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5 things: Missouri bill would take aim at “fake” meat

This and more are the things you missed for the week of May 21.

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

May 25, 2018

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 21:

1. Missouri could enact bill on definition of meat

Two of the hottest booths at this year’s NRA show were those for Impossible Burger and Beyond Meat, both which offer meat-free options. And the popularity of plant-based dairy products is certainly seeing a rise in retail. But some aren’t so keen on those products marketing themselves as meat or dairy. While the issue is being looked at nationally, one state could enact a new bill this summer. A new Missouri law would limit products being marketing as meat to only those that came from a once-living, breathing animal. Missouri’s governor has until July 15 to sign the bill into law.

Read more: Missouri May Be First State To Get Serious About The Definition Of Meat

2. NJ bill would ban selling food in Styrofoam

A bill making its way through the state legislature in New Jersey would ban public schools and universities from selling food in Styrofoam containers. Those in favor of the legislation say the move will be environmentally friendly, while those that oppose say the replacement of paper products would still negatively contribute to the environment and be a difficult change for institutions. If passed, lawmakers say schools would have a year to comply.

Read more: Bill Would Ban NJ Schools From Selling Food In Styrofoam Containers

3. Parents want more allergy education/labeling in schools

A new study by BMC Pediatrics found that parents are looking for more information about food allergies in school cafeterias. The study found that most parents wanted lunch menus to display allergen info, but 65 percent of parents reported that this was not currently being done at their child’s school. Parents also wanted ingredient labels on food items, but 87 percent said this was not current practice at their child’s school.

Read more: Parents Want Better Food Labeling in Schools to Help Keep Their Kids with Food Allergy Safe

4. Vandy offering meal plan discounts for staff
Vanderbilt is offering meal plan discounts for faculty and staff. Between May 21 and May 25, university staff will receive five free meals when they purchase 10 meals on their Commodore Card.

Read more: Campus Dining offers faculty and staff meal-plan discounts for limited time

5. One in 5 Alaska kids food insecure, study finds
Twenty percent of children in Alaska are food insecure, according to a new study by KIDS COUNT Data Center. The data found that between 2010 and 2014, the number of food insecure children in the state increased to reach the national average.

Read more: Study shows 1 in 5 Alaska children experience food insecurity

Bonus: FM announces 2018 Best Concept Award winners

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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