Schoolhouse Sustainability - Foodservice Style

Greg Christian

Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

The Continuous Conversation Around Change

Nardin Academy takes a holistic approach to its foodservice program. 

What to Expect During the First Weeks of a New, Self-Op School Cafeteria

Drawing up a plan to take Nardin Academy's school cafeteria self-op was one thing but actually doing it was another. Here consultant Greg Christian shares the surprising results of this endeavor, including the reactions of the student population and beyond.

Hiring Staff for a Sustainable Kitchen

With Nardin Academy's sustainable foodservice strategy in place, next up was recruiting and training the staff to execute the plan. Here consultant Greg Christian discusses the hiring and training processes that Nardin Academy followed.

How to Begin the Transition to Self-Operated Foodservice

After making the decision to transition to a self-operated foodservice model, Nardin Academy took several key steps including ordering a deep clean for the kitchen, transitioning to reusable serviceware from disposables and developing a plan for catering.

Why an Independent School Went Self-Op

Nardin Academy had done its due diligence in evaluating cafeteria modifications. With the necessary changes and goals established the leadership team needed to decide if the school would coordinate with its foodservice provider or move to a self-operated program.

The Importance of Engaging Stakeholders

Building community support helps transform foodservice design projects into game-changing initiatives that can withstand the tests of time. In his latest blog post, consultant Greg Christian describes his approach to gaining community support at Nardin Academy.

Band-Aiding an Institutional Kitchen

When assessing how design and equipment affected operations at Nardin Academy the main objective was to determine what immediate adjustments should be made to assure the school could move to scratch-cooked, fresh foods in their current facility.

Taking A Gradual Approach to Remodeling

After numerous student tastings, Nardin Academy was able to confirm that its student body would eat healthier food options and try new items when given the opportunity. This was an important discovery for the team behind the school's efforts to embrace sustainability and informed the team's approach to remodeling, according to consultant Greg Christian in his ongoing project case study.

Will Students Really Eat Healthier Food?

Greg Christian sought buy-in from students as part of his overall plan to bring sustainable foodservice to Nardin Academy.

Creating a Shared Vision before Strategic Planning

Consultant Greg Christian discusses the steps and outcomes from a visioning session that helped set the stage for implementing the strategy for Nardin Academy's sustainable foodservice plan.

 

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