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LTI Transform Cafeteria at Fayette County High School

LTI, Inc.

Projects | November 17, 2024 With the guidance of school nutrition director, Kokeeta Wilder, the district chose LTI to lead the cafeteria renovation within the oldest high school in the Fayette County public school system.

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Improving School Lunch: Exploring Efficient Cafeteria Serving Line Designs

LTI, Inc.

When it comes to nurturing a culture of well-being and wholesome eating habits among school students, the design of cafeteria serving lines takes center stage. Let’s explore some common high-efficiency school cafeteria serving line designs that are transforming the way students engage with their school’s dining spaces.

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Grapevine-Colleyville ISD: Where cafeteria and classroom come together

FoodService Director

The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.

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From Bland to Brilliant: How Vibrant Signage Enhances School Cafeterias

LTI, Inc.

School cafeterias are more than just places to grab a meal; they serve as hubs for social interaction, relaxation and learning. However, many cafeterias often suffer from bland and uninspiring environments, which can dampen students’ dining experiences.

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National school lunch program could be banned from serving lab-cultivated meat

Food Safety News

These products are often sold to South Dakota schools, where they provide the necessary nutrition to our students. With high-quality, local beef readily available for our students, there’s no reason to serve fake, lab-grown meat products in the cafeteria.

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Transformative Trends: The Whys and Hows of Food Court-Style High School Cafeteria Design  

LTI, Inc.

In recent years, high schools across the nation have undergone a transformative shift in cafeteria design, moving away from traditional layouts to embrace the concept of a high school food court. Aesthetically pleasing ambiance The aesthetics of the cafeteria also play a role in attracting students and creating a welcoming atmosphere.

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Improving Hospital Dining Through Compassionate, Person-Centered Care

Culinary Services Group

A letter to the editor in Clinical Nutrition predicted that 50% of hospitals will have healthier food for staff, patients, and their families by 2025. Personalized nutrition is central to patient-centered care The first step to shifting the nutrition narrative in hospitals?