Evaluation of Share Tables in U.S. Elementary School Lunchrooms, from Waste to Rescue

Background: Food insecurity and food waste are persistent challenges in the U.S. Nevada’s largest school district serves a population in which approximately 20% of children live in food-insecure households. Share Tables (ST), where students can place unwanted, unopened school food for access by other students, offer a potential strategy to increase food access while reducing food waste and stigma. This study examined ST utilization and explored strategies to support their implementation in school cafeterias. Methods: Food service staff from 11 schools completed a brief e-survey and responses were analyzed using descriptive coding. A 17-item lunchroom atmosphere assessment evaluated practical, low-cost strategies supporting healthy eating environments. Schools received coaching to enhance their lunchroom atmosphere, with pre-post changes assessed using the Wilcoxon test. ST utilization was observed at three schools and evaluated using an estimated utilization formula. Results: While 72.1% of respondents reported high ST utilization, qualitative analysis revealed promotion and utility as distinct prominent themes. Following coaching, promotion strategies increased significantly (p < 0.05) among 11 elementary schools. Across the three schools where the observational phase was conducted, the average ST utilization rate was 79.6% (range: 71–100%). Conclusions: ST may provide a feasible, low-cost approach to reducing food waste and promoting food redistribution in elementary schools. Staff engagement, education, promotion, and structural support may strengthen implementation. Best-practice guidance can support sustainable ST programs.