Warwick Duo Takes Stand Against Food Waste in Schools: A Journey to Sustainable Solutions!

On a sunny morning, Friday, May 9, the Edgewood Yacht Club in Rhode Island was alive with excitement. This event was Clean Water Action’s 23rd annual Breakfast of Champions. Lots of well-known leaders, including US Senator Jack Reed and US Representative Seth Magaziner, gathered to celebrate six local heroes for their environmental efforts.

Two of these honorees, Jim Corwin and Warren Heyman, received the Reuse and Recycling Award for their work with the Rhode Island School Recycling Project. It started back in 2001 when school recycling was just taking off. Their hard work has helped increase school recycling rates from 20% to an impressive 68%.

Recently, they shifted their focus to addressing food waste. A surprising fact is that in Rhode Island, elementary school kids toss out an average of 47 pounds of food each year. This adds up quickly; just two classrooms can generate a ton of food waste in a single school year. This waste not only harms our environment but also releases methane, a potent greenhouse gas contributing to climate change.

In 2019, Corwin received a grant to investigate food waste in schools. He discovered just how much food was ending up in landfills. With new funding from the Environmental Protection Agency, Corwin developed a strategy to combat this waste. He brought Heyman on board to help engage the school staff and students. “Talking to custodians and food service workers was vital,” Corwin noted.

Heyman, though retired, quickly got back into action. “It’s challenging, but it’s also rewarding,” he shared. Together, they now oversee a program that spans 52 schools across 16 districts, primarily focusing on elementary schools where food waste is highest. But they’re not stopping there; the initiative will soon expand to middle and high schools.

About 2,000 student volunteers, known as “rangers,” help educate their peers on proper disposal methods. They guide classmates through a simple five-step process during lunch. First, students collect edible food like whole fruits, placing them in fridges for those in need. Food insecurity is a real issue; studies show that hungry students struggle to concentrate.

Next, students pour leftover drinks into a bucket, then recycle items like juice boxes and paper bags. Only leftover food and a few non-recyclable items remain, which are then composted. Thanks to new legislation, even disposable lunch trays are composted, reducing landfill waste.

The impact has been significant. Corwin and Heyman estimate that they’ve diverted 260 tons of food waste from landfills and redirected about 30 tons of nutritious food to students facing hunger. “In Connecticut, there are no more landfills, just incinerators,” Heyman explained. Eventually, Rhode Island’s Central Landfill will reach its limit too, requiring new solutions for waste disposal.

The compost generated from this initiative is returning to schools as rich soil. Nathan Bishop Middle School in Providence uses this soil to support their garden beds and has even included gardening in the special education curriculum. Rhodes Elementary School in Cranston and Hoxsie Elementary School in Warwick have successfully adopted the program. A notable switch to metal trays at Brown Avenue Elementary School even caught the attention of national media.

Reducing food waste offers plenty of benefits. Schools save on trash collection, fend off pests, and cut down on harmful methane release. We can extend the lifespan of the Johnston Landfill. “Now, they just need to pay for compostable supplies and hauling,” Heyman noted, pointing out the cost advantages.

Though some teachers were initially hesitant due to heavy workloads, interest has grown. Schools are now tracking how much waste is generated. At Hoxsie Elementary, trash dropped from 105 pounds daily to just 10 pounds once food waste was removed from the equation.

Recently, a federal grant would have allowed the project to expand into Pawtucket, but a sudden cancellation left the team searching for new funding. Fortunately, local organizations stepped up. The future of the project looks uncertain, but Corwin and Heyman remain passionate and committed to reducing food waste.

The United Nations aims to cut food waste by 45% by 2030, as food waste contributes significantly to methane emissions. “Imagine if all 305 schools in Rhode Island could start composting by then,” Heyman mused.

As the initiative continues to grow, it’s inspiring to see how local efforts can combat a significant environmental issue while also promoting community wellness and education.

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