Bill would bring meals to needy charter school students

Calif. bill under review would require similar meal standards as public schools.

March 29—Charter schools in Calif. could soon be subject to the same free and reduced-price meal mandate as public schools if a new state bill gets its way. The bill, introduced by Assemblyman Mike Eng, D-Alhambra, "levels the playing field so children, whether in public or charter school, will have the same advantages that will lead to classroom performance, higher test scores and lower obesity rates,” Eng says in an article from California Watch. The bill is being debated by the state Assembly Education Committee.

Charter schools are exempt from many state meal requirements, including the state law that says public schools “need to provide each needy pupil one nutritionally adequate free or reduced-price meal during each schoolday.”

According to a 2010 state audit, about 18% of classroom-based California charter schools don’t offer low-income students breakfast or lunch, though needy children attend charter schools at about the same rate as traditional public schools. The audit also reported that 39 charter schools spanning the state, from Ukiah to Bakersfield and San Diego, did not serve any meals at all.

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Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

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