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. University’s student dining workers form union
Student employees of Bon Appétit Management Company at Wesleyan University in Connecticut rallied outside Usdan University Center during the lunchtime rush on Tuesday, April 4, to announce the formation of their union, Wesleyan Dining Workers United (WesDWU), followed by a second lunchtime rally the next day by student workers at Red and Black Cafe (RBC) and WesWings to announce that they had also joined the union. The student workers say the move comes in response to low wages, poor working conditions and lack of respect in the workplace. Bon Appétit student workers are paid $17 per hour, whereas the company’s unionized, full-time, non-student employees are paid at least $10 more per hour.
2. Cubs sign CBD sponsorship deal, look to sell hemp-based drinks at ballpark concessions
The Chicago Cubs are the first Major League Baseball team with a CBD (cannabis) sponsorship and will be the first to sell CBD products at their ballpark through a new deal with Mynd Drinks. Chicago-based Mynd hopes to be selling its hemp-based beverages at Wrigley Field to 21+ consumers immediately through Levy Restaurants Wrigley Field concessions.
3. SFE looks to boost plant-based K-12 meals with Humane Society partnership
With meat and dairy alternatives rising in popularity, FM Top 50 firm Southwest Foodservice Excellence (SFE), which specializes in K-12 nutrition, is collaborating with the Humane Society of the United States with the latter leading a virtual plant-based culinary workshop for SFE chefs, dietitians and general managers that will cover the value, demand, and techniques to successfully execute plant-based entrée offerings to students. SFE currently has 26-30% of its menu items as plant-based options and has set a goal of increasing the amount of innovative, healthy student-approved plant-based entrée offerings by 10% by the end of 2024.
4. Rutgers adds kosher options to dining retail outlets
In March, Rutgers University dining retail locations across all five New Brunswick campuses began offering kosher-certified food as the result of a collaboration between Rutgers Dining Services and the University's Chabad House that spanned several months. "The goal of this partnership is to provide more affordable and more readily available kosher options for the Rutgers-New Brunswick community," said Megan Schumann, a University spokesperson on behalf of Rutgers Dining Services.
5. UNL features plant-based dishes throughout April
Earthstock is a month-long celebration of the planet that happens every April at the University of Nebraska-Lincoln (UNL). This year Dining Services is participating by featuring plant-based dishes every Thursday in April at the Abel, Cather, East, and Harper Dining Centers that emphasize cultural influences, local produce and interesting protein sources. Highlights include eggplant parmesan, Udon noodle bowls, poke bowls, vegetable spring bowls and white beans with sundried tomatoes.
Contact Mike Buzalka at [email protected]