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Title:Employ the principles of "offer versus serve"
Subject(s):Food service -- Schools -- Environmental aspects
Green Lunchroom Challenge
School lunchrooms -- Environmental aspects
Food waste -- Source reduction (Waste management)
Abstract:"Offer versus serve" (OVS), in the context of menu planning for reimbursable school meals in the USDA National School Lunch Program (NSLP) and School Breakfast program (SBP), refers to the practice of allowing students to decline up to two of the food components offered and selecting components which they would prefer to eat. The goal is to reduce food waste by not forcing students to take items they have no intention of eating. If all students were simply served the exact same meal with the same components, assembled to ensure that each meal is a reimbursable one, you may have some students who are given items they don't like or don't want due to variation in appetites. Guidance is provided by the USDA on what combinations of student selections in an OVS situation constitute a reimbursable lunch or breakfast. OVS is required for high schools in the NSLP, but optional for lower grade levels.
Issue Date:2016
Publisher:Champaign, IL : Illinois Sustainable Technology Center
Series/Report:Green Lunchroom Challenge Food Presentation Activity
Genre:Other
Type:Text
Language:English
URI:http://hdl.handle.net/2142/100176
Sponsor:Funded by U.S. Environmental Protection Agency Region 5
Date Available in IDEALS:2018-07-10


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