What’s Being Wasted in the Lunchroom?

Lunchtime, for many students, is the highlight of the school day.

This break of between 20-25 minutes gives Old Rochester Regional High School students a chance to catch up with friends and talk, relax, and of course, use their cell phones.

One topic that is not likely discussed much at lunch tables is the amount of food that is wasted during each lunch.

The majority of students do not finish their entire lunch, which usually features a main dish as well as one to three sides. Although this issue is not one that is a fixture in everyday student conversation, it is one that many students are strongly opinionated about when questioned.

A limited survey of 20 students found that about 85 percent believe food waste is an issue in the school cafeteria.

When assessing the problem, it is important to acknowledge that virtually no whole meals are being thrown out. The problem, from what interviewed students suggested, is that side dishes are routinely being dumped.

“I understand that the sides are served so that kids have a full lunch,” said sophomore Noah Tavares, “but students shouldn’t be forced to eat what they’re not going to eat.”

So says senior Ben DeMello, “If there were smaller portions or less sides being served, waste wouldn’t be an issue. The main dish is not the issue.”

Both students agreed that vegetables are the most likely item to get dumped on a student’s tray.

Junior Jacob Castelo insisted that the school not be blamed for the waste problem.

“They have state standards to meet when it comes to lunch food, so it’s in no way their fault,” said Castelo.

For a way to limit waste, Castelo suggested a rise in healthy choices.

“I see a lot of students over at the sandwich area where the food is healthy,” said Castelo. “Maybe that area could be expanded to help limit waste.”

Brianna Grignetti, also a junior, thinks that giving students more of a choice in what sides they eat can combat the problem.

“For example, if a student doesn’t want to eat celery,” said Grignetti, “it shouldn’t be on their tray,” reinforcing the point that Tavares made.

Many students surveyed praised the variety of options the lunchroom provides.

“The variety the lunchroom has for main dishes is good for all students,” Tavares said. “For example, there are plenty of options toppings-wise when it comes to the pizza.”

Junior Teagan Walsh lauded the fruit, drink, and snack selections, but said it is sometimes tough to eat your intended meal if you have the later lunch.

Some options have now been put on the table, and it will be interesting to see if the way food is served in the lunchroom changes during the upcoming school years. With some students craving healthy options and others looking past them, there is no telling how ORR’s cafeteria choices will look in future school years.

Food Service Director Caitlin Meagher could not be reached for comment.

By Patrick Briand