COVID-19 has created many challenges for our K-12 schools, one of the most important being how we protect the health of our students. In our efforts to maintain student safety, we must not lose sight of our sustainability goals. Along with masks, good ventilation, social-distancing, handwashing and appropriate disinfecting, it’s important to ensure our students aren’t exposed to chemicals that harm their health.

Join us for a timely discussion about key health and environmental risks associated with toxic chemicals commonly found in single-use foodware. You will hear from two school districts in Massachusetts that are piloting the transition from single-use foodware to healthier, more sustainable reusables as they reopen during COVID-19. Our presenters will share what motivated them to begin their transition, how their food service programs have evolved and adapted to the constraints under the current pandemic, as well as their challenges and successes to date. 

Presenters:

• Jacki Dillenback – Director of Food and Nutrition Services, Ralph C. Mahar Regional/Orange Elementary School District
• Janice King – Food Service Director, Auburn Public Schools
• Sue Chiang – Pollution Prevention Director, Center for Environmental Health