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The US Department of Agriculture launches the first phase of the Healthy Meals Incentive Initiative

In this edition of 5 Things Food Management highlights five things you may have missed recently about developments affecting on-site dining.

Here is your list for today:

  1. The US Department of Agriculture launches the first phase of the Healthy Meals Incentive Initiative

The USDA Food and Nutrition Service has launched the first phase of its $100 million Healthy Meal Incentive Initiative that aims to improve the nutritional quality of school meals by opening a call for applications to a grant-management organization for small and/or rural school meal programs, and creating an awards program to honor School districts that excel in the quality of their meals, and support schools in bringing best practices into their lunchrooms. The grants will help small, rural school districts meet or exceed school feeding standards by providing up to $150,000 each to help them overcome various challenges, including rising food costs, staff shortages, a lack of space, and outdated kitchen equipment.

Read more: USDA Launches $100 Million Healthy School Meals Initiative, Announces Grant Program for Rural Schools

  1. Loss of privileges contributes to the loss of attractiveness of high-tech jobs

Rising fears of economic stagnation, declining workers’ influence, and a rollback of luxury franchises like gourmet food services are causing a shift in the way jobs are viewed at Silicon Valley’s high-tech companies, something that is reflected in job search site Glassdoor’s rankings of the best workplaces, which are based on employee feedback. . Simply put, working in this industry is less fun than it used to be, and some employees are less inclined to stay in the industry than they were before the pandemic.

Read more: The mood in Silicon Valley is changing as the allure of big tech fades

  1. School cafes prepare to feed typhoon shelter residents

Hundreds of cafeteria workers in Hillsborough County, Florida, are in full hero mode, preparing meals for thousands of people who will seek shelter during Hurricane Ian. Hillsborough County schools provide more than 60 storm shelters, which means housing and food. Many of those workers who started making meatballs, pizza and popcorn chicken at 5 a.m. on September 26 will stay at their schools during the storm and feed those in need.

Read more: As Hillsborough County turns schools into shelters, cafeteria workers start cooking

  1. Food service workers strike at San Francisco airport

Nearly 1,000 food service workers at San Francisco International Airport went on strike indefinitely on September 26, demanding higher wages and the continuation of existing health care benefits. The strike comes after 99.7% of union workers voted under “Unite Here Local 2” on August 10 to allow a future strike after more than nine months of demanding higher wages, and nothing worked. The strike erupted after the administration refused to drop its proposal to cut health insurance funding. Workers will be required to pay hundreds of dollars in monthly insurance premiums to maintain their current levels of health coverage, according to Local 2 spokesperson Ted Wachter.

Read more: Food workers at SF airport take off for wage hikes and healthcare

  1. Study shows effectiveness of open access food stores

The University of Chicago Medicine’s No-Questions Feed1st program more than doubled its distribution rates between March 2020 and November 2021 compared to the previous year, providing more than 42,000 pounds of food (124% increase) to patients, hospital visitors and staff during the pandemic. This contrasts with a similar program that requires ID or other restrictions, which has seen a drop in participation during the same time. These were the results published In the American Journal of Public Health, and according to the research team, they demonstrated the importance of open access food storage programs.

Read more: More than double your food stock without questions from sharing during a pandemic

Bonus: Benefits of a farm-to-table effort on-site Virginia Retirement Community

Contact Mike Buzalka at [email protected]

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