Cafeteria trays used to disappear into dishwashers with untouched greens. Now several districts keep herb beds beside the loading dock and simmer scrap broth before lunch service.
Students log aroma notes the way science classes log temperature. Teachers say the journals make nutrition lessons concrete without lecture slides.
Procurement officers were skeptical until compost fees dropped and lunch participation rose on soup days. The broth costs almost nothing beyond labor already scheduled for prep.
Health inspectors required labeled cooling logs and dedicated pots. Once those habits stuck, the program expanded to two more campuses.
Parents notice leftovers coming home in reusable jars. For once, cafeteria smell is something kids brag about.