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Title:Solicit feedback from students and/or observe selection of menu options over time to identify items for elimination or adjustment
Subject(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.
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/2142/100184
Sponsor:Funded by U.S. Environmental Protection Agency Region 5
Date Available in IDEALS:2018-07-10


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