1.3.2. Non Commercial Food Service

Non-commercial food service is a cost-oriented enterprise that prepares and serves meals as a secondary support service to educational institutions and other organizations which means that food and beverage are not the primary focus of a business, but rather present to support or supplement a “host.” Organizations can either self-operate or contract out to a company that specializes in feeding and related services. Non-commercial success is often rated by participation instead of sales volume, and can be found in corporations, healthcare facilities, schools, and military or government installations. For these entities, providing food and beverages is not the number one goal but a secondary goal offered in support of the establishment’s main purpose. For example, a university has the primary goal of educating students but offers cafeterias and other food services that support that goal.

These establishments are diverse and can span everything from school meals to fine dining experiences. Though this sector has had a reputation for uninspired food, some companies are changing that through innovations that dedicated to serve tasty food that can be locally sourced, organic, or sustainable. Apple’s new multi-billion-dollar headquarters features a garden where chefs can select fruits, vegetables, and herbs for hyper-local sourcing. In Ontario, the Ottawa Network for Education (ONFE) is a charitable organization that collaborates with educators, businesses, government entities, and the community to develop impactful programs for K-12 students. The organization works closely with all four public school boards to support children and youth. One of its programs is the School Breakfast Program, which aims to provide students in need with a nutritious breakfast, giving them an equal opportunity to start their day ready to learn alongside their peers.

A wide variety of businesses and other organizations house non-commercial food service operations. These segments are discussed briefly below.

Daycare and Childcare

Foodservice in daycare and childcare facilities plays a crucial role in promoting healthy eating habits and providing essential nutrients for young children during their formative years. These programs generally offer meals and snacks throughout the day, catering to children of varying ages and dietary needs. In Canada, daycare and childcare facilities offer meals and snacks to children through two primary models: self-prepared meals and food programs. Daycares preparing meals on-site (self-prepared) have more control over menus and portion sizes but require dedicated kitchens, equipment, and trained staff. Food programs involve partnering with external providers or government-funded initiatives, reducing workload for daycare staff but offering less control over menus. Both options require adherence to strict food safety regulations set by Health Canada, with additional provincial/territorial regulations possible.

K-12 Education

Kindergarten through twelfth-grade food service primarily involves providing lunches in both public and private schools. These programs are subsidized to various degrees by the U.S. federal government, and must meet the nutritional requirements, set by the Code of Federal Regulations (CFR). In April 2024, the Canadian government announced that they will invest $1 billion dollars over the next five years for a new National School Food Program based on the Canada’s School Food Policy.  School nutrition programs are focusing more on purchasing local products and nutritional education to help improve the eating behaviors of students. The school food service may be either be self-operated or contracted out. It can also significantly vary in cost and quality from country to country. 

College and University

The amount and types of food service operations in higher education depend on the size and type of school. Traditionally universities had dining halls where students would go through the cafeteria line, filling up their trays as they moved along the counter. Now there are more options, more stations, and more made-to-order food. We also see smaller tables to mimic eating in a restaurant. Universities can be self-operated, or they may contract out their food service operations. Many universities also have retail dining areas or food courts like a mall where students can find many familiar QSR brands. 

Healthcare

Feeding in a traditional hospital setting includes patient feeding, employee feeding, and guest feeding. Hospitals may also have a catering service that can range from casual to large upscale fundraising events. The size and scope of offerings largely depend on the size and location of the hospital. Rehabilitation clinics, long term care facilities, and traditional nursing homes also provide patient feeding. 

Continuing Care Retirement Facilities (CCR’s)

CCRCs are a relative newcomer and are becoming more important with the Baby Boomers at or nearing retirement age. Nursing homes may come to mind when you think of a CCRC, but a CCRC is closer to a resort. Many guests are still very active, and CCRCs fulfill the individuals’ needs for activities, accommodations, and fine food. There is a growing need for management talent in CCRCs, and many hospitality programs are adding courses in this area to their curricula. 

Sports and Entertainment Arenas

Sports and entertainment arenas typically contract out their food service operations. Offerings range from popcorn and peanuts to fine dining full-service restaurants. There may also be catering in the box suites. Often the food at an arena mimics an area’s most popular and unique items. In Pittsburgh’s Heinz field, for example, you can find the famous Primanti Bros. sandwich, which is stuffed with coleslaw and fries. AT&T Park’s $8 Gilroy garlic fries in San Francisco have become famous in their own right. For the Olympics, Aramark is the food service provider, feeding athletes, coaches, staff, officials, and the press. This is food service on a grand scale serving over 3.5 million meals and 10,000 people per hour with diverse dietetic and cultural needs. In Canada, there has been a push to implement nutrition policies in recreation and sports facilities, with some provinces, as Alberta, British Columbia and Nova Scotia adopting voluntary guidelines (Government of Alberta 2012; Province of British Columbia 2014; Recreational Facility Association of Nova Scotia 2014). Ontario has yet to put nutrition policies or guidelines for recreational facilities, except for in some municipalities. The introduction of voluntary nutrition guidelines has been linked to creating healthier food environments, particularly in cases where capacity-building strategies have been employed to support policy implementation.

Parks and Recreation

U.S. national parks such as Yellowstone and Yosemite contract their food service out to companies like Aramark, Sodexo, or Xanterra, which is the largest operator of park-based hotels, restaurants, and stores. Concessions, upscale dining, and catering are commonly found at most parks. There is an emphasis on sustainability and fitting in with the overall look and feel of a park. Food service at a theme and amusement park may be self-operated or contracted out. Their offerings are as varied as the park themselves, but typically include snack food or “park fare,” casual sit-down dining, and upscale formal restaurants. 

Business and Industry (B&I)

The term Business and Industry (B & I) is often associated with employee cafeterias. However, B & I clients can be found in a wide range of industries. B & I services may include vending machines, self-service convenience stores, cafeterias that cater to hourly employees, dining rooms that cater to managers and white-collar employees, as well as upscale catered events. 

Airlines

The airline industry has food service in airports, ranging from fast food to casual sit-down restaurants. The Burger King or Subway in the airport is most likely managed by a contracted food service company. In-flight food service is, of course, another area that falls in this category. Two of the major in-flight food service providers are Gate Gourmet and Sky Chefs.

Trains

Onboard dining options can range from snacks to full-service meals in the dining car, often requiring reservations. On many long-distance trains there may be an attendant with a snack cart who travels from car to car. Bar-buffet cars are a unique part of the train experience, where the quality of the food and wine can rival that of a gourmet restaurant. 

Cruises

Dining on cruise ships has evolved over the years to allow for more options and flexibility with some outlets open 24 hours. Royal Caribbean’s Icon of the Seas is the world’s largest cruise ship with more than twenty dining options, ranging from casual snacks to fine dining (and everything in between). These may also include branded food outlets, like Starbucks on board (Royal Caribbean International).

Others

Corrections: Correctional facilities must feed inmates and employees, and they typically forbid individuals from bringing food into a facility from the outside. Accordingly, non-commercial food service is an important component of a jail or prison system. Furthermore, food plays an important role in maintaining inmate morale in this environment.

Military: This segment involves feeding military troops and affiliated support. organizations.