dine
time
d.i.n.e.
foodsustainability
-Healthy Vending Machine Snacks OR eliminate vending machines (1-2 credits) -PCT. Of students eating the school lunch (higher better) (1-4 credits)
-Food education (Required) -In school composting at various scales will garner higher credits (1-5 credits) -Onsite food harvesting (classroom {herbs} or outside {gardens}) (1-5 credits)
d.i.n.e. - credit scale
A
10
up to (10) ten credits available for the time and dinning experience improvements category
categories
od sustainability
fo
design
A - 3 d.i.n.e. star school B - 2 d.i.n.e. star school C - 1 d.i.n.e. star school
B twenty
C
-Infographics about nutrition, recycling, reuse, and composting in classroom (1-2 credits)
design
15
up to (15) fifteen credits available for the positive design category
-Adaptable furniture (1-3 credits)
design
time
-PCT. Of students eating within the ideal lunchtime (the span of time between breakfast and lunch, lunch and dinner) (1-4 credits)
e
-Active eating/socializing time: 30 minutes minimum (Required) (1-3 credits)
-Learning how to eat a meal with others (etiquette) (1-3 credits)
-Reusable table settings (glass cups, metal utensils) (Required)
deliver healthy eating education to children. The intent is to teach children that nourishing themselves at meal time is an important part of their day. Lunch should be a positive, relaxed, social experience that incorporates learning opportunities for nutrition, organization, responsibility, and social interaction. Lunch should be a time to nourish mind, body and spirit.
tim
1 – Report Card 2 – Students will eat in the classroom 3 – Visibility (district nutrition website, brochure, etc.) 4 – Parent nutrition waiver for packed lunch (Food Redlist)
sustainability
d.i.n.e. is a nourishment and healthy eating rating system that helps
fifty
m d r
minimum dinning require-
The pros: 1. Meals are set. Ensuring healthy choices for children. 2. Students do not waste time waking to the cafeteria and fighting through the traffic of many students. 3. Students are treated like adults meaning there is no “kid food” 4. This system can work in any current classroom with a furniture upgrade.
10
up to (10) ten credits available for the sustainability category
forty
-Food Coursing restaurant service for students (1-3 credits)
The cons: 1. Students may have less variety, but overtime, if phasedin, students would never be accustomed to the old system.
thirty
15
up to (15) fifteen credits available for the food and nutrition improvement category
credits available
-Organic/Free Range/Biodynamic/ Local(1-2 credits)
food
delivering_integral_nourishment_education
-Nutritional Value - Taking away unhealthy options but providing higher quality of food.(1-4 credits)
design
-Natural Daylighting - better natural daylighting and improvements to exterior envelope with garner higher credits (1-5 credits) -Natural Ventilation - better indoor air quality considerations will garner higher credits (1-5 credits)
d.i.n.e.
time
condition
delivering_integral_nourishment_education
foodsustainability 22%
77% Students spend 23% of there time servicing during there lunch break in the current model. Servicing includes, waiting in lines, waiting for food to be served, getting to the lunch room from class, and cleaning up after lunch. (Sanchez, Hoover, Sanchez, et al., 1999)
existing
design
87% In the new model where students eat in the classroom students will save 10% of their time from servicing by staying in class for lunch. All students have to do is move their desk into the configuration they prefer and wait to be served by the lunch staff.
22%
22%
22%
Simply extending the amount of time students spend at a lunch table will not increase the health of children in school. A comprehensive approach needs to be taken, serving students properly. Coursing meals will allow them to digest food properly and share a meal with friends, like adults.
The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria. The typical length of the lunch has been about the same since 2009, but it’s shorter than in 2003 when kids got up to five more minutes. Children in some countries, such as France, get as long as one to two hours to eat lunch.
new_classroom layout
new_lunch layout
d.i.n.e.
delivering_integral_nourishment_education
time
design
foodsustainability
design
time
d.i.n.e.
