Small changes can lead to better environment
- Laurie Sidle, OSU Extension Wayne Co.
- April 20, 2023
- 448
You can help protect the environment by the way you pack a lunch.
It’s just a matter of changing some habits.
Begin by analyzing the food and snacks you pack for yourself or for your family and consider what you can do to make them waste-free.
Waste is anything you need to throw away after you finish your lunch including yogurt containers, napkins, utensils, bags and even food scraps. A zero-waste lunch is one that avoids these items so there is nothing to throw away.
In conjunction with Earth Day on April 22, the Ohio State University Extension sustainability team has written a guide called Ten Tips for Packing Waste-Free Lunches that can help you achieve that goal.
The tips are as follows:
—Start with a reusable lunch box or bag. Avoid single-use items like disposable plastic or paper bags. Personalize, monogram or label your reusable lunch container and items so they do not get lost.
—Pack reusable utensils. Avoid disposable plastic forks, spoons and knives. Pack utensils made of durable plastic, bamboo or stainless steel. Consider buying used utensils from a thrift store or using what you already may have at home.
—Scan your refrigerator and cupboards for appropriate lunch items so you can stretch your food budget and reduce wasted food in your home.
—Use food-storage containers made of cloth, durable plastic, glass or stainless steel that can be reused. Avoid plastic baggies, plastic wrap and aluminum foil. Use glass or ceramic containers to heat food items. Due to health concerns related to the chemicals used to make plastic, medical professionals and researchers suggest avoiding plastic to store, reheat or cook food.
—Drink from a refillable beverage container. Avoid single-serving drink boxes, pouches, cans and bottles. Filtered water in a reusable bottle is the healthiest and least expensive option. Skip the straw or purchase one that is reusable and can be cleaned after each use.
—Bring your own sauces and condiments. Single-use items are expensive and cost more money in the long run. Use small, reusable containers for salad dressing, ketchup, and other condiments and side dishes.
—Consider your napkin. If you prefer paper napkins, purchase napkins that are made from 100% recycled paper. The most sustainable option is a cloth napkin.
—Compost fruit or vegetable scraps. If composting is not currently offered, investigate what it would take to implement a composting program at home, school or the office. Every item you compost makes a difference.
—Recycle what you can. Check with the local waste hauler to understand what items are recyclable in your area. Host a waste-free challenge at school, your workplace or in your home to see how small changes can lead to a big reduction in waste.
According to the Environmental Protection Agency, the average student produces 67 pounds of packaging during lunch in one school year. That is around 20,000 pounds of trash produced in a year for an average-sized elementary school. Items that are prepackaged for convenience create the most waste, including granola bars, bags of chips and other snack wrappers.
Making small changes recommended by the OSU Extension sustainability team can make a big difference and help protect the environment. However, these changes can take time and money. If it seems too expensive, start small and recognize you will save money over time, especially if you ditch the more expensive, single-serve products and buy in larger quantities. For example, buying one large bag of pretzels and putting them in your own reusable containers is much cheaper than buying individual, single-serving bags of pretzels.
Remember, you may have many of these reusable items or containers already, so reuse what you have. If you need to purchase new items, consider buying from a local thrift store or zero-waste store.
The payoff is a better environment for all of us.
Laurie Sidle is an OSU Extension family and consumer sciences program assistant and may be called at 330-264-8722 or emailed at sidle.31@osu.edu.