We’re seeing debates raging across the country regarding masking in schools.

From coast to coast and from one political persuasion to another, the doesn’t seem to be a lot of agreement on the best ways to move forward. While masking in the classroom may be the center of discussion, there’s one thing we know for sure. You can’t mask and eat.

 

For even the most cautious of school districts who require masking in the classrooms and in the hallways, mealtimes are still a tricky situation. In some cases, schools are moving the dining process outside where students can enjoy fresh air and ample space. But for those who live in colder climates, winter is coming.

 

How can school nutrition directors help prevent the spread of Covid-19 while still offering quality meals to all students?

 

One option is satellite service, often called "in-class dining". On rainy days or when the weather gets cold, outside eating will not be an option. Directors and staff are going to have to adapt, and one way to do this is to consider delivering meals to students instead of the other way around.

 

Yes, students will still need to be unmasked in order to eat and drink, but by limiting service to smaller cohorts of only classmates, schools can help mitigate the spread of airborne viruses by restricting exposure to and from students in other classrooms and grade levels.

 

Satellite Service Requires the Right Vehicles for Delivery

 

Multiteria offers a range of equipment solutions to help school nutrition directors and staff deliver meals from a school’s kitchen directly to the classroom without sacrificing the three most important factors of foodservice.

 

SAFETY

Keeping foods in the ideal serving conditions is a critical part of food safety. Heated delivery systems can ensure food products will not slip into the Danger Zone during the delivery process.

 

QUALITY

If the worst-case scenario with maintaining ideal food temperatures is safety, quality isn’t that far behind. Serving cold chicken or soggy sandwiches is an easy way to turn students off from participating in the future.

 

CONVENIENCE & EFFICIENCY

For operators and staff, limiting the number of trips from the kitchen to the classroom can help optimize labor challenges while reducing delivery times for students. In school cafeterias, staffing and dining times are critical for everyone involved.