Of course it’s going to be impossible to serve hundreds of students with bananas ripened to their individual preferences, but if growers and suppliers can keep school foodservice companies and workers aware of what fruits and vegetables are best to serve at what times of year, and how to keep that produce in an optimum condition at schools, then maybe cafeteria workers will find themselves with more produce eaten and less thrown away.
In an ideal world, anyway. For now, there’s always compost.
What's your take? Leave a comment and tell us your opinion.