The guide allows users to adapt and implement suggested O&M (operating and maintaining) strategies to address specific energy efficiency goals. It recognizes and expands on existing tools and resources that are widely used throughout the high-performance school industry. The guide is organized into the following sections: (1) Chapter 1:…

A handbook, created for both designers and users of food service facilities in schools, provides reference information and guidance for making sure schools can provide quality food service. The handbook's first six chapters include explanations on how to start a school food service design project; required space, including kitchen work flow and…