Sponsored By

5 things: College boots Papa John’s following racial slur

This and more are the things you missed for the week of July 16

Becky Schilling, Group Content Director/Editor-in-chief

July 19, 2018

3 Min Read
papajohns5things.jpg
Joe Raedle/Staff/Getty News Plus

Each Friday I compile a list that highlights five things you probably missed in the news that week and why you should care about them.

Here’s your list for the week of July 16:

1. College boots Papa John’s following racial slur

John Schnatter, founder and chairman of the board of Papa John’s International Inc., resigned last week in the aftermath of reports that he made a racial slur during a meeting in May with the chain’s media agency. Since then, Morehouse College has said it will remove the embattled chain’s locations from campus, saying, “The college is exploring all options for removal of the franchise from campus in light of the highly offensive behavior.”

Morehouse might not be alone. Missouri State and dining service provider Chartwells are currently looking into the situation and have reached out to Papa John’s. Chartwells had this to say: "Chartwells Higher Education takes pride in taking and creating a campus dining program that embraces diversity, inclusion and respect and is committed to working with partners who share these same values."

Read more: Morehouse College Bans Papa John’s From Campus Amid N-Word Controversy and After ‘Papa John’ slur, will Missouri State drop pizza chain?

2. Duke ditches disposable plastic

Duke Dining has removed all disposable plastic from its 34 campus dining locations. That includes single-use plastic carryout bags, plastic hot and cold beverage cups, plastic straws and plastic utensils. Instead, paper products (bags, utensils and straws) and drinkware made from a biodegradable plant-based substance called polylactic acid will instead be used. Director of Duke Dining Robert Coffey said this of the move: “Sustainability isn’t optional for Duke Dining; it’s who we are and how we define ourselves. The disposable plastics ban is another step in the right direction.” Duke says it has a robust recycling and composting infrastructure to help eliminate the paper products.

Read more: Duke University bans all disposable plastic across campus dining

3. District serving summer meals, including dinner, at farmers’ market

School districts are always looking for new ways to feed students while school is out in the summer. Christina School District in Delaware has expanded its program to include dinner service on Friday nights (between 4 p.m. and 6 p.m.) at a local farmers’ market. Meals are free for children and cost $2 for dinner at the market.

Read more: Christina School District's summer meal program expands to farmers market

4. Bill would require self-op schools in DC  
A proposed bill would require DC’s mayor to start a pilot program for self-operated foodservice schools in the district. The bill calls for at least 10 schools to go self-op in the pilot program in 2020-2021 and 2021-2022. The pilot also calls for student satisfaction surveys twice per year in those pilot schools. In addition, a cost analysis and satisfaction survey would be due from the mayor’s office. DC Schools outsourced its foodservice program in 2008, with projections for 73 percent savings by 2011. Those savings, however, were never realized—instead only a savings of 5 percent was found.

Read more: Washington D.C. Council Bill 220903

5. Hospital pilots healthy food program for employees
As hospitals walk the wellness talk, many are focusing on their foodservice programs. The Medical University of South Carolina is running a 60-day pilot with new healthier options that the medical center hopes its staff will select to eat. The healthier snacks, which include hard-boiled eggs and yogurt, are priced lower than they had been previously. The hospital ran a survey that found that 75 percent of its nurses put their patients’ health and wellness before their own, something the medical center hopes this pilot will help change.

Read more: MUSC offers healthier options in cafeteria, targeting nurses' health

Bonus: 18 pizza trends, styles and tips for a bigger piece of the pie

Contact Becky Schilling at [email protected].
Follow her on Twitter: @bschilling_FM

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like