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Back to school means less cafeteria waste at five Michigan schools

Waste from cafeterias in several Michigan schools is down dramatically thanks to a switch from single-use plastic utensils and Styrofoam trays to stainless-steel reusable foodware. These schools will see these savings every year. Since making the change, five schools report:  

  • 440,020 plastic items have been eliminated.
  • 3,597 pounds of waste have been diverted from landfills.
  • Each school has saved an average of $3,116 annually.
  • Each school has saved an average of $1,500 annually in hauling costs.

We ReUse is a national veteran and woman-founded company designing, sourcing, and manufacturing recycled stainless-steel foodware in the USA. 

“We ReUse's program provided several Michigan schools with a free waste audit and assistance in implementing a reusable foodware program,” says Connie Lilley, the company’s Michigan territory director and green school coordinator.

GESU Catholic School and St. Suzanne in Detroit;  along with Central Elementary in the Davison School District; Onekama High School; and New Branches Charter Academy in Grand Rapids were chosen to participate in the program because they were prepared to wash dishes and wanted to reduce waste in their cafeterias.  These schools received trays and sporks with financial support from Plastic Free America. Other organizations in the program include the Capuchin Soup Kitchen in Detroit and Casey's Tavern in Ann Arbor,  which both implemented stainless steel cups. Casey’s Tavern received funding from the Michigan Business Sustainability Forum to stop using plastic cups on its outdoor patio.

The Michigan Department of Environment, Great Lakes, and Energy (EGLE) also helped with the project by providing a “circular economy” grant to manufacture a specially designed stainless-steel cup in Michigan.

“This program has provided several important lessons, including how to design a cafeteria system that clearly guides students in properly returning reusable foodware to prevent loss, as well as the importance of ensuring that each school has access to its own dishwasher and the necessary labor to support the program,” Lilley added. 

“While the environmental benefits are significant, there are also financial and health benefits. Moving students and the public away from plastic and Styrofoam foodware can help reduce exposure to potentially harmful chemicals that may migrate from certain food-contact materials into food. Stainless steel provides an excellent alternative because it is highly durable, reusable, and recommended by the American Academy of Pediatrics.”


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