Do you take your lunch to work or go out to eat? Either way, we have some tips to make your meal sustainable and waste free so you can have your lunch and reduce your carbon footprint, too.
- Reduce, reuse and recycle your lunch. Reduce your food waste — the single-largest source of waste in municipal landfills — by adjusting your lunch size to match your appetite. Reuse lunch containers to limit your food wrapper trash. Recycle your leftovers by composting any food you won’t eat later. Contact MARC or Bridging the Gap for guidance on developing a food recycling program at your office.
- Buy local foods. You can protect air quality by purchasing local foods — less time on the delivery truck means fewer emissions polluting the air. Buying local produce and meats doesn’t have to be expensive or a hassle. LocalHarvest and KC Food Circle can help you find local farmers’ markets, community sustainable agriculture (CSA), farms and shops. If you’re eating out, try carpooling or riding transit to a restaurant that gets its ingredients from area farms.
- Encourage food waste recycling programs. Recycling food waste makes use of valuable organic resources instead of filling up landfills. Programs like Missouri Organic Recycling’s FRED Project provide a collection service for schools and businesses. These programs often offer a free audit to assess your institution’s needs and provide education to employees or students. In 2012, the Shawnee Mission School District was recognized for its composting efforts through MARC’s Sustainable Success Stories.