In order to have continuity for elementary, middle and high school construction, we assisted with the redesign of the generic educational specifications. In the 2011-2012 school year we opened our first High School Reengineering Program at Atlantic Community High School. Due to the program’s success it was decided to modify the program for a middle school and John F. Kennedy Middle School was opened as the first middle school reengineering program in the 2012-2013 school year.

The enthusiasm seen by the students and the increase in participation has led us to the decision to continue to grow these new concept programs in the district. We have also worked to include the design specifications into new construction through the generic educational specifications.

Summary: Educational Specifications otherwise known as Design Criteria are utilized to ensure program needs, guidelines and code compliance. In 2001 Educational Specifications were developed by the School Food Service (SFS) Department to enable the equipment in the kitchen to better suit the changing needs of the program. This was accomplished after working with the District to allow School Food Service to oversee the development of these specifications.

The Start: The initial set of Educational Specifications took into consideration all operating areas under the scope of the National School Lunch Program Guidelines. Spatial relationships to adjoining areas such as staff dining and multipurpose/dining areas were outlined and taken into consideration with traffic flow and facility size needs. The equipment line up had minimal changes at that time as on site from scratch preparations were still taking place; however with food production changes on the horizon some small equipment changes were implemented as well as spatial concerns for storage was updated.

In 2002 after a more in depth review and agreement on program direction more significant space reductions were made and equipment line up modified.

Program Development: In 2003 the reuse of newer replacement equipment applicable to program needs was implemented into new construction. This allowed for a decrease in capital equipment purchases. The program had always taken efficiency into consideration; however utility consumption became a focus and SFS worked with manufacturers to increase efficiencies. The manufacturers responded by introducing and implementing many ideas to increase efficiencies related to utility consumption.

Working with stakeholders, spatial efficiencies were again reviewed and by 2004 square footage requirements were reduced by 25 percent. This process has continued over the years and we have reduced current square footage from what they were at the inception in 2001 by 33 percent. The reduction in open space alone has contributed to decreased utility requirements for lighting and HVAC. The District had researched the use of LEED program building practices in 2003, and implemented them into the program in phases starting at that time. At this time 85% of all equipment utilized in our SFS program was rated in the top 5 of applicable categories by Energy Star or Green Seal. The sustainability of the environment became the focus of all program guidelines and the efficiencies developed through our specifications fit right into that philosophy.

With the District adopting LEED principals it enabled us to focus our equipment manufacturers in the direction of developing more efficiencies in the equipment utilized in the Food Service Industry. This has carried on through present day as the sustainability of the environment has become a worldwide focus, and sustainability practices are in every segment of society.

Present Day: The process of food preparation has developed over the past several years into more of a heat and serve type program. Most processing is done prior to arrival of product which reduces the labor required in preparation, provides a consistent product at all sites, and allows for safer handling of the food; reducing risk of foodborne illness. This has again changed the face of the equipment lineup. The implementation of modernizing of serving areas to provide a more appealing dining experience resulting in greater participation in the program has also led to equipment changes. All these changes must be reflected in the Educational Specifications/Design Criteria to enable them to be consistently implemented in new and replacement construction. We are currently in process of major changes in regards to the serving areas to implement these upgrades into all sites as appropriate. Changes and upgrades will always be a part of this process as the efficiencies of equipment change along with menu and serving styles.

School Food Service will always strive to stay on the leading edge in these areas.