Sentences with phrase «food service director of»

This year, Waters earned the Food Service Director of the Year Award and the Josephine Martin Award of Excellence by the Georgia School Nutrition Association.

Food Service Director of the Addison Northeast Food Service Cooperative (ANFSC).

After the presiding food service director stepped down, Weiss jumped in as the interim food service director of the district, eventually taking over the position full - time in 2007.

It «s not a captive market any more and we have to be cognizant of putting the right things out there that they are going to eat, «explains Oliver Cinnamon, food service director of Kankakee School District 111.

«There has been a tremendous increase in the popularity of Mexican food - tacos, burritos, nachos, «says Ruth Jonen, food service director of Township High School District 211 in the northwest suburbs.

«When I first started in school food services, it was a very heavily subsidized program, «says Julie Boettger, food service director of Rich Township High Schools, District 227.

A few years ago, I brought it to the attention of the food service director of my children's school district after my son got sick eating the [sic] school lunch and after the school closed down parent access to the school lunch area after they found out I went through food laws and regulations training.

In August 2011 we sat down with Dallas ISD Executive Food Service Director of Child and Nutrition Services Dora Rivas (M.S., R.D., L.D.) about the success of their BIC program, and the fast program expansion that success made possible.

The cooperative procurement group represents 180 Vermont public schools, and is cochaired by Burlington's Doug Davis, along with founder Bob Clifford, food service director of Chittenden Central Supervisory Union.

Kathy Alexander, Food Service Director of the Addison Northeast Food Service Cooperative (ANFSC), has seven salad bars in her school district — one in every cafeteria.

This school year marks my eighth as the Food Service Director of Boulder Valley School District (BVSD) and my seventeenth working in school food reform.

School nurse and food services director of Iowa's United Community Schools, Lori Good, is a firm believer in salad bars in schools.

Beyond Breakfast sat down with Jessica Shelly (RS, REHS, MBA), Food Services Director of Cincinnati Public Schools to talk about her school breakfast program.

Rodney is the Food Services Director of RUSD and a Farm - to - School pioneer.

Kathy Alexander, food services director of the Addison Northeast and Addison Northwest school districts, put it this way: «We're trying to fit a restaurant business into a school education model, and it doesn't work.»

Not exact matches

The NPD Group tracks customers» perception of food quality, and «McDonald's traditionally has always ranked lowest,» says Robert Carter, NPD's executive director of food service in Canada.

Yet McDonald's share of the market was «tiny» before [CEO John] Betts arrived, according to Robert Carter, NPD's executive director of food service.

Prior to Avanti, Mr. Scal served as Executive Vice President and a member of the board of directors of CamelBak Products LLC, an outdoor equipment company, Senior Vice President at Kransco Partners LLP, a private equity firm, Director of Business Development at Kransco Group Companies, a toy company, Director of Development at Visa International, a financial services company, Product Manager at General Mills, a food products company, and as an analyst at Cambridge Associates.

He served 11 years as the President and Chief Executive Officer of the Canadian Bankers Association and prior to that he spent 25 years in the federal public service and was Deputy Minister of Labour, Director of the Canadian Security Intelligence Service and Deputy Minister of Agriculture and Agri - Food service and was Deputy Minister of Labour, Director of the Canadian Security Intelligence Service and Deputy Minister of Agriculture and Agri - Food Service and Deputy Minister of Agriculture and Agri - Food Canada.

The Salvation Army's director for community services, Tony Daniels said: «Staff and volunteers at our churches and social centres across the UK have seen growing numbers of individuals and families on low incomes who are struggling to put food on the table or keep a roof over their heads.

Contact your college's director of dining services and ask what the process is for recycling or donating food that isn't used by the school.

Formerly the executive chef / director of food and beverage for Concord's award - winning Renaissance Raleigh Hotel, Wendel will assume responsibility for the continued evolution of the culinary programs at the company's 14 full service and 84 select service hotels.

