At Lovin Elementary School in Lawrenceville, Georgia, students play with their food. Sort of.
Some walk around the cafeteria with buckets collecting leftover lunch scraps. These apple cores, banana peels and grape stems ultimately head to Lovin’s outdoor compost bin. Others put unopened milk in a shared refrigerator for students to grab as a snack or take home. Uneaten salad scraps are dumped into the school’s chicken coop…