S02 E06 — The Invisible Problem

Episode Description

Food waste is one of the biggest challenges in school nutrition, yet it is often the one no one sees. Every day, perfectly good food ends up in the trash, representing lost meals, wasted resources, and missed opportunities to better serve students and communities. 

In this episode of Cafeteria Confessions, we explore what happens after the lunch period ends and why food waste deserves far more attention than it gets. We sit down with John Williamson, founder and executive director of K-12 Food Rescue, to discuss why food waste happens in schools and what can be done about it. From student tray waste and share tables to food rescue programs and community partnerships, we discuss practical ways schools can reduce waste without adding more work to already overburdened cafeteria teams. We also tackle common misconceptions about food donation, the barriers schools face, and the simple steps that can protect the environment, support families in need, and make better use of the meals schools work so hard to prepare. If you have ever wondered what happens after students leave the cafeteria, this conversation shines a light on the invisible problem hiding in plain sight. 

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About the Guest

John Williamson is the Founder and Executive Director of K-12 Food Rescue, a national nonprofit helping schools reduce food waste and recover surplus food for local communities. A former elementary school teacher and Ball State University graduate, John began his food rescue journey more than 20 years ago by collecting surplus food from local restaurants, an effort that grew into a network of 40 chapters across 19 states. Since focusing exclusively on K-12 schools in 2014, he has helped hundreds of schools implement share tables, food rescue programs, and food waste tracking initiatives. John is also the host of K-12 Food Rescue: A Food Waste Solution Podcast, where he shares practical strategies and success stories from school nutrition professionals and food rescue advocates working to reduce waste and feed more people.