5 coronavirus things: CDC says working from home reduces COVID risk

In this special edition of 5 Things, Food Management highlights five things you may have missed recently about developments regarding coronavirus and its impact on onsite dining.

Here’s your list for today:

Working from home during the COVID pandemic significantly reduces one’s risk of catching the disease, according to a new U.S. Centers for Disease Control and Prevention (CDC) report, noting that going to the office nearly doubles the risk of getting infected.

Read more: Working in an office instead of remotely may double COVID risk: CDC

Ahead of its full-year results announcement on November 25, Paris-based Elior Group, parent of Elior North America has announced its preliminary, unaudited financial results for the year 2019-2020. They show an organic revenue decline of 19.7%, from €4.923 billion to €3.967 billion, compared with €4.923 billion in 2018-2019, an organic decrease of 19.7%. International revenues, including the North American unit, totaled €2.182 billion, an organic decline of 19.3% from the previous year.

Read more: Elior Group: Preliminary Full-Year 2019-2020 Financial Results

Related:Best Sandwiches Readers’ Choice: 13 fried chicken sandwiches from food service chefs rule the roost

The University of Pittsburgh has announced that it is moving to its “elevated risk posture and shelter in place” plans after an uptick in COVID-19 cases over the weekend, with campus dining for students available via takeout only.

“During the shelter-in-place period, students should only leave their rooms or apartments to attend classes, labs or clinicals in person; pick up food; exercise safely; study in the library; work when necessary; and shop for essentials and medical needs,” the university said. “Group work for classes and student activities should be held virtually.”

Read more: Pitt moving to ‘elevated risk posture', ordering students to shelter in place after uptick in COVID-19 cases

With hybrid learning models and fewer students in school buildings, far fewer students in Connecticut schools are taking advantage of free and reduced meal programs this year, leading to potential financial shortfalls because of lower reimbursements. For example, Region 18, which includes Lyme and Old Lyme, expects to see a decrease of around $80,000 in funding this year from a lack of participation in the program while Region 4 schools, which include Chester, Deep River and Essex, saw a deficit of $54,247 in cafeteria expenditures between July 2019 and June 2020.

Related:Sodexo research & development chef Rob Morasco feeds people from a social distance

Read more: Drop in School Lunch Participation Leaves Budget Shortfalls

Gather Food Hall, a community-focused dining hall, has opened in Philadelphia near the Temple University campus to combat food insecurity by offering a shame-free experience to students and community members through donations and “pay-it-forward” models. The venue provides meals to students for $5, $7 or $10, but if they can’t afford the meal, they will get a $5 meal credit with a student ID.

Read more: Food hall aims to address student food insecurity

Bonus: Third-party mobile order meal platform serves National School Lunch Program public district

Contact Mike Buzalka at [email protected]