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5 things: New law allows Calif. Schools to donate leftovers

This and more are the things you missed for the week of Oct. 2.

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

October 5, 2017

2 Min Read
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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 Oct. 2:

1. New law allows Calif. schools to donate leftovers 

School districts have struggled with reducing food waste since new federal regulations were put in place in 2012. At the same time, millions of people struggle with food insecurity in the country. A new law in California is hoping to kill two birds with one stone. The law allows school districts to donate food that is served but not eaten, including untouched fruit and unopened packages. Food that is put on shared tables that is uneaten can also be donated.

Read more: New Calif. law allows schools to donate leftovers

2. Campus dining officials charged with theft

Two former employees at the University of Buffalo have been charged with theft. Dennis Black was the former vice president of university life and services, which oversaw dining and housing. Last month Black pleaded guilty to stealing $320,000 for items like Broadway tickets. The thefts dated back to 2007. The second employee, Andrea Costantino, who was the director of campus living, pleaded guilty to stealing $14,664.  

Read more: Lax controls at UB eased thefts by administrator

3. School replaces forks with plastic sporks

A Kansas high school has replaced the metal forks once found in the cafeteria with plastic sporks after students threw away so many that the district had to replace 8,000 last year—to the tune of $720. Instead of replacing the forks, which cost 9 cents apiece, the district decided to purchase plastic sporks, which cost $8.18 for 1,000.

Read more: Cafeteria replaces metal forks with plastic sporks

4. NYC free meals program criticized for lack of kosher options

When NYC schools said it would serve all students free meals this year, most people heralded the move. Some, however, aren’t feeling the love. Some in the Jewish community say the 30,000 students who attend yeshivas cannot eat the free meals because they are not certified kosher.

Read more: Jewish group slams Mayor de Blasio’s free school lunch plan for not offering kosher foods

5.  Oklahoma sees increase in summer feeding

When schools are out for the summer, many students no longer have access to meals. That’s why the summer feeding program is so important, and why school districts are trying to boost their programs. In Oklahoma, it seems to be working. The state reported a 14 percent increase in participation this past summer. The state has a goal of increasing summer meal participation by 20 percent by 2025.

Read more: State Department of Education Sees Bump in Summer Food Program Participation

Bonus: SNA survey: International dishes, customization surge in K-12 dining

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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