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Spice Up Your Lunchroom with a Flavor Station

Join Erin Sharp, MS, MAT, Curriculum Designer for the Smarter Lunchrooms Movement National Office, to learn about flavor stations, a popular recent trend in school lunchrooms. Learn why flavor stations help boost sales of target food items and how to design one for a service line, standalone salad bar, rolling cart, or condiment station. Many photo examples and flavor suggestions will be shared for comparison and inspiration, as well as tips for sourcing materials and signage. Lastly, learn how to proactively leverage positioning, signage, staff members, and other environmental factors to encourage appropriate serving sizes and student behavior at your flavor station.

After this webinar, participants will be able to...
1. Explain why flavor stations encourage kids to try, select, and enjoy target foods
2. Use behavioral economics to design an attractive, functional, easy-to-use flavor station for any lunchroom space, including flavors to include and tips for signage and placement
3. Locate sources of signage and supplies
4. Proactively leverage staff, location, and other factors to encourage appropriate portion sizes and behavior at the flavor station

https://articles.extension.org...or-station

Katie Kuhl (Guest)

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About the Extension Foundation

The Extension Foundation was formed in 2006 by Extension Directors and Administrators. Today, the Foundation partners with Cooperative Extension through liaison roles and a formal plan of work with the Extension Committee on Organization and Policy (ECOP) to increase system capacity while providing programmatic services, and helping Extension programs scale and investigate new methods and models for implementing programs. The Foundation provides professional development to Cooperative Extension professionals and offers exclusive services to its members. In 2020 and 2021, the Extension Foundation has awarded 85% of its direct funding back to the Cooperative Extension System, 100% of funds are used to support Cooperative Extension initiatives. 

This technology is supported in part by New Technologies for Ag Extension (funding opportunity no. USDA-NIFA-OP-010186), grant no. 2023-41595-41325 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or the Extension Foundation. For more information, please visit extension.org. You can view the terms of useat extension.org/terms.

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