Sentences with phrase «like food director»

Not exact matches

That concerns folks like Robert Rosado, director of government relations for the Food Marketing Institute in Arlington, Va., which represents grocers.

That is why I am excited to be a Director and involved with Premise — a data company that analyzes information people collect on their smartphones about everyday life, like the price of local foods — in its capacity to mobilize these technologies as widely as possible.

Of that building's 1.2 million square feet of commercial space, 780,000 square feet is leased to technology and media companies like Scripps Networks (which owns the Food Network) and Yext, an Internet marketing company, said Michael Phillips, a managing director of Jamestown Properties, which owns the building.

Italian Family Recipes Italian Macaroons Amoretti cookie Almond flour French Macaroons, America Macaroons Brazil Macaroons Tip for making macaroons: Ask my mother Vegan Pie shells Listening to customers Food and Beverage Mannitoba (Board of Directors) Ciao Specialty Food Show Fancy Food Show in San Francisco Specialty food association newsletter Biscotti Gluten - Free My Food Job Rocks: I'm surrounded by good people, I get to be my own boss, I can build a legacy Food Technologies: Non-GMO As a business, what would you like to know more abFood and Beverage Mannitoba (Board of Directors) Ciao Specialty Food Show Fancy Food Show in San Francisco Specialty food association newsletter Biscotti Gluten - Free My Food Job Rocks: I'm surrounded by good people, I get to be my own boss, I can build a legacy Food Technologies: Non-GMO As a business, what would you like to know more abFood Show Fancy Food Show in San Francisco Specialty food association newsletter Biscotti Gluten - Free My Food Job Rocks: I'm surrounded by good people, I get to be my own boss, I can build a legacy Food Technologies: Non-GMO As a business, what would you like to know more abFood Show in San Francisco Specialty food association newsletter Biscotti Gluten - Free My Food Job Rocks: I'm surrounded by good people, I get to be my own boss, I can build a legacy Food Technologies: Non-GMO As a business, what would you like to know more abfood association newsletter Biscotti Gluten - Free My Food Job Rocks: I'm surrounded by good people, I get to be my own boss, I can build a legacy Food Technologies: Non-GMO As a business, what would you like to know more abFood Job Rocks: I'm surrounded by good people, I get to be my own boss, I can build a legacy Food Technologies: Non-GMO As a business, what would you like to know more abFood Technologies: Non-GMO As a business, what would you like to know more about?

Talking about Flexfresh Mr. Ashok Chaturvedi, Chairman & Managing Director, Uflex Limited said, «Research has proven beyond reasonable doubt that flexible packaging with features like re-closability, optimum barrier properties etc. aid in protecting food from being wasted.

A year since launching the Chicagoland Food & Beverage Network, executive director Alan Reed has said the message of connecting the Chicago food community, an area with more than 4,500 companies, has spread like wildfire with major industry playerFood & Beverage Network, executive director Alan Reed has said the message of connecting the Chicago food community, an area with more than 4,500 companies, has spread like wildfire with major industry playerfood community, an area with more than 4,500 companies, has spread like wildfire with major industry players...

«Considering how hard it is to get a table,» said Skip Adams, the Windsor Court's director of food and beverage, «if you've got a reservation that weekend, you'll be treating it like gold.»

«That shareholders of an iconic middle - America restaurant chain like Cracker Barrel have expressed support for getting pigs out of gestation crates is further evidence that these cruel cages» days are numbered,» said Matthew Prescott, food policy director for The HSUS.

Susan Spungen The Modern Cook The food stylist behind sumptuous films like It's Complicated, Julie & Julia, and Eat, Pray, Love, Susan started her career in food as the founding Food Director at Martha Stewart Livfood stylist behind sumptuous films like It's Complicated, Julie & Julia, and Eat, Pray, Love, Susan started her career in food as the founding Food Director at Martha Stewart Livfood as the founding Food Director at Martha Stewart LivFood Director at Martha Stewart Living.

Food director Rhoda Boone praised its «rich, buttery, smooth» texture and my coworker Kat Sacks liked that the flavor was «neutral with just enough olive» to make it stand out.

Coles managing director John Durkan says multinational food and grocery suppliers are still treating Australia like «Treasure Island», charging consumers premium prices to boost earnings and fund their Asian operations.

