(FILES) CROUS employees serve dishes to students queueing up prior to a meal at a CROUS (Centre Regional des Oeuvres Universitaires et Scolaires) university restaurant at the Bordeaux University in Talence, south-western France, on April 24, 2026. From May 4, 2026, all students, regardless of their income, will be able to eat in university canteens for just one euro a measure called for by student organisations and included in the 2026 budget as a concession by the government to Socialist MPs. The one-euro meal in canteens run by the Regional Centres for University and School Services (Crous) already exists for students on grants and those in financial difficulty. Until now, other students have been paying 3.30 euros they had temporarily benefited from one-euro meals during the Covid pandemic. (Photo by Christophe ARCHAMBAULT / AFP via Getty Images)

(FILES) Students have a meal at a CROUS (Centre Regional des Oeuvres Universitaires et Scolaires) university restaurant at the Bordeaux University in Talence, south-western France, on April 24, 2026. From May 4, 2026, all students, regardless of their income, will be able to eat in university canteens for just one euro a measure called for by student organisations and included in the 2026 budget as a concession by the government to Socialist MPs. The one-euro meal in canteens run by the Regional Centres for University and School Services (Crous) already exists for students on grants and those in financial difficulty. Until now, other students have been paying 3.30 euros they had temporarily benefited from one-euro meals during the Covid pandemic. (Photo by Christophe ARCHAMBAULT / AFP via Getty Images)

Co-founders Siavash Karampour (C/R) and Sasan Oskouei (R) are pictured producing the traditional Iranian spirit "Aragh Sagi" at a distillery in Yonkers, New York, on April 21, 2026. Three Iranian men pressed rehydrated raisins at an artisan distillery just outside New York, thousands of miles from their war-struck homeland. They were carefully producing aragh sagi, a traditional spirit banned by the clerical authorities along with all alcohol following the 1979 Islamic revolution. Despite its outlaw moonshine status, the drink is still made clandestinely and consumed inside Iran. (Photo by CHARLY TRIBALLEAU / AFP via Getty Images)

A bottle of the traditional Iranian spirit "Aragh Sagi" produced in Yonkers, New York, is seen at a restaurant in the Brooklyn borough of New York City, on April 28, 2026. Three Iranian men pressed rehydrated raisins at an artisan distillery just outside New York, thousands of miles from their war-struck homeland. They were carefully producing aragh sagi, a traditional spirit banned by the clerical authorities along with all alcohol following the 1979 Islamic revolution. Despite its outlaw moonshine status, the drink is still made clandestinely and consumed inside Iran. (Photo by CHARLY TRIBALLEAU / AFP via Getty Images)

A bottle of the traditional Iranian spirit "Aragh Sagi" produced in Yonkers, New York, is seen at a restaurant in the Brooklyn borough of New York City, on April 28, 2026. Three Iranian men pressed rehydrated raisins at an artisan distillery just outside New York, thousands of miles from their war-struck homeland. They were carefully producing aragh sagi, a traditional spirit banned by the clerical authorities along with all alcohol following the 1979 Islamic revolution. Despite its outlaw moonshine status, the drink is still made clandestinely and consumed inside Iran. (Photo by CHARLY TRIBALLEAU / AFP via Getty Images)

A bottle of the traditional Iranian spirit "Aragh Sagi" produced in Yonkers, New York, is seen at a restaurant in the Brooklyn borough of New York City, on April 28, 2026. Three Iranian men pressed rehydrated raisins at an artisan distillery just outside New York, thousands of miles from their war-struck homeland. They were carefully producing aragh sagi, a traditional spirit banned by the clerical authorities along with all alcohol following the 1979 Islamic revolution. Despite its outlaw moonshine status, the drink is still made clandestinely and consumed inside Iran. (Photo by CHARLY TRIBALLEAU / AFP via Getty Images)

Co-founders Siavash Karampour and Sasan Oskouei (L) blend dried raisins into water as part of the production process of the traditional Iranian spirit "Aragh Sagi" at a distillery in Yonkers, New York, on April 21, 2026. Three Iranian men pressed rehydrated raisins at an artisan distillery just outside New York, thousands of miles from their war-struck homeland. They were carefully producing aragh sagi, a traditional spirit banned by the clerical authorities along with all alcohol following the 1979 Islamic revolution. Despite its outlaw moonshine status, the drink is still made clandestinely and consumed inside Iran. (Photo by CHARLY TRIBALLEAU / AFP via Getty Images)

Co-founders Siavash Karampour (L) and Sasan Oskouei (C) blend dried raisins into water as part of the production process of the traditional Iranian spirit "Aragh Sagi" at a distillery in Yonkers, New York, on April 21, 2026. Three Iranian men pressed rehydrated raisins at an artisan distillery just outside New York, thousands of miles from their war-struck homeland. They were carefully producing aragh sagi, a traditional spirit banned by the clerical authorities along with all alcohol following the 1979 Islamic revolution. Despite its outlaw moonshine status, the drink is still made clandestinely and consumed inside Iran. (Photo by CHARLY TRIBALLEAU / AFP via Getty Images)