Composting is cool for Calif. kids

Students learning how to compost during lunch.

Sept 28—Inside the cafeteria at Lincoln Elementary School in Oakland, Calif., students fidgeted in line, waiting to flip the contents of their lunch trays into three separate bins. The first bin, labeled “recycling,” was for the milk cartons. Next was the trash bin where the sporks and plastic wrappers go. And last: the compost bin, for the day’s discard of grapes, carrots, barbecued chicken and buns.

At Lincoln and nearly 50 other Oakland schools, the custodians, nutrition staff and faculty have banded together to use lunchtime as an opportunity to teach students how to compost. Their collaborative efforts are part of the Oakland Unified School District’s Green Gloves Program, a custodian-initiated effort to reduce the amount of waste schools produce during lunch.

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Industry News & Opinion

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Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

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Industry News & Opinion

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In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

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Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

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At the original location of

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