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Education has always been more than just teaching kids. It has been about the total wellbeing of future generations. Today, this more true than ever before. In an instant, the k-12 food service landscape changed! Overnight, the way we feed our young people was disrupted, and the ability to change our approach was required. As we move forward and strive to carry out our great calling, we are being challenged to feed communities in a new way.
We have always approached our mission as a very simple one: deeply understand customer pain points and develop products or solutions to combat or end those issues. Our Facebook Live sessions position us to better serve you, and we want your input. Whether it is additional issues that you see, solutions that you have come up with or anything that helps the HUBERT® Education team understand your needs, we would like to hear from you.
Our communication with foodservice partners throughout the Education industry has shown that a common solution to transporting food is to use a variety of carts and dollies. A flatbed dolly can serve as an efficient option when combined with stackable bins and boxes. For others, carts with multiple shelves including bun pan racks and lightweight utility carts are viable options.
With milk being required to count your meals as a reimbursable one you may find it challenging to maintain its required temp. Given the large demand on your ice machine, finding new ways to keep your coolers cold may be a challenge.
Using gel blankets, reusable ice, hard plastic freezer packs, and soft freezer packs are great options to help maintain proper food and drink temperatures. Portable coolers can also be used in conjunction with digital thermometers to ensure proper temperature control.
Creating meal bags that will feed for a few days and packaging them in paper sacks or grocery bags will limit exposure by limiting the frequency of interactions between staff and families picking up food.
PPE (personal protective equipment) is also a priority. Allowing your team to feel safe will go a long way and letting the community know that safety is a priority will put them at ease in this crazy time. Face masks and or face shields as well as disposable rubber gloves for all employees will help them feel safe and especially if you are using volunteers to feed your community.
A:Keeping perishable items like milk and other dairy items can certainly be a challenge. Any kind of insulated container will help keep the items cold when out fordelivery. One excellent option is the Cambro Cam GoBox®.
This series of insulated containers come in a variety of sizes to meet your needs. Additionally, there are cooling and warming packs to help maintain the temperature of its contents while out for delivery, and a pan carrier dolly is also available to help transport boxes when full.
A: Great question! While there have been a lot of solutions for getting food to families in need, the largest moving items are Personal Protective Equipment (PPE). PPE items like face masks, face shields, disposable gloves, and even contact-less digital forehead thermometers.
We are honored to help provide these items because it reinforces values that we believe in very strongly. Employees are your greatest resource. It is because of theirdedication to helping those in need that any of these programs can even operate.
A: Anything with wheels is extremely helpful in getting food from the kitchen to the curb. We have heard from our partners in education that they are using any and all carts they can find in their schools. Some have borrowed book carts from the library, others have borrowed janitorial carts.
Also, an assembly line format has been used to set up and fill bags with non-perishable food long before distribution begins. Rows of bags have been set up in the cafeterias and gymnasiums to utilize large spaces in the best way possible.
A: This is a great question. This style of cooking is primarily used to ensure that the meal is hot and fresh when the student gets it. In our current situation, schools doing this have had to pivot quickly. Some have opted to provide the ingredients and instructions to simply heat and serve.
For cases where food needs to be fully cooked before distribution, batch cooking will need to be implemented. These meals are then provided in a reheat able container. Both production methods should include instructions for heating or reheating. This is to ensure that food stays at the correct temperatures, much like any delivery style restaurant.
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