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. Food rescue nonprofit expands partnership to Cincinnati area schools
Last Mile Food Rescue, which is based in Cincinnati, works to limit the amount of food waste being put in landfills by picking up leftover food from stadiums, grocery stores and other events and taking the fresh and edible food to more than a hundred local nonprofits like pantries and shelters. Since its founding in 2020, Last Mile Food Rescue has "rescued" six million pounds, two million thus far in 2023, and the nonprofit is now expanding its partnerships to include schools with Cincinnati Country Day School, Archbishop Moeller High School and one Cincinnati Public School already participating.
2. Valdosta State feeds first responders, local community in hurricane’s aftermath
While Valdosta and Lowndes County in Georgia transitioned to the recovery phase of Hurricane Idalia, Valdosta State University Palms Dining Hall staff distributed more than 100 meals to first responders, on campus students and residents surrounding campus. The dining staff’s main priority was to provide for the community while also cooking the supply that would otherwise spoil due to the campus still not having any electric power.
3. Chicago area hospital’s farm fights food insecurity
Most of the healing and wellness at Advocate Good Shepherd Hospital in Illinois take place in its treatment rooms and patient beds, but just outside the hospital's Lake Barrington-area campus, the seeds for another form of healing and wellness are growing on the hospital's two-acre Smart Farm, which grows corn, lettuce and other produce practically throughout the year to help combat hunger. Produce from the farm goes to pantries in Barrington and Carpentersville, and regular shipments of food are delivered to Advocate Trinity Hospital, located in an area on Chicago's South Side troubled by food insecurity.
4. WUSL brings five new local woman/minority-owned restaurants to campus
Washington University in St. Louis (WUSL) has introduced five new local women or minority owned restaurants to campus: Beast Craft BBQ and LaJoy’s Coffee Cafe in the Schnucks Pavilion, Collins Farm in Anheuser Busch Hall, Corner 17 in Olin Library and The Fattened Caf in McKelvey Hall. The University and new dining services partner Sodexo are prioritizing bringing local Missouri or St. Louis restaurants to the campus.
5. David Chang’s Fuku chicken concept lands first MLS deal
World class soccer meets world class fast casual cuisine as Fuku, the spicy fried chicken concept by David Chang, has announced a new partnership with the Oak View Group and Inter Miami CF at DRV PNK Stadium, the brand’s first partnership with Oak View Group and Major League Soccer (MLS). Fans at PNK Stadium will enjoy Fuku's signature menu items, including the O.G. Spicy Chicken Sando (crispy Habanero-brined chicken breast, Fuku mayo, pickle on a potato roll), Jumbo Tenders and Waffle Fries.
Contact Mike Buzalka at [email protected]