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Critical Thinking Skills: Food Service

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Critical Thinking Skills-Food Service
Problem
After visiting North High School from the Torrance Unified School District (TUSD), I noticed that there was an opportunity to save the leftover food instead of throwing it away. At North High school the students have an option of choosing a variety of products salads, wraps, hamburgers, pizzas, pastas and more. On January 8th, I noticed that when lunch time is almost over, if any food items are already served on the boats, they get placed in front of the line so that late students can go and grab one. Once lunches are placed on a boat, they cannot go back to where it came from. I noticed that as soon as lunch was officially over, they were thrown away. Those 10-12 meals were perfectly fresh and safe to eat. Cafeteria staff could have the option of taking them home or donated …show more content…
Leftover foods can be refrigerated for 3-4 days or frozen for 3-4 months. While this may sound like a simple solution, it is important to note that frozen foods lose their moisture and flavor after prolonged time. Ideally, the desired outcome would be for Torrance Unified School District to be able to donate excess or leftover food.
Desired Outcomes
Make Torrance USD aware of creating a more sustainable food service environment for all its 30 school sites.
Goals
The goal would be to introduce and implement food waste reduction strategies in the Torrance Unified School District.
Objectives
1) Research the current measurements to prevent food waste regulations such as leftover usage, share tables or donated food protocol.
2) Establish a protocol for tentative food about to expire such as milk and juice that is known that will not be able to be used before the next day of service (winter breaks, spring breaks etc.)
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