Breakout Session 5 – Chlorine Dioxide in Action: Safe, Effective Pathogen Control for Food & Produce

From elementary cafeterias to campus dining halls, food waste in education adds up fast—and so do the opportunities to cut it. This session dives into the root causes of food waste in schools and universities, from overproduction to storage gaps and shifting student preferences. But beyond the back-of-house fixes, we’ll also explore the funding strategies, data tools, and ROI stories that help sustainability leaders win over boards and unlock operational budgets. Join us to learn how districts and campuses are designing waste-smart programs that reduce costs, lower emissions, and reshape what sustainable food service can look like in education.