Her new HuffPo piece, «Revenge of the Lunch Lady,» focuses specifically on Rhonda McCoy, the Huntington school
food director who'd been so negatively portrayed in Food Revolution's first season.
Not exact matches
«There's a certain percentage of people
who care so much about
food for themselves,» says Stop program
director Kathryn Scharf, «and
who can extend that empathy to lower - income people
who are excluded from the pleasures of
food.
CEO Ron Shaich eats vegan for a good portion of the week, president Blaine Hurst eats a more Paleo - style diet, and
director of wellness and
food policy Sara Burnett is a flexitarian — someone
who mostly eats mostly vegetarian and meat only sporadically.
«This new policy is further testament that consumers and companies are aligned in shifting the egg and pork industries away from confining animals in cages,» said Josh Balk, senior
food policy
director of the Humane Society of the United States,
who has partnered with Dunkin' Donuts (DNKN) on the initiative.
Ann Thrupp, executive
director, Berkeley
Food Institute said that lessening those regulations could present an upside for those farmers
who have found them challenging.
«McDonald's action falls far short of what is needed to make sure fast
food jobs provide a decent living for the men and women
who work in them,» Christine Owen, executive
director of NELP, said in a statement.
It turned out that CalPERS had acted at the behest of Sean Harrigan, Executive
Director of the United
Food and Commercial Workers Union,
who was then also serving as president of CalPERS board.
«Our priority is to give those in shelters immediate relief with perishable and non-perishable
food items and water,» said Heidi Clarke, executive
director of the Sandals Foundation,
who flew into Turks & Caicos with a team to assess the damage this week.
Ms. Amidei is a writer
who specializes in health and social welfare issues and a former
director of the
Food Research and Action Center.
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.
«OTA's leadership betrayed the more than 90 percent of Americans
who support mandatory labeling of GMOs by working behind the scenes with federal lawmakers to craft a federal law that ensures
food corporations will never have to reveal, in plain English on product labels, the GMO ingredients in their products,» Ronnie Cummins, international
director of the Organic Consumers Association, said in a statement.
«We do a lot of training and have a
director of culinary operations
who oversees the quality of
food and how it is handled and prepared,» Baker says.
Chefs are encouraged to meet regularly with distributors and farmers and the company has a
food purchaser and culinary communications
director who oversee those relationships.
«My sister, Simone, is our
Director of Nutrition and
Food Science
who gives free health advice to our employees to help them with their health goals.»
The 40 - year - old,
who left Bellamy's in January, made a dramatic re-entry into the corporate world this week when she was announced managing
director of an ASX minnow whose only asset is a 48 per cent stake in the gourmet
food business, Maggie Beer Products, the business built up by celebrity cook Maggie Beer.
«
Food waste is everyone's problem» according to our
Director of Business Solutions, Ulrich Nielsen,
who vlogged on the subject at Interpack 2017.
The management restructure sees the appointment of Peter Thornton, previously executive
director with responsibility for spreads and liquid products, as executive managing
director of the
food division,
who will also continue his current responsibilities in respect of Yoplait Dairy Crest.
«The most vulnerable children and women in hard - to - reach areas are often missed by existing interventions that can improve vitamin A status, including vitamin A supplementation,
food fortification, dietary diversification, and promotion of optimal breast - feeding,» said Ms. Nancy Haselow, HKI vice president and regional
director for Asia - Pacific,
who has been designing, implementing, and testing vitamin A delivery programs for more than 20 years.
«We help
food manufacturers develop meat analog products by offering customized solutions of natural red coloring, enabling «free - from» and clean - label products that address a range of consumers
who prefer to adopt healthier eating habits,» says Thierry Gay, technical sales
director of Frutarom Natural Colors Europe.
«GLG's high Reb M product line provides many different options for our customers
who are seeking improved taste, greater calorie and added sugar reduction, and clean label solutions for their latest
food and beverage innovations,» adds Rod Schanefelt,
director, ADM, GLG's global sales and marketing partner.
This year's festival will feature a roster of international speakers and celebrities, including Nathan Runkle, president of Mercy For Animals, Derek Sarno,
director of plant - based
food innovation at Tesco, and Made In Chelsea stars Lucy and Tiffany Watson,
who are both vegan.
While Spice Islands ranked highest overall, we'd be remiss not to mention that both our
food director, Rhoda Boone, and senior
food editor, Anna Stockwell — aka the two people
who run the Epi Test Kitchen — preferred Simply Organic.
Ownership of Marengo Pastoral is split three ways between Warwick Negus, a
director at ASX - listed investment firm Washington H. Soul Pattinson and his wife Louise, David Cobcroft, managing
director at Sydney - based Alukea Commodities, and the superannuation fund of Robert and Samuel Mayer,
who run F. Mayer Imports, a major
food supplier.
It featured speakers representing different stakeholder groups, including Registered Dietician Dr Clare Pettinger, Melanie Leach, the
Director General of the
Food and Drink Federation, Professor Jack Winkler
who is visiting lecturer at UCL and Lee Sheppard the
Director of Policy at apetito UK.
The committee included an international group of academics with expertise in various aspects of
food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
food culture and gastronomy such as Joxe Mari Aizega, General Manager of Basque Culinary Center; Jorge Ruiz Carrascal, Professor of the Department of
Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
Food Science at the University of Copenhagen; Marta Miguel Castro, a Research Associate at the CIAL Institute of Research in
Food Science, who studies how food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
Food Science,
who studies how
food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
food components could prevent disorders such as diabetes and obesity; Melina Shannon Dipietro, executive
director of Rene Redzepi's MAD project; and Dr F. Xavier Medina, author, social anthropologist and leading scholar of
Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcel
Food and Culture at the Universitat Oberta de Catalunya (UOC) in Barcelona.
