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The reopening playbook
As K-12, and college and university sessions get underway, how are foodservice directors handling back-to-school in the midst of a global pandemic?
In 2019, no one could have predicted the scene that would await students returning to K-12 and college and university cafeterias across the country. Dining halls are airier—not because of a new, cutting-edge design, but rather mandates to ensure safety. Face masks are required to mitigate the spread of germs, and menus have evolved to adapt to feeding during a global pandemic, an idea nearly impossible to imagine a year ago. Keep an eye on FSD's continued coverage of how operators across the country are dealing with back-to-school in the era of COVID-19.
FSD Staff
August 28, 2020
1 Min Read
Photograph: Shutterstock
3 school nutrition teams share their fall reopening plans
By Benita Gingerella on 08/11/2020
K-12 schools are looking at a variety of ways to serve students as they start the school year either remotely or in person.
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"The bottom line, too, is to remember why we do this—we do it for the kids.”
How Sodexo is approaching dining events on campus this fall
By Kelsey Squire on 08/04/2020
College foodservice teams across the country are preparing for a semester unlike any other.
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$300M
The projected amount the U.S. foodservice industry could lose due to the ongoing pandemic.
How the country’s top college dining programs are handling COVID-19 this fall
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By Benita Gingerella on 08/24/2020
Here’s a look at the schools that made the Princeton Review’s new ranking of the best dining programs and what they’re doing to keep students safe as fall semester gets underway.
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California issues new school reopening guidance for small in-person instruction
By Benita Gingerella on 08/27/2020
The guidance is directed at schools and other childcare settings who can’t open for full in-person teaching but want to offer in-person learning and supervision for at-risk students.
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4 best practices for providing take-home meal boxes to students
By Benita Gingerella on 08/24/2020
Chartwells K12 CEO Belinda Oakley shares some tips the company learned after assembling millions of meal boxes for the Meals to You program this summer.
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"You have to be doggedly in pursuit of a good experience."
How the Meals to You program went from a small pilot to serving millions of meals during the pandemic
By Benita Gingerella on 08/19/2020
Meals to You changed course to feed rural students across the country during COVID-19.
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A shift in eating habits spurs snacking
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By Patricia Cobe on 08/17/2020
The pandemic is accelerating demand for smaller bites.
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How college dining is coping with COVID-19
By FSD Staff on 08/18/2020
As college campuses across the country bring back students for fall classes, here’s how they’re working to mitigate the risk.
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