Feed the Children’s Post

School program continues to grow

🥩🛒 Dive into the world of meat retailing with our latest blog post by rick stein! From answering customer queries to tackling labor shortages, meat department staff play a crucial role. Discover how mentorship can pave the way for the next generation of butchers and associates. Plus, get a sneak peek at the insights you can expect from the upcoming Annual Meat Conference. Read now for a slice of industry wisdom 👉 https://brnw.ch/21wHbpp #MeatRetailing #Mentorship #AnnualMeatConference

Fruit pizza...yummy yummy! 🍓🍇🍎 Check out our Legacy students having fun with their families while creating fruit pizzas during our family engagement event. Kiddos had the chance to get creative with design while learning about the nutritional benefits of fruit. #EOCF #Education #PreK #HeadStart #EarlyHeadStart #ECEAP #EarlyLearning #HandsOnLearning

The best way to learn is through experience.

In today's #TodsTake we are discussing a coming attack on Ohio's tipped wage that would be bad for servers and bartenders, Ohio's restaurants, the communities we serve, and the guests we love taking care of. Learn more at https://lnkd.in/gnbWD8Ti. #OhioRestaurants #EatDrinkOhio #HospitalityAdvocacy

Sodexo announced that it has massively expanded its use of the DefaultVeg strategy at college dining halls. This strategy, first piloted in all-you-care-to-eat university dining halls by Sodexo in partnership with Food for Climate League and Better Food Foundation, uses behavioral nudges to encourage plant-based diet change. It is now consistently embedded in the menu design at Sodexo dining halls at nearly 400 university and college campuses across the US, serving approximately 1 million students every day. At these locations, unless the school actively opts out, the dining hall will include two stations that encourage students to select plant-based meals: one that is entirely plant-based and one that alternates plant-based and meat-based meals as the main offering each day. Sodexo's approach is a huge step forward in normalizing climate-smart eating on campuses and will have a tangible impact on the health of students and the planet. #defaultveg #foodandclimate #collegedining #plantsbydefault

What's happening in food teaching today? #FoodEdToday We’re asking food teachers to share what they do online, showing everyone the fab work that happens in school! We’ll repost the great work & highlight what really happens in school! Details in https://lnkd.in/dKAZZQHs

The criteria is defined as K-12 industry innovators and leaders who “educate, inspire and motivate their staffs, communities and the students they feed.”

Yesterday, I had the privilege of teaching at the ITS Academy Machina Lonati Bootcamp for the second consecutive year, held at H-FARM Campus and organized by the incredible H-FARM College team. As a Marketing professor, we explored the critical importance of adaptability in our dynamic job market, where tools and strategies are constantly evolving. By embracing a "Yes We Can" attitude and moving forward with critical thinking and problem-solving skills, we can navigate any challenge, keeping the data and the consumer at the center of any business and truly listening to their needs. We put theory into practice by crafting marketing and creative strategies for hipotetical international clients like Humane, Costco Wholesale, Walmart, Mercado Livre Brasil, Albert Heijn, Target, Popeyes Louisiana Kitchen. This exercise not only tested the students' knowledge but also reinforced the principles I shared. A heartfelt thank you to H-FARM College for this incredible opportunity. As we move forward, let's remember: Success is driven by adaptability and a relentless focus on the customer. #creativestrategy #marketing #datadriven

Calling all teachers and educators! Did you know less than 5% of children eat the right amount of fruit and vegetables? Despite there being enough healthy produce produced to feed everyone, Australian students discard 5 million sandwiches and 3 million pieces of fruit each year, which is only one small part of Australia's larger 7.6 million tonne annual food waste problem. That's why we created FEAST (Food Education and Sustainability Training), our free primary and high school education program that explores food waste and its environmental impact, healthy eating, and easy classroom cooking. Like any good FEAST, it’s designed to be fun, engaging, and filled with good food! After completing FEAST: - 95% of students know how to reduce food waste - 85% of students are confident in cooking healthy recipes - 75% of students said they ate more fruit and vegetables Together we can inspire kids to eat healthy, waste less, and be change-makers. Get in touch: https://lnkd.in/g4r6Jubs