Eatiquette 360


Eatiquette – the Vetri Method for school lunch -transforms a child’s lunch from the traditional cafeteria assembly line to an environment where children gather around round tables, pass plates of food to one another, and experience social interaction.

Children learn to serve each other, to respect those who prepared their food, and to appreciate how healthy food makes them feel. They leave the lunchroom fueled up both physically and psychologically, ready to tackle the afternoon’s learning challenges.

The school lunch program is supplemented by in-class cooking experiences (Eatiquette in the Classroom) where students engage with healthy recipes and caregivers classes (Eatiquette in the Community) where our chefs share recipes and tips for creating a healthful and nutritious environment at home.  

Key Components of Eatiquette:

Table Captains & Setting the Table – We make sure that children are involved and take ownership of the program. Each child gets to be a table captain for one week. The table captains come to the dining room 15 minutes before lunch is served to set the table, wearing special chef coats to indicate their important role. After their peers arrive, they bring the meal – in serving dishes – from the serving station to their tables and initiate the passing and serving. Table captains encourage their friends to try new food, to use good manners, and to be involved with conversation.

Communication – We make sure to let the children know what they’re eating! Once everyone is seated, the chef announces the menu for the day, ingredients used, and preparation methods. The students have a chance to engage with the chef, and learn to respect the people working hard to prepare their meal. If it isn’t possible for the chef to make an announcement before each lunch service, the menu is included in morning announcements. Adults love to know what good food is coming their way; kids do too.

Role Models – Teachers, staff, and adult volunteers are essential to the success of this program. Ideally, there should be one adult per table. That adult models good behavior, helps children with portion size and passing the food, and initiates conversation. It’s teaching, just in a different context.

Clearing & Cleaning – Clean up is another great opportunity to teach teamwork. All children stack plates and scrape leftovers onto one of the serving trays. All children assist in wiping down the table. Table captains take the dirty dishes and silverware to a clean-up station with tubs for silverware, plates and serving dishes.

Ambiance & Details – Children sit at round tables that fit 8 to 10. This configuration allows children to pass food easily and conduct conversation. Family style eating creates an interactive environment where kids don’t just eat lunch; they dine. We make the lunchroom a pleasant space. Too many lunchrooms look like hospital cafeterias: a little color and some interesting layouts can turn a simple room into an inviting atmosphere.

vetri-at-de-burgos-conrad-erb-photography-001Sample Dishes & Menus:

Eatiquette lunches change seasonally to highlight the freshest fruits and vegetables available.

For example, we’ve served:

  • Thai Turkey Tacos with cilantro-lime rice, Asian slaw, roasted broccoli, and oranges
  • Beef Bolognese with a romaine & carrot salad with balsamic vinaigrette, and apple-berry medley.
  • Citrus-glazed Chicken Drumsticks with risi e’ bisi (peas & rice), Italian-baked zucchini, and mixed berries.