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FSD Staff

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FSD Staff

Page 5
Operations

School district creates awards program for nutrition team

Cafeteria staff will try to earn top scores for employee satisfaction, student meal participation and more to win a variety of prizes.

Technology & Equipment

UCLA students can soon enjoy smoothies made by robot

The Jamba by Blendid kiosk comes to its third college campus.

Operations

University of Florida rebrands foodservice program as Florida Fresh Dining

The Chartwells-run program is highlighting its work with local restaurants and suppliers.

Operations

Massachusetts lawmakers pass budget with funding for universal free school meals

The $52.7 billion budget includes around $115 million to cover the meals.

Operations

Chartwells Higher Ed acquires Fresh Ideas

Chartwells says bringing the Missouri-based company on board will help boost its presence in regional markets.

Operations

Senior-living community partners with nonprofit to provide mobile meals for local seniors

The program offers hot midday meals Monday through Friday.

Operations

North Carolina’s budget includes funding to cover reduced-price school meals

Students in the state who qualify for reduced-price meals can receive free ones this school year.

People

Dawn Aubrey receives 2022 Theodore W. Minah Award

Aubrey, who currently works for Compass Group on the University of Minnesota’s Twin Cities campus, was given NACUFS’ top honor.

Operations

Virginia's 2-year budget includes funding to make reduced-price meals free

The budget allots $8.2 million to eliminate the cost of school breakfast and lunch for kids who qualify for reduced-price meals.

Operations

USDA to give school nutrition programs close to $1B in procurement aid

The funding aims to help school districts purchase American-grown products.

Operations

Food insecurity is ‘a public health threat,’ American College of Physicians says

An estimated 1 in 10 Americans struggle with food insecurity, the organization notes.

Operations

4 marketing ideas for July

As summer heats up, consider engaging diners and staff around these food-focused opportunities.

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