In a conscientious move toward sustainability and student health, St. Suzanne Cody Rouge Community Resource Center (St. Suzanne) has officially replaced single-use plastic utensils in its cafeteria with made-in-the-USA stainless-steel reusable sporks. This forward-thinking initiative marks a significant step in the school’s ongoing commitment to environmental stewardship  

St. Suzanne houses educational programs onsite for preschoolers through adult education, including Friendship Child Care Center.  Providing healthy food for the students is Chef Bee, owner of Sisters on a Roll Mobile Café and Catering.  

Switching to Stainless-steel is a Growing Trend 

The transition is part of a growing trend among Michigan schools, following in the footsteps of GESU Catholic School, which adopted similar practices earlier this year. By eliminating disposable foodware, St. Suzanne and GESU are dramatically reducing cafeteria waste and setting a powerful example for other institutions across the state.

This transformation was made possible through the support of We ReUse and Plastic Free America. These two organizations are dedicated to helping schools shift to sustainable cafeteria practices. Earlier this year, We ReUse received a Circular Economy grant funded by the Michigan Department of Environment, Great Lakes, and Energy.  With this funding, the organization is guiding approximately ten Michigan organizations through the process of reducing waste by switching from single-use foodware to reusables. The grant will also help We ReUse design and manufacture the highest quality stainless-steel foodware in the USA.

Improving the Health of Our Children 

Keeping waste from Michigan landfills and improving the health of our children is one way to help the State of Michigan reach the goals of the Michigan Healthy Climate Plan.  

Beyond reducing landfill waste, the switch to stainless-steel sporks also addresses health concerns. “I think this is so important for our children to stay away from chemicals that can leach into food from single-use plastic products,” said Connie Lilley, We ReUse, Director Michigan Territory and Green School Coordinator. 

While the upfront investment in reusable utensils may be higher than traditional bulk plastic orders, the long-term savings are substantial.  Schools eliminate recurring costs for disposables, reduce trash hauling expenses, and cut down on transportation emissions associated with waste removal. 

St. Suzanne Leading the Way in Sustainability 

St. Suzanne’s efforts are further bolstered by funding from the EPA’s Community Change Grant, which supports climate resilience and conservation projects. “In our case, on issues ranging from stormwater to clean energy, from food reuse to recycling, we’ve tried to link the work across environmental, educational, economic and even employment opportunities. The practical use of stainless steel in feeding children is a great addition to our efforts to support a truly resilient community,” said Steve Wasko, Executive Director.  

This initiative is more than a cafeteria upgrade—it’s a cultural shift. Each stainless-steel spork represents a lesson in sustainability, empowering students to carry eco-conscious habits beyond the lunchroom and into their homes and communities.