then later offered to students who may be hungry throughout the day – at no cost, of course.
Freeland shared on the podcast that on average, a dozen or more items are shared every day. This includes fruits, vegetables, juice boxes, frozen fruits, and packaged items such as granola bars. Around the cafeteria, there are clear signs that explain which items can be shared and emphasize that only sealed items should be placed in the space.
But, Sheridan doesn’t stop at that!
At the end of the school year, any produce or food items that may expire over the summer are donated to Mama’s Cupboard, a local nonprofit organization that focuses on helping community members in need. This donation ensures that the food benefits local families instead of going to waste. Another way that SCS is reducing food waste is by using their computer systems to monitor daily attendance so that food production is made accordingly. This allows cafeteria staff to adjust meals and reduce overproduction.
Freeland, Mosna, and the entire cafeteria staff care for the students. This year, Sheridan has been testing a community garden located right on Sheridan High School grounds, in the courtyard. In the future, they plan to fully integrate the fresh produce created in this garden into the cafeteria.
SCS is making intentional efforts to help prevent food waste. Through these simple actions, the results will be huge and have a meaningful and lasting impact on those who call Sheridan home.
