Sustainable Lunchrooms

Associated Courses


Course Length:  2 Hours

Course access lasts for 12 months from purchase for all individual courses and Certificates.

Sustainable Lunchrooms addresses the ever-increasing importance of reducing environmental impact by providing achievable tactics to run a sustainable school food program.

Category: SKU: 7012M000001Vvy2


Course Description

Learn how to implement more sustainable practices in your school meal program! In Sustainable Lunchrooms, we will discuss tactics for limiting the environmental impact of food-service operations, through the lens of scratch cooking. Together we’ll address how to minimize food and packaging waste in both front and back of house, use recipes and menu planning to decrease food waste, limit use of toxic cleaning chemicals and procure healthy and sustainable ingredients that minimize the impact on the environment. Additionally, this course will provide specific tactics for identifying the right kitchen equipment to support sustainability and for marketing sustainability to your students and broader school community. Lastly, we’ll cover how to find a balance between monetary costs, human health and our impact on the environment.

To enroll yourself, simply add the course to your cart and check out. 

Learning Objectives

By the end of this course, participants will be able to:

  1. Understand the importance of a sustainable school meal program and how scratch cooking plays a role in decreasing environmental impact.
  2. Identify tactics for reducing food and packaging waste, eliminating highly toxic cleaning products and limiting unnecessary energy use.
  3. Determine which kitchen equipment best suits your needs to eliminate excess waste and learn the basics of maintaining equipment.
  4. Optimize kitchen and cafeteria layout for efficient use of resources and space.
  5. Procure local and sustainable ingredients and track orders to reduce waste and balance finances.
  6. Encourage students and your school community to eat sustainably by choosing unprocessed foods, eating what they take and recycling and composting waste.
  7. Create a delivery, receiving, and storage plan to maximize sustainability.
  8. Balance financial, health and environmental costs.

USDA Codes

  • 1130
  • 2140
  • 2440
  • 2520
  • 3250
  • 3510

Course Outline

  • Course Introduction
  • Food
    • Sate of Food Waste
    • Recipes & Menus, Part 1
    • Recipes & Menus, Part 2
    • Procurement
    • Preparation & Production
    • Service
    • Post-Service
  • Facilities
    • Equipment 
    • Space Planning
    • Cleaning and Sanitation
    • Waste Management
  • Human Resources
    • Human Resources Introduction
  • Marketing
    • Marketing Introduction
  • Conclusion
    • Conclusion and Financial Ramifications