- Students get at least 20 minutes of seated lunch time.
- Schools use techniques to improve appeal and palatability (i.e., taste tests, incentives, pre-slicing fruit, re-arranging the serving line, signage, changing portion size, present food in a new way, or new names for food).
- Schools have established nutrition standards for food and beverages provided to students outside of the school lunch program (i.e., celebrations and rewards).
- Students have access to free, clean drinking water through water fountains and bottle fillers.
- Schools provide nutrition professionals annual opportunities for professional development.