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Inside every school administrator鈥檚 heart is the desire to help children grow and make the world a better place. Yet even with imagination, drive and perseverance, educators鈥� desire to do good sometimes comes at a price.

Two years ago, an administrator in my school district in northern Indiana had an opportunity to match a newly developed nonprofit organization that rescues, repurposes and freezes unserved food from catering companies with our district鈥檚 food-insecure students for weekend take-home meals. During the discovery phase of the project, we asked a simple question: 鈥淲hat about unserved food in the school district?鈥�

Our food service department has an excellent record of estimating daily food needs as well as repurposing unserved cafeteria food where possible, such as cooked chicken strips on a next-day salad. On rare occasions, a tray of green beans or corn niblets might be prepared based on historical estimates, then go unused and not be reusable. These vegetables could be 鈥渞escued,鈥� paired with unserved steak and potatoes from an event hosted by a nearby university, then frozen together to create packaged meals for needy children.

It seemed like a winning formula for all involved 鈥� a newly developed nonprofit looking to build awareness, students who face food insecurity over the weekend and the school system with an opportunity to recycle unused food.