A new qualitative study in the Journal of Child Nutrition & Management found that reusable serviceware—like trays, cutlery, and bulk condiment dispensers—were widely accepted in a California school district pilot program. Students successfully advocated for reducing single-use items, prompting the district to implement reusables in five schools using grant funding. The reusable trays and cutlery replaced single-use compostable trays and spork kits used in student meals served in school cafeterias, and were professionally washed and returned daily. Nutrition Policy Institute researchers conducted staff interviews and parent focus groups at pilot schools in summer 2024. Staff and parents supported the change, citing reduced solid waste, better food presentation and temperature, fewer spills, elimination of harmful chemical exposure from the compostable trays, and opportunities for student learning supporting a shift from disposable fast-food culture. There were few concerns, including financial viability and sustainability, prompting recommendations for districts interested in switching from single-use disposables to pursue grants and partnerships to fund reusable serviceware, staff training, and dish cleaning services. Additional lessons learned and suggestions for school districts considering implementing reusable serviceware programs can be found in the full study. The study was a collaboration between the Nutrition Policy Institute and the University of California, Berkeley School of Public Health. It was funded by the U.S. Department of Agriculture, National Institute of Food and Agriculture, Agriculture and Food Research Initiative, grant no. 2020-68015-30736.