foodsustainability
delivering_integral_nourishment_education
1_Lentil Soup 2_Vegetable Quiche 3_Ratatouille 4_Apple Slices
8
1 1
Garden Salad Baked Penne w/Tofu Roasted Zucchini Fresh Fruit
Garden Salad Picadillo or Tofu w/Brown Rice Pinto Beans Fresh Fruit
Glazed Carrots Brazilian Chicken or Tofu Brown Rice Fresh Fruit
Garden Salad Turkey or Bean Burgers Sweet Potato Wedges Fresh Fruit
Lentil Soup Vegetable Quiche Ratatouille Apple Slices
1 Garden Salad BBQ Chicken or Tempeh Wrap Sweet Potato Wedges Fresh Fruit
Roasted Cauliflower Italian Chicken or Tofu Brown Rice Pasta Fresh Fruit
Garden Salad Turkey or Lentil Meatloaf Mashed Potatoes Fresh Fruit
Garden Salad Baked Potato w/Turkey Chili or Veg. Chili Roasted Cauliflower Fresh Fruit
Garden Salad Turkey or Lentil Meatloaf Mashed Potatoes Fresh Fruit
No School
Cucumber Salad Turkey or Bean Burgers Brown Rice Fresh Fruit
Garden Salad Rainbow Veggie Pizza Lentils Fresh Fruit
No School
A separate cart for each course, brought to each classroom. When a new cart is dropped off an empty one is picked up. Students remain in classrooms for the lunch period. Socialization with other students occurs immediately prior to lunch during the 30 minute gym/outdoors time. Positive Nutrition: Organic, scratch-made, nutritionally balanced and locally sourced meals highlight AGC’s innovation and commitment to sustainability and raising healthy students, while providing children with knowledge that enhances their educational experience by encouraging mindful eating. (Academy for Global Citizenship)
1
Garden Salad Veggie Pozole Brown Rice Fresh Fruit
Garden Salad Chicken or Chickpea Noodle Soup Roasted Broccoli Fresh Fruit
Chicken Minestrone Soup Vegetable Quesadilla Roasted Butternut Squash Fresh Fruit
1 1
2
No School
Garden Salad Brazilian Chicken or Tofu & Brown Rice Roasted Cauliflower Fresh Fruit
2
Garden Salad Baked Penne w/Tofu Roasted Zucchini Fresh Fruit
1
FRIDAY
2
THURSDAY
2
WEDNESDAY
2 2
TUESDAY
2 2
MONDAY
1
time
d.i.n.e. delivering_integral_nourishment_education
design
foodsustainability
Hydration staves off hunger and generally makes us all function better. Classrooms should be equipped with a water cooler and only water should be served with lunch. This will eliminate calories, mostly from sugar, in drinks at lunchtime.
Silverware will cut back on waste from plastic utensils while allowing the students to have more responsibility and be treated like adults.
Why compost? The philosophy that supports this reasoning is known as cradle-to-cradle, the process that seeks to create systems that are not only efficient but also essentially waste free. Cradle to cradle is about recovering and recycling in a closed loop format Waste = food organic waste materials become food for bugs, insects and other small forms of life who can feed on it, decompose it and return it to the natural environment which we then indirectly use for food ourselves. Organic Materials can decompose into the natural environment, soil, water, etc. without affecting it in a negative way, providing food for bacteria and microbiological life.
d.i.n.e.
foodsustainability
-Healthy Vending Machine Snacks OR eliminate vending machines (1-2 credits) -PCT. Of students eating the school lunch (higher better) (1-4 credits)
-Food education (Required) -In school composting at various scales will garner higher credits (1-5 credits) -Onsite food harvesting (classroom {herbs} or outside {gardens}) (1-5 credits)
d.i.n.e. - credit scale
A
10
up to (10) ten credits available for the time and dinning experience improvements category
categories
od sustainability
fo
design
A - 3 d.i.n.e. star school B - 2 d.i.n.e. star school C - 1 d.i.n.e. star school
B twenty
C
-Infographics about nutrition, recycling, reuse, and composting in classroom (1-2 credits)
design
15
up to (15) fifteen credits available for the positive design category
-Adaptable furniture (1-3 credits)
design
time
-PCT. Of students eating within the ideal lunchtime (the span of time between breakfast and lunch, lunch and dinner) (1-4 credits)
e
-Active eating/socializing time: 30 minutes minimum (Required) (1-3 credits)
-Learning how to eat a meal with others (etiquette) (1-3 credits)
-Reusable table settings (glass cups, metal utensils) (Required)
deliver healthy eating education to children. The intent is to teach children that nourishing themselves at meal time is an important part of their day. Lunch should be a positive, relaxed, social experience that incorporates learning opportunities for nutrition, organization, responsibility, and social interaction. Lunch should be a time to nourish mind, body and spirit.
tim
1 – Report Card 2 – Students will eat in the classroom 3 – Visibility (district nutrition website, brochure, etc.) 4 – Parent nutrition waiver for packed lunch (Food Redlist)
sustainability
d.i.n.e. is a nourishment and healthy eating rating system that helps
fifty
m d r
minimum dinning require-
The pros: 1. Meals are set. Ensuring healthy choices for children. 2. Students do not waste time waking to the cafeteria and fighting through the traffic of many students. 3. Students are treated like adults meaning there is no “kid food” 4. This system can work in any current classroom with a furniture upgrade.
