Purpose/Objectives: Explore principal, foodservice staff, and parent perceptions of implementing reusable serviceware in elementary school lunch settings. Methods: Cross-sectional qualitative study conducted May-June 2024 in one California school district which recently transitioned to reusable serviceware. School staff (n=19) participated in phone interviews and were purposively sampled. Parents (n=23) participated in virtual focus groups (n=5 groups) and were convenience sampled. Verbatim transcripts were coded and analyzed using the framework method. Results: Reusable serviceware was widely accepted for many reasons, including improved aesthetics and food appearance, decreased food spills, reduced exposure of foods to chemicals from compostable trays, larger tray space for food, better temperature maintenance of food, and an alternative to disposable, fast-food culture. Initial concerns included that trays would be too heavy for students, misuse by students, and efficiency of the cleaning and delivery contracted service. However, these concerns were quickly addressed or did not materialize. School staff reported issues with bulk condiment dispensers, hygiene emerged as a concern among parents, and financial viability and sustainability remain a key concern among all. Parents and school staff identified a reduction in solid waste, community and student support for environmentalism, and the opportunity for student learning and habit development as positive impacts of implementing reusable serviceware. Applications to Child Nutrition Professionals: While many staff agreed that the challenges of heavy trays and the logistics of setting up waste sorting systems were overcome, training should be offered to facilitate a smooth transition. Students quickly learned new sorting processes; however, adult supervision is required to ensure accuracy. School staff should anticipate providing communications and messaging highlighting reasons to adopt reusable serviceware and addressing anticipated concerns. Districts looking to implement this type of program should consider grants and partnerships to fund startup costs, including reusable serviceware, staff trainings, and dishwashers or cleaning contract services. Future research is needed to evaluate the environmental impacts of switching from disposable to reusable serviceware in schools.