Random thoughts from a weekend of contemplation:
With each passing day it becomes more apparent why Congress did not pass the Child Nutrition Reauthorization Act before it recessed for its fall campaign push: This really isn’t a priority for the members of the House of Representatives. They see no urgency on this matter—and perhaps this isn’t any great need to pass the bill. After all, it will go through eventually, in some form. But it is further evidence, in my mind, of how little most of our elected officials care about school foodservice.
Sustainability is going to continue to be the hot topic of discussion in non-commercial foodservice in 2011—but I’m afraid the discussion is going to be more negative than positive. Most operators really want to take the right steps to preserve our environment, but cost pressures are going to force more and more of them to dial back their efforts. Add to that the emerging issue of whether compostable serviceware really biodegrades well enough to be included in the mix, and operators are going to question the efficacy of their environmental efforts.
What is sustainability, anyway? Operators and editors alike throw the word around almost casually, even though no one definition as yet satisfies everyone. But I’m not ready to suggest a definition; I learned my lesson with “on-demand” to describe patient room service.
An invitation by the Food Service Management Education Council, an association of college professors who teach in hospitality management programs, to speak at their biennial meeting in March has caused me to review my early days as a writer/editor covering the non-commercial foodservice markets. It has been more than 25 years since I accepted a job as associate editor at Food Management magazine, and I honestly can say I have not regretted the career switch. Non-commercial foodservice remains as interesting and intriguing as it was when I stepped into the Chattanooga County Jail to research my first foodservice feature story—a profile of Corrections Corporation of America.
I am planning to enjoy the short week, as my wife and I prepare for a brief trip to her hometown of Calgary on Friday. I hope all of you, as well, have a happy and safe Thanksgiving.