Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea
colorful salad

Each summer we run a four-week program that focuses on adding a wider variety of fruits and vegetables to employees’ diets.

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We educated students, parents and staff about local products and healthy eating. Vendors donated prizes to give to kids who filled out surveys for feedback on their products.

After several members of our staff attended a class on smartphone photography, we came back and trained the rest of our staff to take pictures of the plates they prepare.

We invested in a nice camera and sent several people to an affordable food photography class.

To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent.

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the...

We developed a partnership with our district’s staff development department to establish an annual training schedule.

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

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