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5 things: Hunger one reason schools hold back on snow days

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

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

March 17, 2017

3 Min Read
snow storm
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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 March 13:

1. Hunger one reason schools hold back on snow days

School districts look at many factors when deciding to have a snow day. But one that many might not think of is childhood hunger. Thirteen million students go to school hungry each day, and 22.1 million kids rely on free or reduced price meals in school. So when a district closes for snow, many kids lose out on their opportunity to eat. According to the Washington Post, the USDA sent schools a memo last year encouraging them to “be flexible” on snow days and other days off and to provide meals if possible. Dallas ISD, for example, extended the number of campuses it will serve meals at during spring break. In the nation’s largest district, the New York City schools chancellor said she declined to call a snow day once because, “Many of our kids don’t get a hot lunch and, in many cases breakfast, unless they go to school."

Read more: The heartbreaking reason some schools never seem to grant snow days

2. Georgia high school kicks UberEATS out of school

Lunch participation at many high schools is lower than at other grade levels. The reasons can vary, but having an open campus that allows students to leave the grounds significantly impacts lunch counts. But that’s not the case at one Georgia high school in Gwinnett. The competition there wasn’t coming from students leaving campus, but rather students ordering in food through UberEATS. The district administration recently cracked down on these food deliveries, saying it violated school policy and students could face disciplinary consequences for using the service. The district says there is a safety issue with having visitors on campus who do not have a purpose coming there.

Read more: Gwinnett County school cracks down on students ordering meals from UberEATS

3. Trump budget proposal cuts funding to Meals on Wheels

President Donald Trump’s proposed budget would cut funding to the Department of Housing and Urban Development by 13.2 percent. The department provides federal funding for Meals on Wheels (MOW) programs throughout the country. The organization says it received 84 percent of its funding from individual contributions and grants from corporations and foundations, and only 3 percent from government grants. In 2015, MOW realized enough revenues to cover its expenses and realize a $40,000 surplus. If funding is cut, even it’s the small amount MOW receives from the government, will that make it difficult for the organization to feed elderly clients, many of whom are home-bound?

Read more: Meals on Wheels could take funding hit in Trump budget 

4. College sees decline in participation following reduction in mandatory meal plans

Kennesaw State University’s The Commons is seeing a decline in traffic since new meal plan rules went into effect this semester. The university is phasing out mandatory commuter meal plans by the fall, and as a part of that, it has offered full-time, non-residential students options to purchase lower cost meal plans that have fewer swipes. As a result, The Commons has seen between a 17 and 28 percent decrease in traffic in the past three months, so it will also start closing its second-floor seating area each day at 4 p.m. and reallocate staff to other parts of the facility.

Read more: The Commons loses business after meal plans change

5. Onsite locations must serve vegan food in Portugal 

In yet another sign that plant-based dining is making huge headways, a new law in Portugal requires all public canteens to serve a vegan option. It impacts schools, hospitals, prisons and other public building and goes into effect in six months. The law came about after a petition circulated by the Portuguese Vegetarian Society garnered more than 15,000 signatures, leading the country’s parliament to begin discussions.

Read more: It is now illegal not to offer vegan food at prisons, hospitals and schools in Portugal

Bonus: Cooking event looks to quell immigration fears on campus

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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