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Crossing Borders

The International School Meals Day, held March 8, is a collaborative effort between the USDA and several organizations in the UK, including the Scottish Government and British Council. Ever wonder what students eat at school in Taiwan, Pakistan or the United Kingdom? Students at 14 schools in nine districts got the chance to talk to students in other countries to find out about their school meal programs. The International School Meals

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

May 13, 2013

1 Min Read
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Ever wonder what students eat at school in Taiwan, Pakistan or the United Kingdom? Students at 14 schools in nine districts got the chance to talk to students in other countries to find out about their school meal programs. The International School Meals Day, held March 8, is a collaborative effort between the USDA and several organizations in the UK, including the Scottish Government and British Council. For the program, the US and Scotland were paired up.

Two schools in the Mt. Lebanon School District, in Pennsylvania, were selected to participate in the program. Tazeen Chowdhury, foodservice director for the district, says her schools were selected to participate after receiving a commendation for the USDA’s HealthierUS School Challenge program. On the International Day students from one of Chowdhury’s schools Skyped with a partner school in Scotland—the other schools communicated via email because the Scottish school didn’t have the technical capabilities for Skype.

The students talked to each other about their school meal programs—the Scottish schools serve a buffet-style lunch—and favorite meals. “They all like burgers, french fries and pizza,” Chowdhury says with a laugh.  

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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