Sentences with phrase «of school foodservice»

«SNF has funded important school foodservice research, and conducted a major campaign to raise funding to enhance the public image of school foodservice professionals and school meals in general,» says School Nutrition Foundation Executive Director Patricia Montague.

«When I was a kid I went to Kitty Hawk Elementary, and then when I showed up to work here I immediately remembered some of the ladies — these were ladies I watched retire in my first few years of school foodservice,» said Dodge.

The organization Cook for America has partnered with a number of school districts across the state to redesign the operations and practices of school foodservice.

It's going to be a week full of wonderful education and training for all of our school foodservice professionals.

Distinguishing the Cook for America ® approach from that of countless other school food reform projects is its emphasis on holistic, systemic change through the creation of a school foodservice work force that is both capable of preparing healthy scratch - cooked meals from whole, fresh foods, and empowered and motivated to do so.

The other thing that we've found is that parents don't understand the scale of school foodservice.

Created with funds provided by the Alaska Department of Natural Resources Division of Agriculture, the recipes were developed with the help of school foodservice professionals, and a full nutritional breakdown and national meal pattern components are supplied for each one.

Kern will discuss how his school district identified chefs to work with, how the chef was educated about the parameters of school foodservice, and how the chef's involvement was marketed to students; outcomes will also be explored and discussed.

School lunches: Balancing nutrition with what kids like (Gainesville Times; November 20, 2011): This balanced article explores the realities of school foodservice, and the impact health and restaurant trends have on how school food professionals develop menus, balancing what kids like with nutrition requirements.

Not exact matches

• Harkness Capital made an investment of an undisclosed amount in Southwest Foodservice Excellence, a Scottsdale, Ariz. - based provider of outsourced food services to K - 12 public school districts.

Zink Foodservice brings the highest levels of professionalism, responsiveness and service to the dealers, consultants, chain accounts, schools and independent operators that we serve.

«Zink Foodservice Group brings the highest levels Zink Foodservice Group www.zinkfsg.com of professionalism, responsiveness and service to Headquarters: Westerville, Ohio the dealers, consultants, chain accounts, schools Employees: 40 Services: Equipment and supply and independent operators that we serve.»

The education marketplace makes up about 80 percent of the business for The Nutrition Group, a regional foodservice company that frequently bids against national firms for school contracts, Moore says.

The Nutrition Group relies on a team of buyers, chefs, dietitians, operations specialists, foodservice directors and cafeteria staff to prepare the meals for the schools they serve.

Founded in 1946, Cincinnati - based Pierre Foods uses high quality, USDA - inspected meats and hearth - baked breads to produce a wide variety of fully cooked frozen sandwiches and other products for schools, military, foodservice, retail, vending and convenience store markets.

The company, through its subsidiaries, designs, manufactures, markets and services a broad line of commercial and institutional foodservice equipment used by major restaurant and hotel chains, independent restaurants, hospitals, schools, airports, correctional institutions and canteens.

«Zink Foodservice Group brings the highest levels of professionalism, responsiveness and service to the dealers, consultants, chain accounts, schools and independent operators that we serve.»

«What is interesting about our industry is that all foodservice management companies are required by government regulations to provide school districts with a definitive host of services, but we stand out as a leader,» says Joan Wagner, marketing coordinator.

The Wisconsin Dairy Council, the nutrition education arm of WMMB, has six regional program managers throughout Wisconsin who work with school foodservice staff and teachers to promote the nutritional benefits of dairy products for students.

Chris Koetke, CEC, CCE, executive director of Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts, sits down with Australian author Julian Cribb to discuss his new book, The Coming Famine, and his upcoming address as a featured speaker at the International Foodservice Sustainability Symposium, May 24 — 25, in Chicago.

The American chefs and foodservice operators that are invited and attend this event each year — drawn from various high - volume sectors including hotels and resorts, chain restaurants, universities, schools and hospital foodservice — collectively shape the menus that impact the daily food choices for tens of millions of Americans.

PF: Speaking of kids, some manufacturers have reformulated their school foodservice products to meet government regulations — and then leveraged nutritional improvements in the broader foodservice market.

Yes, I have seen companies such as PepsiCo, Kraft and Kellogg reformulate to meet school nutrition guidelines — and then utilize some of those products in a broader foodservice business perspective.

The Culinary Institute of America (CIA) has long been a leader in bringing innovative, compelling healthy menu solutions to the foodservice industry through its groundbreaking Worlds of Healthy Flavors ® Leadership Retreat held each January in cooperation with the T.H. Chan Harvard School of Public Health.

Other CIA initiatives have further enhanced the college's position of leadership on these vital issues, including Healthy Kitchens, Healthy Lives ®, a continuing medical education (CME) conference co-presented by the CIA and the T.H. Chan Harvard School of Public Health; and Menus of Change ®, a ground - breaking leadership initiative launched in 2012 by the CIA in collaboration with select partners who are working to create a long - term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.

