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Title:Provide training to kitchen staff on proper food trimming and other preparation methods
Subject(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.
Issue Date:2016
Publisher:Champaign, IL : Illinois Sustainable Technology Center
Series/Report:Green Lunchroom Challenge Menu Planning and Food Preparation Activity
Dissertation / Thesis
Sponsor:Funded by U.S. Environmental Protection Agency Region 5
Date Available in IDEALS:2018-07-10

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