Sustainability | Urban School Food Alliance

Sustainability Task Force

Task Force Members

Chair: Angie Kasselakis
Karen Hallford
Justine Britten
Florence Simpson
Shaun Sawko

Sustainability Resources

Featured Resources

USFA Compostable Plate Case Study

From the earliest conversations, the Urban School Food Alliance members prioritized environmentally-sound purchasing as one of the pillars of their new organization. It’s no surprise then that during the very first meeting, members acknowledged their concerns around the use of polystyrene trays in school cafeterias. At the time, a polystyrene tray cost four cents and a compostable tray was closer to twelve. Even for the smallest member district in the Alliance, the switch to a compostable tray could have cost millions of dollars a year. However, the potential impact was great – all Alliance districts moving away from polystyrene could keep more than half a billion trays from the landfills each year.

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A Small Change, A Big Impact

At Fairfax County Public Schools, the Food and Nutrition Services (FNS) team had always been committed to serving students nutritious meals. But alongside the meals, something else accumulated—plastic. Plastic-wrapped cutlery, plastic utensils, plastic waste. Determined to make a change, FNS made the bold decision to transition from plastic utensils to wooden alternatives. The shift required careful planning—working with vendors, adjusting supply chains, and educating the school community on the benefits of sustainability.

Since this implementation in March 2024, the impact was clear—over 70,000 pounds of plastic saved. A small change in materials has led to a massive reduction in waste, reinforcing the district’s commitment to environmental responsibility.

With each meal served, Fairfax County Public Schools continues to set an example, proving that even the smallest changes can lead to a lasting impact—one wooden fork at a time.

Specification for wooden utensils is attached.

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