Our kitchen staff and food continue to make upgrades, we have a new fruit bar in our cafeteria, with freshly cut fruits for the students to enjoy and eat. There have been more increases in the number of students eating fruits and willing to grab them from the stand.
They have been changing between different fruits such as watermelons, pineapple, grapes, oranges, cantaloupe, and honeydew. More students are more likely to eat their fruits when they are cut for them rather than eating an uncut fruit, but why is that?
Well, students are more likely to do what is more convenient; our brains are programmed for efficiency and what is easier. Kids are eating all the fruits and are more likely to feel more appealing because it’s fresher and more authentic. These foods are better eaten rather than wasted. quoted from our one and only Chef Bart.
“We have thrown away too much food and changed the visuals and then it’s a cost-saving effect because it costs more than cutting it up and putting it into a container for students and decreasing the labor. But we are seeing the benefits because it;s more applicable.”
This has had a positive impact between the cooks and the students because of a labor decrease and a major decrease in food waste, as students are more willing to eat the freshly prepared foods.Our kitchen staff and food continue to make upgrades, we have a new fruit bar in our cafeteria, with freshly cut fruits for the students to enjoy and eat. There have been more increases in the number of students eating fruits and willing to grab them from the stand.
They have been changing between different fruits such as watermelons, pineapple, grapes, oranges, cantaloupe, and honeydew. More students are more likely to eat their fruits when they are cut for them rather than eating an uncut fruit, but why is that?
Well, students are more likely to do what is more convenient; our brains are programmed for efficiency and what is easier. Kids are eating all the fruits and are more likely to feel more appealing because it’s fresher and more authentic. These foods are better eaten rather than wasted. quoted from our one and only Chef Bart.
“We have thrown away too much food and changed the visuals and then it’s a cost-saving effect because it costs more than cutting it up and putting it into a container for students and decreasing the labor. But we are seeing the benefits because it;s more applicable.”
This has had a positive impact between the cooks and the students because of a labor decrease and a major decrease in food waste, as students are more willing to eat the freshly prepared foods.
