Classify Greek yogurt as protein, lawmakers urge USDA

Coalition from N.Y., Idaho argue change could help school foodservice

Jan. 21—A coalition of New York and Idaho lawmakers called on the U.S. Department of Agriculture to change its nutrition guidelines to include Greek yogurt as a source of protein.

Sens. Kirsten Gillibrand (D-N.Y.), Mike Crapo (R-Idaho) and Jim Risch (R-Idaho), and Reps. Richard Hanna (D-N.Y.) and Mike Simpson (R-Idaho) sent a letter Thursday to Secretary of Agriculture Tom Vilsack urging him to change USDA guidelines on the protein-packed food.

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The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

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Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

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Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

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