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5 Things: Congressmen take on milk consumption and districts dump polystyrene trays

These and more are the things you missed for the week of May 18.

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

May 22, 2015

2 Min Read
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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 May 18:

1.    Milk does a body good
Milk consumption in schools is declining, according to a recent National Diary Council study. Two congressmen are hoping to curb that decline by introducing the School Milk Nutrition Act of 2015, which would expand the variety of milk products available to students in schools. The bill would also create a pilot program that “tests improved breakfast programs and expanded sales as well as different kinds of packaging, flavors and merchandising,” according to an International Business Times article.

Read more: More Milk In School Cafeterias? Lobbyists, Lawmakers Want Students To Consume More Dairy Under Proposed Nutrition Standards Law

2.    Six large districts dump polystyrene trays
After making a move to serve antibiotic-free chicken, the six districts that make up the Urban School Food Alliance (New York City, Los Angeles, Chicago, Miami-Dade, Dallas and Orlando) have dumped polystyrene trays in favor of disposable plates made of compostable material. The move is expected to remove 225 million trays out of the landfill each year.

Read more: Schools ditch polystyrene trays, switch to compostable plates

3.    When machines take over the world
Technology is making vending sexy again. It’s not just beverages and chips being dispensed from machines anymore, but curry chicken and fried rice, if you’re in Singapore. And your meals are heated inside the machine and dispensed with cutlery, according to an article in the Straights Times. As more companies are looking for ways to reduce costs and provide convenient all-day service, keep an eye out on the vending machine renaissance.

Read more: More vending machines offering hot meals popping up in Singapore

4.    Hospital dining destination in Colorado
If you’re looking for good eats in Castle Rock, Colo., head over to Castle Rock Adventist Hospital’s Manna restaurant, where 75 percent of the diners come for a bite to eat and not because they have any other reason to be at the hospital. Manna serves vegetables grown in its own garden on site and offers better-for-you options for diners.

Read more: Castle Rock hospital restaurant attracts diners from all over

5.    College cuts daytime dining hall hours to add late-night option
Columbia University, in New York, is making changes to the hours of operation at JJ’s Place. The dining hall will now be open until 1 a.m. on Fridays and Saturdays. To accommodate for the extended late-night hours, the hall will be closed Monday and Tuesday afternoons from 12 p.m. to 5 p.m.

Read more: JJ's hours are extending on the weekends

Bonus: Google chef wins Silicon Valley culinary showdown

 

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/

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