University of Illinois Urbana-Champaign

Solicit feedback from students and/or observe selection of menu options over time to identify items for elimination or adjustment

Submitter: Laura Barnes

Permalink

https://hdl.handle.net/2142/100184

Description

Title
Solicit feedback from students and/or observe selection of menu options over time to identify items for elimination or adjustment
Issue Date
2016
Keyword(s)
  • Food waste -- Source reduction (Waste management)
  • Food service -- Schools -- Environmental aspects
  • Green Lunchroom Challenge
  • School lunchrooms -- Environmental aspects
Abstract
If students are consistently not taking an offering or are taking it but wasting most of it, that’s a clear indication that something needs to be reassessed. Getting feedback or making careful observations regarding the least popular items on your menu is important because the nature of the problem can’t be assumed. If, for example, raw broccoli is not being eaten, the real issue may not be that students dislike broccoli. It could be the pieces are too big for easy eating. In that case, a minor adjustment in presentation, rather than complete elimination of the item, could easily solve the problem. Soliciting feedback from students and letting them know you care about their opinions creates a dialogue and sense of community which helps improve food quality and the likelihood that food prepared gets eaten. It also encourages healthier, smarter food choices by engaging students in decisions about the food they consume.
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/2142/100184
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.