«Clarity on product date labeling will reduce confusion, cut food waste, and enable households to spend their time arguing about something other than what a date label means, like sports, politics, or what channel to watch on TV,» said Meghan Stasz, GMA's senior director of sustainability.

Imagine that you've been crowned Food Services Director for a huge urban school district (say, Houston) and can change the menus any way you like.

Three commentators here on The Lunch Tray felt the caps: made it harder to serve healthy choices like sandwiches and soups; discouraged scratch cooking over the use of processed foods; and gave school food directors an incentive to serve «empty calories.»

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 for me, as an outsider, to fully understand how your district operates but it sounds like your food services director is referring to the US commodity food that school districts may use to prepare meals.

And if you're a layperson like me, I also recommend taking a look at the slides for this 2012 School Nutrition Association presentation by two food service directors, just to get a taste of the struggles districts face in handling this delicate issue and the costs they incur both in lost meal charges in trying to collect on delinquent accounts.

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.

«All of this felt like a punch to the stomach, but the jab that hurt the most were the numbers around children,» said Kate Maehr, executive director of the Greater Chicago Food Depository, which supplies about 600 food pantries, soup kitchens and sheltFood Depository, which supplies about 600 food pantries, soup kitchens and sheltfood pantries, soup kitchens and shelters.

«This guy understood there was a hunger issue, and he had the vision to see something like the Food Depository could go a long way toward addressing it,» said Michael Mulqueen, executive director of the facility from 1991 to 2006.

when discussing healthier eating habits, so many nutritionists, parents, doctors, school food directors, cafeteria managers think «they don't like it, they won't eat it.»

If you would like to see more fresh vegetables or less fried food on the lunch trays, however, talking to your school principal may have little impact, as this is an issue under the food service director's control.

We also were instrumental — along with a newly hired food services director who shares our views — in removing flavored milk, sugary cereals and breakfast treats like Pop - Tarts and Giant Goldfish Grahams from the menu.

As you say, the NSLP is very much customer - driven and I think that's what makes Food Services directors fearful of doing anything to rock the boat, including getting rid of popular a la carte items like the baked Cheetos, etc..

Instead, the misperception persists that if only stubborn food service directors would start «scratch cooking» or demanding better food from suppliers, everyone's district could look like Jamie Oliver's or Chef Ann's.

Yes we have a huge problem of no consequences for problematic behaviors because our superintendent does not like conflict, and so the Food serive director knows this and just does as she pleases for she feels no threat of a consequence It is very frustrating and extremely disturbing.

The other food service personnel really like what we are trying to do and have never tried to resist unless otherwise directed by the food service director.

Like the rules to Monopoly they do not take in to account Food Servive Directors / Menu planners etc. because that is inconsequential.

Learning to tell everyone to at the very minimum keep their own food to themselves and to have everyone wash their hands doesn't seem like a tough thing for caddies to learn either, but I digress... (apparently it is for this camp director...)

In the meantime, if you're a current or former SNA member who would like to join the 86 food service directors who've spoken out against SNA's legislative agenda, you can sign this version of the open letter, which has been slightly edited to address the upcoming Child Nutrition Reauthorization.

What I liked best about this format for presenting information was the «360 degree» perspective it offered: Casey gave the issue a framework, with useful advice on how to persuade principals and administrators to implement in - classroom breakfast programs; Nora followed, sharing her personal story with using free / reduced programs when her children were young, and stressing the importance of taking care of «the whole child»; Rosario charmed the crowd with her experiences implementing in - classroom breakfast in her district, sharing a story about how excited her kids got about breakfast after a power outage — not how excited they were about the return of electricity, but about getting breakfast; Barry inspired the group by explaining how he took his successes as a school food director as a springboard to a new career as a consultant, replicating and spreading that success in other classrooms.

David Binkle, deputy director of Los Angeles school district food services, would like the federal government to help pay for water instead of only mandating that water be made available.

Jeffrey Mills, then - Director of Food and Nutrition for D.C. Public Schools, talks with students about what foods they like during the supper program at Neval H. Thomas Elementary on October 6, 2010.

«It's like a family saving $ 5,000 for future roof repairs when they can't afford to put food on the table,» said John Murphy, former executive director of NYCERS, the city's biggest pension system.

