The School Nutrition Association’s Back to School 2021 Survey reveals serious financial, regulatory and operational concerns for the upcoming school year among K-12 school meal program directors.

Company’s CloudCafe provides a “virtual cafeteria” for employee dining while the FoodIQ preference analysis tool allows menus to accommodate individual preferences.

Director David Annis answers our questions on the mechanical stomachs that diverted 50,000 lbs. of dining hall food waste away from landfills.

A mid-semester experiment saw a 1,000% increase in mobile orders once the pod pickup option was introduced at Westminster College; later, the units helped bridge renovation-related obstacles at a dining venue at Maryville University.

Despite general anticipation of a full return to in-person classes, K-12 meal programs will be challenged by labor issues and making up for the financial shortfalls of the past year.

As universities ready for a return of students to campuses, the dining programs deal with the changes brought on by the past year’s pandemic experience that will continue to influence student meal service preferences.