Chicago Archdiocese considers outsourcing school meals

Cites cost of healthy food as reason.

April 11—The Archdiocese of Chicago is weighing whether to outsource production of breakfasts and lunches for its 34 high schools and 300 elementary schools because of rising food costs and government regulations.

As part of the change, the archdiocese may sell its food service preparation facility at 5150 N. Northwest Highway in Jefferson Park, and 200 people could lose their jobs, said John Koubeck, the president of FSP, the archdiocese’s food service program.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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