Students across Old Rochester Regional School District and MA Superintendency Union #55 schools are gaining a deeper understanding of food systems and sustainability through a hands-on food waste workshop led by the Marion Institute’s Grow Education program.
Designed to make food waste visible, measurable, and meaningful, the workshop engaged students in sorting cafeteria waste into landfill, compost, and animal feed categories – helping them better understand their role as everyday consumers and the environmental impact of their choices.
“By making food waste tangible, students are able to see the direct impact of their decisions in real time,” said Nate Sander, Grow Education Program Manager at the Marion Institute. “This kind of experiential learning sparks important conversations around responsibility, sustainability, and how we care for our shared resources.”
Through the activity, students explored how small, daily actions – like what they choose to throw away – connect to larger environmental outcomes. The workshop also encouraged critical thinking about food systems, waste reduction, and opportunities to divert organic material away from landfills.
This workshop was an eye-opening experience for our students, transforming how they view their daily meals,” said Jill Henesey, Director of Food and Nutrition Services at Old Rochester Regional School District & MA Superintendency Union #55. “Reducing food waste begins with the very first step: choosing the foods they want to eat. Our goal is for students to fuel their minds with nutritious choices, while also empowering them to make the next best decision if they have leftovers – saving food for later or sharing it with a peer through the share table. By making waste tangible, we help students become mindful consumers who recognize the value of their resources and understand the impact of their choices.”