Smarter Lunchroom Moves that Work: Grand Rapids Public Schools

Healthy Food Choices in Schools September 29, 2017 Print Friendly and PDF

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In Grand Rapids Public Schools in Grand Rapids, Michigan, assistant food service director Amy Klinkoski says that simple steps such as improving aesthetics, prop placement, and placement of fruit are easy ways to increase the consumption of fruits in the lunchroom.  Other strategies, such as moving food to more reachable places, providing taste testing, even placing the same fruit in two different spots on the serving line have all had positive outcomes for Grand Rapids Public Schools. At first Amy was skeptical of these tactics, and how well they would work. However, fruit and vegetable consumption has been increasing ever since these simple improvements were implemented.


More from this Michigan Team Nutrition Smarter Lunchroom Moves Success Story Compendium: 


Contributor 

Nicholas Drzal, RD, MPH, Michigan Department of Education

For more information, contact Amy Klinkoski, Assistant Food Service Director, Grand Rapids Public Schools, Grand Rapids, MI


 

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USDA / NIFA

This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.