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.

Operations

UC Davis begins supplying meals to nearby healthcare transition center

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

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

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

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

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

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.

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

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

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

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

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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