Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

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We use a four-week cycle menu. In order to give our patients more choices, we give every patient a copy of the upcoming menu in a leather-bound cover. We have different menus for those with diet...

During final exams we post information on the menu identifier cards that highlight super foods, foods that promote the immune system and foods that are calming, etc. This gives the students a guide...

We celebrate the Go for the Greens national nutrition initiative every March. In one school where we have the USDA’s Fresh Fruit and Vegetable Program we developed a special menu to serve...

This spring we added fresh, snacking-type raw produce such as cherry tomatoes, cucumbers, peppers and lettuce mix as a grab-and-go option. We wanted to show students that grab and go could be...

When staff return from conferences we have them present what they learned during a staff/team meeting. That way it is like everyone gets a little education as though they all attended the conference...

At the end of the spring semester we had a Celebrate Summer Buffet. We cooked summer favorites like barbecue chicken, veggie kabobs, deviled eggs, snow cones and cupcakes. It is a nice send-off and a...

Dining Services, in conjunction with the campus dining committee, put on a Heritage Week for students, faculty and staff to share their ethnic heritages through food. We had days highlighting Italian...

With the help of one of our brokers we held a cooking contest. Each of the network’s 12 directors and one of their cooks prepared two recipes. They all had access to the same ingredients...

Instead of using hinged boxes for grab and go we went to a plastic bag with a lip that you tape down. It’s reduced our trash big time because it’s more compact than the boxes. It...

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