Browse Illinois Sustainable Technology Center (ISTC) by Series/Report "Green Lunchroom Challenge Food Presentation Activity"

  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Humans are creatures of convenience. Supermarkets know this, and put candy, gum, and other small items you might not even look for during your shopping trip near the cash register to encourage impulse buying as you're ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Sometimes if you want to change behavior, you need to make the desired behavior easier for people. Consider younger students with smaller mouths, with many of their first teeth still in place. It can be easier for them to ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    "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 ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Studies have shown that students provided with longer lunch periods eat more of their food and throw out less. This is not only important in terms waste hauling cost savings, conserving resources, and keeping valuable ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Studies have shown a 30% reduction in plate waste when elementary school students were allowed to have recess before eating lunch. Physical activity can help increase a child's appetite. In addition, students are more ...

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  • (Champaign, IL : Illinois Sustainable Technology Center, 2016)
    Research has shown that the simple act of giving a food selection an interesting, appealing name can increase the amount of that item actually eaten by students. This marketing technique is simple and costs nothing but ...

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