The New England Environmental Finance Center (NEEFC) at the University of Southern Maine is working with the Portland Public Schools (PPS) on a comprehensive environmental audit and action plan to reduce waste and improve sustainability in 17 of the district’s elementary, middle and high schools.

The audit, which began in January, has focused on the district’s school kitchens, cafeterias and Food Service program. Its recommendations so far have the potential to save about $4,000 per year in trash pickup costs at each school. They can also help save time, energy and the environment.

“The outcomes of this project are critical for multiple reasons,” said Luke Truman, NEEFC senior project manager. “We are supporting efforts to address food insecurity through edible food recovery, save the school district and city funds through both waste reduction and associated disposal costs, and facilitate more intimate, collaborative relationships between students, educators, and staff with all aspects of the school food and waste systems.”

Truman noted that PPS has been working to reduce waste and improve sustainability for a long time.  He said that NEEFC is “simply supporting efforts that are already underway, and seeking opportunities to replicate and improve what dedicated PPS students and employees are already doing.”

“The University of Southern Maine is one of the Portland Public Schools’ valued community partners,” said Superintendent Ryan Scallon. “We’re excited to be part of a collaboration that can save the district money and reduce waste.”

“Reducing food waste and single use plastics are among our priorities for a successful school meals program, so we were thankful when USM reached out to let us know how they could support us with this,” said PPS Food Service Director Jennifer Montague. “This partnership is helping us align with the city’s recycling and composting programs, as well as efforts throughout the district that were already underway.”

The audit began with an inventory of everything that was getting thrown away in school kitchens, which led to recommendations on ways to reduce waste.

So far, recommendations have included changes to cafeteria logistics, such as moving utensils to the end of the food line so that students are grabbing only what they need, which cuts wasted plastic utensils and/or cuts down on washing metal utensils. Another recommendation is providing more explicit information for students on which items can be recycled or should be composted or thrown out to ensure that students dispose of them in the appropriate place.

The project also has recommended cutting out single-use plastics to reduce costs and trash; has advised schools on the best way to ensure students don’t throw out reusable flatware; and has suggested potential outside funding sources to help the school system pay for reusable trays.

Montague cited several examples of the combined efforts in practice at individual schools:

●          Effective sorting of recyclables: At Rowe Elementary School, the lead custodian has taught students how to effectively sort items that are compostable and recyclable, and how to nest throw-away items. This education has helped reduce trash pick-ups at the school by half, saving the district $4,000 per year. The project is looking at replicating that education — and cost savings — to all Portland schools.

●          Reduction of single-use plastics: King Middle School and Rowe Elementary School have switched from plastic to stainless steel reusable flatware, and soon will switch to reusable trays. This was the culmination of efforts by student groups who helped raise funds to purchase reusable metal forks and spoons.

●          Sustainable Use of Utensils: At Ocean Avenue Elementary School, an ecomaine grant is paying for compostable utensils, with the plan to roll out metal silverware in the fall.

●          Composting: With guidance from educators, Portland High Schools students have made a plan to begin composting in the cafeteria.

Montague said, “We want our cafeterias to support the education teachers are providing in the classroom and help students learn habits that promote environmental responsibility. Not only do these changes feel like the right thing to do, many cost nothing, and will lead to immediate or long-term cost savings.”

She added that the district’s Central Kitchen facility also is engaged in the following sustainability efforts:

●          Collecting plastic film and partnering with Hannaford to get it recycled

●          Seeking an opportunity to install a material baler for cardboard

●          Exploring opportunities for food service material consistency

●          Exploring improved caddies for reusable tray transportation from central kitchen 

“Feeding kids is our primary focus in the Food Service department but we recognize that reducing trash in the cafeteria is also a priority, which is why we are thankful for the guidance and expertise that USM, the New England Environmental Finance Center, ecomaine, and Garbage to Garden are providing,” Montague said. “Our team has learned so much already.”

 Landen Jorgensen, a USM service-learning intern, is providing much of the on-the-ground support for the project. 

“One of the most surprising aspects of this work was learning that the effect on strengthening school identity around sustainability planning made students and staff feel their school reflected aspects of their identities and helped connect more students to school goals,” Jorgensen said.  “Their voices were heard, and other programs, like gardening and nutrition, were discussed that will have a larger impact on student health, not just the cost-saving associated with the program.”

So far, NEEFC has been working with Longfellow, Rowe and Ocean Avenue elementary schools, Lincoln and King middle schools and Portland and Deering high schools as well as Central Kitchen. It plans to audit every school before summer. 

The project is funded by a $50,000 grant from the Environmental Protection Agency. While this work in Portland is expected to continue through spring 2026, NEEFC hopes to extend its work to other school systems in the area.

About Portland Public Schools

The Portland Public Schools is Maine’s largest school district, with nearly 6,500 students, and it’s also the most diverse. About one-third of the district’s students come from homes where languages other than English are spoken—a total of 59 languages. Approximately 47 percent of the district’s students are white and 53 percent are students of color. More than half of all PPS students are economically disadvantaged.

About the University of Southern Maine

Situated in Maine’s economic and cultural center, the University of Southern Maine (USM) is a public university with undergraduate and graduate students taking courses online and at campuses in Portland, Gorham, Lewiston-Auburn, and online. Known for its academic excellence, student focus, and engagement with the community, USM provides students with hands-on experience that complements classroom learning and leads to employment opportunities in one of the nation’s most desirable places to live.