The company, through its subsidiaries, design manufactures, markets and services a broad line of commercial and institutional foodservice equipment used by major restaurant and hotel chains, independent restaurants, hospitals, schools, airports, correctional institutions and canteens.

A foodservice director working within the confines of the National School Lunch Program probably looks at a program like mine and thinks, «If we could charge those prices, we'd have a program everyone could get behind.»

It's starting to change, but we do get a lot of publicity surrounding school foodservice and it's coming from an uneducated viewpoint.

«I've been working in school foodservice for six years now, and I just joined SNA at the end of last year,» explained Shirley by telephone.

Gay Anderson, foodservice director of the Brandon Valley School District in South Dakota, admits that she fell into school nutrition by accident, but after thirteen years as a school nutrition professional she can't think of a happier — or more fortuitous — accSchool District in South Dakota, admits that she fell into school nutrition by accident, but after thirteen years as a school nutrition professional she can't think of a happier — or more fortuitous — accschool nutrition by accident, but after thirteen years as a school nutrition professional she can't think of a happier — or more fortuitous — accschool nutrition professional she can't think of a happier — or more fortuitous — accident.

Motivated to explore school foodservice because of the more family - friendly hours, Sandy immediately felt a connection with her young customers.

Going forward, Amanda has three pieces of advice for her fellow school foodservice professionals.

«With the greenhouse our goals are two-fold: we want to get the [produce] out to the foodservice sector in each of our schools, for use in meals, and we want to get students in to visit — and they are really excited.»

Wells has only been working in school foodservice for a short time, having spent most of her early professional career as a restaurant owner.

A reminder to our readers who are school foodservice professionals: You still have time to sign up for our last webinar of the calendar year entitled «Chefs in Schools: Increasing Participation and Gaining Renewed Excitement Around Your School Meal Program.&school foodservice professionals: You still have time to sign up for our last webinar of the calendar year entitled «Chefs in Schools: Increasing Participation and Gaining Renewed Excitement Around Your School Meal Program.&School Meal Program.»

«If you're thinking of going to college — online or on campus — apply for SNA scholarships, especially if you're going to continue in school foodservice!»

Naturally data collection and assessment can help school foodservice professionals identify what aspects of their programs are working.

Finally, Amanda urges school foodservice professionals to take charge of their message to spread the positive things going on in your cafeteria.

In 2009, Bellingham Public Schools in Washington state brought together a coalition of district employees, parents, students, foodservice workers, community organizations and food advocates to talk about school food.

Sarah Worden is the Director of Quality Assurance & Training for Southwest Foodservice Excellence (SFE), supporting over 100 school districts nationwide to ensure quality and consistency in all facets of the operation including, regulatory compliance, culinary standards, program marketing, and menu planning.

SNA Past President Dora Rivas, RD, LD, SNS is the executive foodservice director of child and nutrition services, where today breakfast - in - the - classroom is served in every school — free of charge.

The Baxter Equipment for Education Grant awards equipment to one school in need of improving its school meal kitchen facilities, and the winning school foodservice director also receives a $ 500 scholarship toward registration and travel expenses to attend and be recognized at SNA's Annual National Conference.

Now the director of Litchfield Elementary School District # 79, Schwake got his start in school foodservice by running for school board after his suggestion to implement school breakfast was met with resisSchool District # 79, Schwake got his start in school foodservice by running for school board after his suggestion to implement school breakfast was met with resisschool foodservice by running for school board after his suggestion to implement school breakfast was met with resisschool board after his suggestion to implement school breakfast was met with resisschool breakfast was met with resistance.

Food allergies are one of the hottest topics in school foodservice at the moment.

Her career in child nutrition began in 1950, with the Georgia Department of Education, and she has created an enduring legacy for her fellow school foodservice professionals; her commitment to child nutrition is equaled only by her passion for public policy.

The Beyond Breakfast crew, along with the entire staff of the School Nutrition Foundation, wants to wish all of our readers — parents, students, teachers, school foodservice professionals, and everyone else who is so passionate about making sure our children receive healthy,... Continue reaSchool Nutrition Foundation, wants to wish all of our readers — parents, students, teachers, school foodservice professionals, and everyone else who is so passionate about making sure our children receive healthy,... Continue reaschool foodservice professionals, and everyone else who is so passionate about making sure our children receive healthy,... Continue reading →

Deborah also had some words of wisdom for her fellow directors and school foodservice professionals on why applying for grants and scholarships are so important.

«I had two aunts [in school foodservice] and one of them was my lunch lady when I was in school,» she recalled.

Winston Industries is a leader in the world of foodservice equipment, and the School Nutrition Foundation is proud of our long - standing partnership with this wonderful company.

That dedication of the people in foodservice impressed him so much and made such an impact on him about the importance of what school nutrition professionals do.