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. Tufts launches Food Is Medicine Institute
The new Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University aims to address a glaring gap in the medical system by working to integrate food-based nutrition interventions into health care to treat disease and advance health equity. It establishes a university-wide initiative aimed at transforming health care through scalable food-based interventions such as medically tailored meals and prescriptions for produce, nutrition education for doctors, and clinical care, electronic health record, and reimbursement pathways for nutrition-based tools to help treat or prevent diet-related illnesses such as heart disease, diabetes, and certain cancers and complications during pregnancy.
2. How will expanded CEP eligibility rules impact Hawaii’s state-wide district?
Recent changes to the National School Lunch Program expanding the Community Eligibility Provision (CEP) could allow a major expansion in the number of Hawaii schools that offer free meals to all students, but it’s unclear how many of schools will take advantage as 17 that were CEP eligible last year chose not to participate. Another question the district faces is whether all schools can now qualify for CEP as Hawaii has a single statewide school district, and it is still trying to determine whether the state can group together all schools and if so, whether it would meet the CEP eligibility threshold of 25% of the student body qualifying based on family income.
3. Johns Hopkins works with sustainable agriculture firm to help meet environmental goals
Strong Roots 9, a self-described "lifestyle and wellness omnibrand" that promotes sustainable agriculture through reconnecting with America's natural heritage, is spicing up the menu at Johns Hopkins University (JHU) while also supporting the university's push for more environmentally conscious dining. Hopkins Dining's partnership with Strong Roots 9 is part of a larger push to increase sustainable practices across the university. The recently released draft of JHU's Climate Action and Sustainability plan outlines goals and actions to improve the university's impact on the environment, including ways to make dining zero-waste pre-consumer.
4. University to supply all dining halls with EpiPens
Beginning this fall, the University of Delaware will provide a supply of EpiPen epinephrine auto-injectors in all campus dining halls. “Severe allergic reactions or anaphylaxis can happen anywhere and at any time,” explained Student Health Services Executive Director and University Medical Director Dr. Rick Hong. “But there is a higher risk in the dining halls given the variety of foods and ingredients with little time to respond before a life threat occurs.”
Read more: Epipens Added to Campus Dining Halls
5. Cura appoints new culinary director, corporate exec chef
Cora Hospitality has named John Cramutola corporate culinary director and promoted Jason Clark to corporate executive chef. Cramutola, who has worked in the healthcare industry for over 11 years and the culinary industry for 14 years, has refreshed training programs such as the Cura Culinary College, created culinary opportunities for chefs to be innovative, and re-designed Cura’s Culinary Standards to reflect the ever-evolving nature of the hospitality industry. Clark, who joined Cura in 2019 as an executive chef managing upscale senior living restaurants, banquets, and catering events, is an award winning chef who has spent much of his career in the hotel restaurant market, including operating the Final Cut steakhouse in the Hollywood Casino in Grantville, Pa. that went on to win Distinguished Restaurants of North America honors.
Contact Mike Buzalka at [email protected]