CHAMPIONS INCLUDE: Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Nguyen Xuan Cuong, Minister of Agriculture and Rural Development, Vietnam Michael La Cour, Managing Director, IKEA Food Services AB Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Gilbert Houngbo, President, International Fund for Agricultural Development Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Former White House Chef, Founder of TROVE and Venture Partner, Acre Venture Partners Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Minister of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Rajiv Shah, President, The Rockefeller Foundation Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

A team of chefs led by Director of Food Service Lou Pugliese develops recipes for «grab and go» entrees and salads made in - store.

These guidelines have food service directors calculating percentages of proteins and fractions of fats for everything the students put in their mouths.

As Director of Agricultural Services Dave oversees programs and Staff that work directly with farmers to aid in production, marketing, business planning and food safety challenges.

«According to the 2012 Agriculture Census undertaken by the National Agricultural Statistics Service, the average age of the American farmer is approximately 59 years old,» said Sonny Ramaswamy, director of the UDSA's National Institute of Food and Agriculture.

Matt was previously the opening Bar Director at Cultura Comida y Bebida, Food & Beverage Director at Big Sur Roadhouse, General Manager of Big Sur Bakery, and the Director of Food Service Operations at the Esalen Institute.

Among the benefits of school salad bars reported by school food service directors were increased student access to fresh fruits and vegetables and increased student participation in the school lunch program.

After 20 years of working as a Food Service Director Carrie Beegle knows her way around a school kitchen.

In addition to the panel discussion Packaging Innovations 2018, The Big Plastics Debate will include a Q&A session with all of the panellists, plus presentations from host Martin Kersh, executive director, The Food Service Packaging Association and keynote speaker, Iceland's Ian Schofield.

«We launched Chicken of the Sea Yellowfin Tuna Slices to compete with sliced turkey, ham and roast beef in America's restaurants and delicatessens,» explained Scott Solar, group director of global food service and culinary development.

The Boulder Valley School District in Colorado, where I am director of food services, is building a central kitchen, which will eventually cook upwards of 20,000 meals per day for our students, faculty and staff.

Previously she served as Quality Assurance Manager for PetSmart's own food and treat brands, Director of Technical Services for MarketFare Foods, as Quality Assurance Manager for other meat and RTE refrigerated and frozen food processors, and as a food safety auditor.

$ 140 per person inclusive of tax and service charge register here About Patrick: - Wine Director of Scampi Restaurant, Walnut Street Café, and the Renegade Wine Dinner - Chef Sommelier for Daniel Johnnes «La Paulée», Food & Wine host for Playboy - Founding member of Winemakers & Sommeliers for California Wildfire Relief - His cellars have been recipients of Wine Spectators «Grand Award»; Tribeca Grill, Veritas, GILT, and Pearl & Ash - Named «Sommelier of the Year 2014» by Food & Wine Magazine - «Wine Person of the Year 2014» by Imbibe Magazine - «Sommelier of the Year 2015» by Eater National - Featured in the New York Times, Food & Wine Magazine, Men's Journal, the New York Post, Martha Stewart, and Wine Spectator

In addition to the panel discussion, The Big Plastics Debate will also include an interactive Q&A session with all of the panelists, plus presentations from host Martin Kersh, Executive Director at The Food Service Packaging Association and keynote speaker, Iceland's Ian Schofield.

Michael La Cour is Managing Director of IKEA Food Services AB, where he spearheads the «Food Is Precious» initiative to halve food waste from IKEA's food operations by August 2Food Services AB, where he spearheads the «Food Is Precious» initiative to halve food waste from IKEA's food operations by August 2Food Is Precious» initiative to halve food waste from IKEA's food operations by August 2food waste from IKEA's food operations by August 2food operations by August 2020.

Overseeing the selection process was the chairperson of the International Gold & Silver Plate Society, Julie Stewart, Food Service Director at SAS.

