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Title:Provide fewer menu options to avoid over-preparation and/or high volumes of leftovers
Subject(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.
Issue Date:2016
Publisher:Champaign, IL : Illinois Sustainable Technology Center
Series/Report:Green Lunchroom Challenge Menu Planning and Food Preparation Activity
Genre:Other
Type:Text
Language:English
URI:http://hdl.handle.net/2142/100181
Sponsor:Funded by U.S. Environmental Protection Agency Region 5
Date Available in IDEALS:2018-07-10


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