The Importance of Healthy and Sustainable Food Service Environments

In schools, where minds are shaped and futures are built, the importance of proper nutrition and sustainable practices cannot be overstated. Recent conversations and innovations in food service design show how schools can go beyond simply serving meals to creating environments that support health, sustainability, equity, and education.

Reinvention of Food Service as a Force for Good

The connection between nutrition and academic performance is undeniable. Studies reveal that poor nutrition, obesity, and hunger adversely affect cognitive development, concentration, and energy levels. By improving access to balanced meals, schools not only combat health challenges like obesity but also enhance students' academic performance and behavior. As we overhaul existing food service systems to achieve these improvements, both food distribution and waste must also be included in the solution to not only save resources, reduce costs, and limit environmental impacts, but also to inspire students to be a force for change.

1. Holistic Nutrition and Student Well-being

Schools are shifting toward scratch cooking, sourcing local and organic ingredients, and reducing processed foods. Such efforts are part of a broader move toward serving "real food," ensuring that students consume meals that are not only nourishing but also free of harmful additives. Reinventing the school menu can be accomplished by engaging food service directors and vendors, specialists in commercial food service preparation and menu planning, and through local partnerships with kitchens, farms and produce vendors.¹

This includes initiatives like farm-to-school programs, which connect students to local food sources while supporting local farmers and encouraging -scratch cooking. Educational gardens and farm-based learning opportunities enrich students' understanding of nutrition and sustainability. These opportunities can also be enhanced onsite through raised bed gardens and greenhouses at manageable scales.²

2. Zero Waste and Environmental Impact

Lunchrooms are one of the biggest contributors to waste in schools. From single-use plastics and uneaten food to food packaging, their environmental footprint can be immense. Strategies like using reusable food ware, implementing composting programs, and offering share tables have been game changers in reducing waste while engaging students at the same time. These zero waste practices were taken into consideration by Illinois’ North Shore School District (NSSD) 112 during the planning process for new facilities currently under construction. The kitchen design features that support healthy and sustainable food services include composting waste station design, dishwashers for reusable food ware, scratch cooking equipment layouts, and outdoor gardens and greenhouse facilities.³

3. Flexible and Modern Dining Spaces

Dining areas are being reimagined as vibrant hubs for learning, collaboration, and socialization. Students need space and time to recharge their batteries, not only through the healthy food they eat, but also by engaging in positive socialization, exploring clubs and their extended learning interests, and experiencing the benefits of spaces designed with daylight and connection to the outdoors and nature. High schools like Adlai E. Stevenson and Downers Grove North have integrated dining spaces with learning commons, fostering a sense of community and wellness. Northwood and Edgewood Middle Schools at NSSD 112 take that one step further by integrating library facilities into centralized school hubs with adjacent STEM labs, student services spaces, and learning breakout zones for students.

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4. Equity and Access

Healthy and sustainable food service facility designs are evolving to ensure every student has access to healthy meals hosted in facilities that teach students about the broader connections between food, health and education. Larger school districts can plan for district wide design standards and implement them across multiple schools as a part of their capital improvements in long range planning efforts. Driven by a desire for equity across the district and student wellness, NSSD 112 is in the process of implementing a new district wide food service improvement plan for all schools. During the planning process, the District evaluated a centralized kitchen versus a distributed model. To best utilize existing infrastructure, they opted for a distributed approach, preparing meals in three schools and distributing them to the remaining six. Each school will serve healthy meals in modern kitchen serving areas that support zero waste with integrated facility features such as built in dishwashers to support reusables, custom designed waste stations, and space for serving bulk milk and condiments.

Additional benefits of designing multiple schools in a coordinated manner include consistent quality of food with equipment and delivery operations that result in “just in time food” that is at peak quality, flavor, and appearance.

North Shore SD 112 Food Service Distribution Map

North Shore SD 112 Food Service Distribution Map

5. Policy and Partnerships

To ensure longevity of these programs and utility of the spaces, there must be policies in place to support them, as well as engagement from district and school leadership, including the district food service director. Staff at all levels should also be part of the planning process, understand their respective roles, and be provided training and education on the "how" and "why" of any new processes. For school districts that utilize third party food service providers, policies can be integrated into the district-vendor contracts at the time of issuing the RFQ to ensure that goals and policies are implemented district-wide.

Partnerships with organizations such as Seven Generations Ahead, Chef Ann Foundation, the Edible Schoolyard Project, and local Farm to School Networks can provide schools with technical assistance, resources, and grant ideas that will support project implementation.

Moving Forward: Designing for Impact

As schools plan renovations or consider new construction, intentional food service design must be a priority. This means not only focusing on what is served but also on how and where it is served. By integrating sustainability, health, and equity into food service designs, schools can play a pivotal role in shaping healthier, more resilient communities.

Food service is more than just about feeding students. It's about nurturing their potential, respecting the planet, and building a future where every child can thrive.

References:

1. Lockman, Cathy. Farm to School Partnerships Make a Nutritional Different for Illinois Children. Farm Forum. Retrieved January 21, 2025.

2. About Farm to School. National Farm to School Network. Retrieved January 15, 2025.

3. Zero Waste Schools. Seven Generations Ahead. Retrieved December 18, 2024.

Insights

Impactful school food service design.

Renovation and reinvention for health, wellness, and sustainability