Offer versus Serve

In the mid 1970’s Congressman Bill Goodling from Pennsylvania and other congressional leaders believed that students were throwing away far too much food, so they declared “war on waste”.  They wanted to reduce the waste of food and the waste of government money used to purchase and prepare this food.  A part of this “war on waste” was the Offer Versus Serve (OVS) option. It was a way to avoid forcing students to take food they did not intend to eat.

Offer Versus Serve reduces plate waste and improves acceptability of the meal.  Students have choices available which encourages them to choose a meal that is more specific to their preferences.  Providing students with healthy food choices commit the food service staff to promoting the nutrition goals of the school nutrition program.  Schools that implement OVS must offer all the planned menu items to all students. Students may refuse a specified number of menu items.  Schools that do not choose to do the OVS option must serve all food menu items to all students including milk.

Schools implementing either the Traditional or Enhanced Menu Pattern meals, when students go through the line, they must be offered five food items.  A student must take full portions of at least three of the five food items offered to have a reimbursable lunch.  Any three components from a Traditional or Enhanced menu pattern menu will make a reimbursable meal.  The five components of a Traditional and Enhanced menu pattern include: one serving of Meat/Meat Alternate, two servings of Vegetables and/or fruits, one serving of grains/breads, and one serving of milk.

St Patrick’s Offer vs. Serve

• If the meat/meat alternate is split into 2 menu items the student must take both items.
• A choice between a Fruit or Vegetable the student must choose one or the other.
• The student must take milk.
• Bread/Grains.
• The student must have at least 3 different food components on their tray but they are not required to consume them.
• The choice to decline a food item will contribute to less food waste.