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  1. Nourishment
  2. Strategic Dining Design

Strategic Dining Design

Features/Nourishment/Feature P7

Strategic Dining Design

Intent: 

To create an eating environment that promotes healthy food consumption choices.

P7: Strategic Dining Design

    BACKGROUND

    The way that dining environments are designed can shape eating habits through the way certain options are presented over others. Dining areas that offer healthy options while increasing the appeal and visibility of healthy foods have a positive impact on the formation of healthier eating habits, while dining spaces with easily accessible unhealthy foods can more easily allow opportunities for unhealthy decisions.

    Part 1
    Assessment Scorecard

    Early education, primary and secondary school cafeterias, if present, meet the following requirement:
    a.164
    An annual score of 46 or higher on the Smarter Lunchrooms Scorecard 2.0.

    Part 2
    Healthy Food Convenience

    The following requirement is met:
    a.73
    A “healthy convenience” checkout line is arranged for only whole grain products, non-flavored low-fat or non-fat dairy products (and dairy alternatives) and fruit and vegetable purchases.

    Part 3
    Seating Choice Variety

    The following requirements are met:
    a.175
    Elevated, high-top tables and seats comprise at least 25% of the total seat options available in the dining space.
    b.175
    Booth seats comprise no more than 25% of the total seat options available in the dining space.

    Part 4
    Quiet Dining Zone

    The following requirement is met:
    a.175
    If a television is present, a television-free section of the dining space is available with tables and seats that comprise at least 25% of the total seat options available in the dining space.