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5 things: Workers accused of 15-year theft spree

This and more are the things you missed for the week of Aug. 13

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

August 17, 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 Aug. 13:

1. Workers accused of 15-year theft spree

Two cafeteria workers—who are also sisters—have been accused of stealing nearly $500,000 from the child nutrition program in the New Canaan school district in Connecticut. The investigators say the thefts occurred over a 15-year span, but the charges—and nearly half a million in stolen funds—are focusing on the last five years due to the statute of limitations.

Read more: New Canaan Lunch Ladies Accused of Stealing Nearly Half a Million Dollars: Police

2. More students buying lunch equals better-quality ingredients

Austin schools Director Anneliese Tanner says that if more students purchased school meals, she could afford to purchase higher-quality ingredients. For example, she says that if every student that doesn’t currently purchase school lunch did so once a week, she could serve all grass-fed beef in the district. If every student not currently participating in school meals did so twice a week she could purchase all organic produce for the district.

Read more: What it takes to get more quality ingredients in school lunches

3. Hospital chefs show off

We often hear a lot about how bad hospital food is but this article does much to dispel that myth. The article talks about hiring professional chefs, working on sustainability and health measures in conjunction with Health Care Without Harm and creating some tasty food.

Read more: Chefs Serve Hospital Food That’s Better for Patients, Employees—and the Planet 

4. Florida district bans food deliveries  
Delivery is hot, and schools are no exception. Many students are ordering food for eating in through services like Uber Eats, and some districts are saying enough. The latest is Pasco County in Florida, which has now banned food deliveries. The school board, which enacted the ban, said the deliveries had become a distraction and a safety concern.

Read more: Pasco Co. School Board bans food deliveries

5. Stadiums making concessions more fan-friendly
Anyone who’s attended a sporting event knows that food and beverage prices at the venues where they are held are high—very high. But some organizations are beginning to rectify that. It all started with the new Mercedes-Benz Stadium in Atlanta, where the Falcons play. They lowered prices, and several others followed suit. Now, the University of Texas is doing the same, and is lowering the price on some items. A hot dog now costs $4 instead of $5 and popcorn has gone from $4.50 to $3.

Read more: More cheap food! Texas moves to ‘fan friendly’ concessions prices at football stadium

Bonus: Airport offers “honor system” coffee, bagels

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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