SAGE is committed to sustainability, which impacts every aspect of operations. Part of this commitment includes developing innovative solutions that have a positive impact on people and the planet and partnering with our school communities to make environmentally responsible choices.
We caught up with Shawn Jackson, Food Service Director at Kimball Union Academy (KUA), to learn more about how he and his SAGE team partner with the school community to practice sustainability.
KUA has a robust sustainability program, which is led by the chair of environmental studies. Some of the on-campus programs involve beekeeping, solar energy, and sustainable agriculture practices. Students help raise livestock on the property’s farm, including pigs. They also help produce honey and maple syrup, as well as grow vegetables. Shawn sources these ingredients, including eggs, for SAGE menus.
To further his own knowledge on positive environmental practices, Shawn will often join sustainability classes and talk with students about how they can help. In the kitchen, the team separates plastic, cardboard, and regular trash as part of their recycling program. To manage and reduce food waste, Shawn notes they’re careful to properly yield all recipes on a daily basis. The SAGE team saves vegetable scraps from prep and — when appropriate — leftovers from the dining hall to feed the pigs. They also have a system in place where students separate protein waste from vegetable waste from compostable waste.
To learn more about KUA’s sustainability programs and practices, visit kua.org/student-life/sustainability-and-the-outdoors.
Photos courtesy of Kimball Union Academy.
