University of Illinois Urbana-Champaign

Provide fewer menu options to avoid over-preparation and/or high volumes of leftovers

Submitter: Laura Barnes

Permalink

https://hdl.handle.net/2142/100181

Description

Title
Provide fewer menu options to avoid over-preparation and/or high volumes of leftovers
Issue Date
2016
Keyword(s)
  • Food service -- Schools -- Environmental aspects
  • Green Lunchroom Challenge
  • School lunchrooms -- Environmental aspects
  • Food waste -- Source reduction (Waste management)
Abstract
Some items available in school lunchrooms which are considered “extra foods” of “minimal nutritional value” are not creditable in offer versus serve (OVS) programs. Eliminating such offerings can reduce confusion in pricing and record keeping. Providing fewer menu items creates less waste, can help prevent over-preparation of food or high volumes of leftovers, and helps to focus efforts on the improvement of food items being served.
Publisher
Champaign, IL : Illinois Sustainable Technology Center
Series/Report Name or Number
Green Lunchroom Challenge Menu Planning and Food Preparation Activity
Type of Resource
text
Language
en
Permalink
http://hdl.handle.net/2142/100181
Sponsor(s)/Grant Number(s)
Funded by U.S. Environmental Protection Agency Region 5

Owning Collections

Green Lunchroom Challenge PRIMARY
Activities, publications, and other information from the Green Lunchroom Challenge project.