Rollins College and Sodexo team up to fight hunger

College collected more than 20,000 pounds of food for local food bank.

Feb. 16—As part of Sodexo’s annual Helping Hands Across America campaign, the 3,226-student Rollins College, in Winter Park, Fla., collected 21,744 pounds of food, which was donated to the local Second Harvest Food Bank. The first year of the program the college collected 3,777 pounds of food. The second year the number grew to 12,293 pounds of food. The third year the school collected 16,201 pounds.This year's goal was 20,000 pounds, which was exceeded with 21,744 pounds. Gerard Short, area general manager with Sodexo, says the program has been able to grow because of its efforts reaching out to the community.

“We ask the folks here at the institution to donate in several different ways,” Short says. “They can donate with cash and credit at any one of our point-of-sale locations on campus. They can donate using discretionary funds and they can donate online. We also solicited larger donations from some of our trustees and community members. The chamber of commerce hosts an event where all the money collected goes toward this campaign.”

In addition to gathering donations from students and the community, the department also reached out to other departments at the university.

“Every year the Second Harvest food bank provides bags to us,” Jayme Bartlett, marketing coordinator with Sodexo, says. “This year we took all those bags to all the departments on campus, and each department filled the bags with food. Some filled the bags more than once, which made this year the most successful in terms of faculty and staff participation.”

To encourage even more donations the college purchased its goal of 20,000 pounds of food and set it out in the main dining hall as a display so students, faculty and staff could see exactly what the goal looked like.

“It was just massive,” Short says. “It was just for visualization. When people see that [huge pile of food] they are more inclined to give. We tell them, ‘We need to raise enough money to donate this food.’”

Short says the key to growing the program each has been advance planning and organization.

“Organization is the key to our success,” Short says. “This year we are going out even further into the community asking for donations. We don’t know how we’re going to do it yet, but we want to raise 25,000 pounds of food, which doesn’t seem like a lot but you have large schools that do this that don’t even raise 2,000 pounds of food. We’re really proud of the fact that we are able to raise that amount of food for our local community.”

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code