Files in this item
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application/pdf ![]() | (no description provided) |
Description
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 |
Genre: | Other Dissertation / Thesis |
Type: | Text |
Language: | English |
URI: | http://hdl.handle.net/2142/100183 |
Sponsor: | Funded by U.S. Environmental Protection Agency Region 5 |
Date Available in IDEALS: | 2018-07-10 |
This item appears in the following Collection(s)
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Green Lunchroom Challenge
Activities, publications, and other information from the Green Lunchroom Challenge project.