Foodservice Equipment & Supplies

MAR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: http://fesmag.epubxp.com/i/792615

Contents of this Issue

Navigation

Page 19 of 99

18 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017 consultant's viewpoint What Does Transformation Look Like in School Foodservice? T he 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 exami- nation 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 decid- ing 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 con- tributes 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 down- turn 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 Na- tional 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 pro- vides a variety of food choices for students, highlights the menu's freshness through visible food prep and cooking on the front By Scott Reitano Principal Reitano Design Group Indianapolis scottr@reitanodesigngroup.com Top: Just as when serving adults, food presentation plays an important role with children. Central Middle School shows it's possible to serve healthier fare and make it look appealing. Above: Displaying food in a thoughtful order, and in a man- ner that speaks to its freshness, has helped Central Middle School drive participation in its foodservice program.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAR 2017