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The World Bank is known for a diverse workforce, with more than 180 countries making up the employees. The foodservice team reflects that diversity—there are 14 stations, with each serving two meat-based protein options and one vegetarian option daily.
The World Bank isn’t just diverse, it’s big. The dining team routinely serves 8,000 meals each day in its five locations throughout Washington, D.C.
So what happens to a large and diverse foodservice program in the world post-COVID-19? I spoke with Sharon Eliatamby, senior project manager, food and conference services at the World Bank to find out.
From an increase in grab-and-go options to a reduction in catering, Sharon and I talked about the phases in which the dining program could reopen and how the new normal manifests itself at the World Bank.
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