Benita Gingerella is a Senior Editor at FoodService Director. She specializes in K-12 foodservice and has a strong focus on public education and school districts, reflecting her commitment to the intersection of education and hospitality. Benita's insights and expertise have been featured in Restaurant Business and Food Service Director.
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Benita's coverage is primarily focused on food and beverage, with a specific emphasis on school food programs, local sourcing, nutrition, farm-to-school initiatives, and culinary education. Her articles frequently include press releases and government announcements.
To effectively reach out to Benita with relevant pitches or sources, consider offering insights into innovative school meal programs or initiatives related to local sourcing of food for schools. Presenting stories about successful farm-to-school endeavors or the impact of nutrition programs on students' health could also be compelling.
Since Benita does not have a specified geographic focus but covers various states and educational institutions in her articles, it would be beneficial to provide information that applies broadly across different regions rather than being geographically specific.
This information evolves through artificial intelligence and human feedback. Improve this profile .
At the 2026 National Restaurant Association Show, Qdoba's Katy Velazquez and First Watch's Shane Schaibly reveal Gen Z training best practices.
By: Benita Gingerella
Yerba mate, Mámaki and more were found on the floor of the National Restaurant Association Show this year in Chicago.
Federal bill would provide free school meals to all students, eliminate meal debt, raise the school meal reimbursement, expand Summer EBT and more.
Stealable ideas and best practices were found all over the floor of the National Restaurant Association Show this year.
By: Benita Gingerella
Aramark Sports + Entertainment launches new menu items at the Indianapolis Motor Speedway including a collectible Souvenir Oil Can Cup.
By: Benita Gingerella
Bipartisan Scratch Cooked Meals for Students Act would create USDA grants to help school nutrition programs incorporate more scratch cooking.
Willingboro Township Public Schools partners with Aramark Student Nutrition for work-based learning. Students learn knife skills, kitchen prep and more.
By: Benita Gingerella
Metz Culinary Management at Misericordia U hosts second annual Film to Fork event with 11-course meal paired with Cloudy with a Chance of Meatballs.
By: Benita Gingerella
University of Chicago and Northwestern University earned FARECeck Platinum recognition and Northeastern University earned FARECheck Gold recognition.
By: Benita Gingerella
The state’s FY2027 budget includes funding to continue the state’s universal free school meals program.
