Prince George’s County Public Schools on Dec. 10 presented a new administrative procedure aimed at cutting food waste across the district and increasing use of locally produced foods.

Sarah Gillespie, recycling technician in the Department of Sustainability and Resilience, described Administrative Procedure 0111 as “implementing best practices for utilizing food resources and decreasing wasted food in PGCPS,” and said the procedure formalizes strategies including offer‑versus‑serve, share tables, food donation and composting.

The procedure codifies existing cafeteria practices and gives staff clearer guidance, Gillespie said. She described offer‑versus‑serve as a way to reduce plate waste by letting students choose components of a reimbursable meal; under the guidance a reimbursable meal must include at least three of five components, and one must be a fruit or vegetable. “With this program coming online, we’re hoping to see … students selecting the items they will eat,” Gillespie said.

The procedure also standardizes share tables — designated stations in cafeterias where students may return unopened, whole items for others to take — with rules that items must be from the school nutrition program, unopened and within safe temperature limits. Gillespie said share‑table posters and signage were distributed to all schools and that custodial staff are responsible for removing leftover items at the end of the day.

Mary Kirkland, director of Food Nutrition Services, described efforts to put more local produce on menus through an extended Local Food for Schools grant (funding extended through June 2026). “PGCPS Food Nutrition Services, we were a recipient of this grant,” Kirkland said. The district is partnering with Moon Valley Farm and other vendors to supply fresh produce to 33 “innovation‑zone” schools and to supplement supplies with Department of Defense fresh‑produce funds and existing vendors such as Bluey Produce.

Kirkland also described menu innovation tied to student feedback: a countywide taste test of new items produced favorable results for plant‑based options, with the plant‑based taco filling earning particularly strong student ratings. FNS said it will use a KPI of at least 80% student satisfaction before adding new items to menus and plans an ongoing student taste‑test/advisory structure.

Operational details and limits were discussed in Q&A. Staff said many share‑table items (non temperature‑controlled, unopened items) can be donated to local food pantries but that temperature‑controlled items face regulatory constraints. Kirkland said offer‑versus‑serve training is conducted at the beginning‑of‑year staff meeting; composting training is provided as schools join the district composting program. Gillespie said the district has onboarded six new composting schools and continues targeted training and poster distribution.

Why it matters: the procedure ties food‑service practices to the district’s climate goals (PGCPS has districtwide targets to reduce food waste and landfill disposal) and to student engagement on menu planning. The changes aim to reduce landfill waste, increase student consumption of served food, and create pathways to grow and procure more local, climate‑friendly food.

What’s next: FNS and sustainability staff said they will continue taste‑test pilots, share implementation data (donations, share‑table reports, composting tonnage) with the sustainability office, and refine training and signage so schools can report adoption rates.