Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

Twenty children between the ages of 10 and 18 received two days of instruction and hands-on experience in the kitchen, then put their knowledge to the test cooking for family and friends.

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I wrote a manual to spell out how we should be purchasing food to help us improve the health of our patients and employees.

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

We will use some leftover items, such as macaroni and cheese or barbecued chicken, as toppings for pizza.

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 example is the Potato Story game, in which we divide employees up into groups of four or five and ask them to create a short story

We encourage the catering team and cooks to take pictures with their cell phones of the menus, recipes and plate presentation.

We held a zero-waste night event at a recent basketball game. The goal was to bring environmental awareness to the arena while diverting 90% of waste from landfills to recycling bins and composters.

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 launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...

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