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5 things: District adds charge to unpaid meal accounts

This and more are the things you missed for the week of Aug. 20

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

August 23, 2018

2 Min Read
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Steve Debenport/iStock/Thinkstock

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 Aug. 20:

1. District adds charge to unpaid meal accounts

Unpaid meal accounts are a huge problem for many school districts (see item No. 2). But one district in Pennsylvania is using a new tactic to reduce those accounts. The Ellwood City Area School District is adding a 0.5 percent monthly finance charge to unpaid meal accounts if they haven’t been paid up after three letters have been sent. Under the new district policy, a notice is sent to a home after an outstanding balance of $6.75 is reached, followed by two additional letters if the account is still not paid. However, once the outstanding balance reaches $25, the finance charge is applied. The district said many families were waiting to pay up on the accounts until students needed transcripts sent for college applications. That often meant the nutrition department was waiting several years for unpaid meal accounts to be paid.

Read more: Ellwood City Area School District adding finance charges to delinquent cafeteria accounts

2. Start of school year brings more issues with unpaid meal accounts

A Florida student says she was denied a meal due to unpaid charges carried over from the previous year. The student was told she owed 15 cents and because she had no money on her, her lunch was taken away. The student had applied for free and reduced meals, but the application had not yet been processed.

Read more: Mother says daughter denied school lunch because she was short by 15 cents

3. New food waste projection released

A new report by the Boston Consulting Group estimated that annual food loss and waste will reach 2.1 billion tons by 2030. That equates to $1.5 trillion. Currently, 1.6 billion tons of food waste and loss are generated each year, which amounts to $1.2 trillion.

Read more: Tackling the 1.6-billion-ton food loss and waste crisis 

4. Report: Eating school meals linked to better dietary intake  
A new study published in the Journal of the Academy of Nutrition and Dietetics found that the regular eating of school meals resulted in better dietary intake than not regularly eating school meals.

Read more: Eating School Meals Daily Is Associated with Healthier Dietary Intakes: The Healthy Communities Study

5. Even the doors at Apple’s new cafeteria are stunning
Apple’s new campus is, well, exactly what you’d expect from the tech giant. But the cafeteria doors are nothing short of amazing. Check out this clip posted to social media by Apple CEO Tim Cook of the floor-to-ceiling doors opening to the outside.

Read more: Check Out Apple’s Giant Cafeteria Doors Opening

Bonus: SNA survey shows increases in taste tests, pre-lunch recess

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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