«A majority of New Yorkers are willing to bite the higher tax bullet if national expenditures on programs like Medicaid and food stamps are reduced,» says Dr. Lee M. Miringoff, Director of The Marist College Institute for Public Opinion.

«Like it or not, pesticide use is an integral part of our food production and public - health programs,» said Monty Eberhart, director of product safety management at Bayer CropScience, in a presentation to a panel from the National Academy of Sciences this past January.

«Grocers can benefit from encouraging healthy shopping practices because they can sell more perishable items like fruits and vegetables rather than tossing them in the dumpster after a few days,» says lead researcher Brian Wansink, PhD, director of the Food and Brand Lab at Cornell University and author of the new book, Slim by Design: Mindless Eating Solutions for Everyday Life, «The benefit to shoppers is obvious; healthier groceries result in healthier eating!»

Lead author Brian Wansink, PhD director of the Cornell Food and Brand Lab and author of Slim by Design concludes, «Evoking fear may seem like a good way to get your message across but this study shows that, in fact, the opposite is true — telling the public that a behavior will help them be healthier and happier is actually more effective.»

Saint Olio's cleaners are a favorite among team mbg, and our food director, Liz Moody, credits them with turning her into a person who actually likes cleaning: «The scent, made entirely of essential oils, is sophisticated and complex — honestly, I'd wear it as perfume,» she raves.

Prof Tim Spector, research collaborator and director of the TwinsUK study from King's College London, said: «This is an exciting finding that shows that some components of foods that we consider unhealthy like chocolate or wine may contain some beneficial substances.

«Clean your kitchen counters and sink with an antibacterial product after preparing or rinsing food, especially raw fruits and vegetables, which carry lots of potential pathogens like salmonella, campylobacter, and E. coli,» says Philip Tierno, PhD, author of The Secret Life of Germs and the director of clinical microbiology at New York University Medical Center.

by Walter Chaw Alan Parker likes to use his platform as a film director to preach about all manner of society's more obvious ails, reserving the bulk of his ham - fisted proselytizing for the problems he himself identifies as endemic to the United States: hedonism and drug abuse (The Wall, Midnight Express); the price of a culture of fame (The Wall, Fame); the price of Vietnam and our broken social services system (Birdy); the rampant Yankee tragedy of divorce (Shoot the Moon); racism (Mississippi Burning, Come See the Paradise); our love / hate / fear relationship with food (The Road to Wellville); and, most recently (and egregiously), the death penalty (The Life of David Gale).

From the above description, Soul Food may sound like a drag, but director George Tillman Jr.'s script is as warm and funny as it is dramatic and emotionally involving, with fully - fleshed characters brought to life by the strong ensemble acting; to single any single actor out is to discount the equally commendable efforts by everyone else.

But director James McTeigue (V For Vendetta, The Raven) peels the tension off every reveal and dark corner like a picky toddler yucking at his food.

Dan Shouse, marketing director for Thomas Laboratories in Tolleson, Ariz., says, «Our pets, like humans, produce about 10 of the 20 or so essential amino acids needed for proper body function; the rest must be supplied by the food that is eaten.»

Kristie Hamilton, director of sales at Imperial Cat, recommends starting with basic questions, like, «Does your cat prefer moist or dry food?

«We see these desires manifesting in trends like natural products, clean labels, whole - food ingredients and diets that speak to the activity levels of individual pets,» says Rashell Cooper, marketing director for Redbarn, based in Long Beach, Calif..

On June 2, a coalition of activist organizations led by Erie Rising and joined by the likes of the Sierra Club, the Mark Ruffalo - lead Water Defense, the Angela Monti Fox - lead Mothers Project (mother of «Gasland» Producer and Director, Josh Fox), Food and Water Watch (FWW), among others, will take to Erie, CO to say «leave and leave now» to EnCana Corporation.

Initially, the organization established regulations that, according to Patty Martin, director of Safe Food and Fertilizer, would have been like «driving a hazardous waste truck into organic agriculture.»

But it looks like the Soil Association is not advocating business as usual in any shape or form, as Policy Director Peter Melchett explains — organic farming needs to be considered as part of a wider rethink of our destructive food systems: