When Massachusetts lowered the Commercial Food Material Disposal Ban threshold in 2022, East Longmeadow Public School District saw an opportunity. Rather than viewing the new requirements as a compliance challenge, the district used them as a catalyst to launch a comprehensive food waste reduction and composting program across all of its schools.
As a participating school district in Massachusetts’ Green Team program, East Longmeadow has used food waste reduction as a way to engage students and staff in environmental stewardship. Leading the effort was East Longmeadow Recycling Coordinator Liz Bone, who worked closely with school staff to implement food waste diversion programs across schools serving students from kindergarten through high school.
By teaching food waste sorting to the district’s youngest learners, East Longmeadow established habits that students carry with them as they move through the school system.
Starting Small, With the Youngest Students
Bone intentionally began implementation at one of the districts K-12 schools, recognizing that introducing food waste sorting habits at an early age could create lasting behavior change as students move through the school system.
The first weeks revealed an important operational challenge: Young students often struggled to hold trays while separating food scraps, recyclables, and trash. To address this, staff modified the sorting station by creating a low platform where students could place their trays and slide them through the sorting process. Signage was revised, station layouts were adjusted, and volunteers helped students learn the new system during lunch periods.
Bone spent approximately nine weeks in the cafeteria, working directly with students, custodians, and food service staff to train participants and refine the process. The experience demonstrated that successful composting programs require more than bins and signage. They must be designed around the needs and abilities of the people using them.
Every School is Different
As the program expanded across the district, each school required a different approach. At one elementary school, strong collaboration between the principal, custodian, and students helped create a highly engaged composting program. Students eagerly volunteered to assist with sorting efforts, while staff modified the cafeteria setup to improve traffic flow and make the process easier to follow. Ropes were installed to guide students through the sorting station in the correct order, reducing confusion and improving efficiency.
Some schools benefited from additional cafeteria assistance, while others required modifications to equipment, signage, or collection procedures. At the middle school level, staff embraced the program and regularly coordinated before making operational changes to ensure consistency.
These experiences reinforced a key lesson: successful food waste diversion programs depend not only on infrastructure, but also on ongoing engagement, communication, and adaptation to each school’s unique culture and needs.
Beyond Composting
As the district’s food waste reduction efforts matured, schools began looking for additional ways to reduce waste and contamination.
Several schools transitioned from disposable products to reusable silverware and trays. At one elementary school, students in an environmental club conducted weekly waste audits throughout the school year, helping track progress and identify opportunities for improvement. The district also periodically works with its hauling partners to evaluate waste streams and better understand the impact of program changes.
At the high school, reducing contamination became a priority. Food service staff worked to eliminate unnecessary plastics by replacing plastic condiment containers with compostable alternatives and transitioning away from Styrofoam products. Reusable dishware became the preferred option, with compostable products serving as backup when needed.
Food waste diversion efforts were also expanded beyond the schools, with composting programs serving additional community facilities, including the senior center.
Ongoing Engagement
One of the biggest lessons from East Longmeadow’s experience is that successful food waste reduction programs require continuous attention. Training students and staff, troubleshooting challenges, refining systems, and maintaining relationships with school personnel were all critical components of the program’s success.
Rather than treating composting as a one-time initiative, the district continues to revisit schools, provide education, and reinforce best practices. This ongoing engagement has helped maintain participation and ensure that programs continue to function effectively as students and staff change over time.
Lasting Impact
Today, East Longmeadow Public School District diverts more than 50,000 pounds of food scraps annually while engaging students across all grade levels. By investing in training, adapting systems to meet users’ needs, and maintaining strong partnerships among administrators, custodians, food service staff, and students, East Longmeadow has created a food waste reduction program that continues to deliver environmental benefits year after year.
The Green Team
Interested in starting a Green Team at your school?
The Green Team is a free Massachusetts program that helps students and educators take action on waste reduction, reuse, recycling, composting, energy conservation, and pollution prevention. Participating schools receive educational resources, activity guides, technical assistance, and opportunities for recognition and prizes.