10
up to (10) ten credits available for the sustainability category
forty
-Food Coursing restaurant service for students (1-3 credits)
The cons: 1. Students may have less variety, but overtime, if phasedin, students would never be accustomed to the old system.
thirty
15
up to (15) fifteen credits available for the food and nutrition improvement category
credits available
-Organic/Free Range/Biodynamic/ Local(1-2 credits)
food
delivering_integral_nourishment_education
-Nutritional Value - Taking away unhealthy options but providing higher quality of food.(1-4 credits)
design
-Natural Daylighting - better natural daylighting and improvements to exterior envelope with garner higher credits (1-5 credits) -Natural Ventilation - better indoor air quality considerations will garner higher credits (1-5 credits)
d.i.n.e.
time
condition
delivering_integral_nourishment_education
foodsustainability 22%
77% Students spend 23% of there time servicing during there lunch break in the current model. Servicing includes, waiting in lines, waiting for food to be served, getting to the lunch room from class, and cleaning up after lunch. (Sanchez, Hoover, Sanchez, et al., 1999)
existing
design
87% In the new model where students eat in the classroom students will save 10% of their time from servicing by staying in class for lunch. All students have to do is move their desk into the configuration they prefer and wait to be served by the lunch staff.
22%
22%
22%
Simply extending the amount of time students spend at a lunch table will not increase the health of children in school. A comprehensive approach needs to be taken, serving students properly. Coursing meals will allow them to digest food properly and share a meal with friends, like adults.
The American Academy of Pediatrics recommends that students get at least 20 minutes for lunch. But that means 20 minutes to actually sit down and eat — excluding time waiting in line or walking from class to cafeteria. The typical length of the lunch has been about the same since 2009, but it’s shorter than in 2003 when kids got up to five more minutes. Children in some countries, such as France, get as long as one to two hours to eat lunch.
new_classroom layout
new_lunch layout
d.i.n.e.
delivering_integral_nourishment_education
time
design
foodsustainability
design
time
d.i.n.e.
foodsustainability
delivering_integral_nourishment_education
1_Lentil Soup 2_Vegetable Quiche 3_Ratatouille 4_Apple Slices
8
1 1
Garden Salad Baked Penne w/Tofu Roasted Zucchini Fresh Fruit
Garden Salad Picadillo or Tofu w/Brown Rice Pinto Beans Fresh Fruit
Glazed Carrots Brazilian Chicken or Tofu Brown Rice Fresh Fruit
Garden Salad Turkey or Bean Burgers Sweet Potato Wedges Fresh Fruit
Lentil Soup Vegetable Quiche Ratatouille Apple Slices
1 Garden Salad BBQ Chicken or Tempeh Wrap Sweet Potato Wedges Fresh Fruit
Roasted Cauliflower Italian Chicken or Tofu Brown Rice Pasta Fresh Fruit
Garden Salad Turkey or Lentil Meatloaf Mashed Potatoes Fresh Fruit
Garden Salad Baked Potato w/Turkey Chili or Veg. Chili Roasted Cauliflower Fresh Fruit
Garden Salad Turkey or Lentil Meatloaf Mashed Potatoes Fresh Fruit
No School
Cucumber Salad Turkey or Bean Burgers Brown Rice Fresh Fruit
Garden Salad Rainbow Veggie Pizza Lentils Fresh Fruit
No School
A separate cart for each course, brought to each classroom. When a new cart is dropped off an empty one is picked up. Students remain in classrooms for the lunch period. Socialization with other students occurs immediately prior to lunch during the 30 minute gym/outdoors time. Positive Nutrition: Organic, scratch-made, nutritionally balanced and locally sourced meals highlight AGC’s innovation and commitment to sustainability and raising healthy students, while providing children with knowledge that enhances their educational experience by encouraging mindful eating. (Academy for Global Citizenship)
1
Garden Salad Veggie Pozole Brown Rice Fresh Fruit
Garden Salad Chicken or Chickpea Noodle Soup Roasted Broccoli Fresh Fruit
Chicken Minestrone Soup Vegetable Quesadilla Roasted Butternut Squash Fresh Fruit
1 1
2
No School
Garden Salad Brazilian Chicken or Tofu & Brown Rice Roasted Cauliflower Fresh Fruit
2
Garden Salad Baked Penne w/Tofu Roasted Zucchini Fresh Fruit
1
FRIDAY
2
THURSDAY
2
WEDNESDAY
2 2
TUESDAY
2 2
MONDAY
1
time
d.i.n.e. delivering_integral_nourishment_education
design
foodsustainability
Hydration staves off hunger and generally makes us all function better. Classrooms should be equipped with a water cooler and only water should be served with lunch. This will eliminate calories, mostly from sugar, in drinks at lunchtime.
Silverware will cut back on waste from plastic utensils while allowing the students to have more responsibility and be treated like adults.
Why compost? The philosophy that supports this reasoning is known as cradle-to-cradle, the process that seeks to create systems that are not only efficient but also essentially waste free. Cradle to cradle is about recovering and recycling in a closed loop format Waste = food organic waste materials become food for bugs, insects and other small forms of life who can feed on it, decompose it and return it to the natural environment which we then indirectly use for food ourselves. Organic Materials can decompose into the natural environment, soil, water, etc. without affecting it in a negative way, providing food for bacteria and microbiological life.
