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One On One With: Dealing with ‘lunch shaming’

In Food Management’s podcast we talk with Oakland Schools’ Lori Adkins about how child nutrition professionals can handle unpaid meal debt.

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

October 25, 2019

1 Min Read
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Listen to this podcast on Apple PodcastsSpotify or Soundcloud.

It seems like a week doesn’t go by without another news story about so-called “lunch shaming.” The issue stems from the complex challenge of unpaid meal debt, and what to do with hungry children who show up in the cafeteria unable to pay for a meal. No child nutrition professional wants to see a child go hungry, but these departments also run on tight budgets and are mandated to have zero debt. Oftentimes, the result is public relations nightmare, with few understanding the issue for school meal programs.

In this week’s podcast, I talk with Lori Adkins, child nutrition consultant with Oakland Schools in Michigan, about dealing with so-called lunch shaming.  

 

 

Read more:

5 things: School removes child’s lunch for meal debt policy

5 things: School lunch worker fired over free meals

5 things: DC area students rack up $500K in school meal debt

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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