EXAMPLE PAGE - GUIDE - BTU - Flipbook - Página 24
Delivery Model Comparison
SIT DOWN BREAKFAST
CLASSROOM BINS
GRAB AND GO
BREAKFAST
HOW IT WORKS
Students sit down to eat
together at tables in a central
location before classes start.
They line up to receive a plated
breakfast or choose their
own foods from a buffet style
breakfast.
Breakfast foods are packed in
bins, baskets, coolers, or on
a cart and delivered to each
classroom. Teachers supervise
and monitor the distribution of
food in their classroom.
Students pick up breakfast
foods from a pre-determined
central location and take it
with them to eat in hallways,
on benches, at tables, or in
their classroom. It may be
served out of bins, on a cart,
or pre-assembled in bags.
POSSIBLE
VENUES
• Cafeteria
• Classrooms
• Canteen/ Tuck shop
• Gym/ gym stage
• Homerooms
• Cafeteria
• Empty classroom
• Hallway
• Foods room
• Library
• Library
• Office
• Front entrance
TIMING
ADVANTAGES
• Starts when the first students
arrive in the morning and
typically runs until classes
begin
• Flexible based on teacher’s
discretion
• Large variety of menu options
• Higher participation rates
• Greater opportunities for
socialization and community
building
• Does not require designated
space or supervision
• Staff and other students can
act as role models
• Central location
• Opportunities for educational
food and nutrition activities
and displays
CHALLENGES
• Requires dedicated space
• Tends to have lower
participation rates
• Requires supervision
• May not be enough time for
students to finish their meal
before class starts
• May not reach students if
buses/students arrive late to
school
• May be served during
announcements and morning
routine or as a mid-morning
meal before/during recess
• Serving time is flexible if there
is not enough time for students
to eat before classes begin
• Food and nutrition education
can easily be incorporated into
teaching and learning
• Flexible
• May be served before classes
start in the morning or as a
mid-morning meal before/
during recess
• Fast way to serve a large
number of students
• Works well in secondary
schools
• Minimal supervision needed
• No large dedicated space is
required
• Students can eat whenever
they choose
• Can be done with minimal
staff support
• Clean up not confined to one
space
• Menu options are
more limited
• Requires all staff support
• More packaged foods
which means more waste
and higher cost
• May be viewed by some as
interfering with class time
• Menu options are more limited
• More expensive
• Less opportunity for social
interaction, and food and
nutrition education
