In a move to help Detroit students reduce cafeteria waste, We ReUse, a Veteran- and Woman-owned company, donated nearly 200 stainless steel sporks to GESU Catholic School during Earth Week in April. The donation is part of the company’s broader mission to eliminate single-use foodware and promote sustainable practices in schools and institutions nationwide.
“We felt GESU was the ideal school to receive the first Earth Week donation,” said Connie Lilley, for We ReUse. “The students at GESU are making great strides in minimizing waste in their lunchroom. It’s exciting to see their awareness of the health advantages and environmental benefits of using reusable stainless steel foodware.”
GESU, located in northwest Detroit, has built a comprehensive sustainability program that includes solar panels, bioswales, composting, and student-led initiatives. One of the school’s most ambitious efforts has been overhauling its lunch waste system. After discovering that its cafeteria was generating 15 trash bags a day, school leaders and students set out to change that.
With a mix of composting, recycling, and food waste donations to nearby Pingree Farms, GESU now produces just one bag of trash per day—about a 95% reduction. Students actively sort food scraps into four categories: liquids, farm feed, compost, and recyclables. The new stainless steel trays and sporks, including those donated by We ReUse, have further helped the school reduce reliance on plastic utensils and Styrofoam containers.
The sporks are collected after each meal, washed on-site, and sterilized using a high-temperature commercial dishwashing cycle—then returned to use during subsequent lunch periods. “We designed our sporks with schools like GESU in mind,” said Lilley. “They’re durable, easy to clean, and sized just right for younger students. By reusing them every day, schools reduce waste from plastic silverware and save money over time.”
We ReUse, a veteran- and woman-owned business, designs, sources, and manufactures its stainless steel foodware entirely in the United States. Their products, made from recycled stainless steel, have earned the prestigious Platinum GreenScreen® Certification from the Center for Environmental Health.
Lilley joined We ReUse after leading the Detroit 2030 District for seven years, where she helped Detroit buildings reduce their energy use and emissions. At We ReUse, she’s focused on expanding reuse systems across Michigan and beyond. “We’re committed to bringing reusable, American-made foodware to scale,” she said. “Our goal is to make this the standard—not the exception—in schools, hospitals, and event venues.”
The company plans to expand its product line later this year to include a tray, to-go containers, and cups—all designed and produced domestically. A grant from the Michigan Department of Environment, Great Lakes, and Energy (EGLE) is helping support these efforts, especially for institutions looking to move away from single-use plastics.
GESU’s Director of Advancement, Anita Sevier, said the switch has already paid off. The school has saved hundreds of dollars in trash bags and waste pickup fees—and the students are taking ownership of the change. First graders stack trays. Fifth graders track carbon emissions. And every student now understands that a spork can be more than just a utensil—it can be a step toward a healthier kid and a healthier planet.
“This isn’t just about waste reduction,” Sevier said. “It’s about empowering our students to see themselves as stewards of the environment. When they sort food scraps or carry buckets of water to fertilize trees, they’re learning that their actions matter.” To learn more about We ReUse’s foodware solutions, visit wewillreuse.com or contact Connie Lilley at connie@wewillreuse.com.
