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Biography

Benita Gingerella

Editor

 Contact Benita

Benita is an editor for FoodService Director and has been with the publication since 2016. In addition to covering various sectors of the noncommercial industry, Benita is also responsible for several of the magazine's most beloved sections, including Steal This Idea and The Line. In her spare time, Benita is an avid restaurant-goer and loves to travel extensively.

Articles by
Benita Gingerella

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Operations

Keep Kids Fed Act passes House and Senate

The final bill increases meal reimbursements and extends some waivers, however, it will no longer provide free meals to students who qualify for reduced-price ones.

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UC Davis begins supplying meals to nearby healthcare transition center

The dining team began supplying the center with three meals daily in March.

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Lawmakers make one final push to aid schools before nutrition waivers expire

The Keep Kids Fed Act would provide financial assistance and meal flexibility for school nutrition programs.

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More than 16 million students attended a CEP school this year, new report reveals

That number has increased since the 2020-21 school year, according to the Food Research and Action Center.

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Senior-living community hosts afternoon tea event for residents

Residents at Canterbury Park Independent Living enjoyed tea, sandwiches, lavender shortbread and royal tea scones.

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Metz launches meal delivery service focused on wellness

Chef2Home by Metz will provide patients and others in the healthcare industry with healthy meals delivered to their homes.

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Chartwells Higher Ed team used creativity and adaptability to cater award-winning event

Foodservice staff at Oklahoma Baptist University found a way to keep guests safe while providing a memorable experience during the university’s presidential inauguration event.

Technology & Equipment

Sodexo to roll out new app

Everyday will offer features such as digital wallet personalization, scan-and-go capabilities and delivery.

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UPMC Children’s Hospital of Pittsburgh debuts edible garden

The garden includes a “living wall” that will grow herbs, berries and more for the hospital kitchen.

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Sodexo acquires vending and micromarket company VendEdge

The foodservice management company says the acquisition will help provide a variety of fresh food options to clients without onsite kitchens.

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3 ways Michigan State menus authentic dishes

Senior Executive Chef Kurt Kwiatkowski and his team have worked to provide culturally authentic foods that give students a taste of home.

Operations

USDA announces investments to strengthen farm-to-school efforts and set up healthy food incentive fund

The department is investing $60 million in farm-to-school commodity purchasing and $100 million to create a new healthy food incentive fund.

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