In this episode, Affinity Group’s Alex Culin talks with Jodi Batten from Red Gold® Foodservice, Megan Flynn from Gaia K12 and Benita Gingerella with FoodService Director to explore the latest trends shaping school lunches across the country. From culturally diverse menus and student engagement strategies to battling rising food costs and policy changes, the panel discusses how everyone can work together to create healthy, more inclusive, and forward-thinking dining programs in our schools. Whether you're a manufacturer, K12 operator, or just curious, this podcast is your gateway to the future of feeding the next generation.

With 42% of College and University foodservice operators using their dining halls as a recruitment tool for incoming students*, it’s no surprise that today’s campus dining halls have upped their culinary game. There’s no better time for manufacturers to collaborate with college and universities to deliver everything their customers are looking for: Diverse menu offerings, greater social responsibility and customization. In this episode, Affinity Group’s Mindy Kopacz and Amanda Colgan talk to Peter Testory from University of Wisconsin Madison and Chip Morgan from Smithfield Culinary to discuss ways to build that bridge to local and give kids something to write home about!

*Datassential SNAP! Keynote | College & University 2024