Faced with the prospect of staff layoffs, the foodservice team at Shasta College in Redding, Calif., changed course and began offering grocery boxes, meal kits and more to stay afloat during the COVID-19 crisis. And Denise Axtell, director of food services at the rural community college, oversaw this shift.

On this episode of “Dig In,” Axtell explains how her team remained student centered while finding new ways to bring revenue into the program.