The primary education system (grades pre-K and K-12) within our country and across the world is undergoing fundamental changes.
A tremendous amount of research into how children learn and a close examination of the public school system have led to tremendous upheaval and change. A proliferation of private schools and charter schools caused public school systems to reinvent themselves as well. Parents have a growing number of choices when deciding where to educate their children. As the educational model evolves to be more adaptable to learning behaviors of the students they serve, it also becomes more responsive to the world in which these students will enter upon graduation.
Forward-thinking architects, school foodservice nutrition professionals, and school administrators are beginning to understand the important way food contributes to student success. The net result: a transformation of foodservice spaces to better align with the new generation of educational facilities.
So, what does this look like?
In Kokomo, Ind., the community experienced a significant economic downturn as the auto industry moved out in the ’80s and ’90s. Today, more than 70 percent of the student body receives its lunch free, or at a greatly reduced cost, via the National School Lunch Program. This past summer, the kitchens and serving spaces of two middle schools and one elementary school were renovated. Through the vision of Superintendent Dr. Jeff Hauswald and the way Director of Food Services Jack Lazar and his team executed that vision, each of these schools has transformed the foodservice and dining experience for their students. The changes have resulted in participation increases of 18 percent to 20 percent and the reduction of food waste to virtually zero.
At nearby Pendleton Heights High School, Food Service Director Lindsey Hill has created a serving environment that provides a variety of food choices for students, highlights the menu’s freshness through visible food prep and cooking on the front line, and promotes healthy eating through the placement of two fresh food bars in the center of the servery. Every student has to pass the healthy food offerings on their way to check out of the space. A commons area complete with banquettes, round tables, and high-seat community tables compliments this atmosphere to provide a true dining experience. This makeover has resulted in a 20 percent increase in meal sales and a 10 percent increase in the purchase of a la carte items. Read more..
Written by Scott Reitano