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A group called Chula Vista Fast Pitch operates more stands than any other charity at Petco Park, the home of Major League Baseball's San Diego Padres.

5 things: Phantom nonprofit operated concession stands at Major League ballpark for years

This and a study showing 12% of Americans eat half the nation's beef are some of the stories you may have missed recently.

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.    Nonexistent nonprofit operates concessions at Major League ballpark

A group called Chula Vista Fast Pitch operates more stands than any other charity at Petco Park, the home of Major League Baseball's San Diego Padres, netting it potentially hundreds of thousands of dollars each year, according to documents obtained by Voice of San Diego. The only problem is Chula Vista Fast Pitch does not exist.

Read more: Nonprofits Get a Cut of Petco Park Food Proceeds, But One of the Biggest Nonprofits at the Stadium Doesn’t Exist

 2.    NYC Health’s plant-based meal default proving popular with patients

NYC Health + Hospitals, the country’s largest municipal health system, has made plant-based food the default for inpatient meals and now, a year after it made those sweeping changes, the hospital system has reduced its food-related carbon emissions by 36%, according to the mayor’s office, and the changes seem to be a hit with patients. Samantha Morgenstern, a client executive and registered dietitian at Sodexo, the food services company providing the meals, said that nine times out of 10, patients accepted the dishes, and that the satisfaction rate was above 90%.

Read more: How New York’s Public Hospitals Cut Carbon Emissions: More Vegetables

 3.    12% of Americans consume half of all beef, study finds

A new study has found that 12% of Americans—most likely to be men or people between the ages of 50 and 65—are responsible for eating half of all beef consumed on a given day. Of the beef consumed on a given day, almost a third came from cuts of beef such as steak or brisket but six of the top 10 sources were mixed dishes such as burgers, burritos, tacos, meatloaf or spaghetti with meat sauce, some of which may offer an easy opportunity for disproportionate beef eaters to alter their dietary habits.

Read more: How a mere 12% of Americans eat half the nation's beef, creating significant health and environmental impacts

 4.    Grant allows health system to expand discharged patient dietary program

Hackensack Meridian Health in New Jersey is working to ensure that patients departing the hospital retain access to nourishing meals tailored to their dietary requirements, thanks to a $125,000 FirstEnergy Foundation grant presented through its “Investing with Purpose” initiative. The Healthy Connections Meals Program was established in May 2022 to address the needs of vulnerable patients who lack access to nutritious food by providing them with a week’s supply of meals in a reusable, insulated cooler bag while a dedicated community health worker actively links these patients with local food services and community-based resources to help support their overall health outlook.

Read more: FirstEnergy Foundation’s $125,000 Grant Powers Healthy Connections Meals Program

 5.    Smithsonian Native American Museum cafe to close for renovations

The Mitsitam Cafe at the Smithsonian’s National Museum of the American Indian will close for renovations on Sept. 5 and remain closed through late spring 2024. This is the first major renovation of the space since the cafe opened in September 2004, winning an FM Best Concept Award the following year for its menu reflecting the culinary traditions of Native Americans, and will involve installing a new exhaust system, updating the space’s electrical and plumbing systems and upgrading the lighting and kitchen equipment.

Read more: National Museum of the American Indian’s Mitsitam Cafe To Close for Renovations

Bonus: Think fast and grab these grab-and-go menu ideas


Contact Mike Buzalka at [email protected]

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