By: Bettina Elias SiegelMSNBC has a story up today about a practice that's old news for school
food services
directors, but may not be widely known by TLT (The Lunch Tray) readers — i.e., quietly giving «alternative» meals to students
who come through the lunch line without the ability to... Read more
Presentations included The Future of
Food Panel Discussion, which examined how food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficien
Food Panel Discussion, which examined how
food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive director, The Good Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficien
food production, manufacturing and innovation are adjusting to changing demographics and included panelists James Corwell, CMC, founder Tomato Sushi, San Francisco; Bruce Friedrich, executive
director, The Good
Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida, who discussed how to develop programs to help people from different backgrounds work together and communicate more efficien
Food Institute, Washington, D.C.; Bill Franklin, CMC, AAC, corporate executive chef, Nestlé Professional, Denver; and Helmut Holzer, CMC, vice president / corporate executive chef R&D, Gourmet Foods International, Atlanta; as well as How Diversity in the Workplace Can Lead to Success, presented by Costa Magoulas, CEC, CCE, CCA, AAC, dean, Mori Hosseini College of Hospitality and Culinary Management, Daytona State College, Daytona Beach, Florida,
who discussed how to develop programs to help people from different backgrounds work together and communicate more efficiently.
Jessica Brown, 35,
who now oversees
food and beverages at JetBlue, took over as the Breslin's wine
director after Ms. Rza Betts left in 2013.
We asked five experts
who could help us break down a typical shopping trip: Bon Appétit senior
food editor Dawn Perry; environmental psychologist and author of ** What Women Want: The Science of Female Shopping ** Paco Underhill; architect and supermarket designer Kevin Kelley, of the firm Shook Kelley; the
director of the graduate nutrition program at the Institute of Human Nutrition at Columbia University, Sharon Akabas; and efficiency expert Gwynnae Byrd.
And not to beat another dead horse here, but for those
who want to learn how to work effectively with their school district's student nutrition
director and school board to make changes in their own schools»
food, there is plenty of free advice, based on real - world experience, at http://www.peachsf.org.
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).
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.
Using the tasting to introduce and build support for «envelop - pushing» school lunches will hopefully mean winning over even the pickiest elementary and middle school kids, said Coletta Hines - Newell, the district's
food service
director who also creates the recipes.
One of the 19 past SNA presidents
who signed the letter is Dora Rivas, MS, RDN, SNS and Executive
Director of Dallas ISD's
Food & Child Nutrition Services.
The KSHFP surveyed 489 school nutrition
directors from across the country about their implementation of the new standards as of the 2014 - 15 school year, then shared their responses with a panel of 11 expert
food service
directors who offered their own insights and recommendations.
And this has to be something that any conceivable government employee can do; not just the
food enthusiast
who got a job at DHS, but the cousin of another department's
director's sister
who's such a noodle - brain that she can't add two numbers together and get the same answer twice in a row.
In it, the newspaper is critical of those, like the School Nutrition Association (which represents school
food directors),
who worry that the Healthy, Hunger - Free Kids Act of 2010 is underfunded and that schools will not be able to meet its mandates without more time and more money than the six cent increase allowed by Congress.
It's hard to read the KSHFP report without feeling tremendous empathy for school
food directors,
who have to juggle an array of competing concerns — financial constraints, regulatory compliance, a lack of equipment, student acceptance, parent input, too - short lunch periods — all on a budget that can be generously described as «meager.»
Notably,
directors who prepared more
foods from scratch and increased their use of salad bars were more likely to report that student participation either increased or remain unchanged, while declines in participation were seen most often by
directors who purchased more pre-made
foods or had fewer menu options.
This week you will have the opportunity to read interviews from the teachers, principals, administrators, and
food service
directors who work tirelessly and understand the need for increasing participation, decreasing barriers, and raising awareness of school breakfast programs in our nation's schools.
Winners will also receive technical assistance from AASA staff, and superintendents and
food service
directors who have a history of successfully implementing alternative breakfast strategies.
Get Out and Grow Sponsor: Smucker's Award Package: $ 500 - $ 15,000 Number of Awards: 22
Who qualifies: K - 12 school
food service
directors or school administrators Application deadline: March 11, 2018 Full details, criteria, and application [external link]
MSNBC has a story up today about a practice that's old news for school
food services
directors, but may not be widely known by TLT readers — i.e., quietly giving «alternative» meals to students
who come through the lunch line without the ability to pay.
And in case you missed it the first time around, this seems like a good time to remind you of my interview last September with one truly inspring summer camp
director who makes ethical, healthful and sustainable
food a real priority for his campers.
Diane Doherty, executive
director of the Illinois Hunger Coalition, called the decline perplexing and said it wasn't consistent with the number of families
who show up at shelters and pantries for emergency
food.
Many children
who had been showing up in the summer for subsidized day programs, and it was determined that the children were not getting breakfast, said Mike Mulqueen, executive
director of the Greater Chicago
Food Depository.
Late yesterday, I received an email from a school nutrition
director who chastised me for being divisive and unfair in recent posts regarding the battle over school
food nutrition standards.
Ron Patera,
who oversees
food services as the school system's finance
director, said in a statement, «Ms. Heaps and I are both in support of providing nutritious and safe meals to Elizabeth's students so they have every opportunity to enhance their academic performance.
Around that same time, D.C. Public Schools hired a new
food services
director, Jeffrey Mills,
who scoured the entire Chartwells menu item - by - item, removing the flavored milk and processed treats and replacing many of the familiar re-heated lunch items.
She turned to Sherry Murone, executive
director of the Second Harvest
Food Bank of Coastal Georgia,
who was eager to help.