In this special edition of 5 Things, Food Management highlights five things you may have missed recently about developments regarding coronavirus and its impact on onsite dining.
Here’s your list for today:
- Remote classes leading to overweight kids, pediatricians warn
The coronavirus pandemic’s protracted disruption of in-person schooling, sports and other activities combined with more snacking and less exercising are leading to weight gain in children that could have long-lasting impacts on their health, pediatricians are warning. “We’re seeing a lot of elementary school-aged kids who are gaining 20 to 30 pounds in a year,” said Hai Cao, a pediatrician based in Brooklyn, N.Y.
- NC State reopens dining hall due to student relocations caused by flooding
North Carolina State University Dining has reopened One Earth World Cuisine for the spring semester. One Earth, located on the east side of the campus, had operated as the primary dining hall for students who remained on campus throughout the fall semester and had been slated to be closed for the spring as most students were scheduled to reside on the west side of campus. However, flooding on the east side of campus forced students to the west side, prompting a need for One Earth to be open to serve them.
- University dining staff stay onsite to serve students during winter storm
Winter weather that makes travel difficult has encouraged employees at some onsite dining programs to stay onsite to be ready to serve customers. At Trinity University in San Antonio, Texas, 14 dining hall staffers employed by contract firm Aramark chose to stay overnight and continue to feed students living on campus as a historic winter storm swept the area.
- Hospital staff staying overnight due to storm prompts call for food donations
Meanwhile, severe weather conditions that led to extra employees staying onsite has prompted Baylor Scott & White-Hillcrest Hospital in Waco, Texas, to put out a call for food donations to feed them. The hospital says it needs 250 additional meals per day, specifically pre-packed or prepared meals that staff can easily take back to their units as well as bottled water and other bottled beverages and various grab-and-go snacks.
- Butler and Bon Appetit launch food grant program to support sustainability efforts
Butler University and food service partner Bon Appétit Management Co. have launched a food grant program called Food Enterprises Achieving Sustainability Together (FEAST) to support sustainable food-related projects that benefit the campus community. The first project to be supported by the fund is an egg centrifuge that cracks eggs at very high speed, which allows locally sourced eggs from nearby Spring Valley Farms to be used more widely in the campus dining program by eliminating the labor-intensive process of hand-cracking the eggs.
Contact Mike Buzalka at [email protected]