University of Illinois Urbana-Champaign

Provide training to kitchen staff on proper food trimming and other preparation methods

Submitter: Laura Barnes

Permalink

https://hdl.handle.net/2142/100183

Description

Title
Provide training to kitchen staff on proper food trimming and other preparation methods
Issue Date
2016
Keyword(s)
  • Food service -- Schools -- Environmental aspects
  • Green Lunchroom Challenge
  • School lunchrooms -- Environmental aspects
  • Food waste -- Source reduction (Waste management)
Abstract
Preparing food for a large number of students every day is a fast-paced job, where efficiency is crucial. Having set procedures for common tasks, like slicing fruits or vegetables, which all staff are trained in, not only ensures that tasks are accomplished in a timely fashion, but also provides an opportunity to highlight potential sources of waste in your back-of-house operations and guide staff in how to avoid waste generation.
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/2142/100183
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.