Photo courtesy Lisa Evaristo

Dedicated volunteer Lisa Evaristo of Burton Valley Elementary School recently received a Green Award from the City of Lafayette in conjunction with Sustainable Lafayette for transforming the school's hot lunch program: cutting waste from ten garbage cans per day to one, and teaming up with hot lunch provider Sodexo to provide locally produced nutritious options for students.
"For me it's about two things that I'm passionate about - kids and food. We make lunch as healthy as possible; if it tastes good, the kids eat it." Prior to their switch to Sodexo, there was little participation in the hot lunch program, and volunteers weren't motivated - so Evaristo decided to get involved.
"One person can make a difference as long as they have support - help from the administration, volunteers and the Green Team has been invaluable," said Evaristo. She notes that the quality of food from Sodexo is outstanding, and General Manager John Scatena is terrific to work with. "All healthy stuff - no trans fats, sugar or filler. We love Sodexo. For less than the cost of a latte, a student can have a healthy hot entree and all you can eat salad bar plus milk.
You can't beat it." Hot lunch costs $3.40, if students only want salad bar, $1.90.
With a student body of about 640, excluding kindergarteners, Evaristo estimates that between 90% and 95% of the students participate in hot lunch on popular low-fat pizza day. Even on their worst day about 60% of the students buy lunch. In half-hour intervals from 11:00 through 12:30, kids rotate through lunch like a well-oiled machine - parent volunteers, Green Team and food all ready to roll.
Evaristo describes the Green Team as an extraordinary group of fourth graders that supervise clean up, separating out recyclables - milk cartons and water bottles, trays, and food waste that goes to the chickens at Merriewood next door first, with leftovers going directly to the school garden for compost. The group changes every six weeks, so everyone gets an opportunity to sort.
The school has gone from ten containers of garbage per day down to one - by encouraging hot lunch, and nudging students who bring their lunch to pack it in a reusable sack and to choose recyclable Tupperware containers, or re-using baggies.
Burton Valley used to use sugar cane trays that were completely recyclable for hot lunch, but they unfortunately cost $450 per month and filled an entire trash can. Now indestructible, reusable bright red trays are used.
To celebrate Earth Week, special stations were set up around campus that the students rotated through. Sodexo arranged for the The Dairy Council to bring Ellie the cow and Della the calf to the school (a big hit with the kids), a station called Germ City - illuminating proper hand washing techniques, local farmer and recycling/composting lessons rounded out the special offerings that day.
One edible component of Earth Week was the first ever A to Z salad bar, offering fruits and vegetables corresponding to all 26 letters of the alphabet. Thank goodness for quince (Q) and a variety of grape that starts with the letter X.
"Every school is different," said John Scatena of Sodexo, "Clients request we provide fresh local food. We are not in business to disappoint our customers."
He continued, "We are very aware of sustainability, we make every effort to get our produce from within 150 miles, closer if possible. It's a requirement to source locally." Because of its size Sodexo can negotiate lower prices, especially on organic items that can be a bit more expensive.
Providing this healthy lunch, "Wouldn't be possible without all the parents that volunteer their time to serve," said Scatena. Approximately 125 moms, dads, and grandparents help serve lunches, estimates Evaristo.
"Everyone from students, staff, and the PTA - really work on reducing our waste, it's a team effort," said Assistant Principal Chris Reddam.

back
Copyright Lamorinda Weekly, Moraga CA