Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

We purchased aprons with the child nutrition logo on the front for our employees. I realized they were wrapping the aprons around their waists.

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We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.

We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins...

When an item on the menu is local, we write the name of the item on a little chalkboard at the point of sale.

One way we’ve improved customer satisfaction is to invite residents behind the serving lines to serve other residents.

We have a single-stream recycling program because we don’t have the ability to compost.

We created an approved foods tool, so parents and teachers know what food items meet the Smart Snacks regs.

One of the ways we celebrated Earth Day this year was by incorporating fresh herbs into some of the dishes served at each station, such as Mint Chicken and Basil Pasta.

We have several independent residents in our main dining room who have some type of food allergy.

Due to our strong focus on wellness and sustainability, three years ago Luther College began providing Community Supported Agriculture (CSA) reimbursements to faculty and staff.

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