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5 things: Food trucks remain at UCLA due to dining staff shortages

This and a strike involving cafeteria workers forcing a Louisiana school district to cancel classes are some of the stories you may have missed recently.

Mike Buzalka, Executive Features Editor

August 22, 2023

3 Min Read
food truck.jpg
Jordan Siemens / Stone

In this edition of 5 Things, Food Management highlights five things you may have missed recently about developments affecting onsite dining.

Here’s your list for today:

 

 1.    Food trucks to remain at UCLA in light of continued dining staff shortage

UCLA has announced that food trucks will remain on campus for the next academic year in light of staffing shortages at on-campus dining halls. The trucks, which offer meals in exchange for a coupon worth one meal swipe obtainable at residence hall front desks, were first introduced in response to staffing shortages at UCLA Dining after the COVID-19 pandemic.

Read more: UCLA food trucks to remain a dining option for 2023-2024 school year

 

 2.    Strike forces class cancellation in Louisiana district

All classes at East Baton Rouge Parish schools in Louisiana were cancelled on Monday, Aug. 21 while officials work to bridge their differences with bus drivers but also cafeteria workers who had pledged to call in sick en masse that day. The growing sickout, which a local teacher union joined Sunday, compelled Supt. Sito Narcisse to make what he called "a very difficult decision” to reverse course and keep kids home from school Monday, upending previously announced plans to have school Monday on a near normal schedule.

Related:5 things: Million dollar donation lets children hospital expand food pharmacy program

Read more: Why is school canceled in Baton Rouge? Bus drivers, cafeteria workers out in protest over pay

 

 3.    USC opens new Campus Village development

The University of South Carolina (USC) hosted a grand opening for its new Campus Village development, which is the largest construction project in the university’s 222-year history. Campus Village is comprised of four state-of-the-art buildings housing a total of 1,800 student residents and also includes dining, retail and learning facilities.

Read more: USC opens doors to Campus Village, including new dorms, dining hall and retail

 

 4.    Illinois governor vetos kosher/halal meal mandate for schools

The governor of Illinois has stopped a bill which would have required state-owned services to provide halal and kosher meals. “The bill would have amended the School Code to require the Illinois State Board of Education to enter into a statewide master contract to provide religious dietary options to all Illinois school districts,” explained Gov. JB Pritzker. “Districts are already responsible for all their food service contracts and will continue to have the capability to enter into contracts with meal vendors based on the unique cultural needs of the students in their communities.”

Related:5 tech things: Wichita State latest campus to add robot delivery

Read more: Illinois' Jewish governor vetoes new law requiring public services to serve kosher meals

 

 5.    Private academy taps muni bond market for dining hall renovation funds

Deerfield Academy, an "elite" private school in Massachusetts, is tapping the municipal bond market to renovate its dining hall to support its "traditional sit-down meal experience." The Massachusetts Development Finance Agency is selling the $88.5 million revenue bond issue for the school, which will double Deerfield’s debt load.

Read more: Deerfield Academy Is Raising $89 Million to Build a Dining Hall

 

Bonus: Maryville University raises the bar on salads

 

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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