Dave Lewis, Group Chief Executive, Tesco (Chair) Erik Solheim, Executive Director, United Nations Environment (Co-Chair) Vytenis Andriukaitis, European Commissioner for Health and Food Safety Peter Bakker, President, World Business Council for Sustainable Development John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company Paul Bulcke, Chairman of the Board of Directors, Nestlé Wiebe Draijer, Chairman of the Executive Board, Rabobank Shenggen Fan, Director General, International Food Policy Research Institute Peter Freedman, Managing Director, The Consumer Goods Forum Louise Fresco, President of the Executive Board, Wageningen University & Research Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark Yolanda Kakabadse, President, WWF International Sam Kass, Senior Food Analyst at NBC News and former U.S. White House Chef Michael La Cour, Managing Director, IKEA Food Services AB Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo Esben Lunde Larsen, Minister of Environment and Food, Denmark José Antonio Meade, Minister of Finance, Mexico Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency Denise Morrison, President and Chief Executive Officer, Campbell Soup Company Kanayo Nwanze, Former President, International Fund for Agricultural Development Rafael Pacchiano, Secretary of the Environment and Natural Resources, Mexico Paul Polman, Chief Executive Officer, Unilever Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research Judith Rodin, Former President, The Rockefeller Foundation Oyun Sanjaasuren, Chair, Global Water Partnership Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM Andrew Steer, President and Chief Executive Officer, World Resources Institute Achim Steiner, Administrator, United Nations Development Programme Tristram Stuart, Founder, Feedback Rhea Suh, President, Natural Resources Defense Council Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International Tom Vilsack, Former Secretary, U.S. Department of Agriculture Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

CHICAGO, March 30 2016 — In tribute to his dedication to the foodservice industry and his service on the IFMA Board of Directors, The International Foodservice Manufacturers Association (IFMA) awarded its Distinguished Foodservice Executive Award to Simon Marshall of Unilever Food Solutions.

Meredith Bracken, director of brand voice and digital strategy for Chartwells Higher Education Dining Services, echoes a similar sentiment, saying, «Chartwells Higher Education is committed to increasing the amount of vegan food options available to our guests.»

Dr Yordan Voynov was announced as the newly appointed director, along with his deputies Dr Tencho Tenchev, chief health safety inspector at the Health Ministry; Dr Ventsislava Taseva, head of the Agriculture Ministry's Directorate for Food Safety; and Anton Velichkov, Head of the Agriculture Ministry's Plant Protection Service.

«We are trying to help them learn to make healthy food choices while still offering them a wide selection of breakfast and lunch items,» said Ruth Jonen, director of food service at Palatine Township High School District 211.

I would imagine that handing a food service director a cookbook with recipes that met all requirements has the potential to replicate the ease of labeled boxes.

KRS 158.852 specifically requires school food service directors to complete 8 hours of continuing education to maintain the credential.

Pre-service Requirement: Act 1220 of 2003 and the resulting Arkansas Department of Education Rules Governing the Certification and Continuing Professional Development of Child Nutrition Directors, Managers, and Workers, codified as Code 20-7-134 and 20-7-135, requires that Directors (1) provide documentation of earning a high school diploma or GED, (2) provide documentation of successful completion of one or more of the required trainings (Manager Certification Training, Certification as a Dietetic Technician, Certified Dietary Manager, Registered Dietitian, Associates degree in Foods / Nutrition or Food Service Management) or that they hold a Bachelor's degree in related field, (i.e. Family & Consumer Sciences, Food Service Management, Hotel / Restaurant Management, or Nutrition).

I have heard from food service directors who support the standards, whose schools were early adopters — and are certainly among the 95 % that are in full compliance — that they encounter problems in implementation that interfere with achievement of the underlying goal (healthier food, healthier kids).

Code 37-13-137 (2010) requires the Office of Healthy Schools of the State Department of Education to provide comprehensive training for food service directors food service managers of local school districts on marketing healthy foods, creating a healthy cafeteria environment, effective and efficient food service operations, the standards and expectations of food service staff, and other topics as identified by the department.

KRS 158.852 (2005) requires each school district to appoint a food service director who is responsible for the management and oversight of the food service program in the district.

By providing a tasting to families before the start of the school year, the district hopes to build support for the «envelope - pushing» items and win over even the pickiest elementary and middle school students, said Coletta Hines - Newell, the district's food service director.