Sustainability | Urban School Food Alliance

Sustainability Task Force

Task Force Members

Co-chair: Angie Kasselakis
Co-chair: Shaun Sawko
Karen Hallford
Justine Britten
Florence Simpson
Terri Smith
Erica Walther
Chris Tricarico
Julie Fletcher
Devon Walker

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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Molded Fiber Cutlery Specs-Fairfax County

Plastic Free School Day Presentation

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School Foods Directors Discuss Plastic Reduction Measures

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Ingredient Guide for Better School Food Purchasing

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Baltimore City Public Schools Food Waste Reduction

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Strategies to Reduce Food Waste in Baltimore City Schools

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Protecting Antibiotics

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CIA Impact Report 2024

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Plant Forward Recipes

USFA School Bites Recipe Book

Check out our plant-forward recipe book!
This recipe book showcases sustainable ingredients that reduce carbon footprints and support regenerative agriculture, fostering environmental stewardship. Each recipe prioritizes nutrient-dense vegetables, grains, and legumes to encourage healthy choices and promote balanced nutrition. Recipes were submitted by USFA members and showcase real menu items served in schools across the country.