In this edition of 5 Things, Food Management highlights five things you may have been missing lately about developments affecting on-site dining.
Here is your list for today:
1. Study finds that defaults effectively promote plant-based food intake
The first-ever multi-site research study of plant-based assumptions within dining halls you care about eating found that switching from defaulting to meat to default plants resulted in 81% of students choosing plant-based meals and reduced greenhouse gas emissions by about 24%. Through surveys, the study conducted by the nonprofit research organization Food for Climate in collaboration with the Better Food Foundation, Sodexo, and researchers at Boston College also confirmed a secondary benefit of serving plants virtually — that students, including meat-eaters, were significantly more You’re more likely to express satisfaction with vegan meals on days when vegan was the default. According to the researchers, this suggests that in addition to influencing diners’ meal choices, default also influences their attitudes about plant-based foods, so normalizing plant-based foods could make it easier for dining halls to expand their vegetarian range. offers more comprehensively.
Read more: The first study of its kind led by the Food for Climate Association and the Better Food Foundation tests vegan assumptions, with exciting results
2. A study found that foods served to children are high in sugar and low in nutrients
A study recently published in the journal PLOS One showed that products with marketing appealing to children were higher in sugars and lower in all other nutrients. The study looked at nearly 6,000 packaged foods to analyze how many marketing strategies targeted children and their nutritional information.
Read moreThe study showed that packaged foods and drinks for children are higher in sugar and lower in nutrition
3. Campus Restaurant Moves Off Campus, Indicating Post-COVID Dining Trends
Asian fusion restaurant Tangled-Noodles and More, which opened at Marquette University in 2015, will leave its campus location in August and reopen as a vendor at an off-campus commercial location in a move driven in part by increased demand for takeout and delivery, a byproduct of the COVID pandemic. -19, owner Zhaohui Luo told Urban Milwaukee. “After eight amazing years on the Marquette University campus, we have to make changes to adapt to new business realities post-COVID-19 and continue to serve our loyal customers,” the company said in a written announcement. In its new location, Tangled will transition to window-only service and instead of operating its own dining room, it will share 8,000 square feet of space. Food court with a few other locally owned restaurants.
Read more: Tangled has moved to the Brewery District
4. The poll tabulates major league beer and hot dog spreads
USA Today obtained hot dog and beer prices at 28 MLB stadiums and found that hot dog prices range from $3 to just over $8 between stadiums, while beer prices vary because of where they’re sold and because sizes vary. When pricing an ounce, the Seattle Mariners have the cheapest option at 33 cents an ounce for their 12-ounce cans while the Los Angeles Dodgers have the most expensive, costing 99 cents an ounce for their 16-ounce cans. Among the hot dogs, the Miami Marlins have the cheapest in the league, at $3, while the Baltimore Orioles have the most expensive hot dog in baseball, at $8.25.
Read moreMLB beer prices by team: See where drinks and hot dogs are cheaper (and more expensive)
5. Duke’s Panda Express will be replaced by the allergen-free dining concept
Panda Express will close its doors at Duke University’s Bryan Center location after 15 years when its contract expires at the end of the school year, to be replaced by a new dining spot called It Thyme that specializes in allergen-free options. The new venue will be free of the nine most common food allergens — peanuts, tree nuts, shellfish, milk, eggs, sesame, soy, wheat and fish — and also won’t serve products that contain gluten.
Read more: Panda Express will be replaced with new allergy-friendly dining locations on West Campus and East Campus
Bonus: Foodservice champions who keep rising
Contact Mike Buzalka at (email protected)
