The Culinary Institute of America teaches the "BUFF system for improving plate presentations.

Food presented to your customers should provide balance to the eye and entice the palate—all in a clean and inviting atmosphere.

Cafeteria customers dine on grass-fed burgers and local produce.

Depending on the approach and the extent of participation increases, a deficit-ridden program would go even deeper into the red, analysis shows.

Students and teachers break bread together and see improvements in tardiness, absences, behavior, illness and focus.