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We are failing our nation’s most vulnerable

April 27 is Stop Food Waste Day in Arizona

BY JANN-MICHEL GREENBURG

Progress Guest Writer

Vice President Hubert Humphrey once stated that the “moral test of government” is how it treats its most vulnerable: the children, the elderly, the sick, the needy, and people with disabilities. If that’s the case, then Arizona’s legislature and Congress is failing that test miserably. Scottsdale Uni�ied School District has refocused on its special education services to ensure all students are provided a free, appropriate public education. Notably, SUSD formed a dedicated special education task force, the purpose of which is to identify and prioritize areas of improvement. But issues persist.

On top of Arizona’s broader “school staff shortage,” SUSD is short 26 special education teachers and an additional 42 paraprofessionals. According to Education Department data, 98% America’s school districts currently report shortages in special education staff – a shortage that has persisted for at least a decade.

Why the shortage? Well, for one there has been an increase in the number of students receiving special education services (at least 25% in the past 20 years). The problem is that school districts cannot retain (and certainly cannot attract) enough quali�ied special education staff to support our children’s needs.

Studies suggest that special education staff annual turnover is nearly 25%, caused by poor pay and dif�icult working conditions rife with isolation, paperwork, endless new regulations, and, most importantly, signi�icant planning time on their own time and dime.

Better funding for special education isn’t the be-all, end-all of resolving this crisis, but paying staff fair market wages based on their responsibilities and quali�ications is a step in the right direction. It would also allow school districts to implement supports to help alleviate burnout and address the common reasons staff leave this vital profession.

As nice as it would be to blame Arizona’s own legislature for failing to do the obvious – adequately fund its public education – the lack of funding is also a federal issue. The Individuals with Disabilities Act established a state grant program that Congress promised would cover 40% of the extra costs associated with special education services. Has that happened? Not at all. Currently, the federal government only covers about 15% of the additional cost.

When demand outstrips supply, prices rise. If we ever want to pass our “moral test” on this issue again, our community must demand more funding and support from our state and federal government.

Jann-Michael Greenburg is a member of the Scottsdale Uni�ied School District Governing Board.

BY HILLARY BRYANT Progress Guest Writer

Food takes up more space in U.S. land�ills than anything else. Waste Not’s primary mission is to reduce food waste from local businesses and use this rescued food to feed people in need. But we also care about the impact of home food waste on our environment and household food budgets.

The average American family of four throws out $1,600 each year in produce alone and 43% of annual food waste happens right at home. As we celebrate Earth Day and strive to be better stewards of our resources, let’s all pledge to participate in Stop Food Waste Day on Wednesday. Here are some simple ways Waste Not sugThe average American family of four throws out $1,600 each year in produce alone and 43% of annual food waste happens right at home.

As nice as it would be to blame Arizona’s own legislature for failing to do the obvious – adequately fund its public education – the lack of funding is also a federal issue.

gests that every household can use to cut back on food waste: • Plan your meals and buy groceries accordingly! Don’t buy perishable things you don’t have scheduled to eat that week – even if they’re on sale. Stick to your shopping list. Take a quick inventory of your pantry and fridge before you head to the store so you don’t make the mistake of duplicating items you already have. • Use clear food storage containers in your fridge so that you can actually see what leftovers are waiting to be eaten. Try to put the things that need to be eaten �irst at eye level. Factor using dinner leftovers for lunches into your meal plan. • Control your portions. Take a smaller portion to start with and go back for seconds if you’re still hungry. Extras then become left-overs instead you can store or freeze instead of waste that’s scraped off plates into the trash. If you have extras you don’t plan to eat soon, freeze them in a reusable container and label with a description and date so you remember to use it for a future meal. • Choose one dinner each week as a “use-it-up” meal. Check your fridge and cupboards for leftover ingredients that can be turned into tasty meals. There are even free apps that can help you come up with ideas based on your list of ingredients. • Understand food product dates. Confusion over them account for about 20% of consumer food waste. “Best if Used By” is a standard phrase manufacturers use to indicate when a product will be at its best �lavor and quality – but the product is still safe to consume after that date. “Use Buy” is generally reserved for things that are highly perishable or have food safety concerns over time.

Hilary Bryant is executive director of Waste Not, a nonpro�it that for 35 years, has been matching nutritious prepared and perishable foods from local food business like caterers, resorts and event foodservice that would otherwise go to land�ills with nonpro�its that feed people in need of food. Last year, Waste Not rescued nearly 3.5 million meals. Information: wastenotaz.org.