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:
- Denver Public Schools partners with Brigaid on 100% scratch meals goal
Denver Public Schools has announced a partnership with fresh school food firm Brigaid to achieve its goal of cooking 100% of school meals from scratch, up from the current 50%. Founded by celebrity chef Dan Giusti, Brigaid says it will hire 12 professional chefs to work with the existing kitchen staff at 166 Denver schools over the next three years..
- Staffing crunch at hospital leads to call for National Guard to assist
The Oregon State Hospital in Salem, a major healthcare facility with a 594-bed capacity, is calling on the National Guard to help with an escalating staffing crisis that has seen a third of the nursing staff out on leave. In addition, managers from other departments within the Oregon Health Authority as well as other state agencies have been asked to volunteer for shifts at the hospital to take on duties that include serving patient meals. A spokesman for SEIU Local 503, which represents about 1,800 workers at the hospital, including nursing as well as cleaning and food service staff, indicated one reason for the labor crunch is that the hospital’s current budget doesn’t even remotely cover its staffing needs, leading to some staff working 18-hour shifts several days.
- Delaware North selected to operate F&B in Seattle’s new NHL arena
Climate Pledge Arena in Seattle, the future home of the NHL’s Seattle Kraken, four-time WNBA champions Seattle Storm and premier live music and entertainment, has announced it has selected Delaware North to manage its on-site food and beverage services. Upon completion in October 2021, Climate Pledge will be the first-ever net Zero Carbon certified arena in the world, with Delaware North playing a significant role in building ‘The Climate Collective,’ the arena’s food and beverage program that will feature curated vendors, local ingredients and partners that capture the spirit of the Pacific Northwest.
- Is the egg market ready for more upscaling?
With specialty eggs (organic, free-range, etc.) now capturing a third of the egg market and projected to hit 70% in five years, egg producers are now looking at the next step, which is eggs from so-called regenerative farms. These are laid by hens that are free to roam and forage for natural feed like insects and worms, which supposedly increases the nutritional value of the eggs they lay while also being good for the land and helping fight climate change. Currently, such eggs sell for up to $8 a dozen.
- Canteen contracts to deploy robotic bakery units nationwide
The growth of automated solutions in the commercial and non-commercial markets seems to be escalating with the latest development being a deal between Le Bread Xpress and Canteen Vending Services to install and manage Bake Xpress robotic bakery machines in healthcare, hospitality, entertainment and transportation venues across North America after a successful pilot at corporate and university sites in the San Francisco Bay Area over the past two years. The Bake Xpress units vend a selection of pastries, pizza and artisan sandwiches that are freshly baked at time of order.
Contact Mike Buzalka at [email protected]