"Employ the principles of ""offer versus serve"""

Submitter: Laura Barnes

Permalink

https://hdl.handle.net/2142/100176 Copy

Description

Title

"Employ the principles of ""offer versus serve"""

Issue Date

2016

Keyword(s)

• Food service -- Schools -- Environmental aspects
• Green Lunchroom Challenge
• School lunchrooms -- Environmental aspects
• Food waste -- Source reduction (Waste management)

Date of Ingest

2018-07-10T22:17:33Z

Abstract

"""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 to decline up to two of the food components offered and selecting components which they would prefer to eat. The goal is to reduce food waste by not forcing students to take items they have no intention of eating. If all students were simply served the exact same meal with the same components, assembled to ensure that each meal is a reimbursable one, you may have some students who are given items they don't like or don't want due to variation in appetites. Guidance is provided by the USDA on what combinations of student selections in an OVS situation constitute a reimbursable lunch or breakfast. OVS is required for high schools in the NSLP, but optional for lower grade levels."

Publisher

Champaign, IL : Illinois Sustainable Technology Center

Series/Report Name or Number

Green Lunchroom Challenge Food Presentation Activity

Type of Resource

text

Genre of Resource

Other

Language

en

Permalink

http://hdl.handle.net/2142/100176

Sponsor(s)/Grant Number(s)

Funded by U.S. Environmental Protection Agency Region 5

Owning Collections