The many challenges posed to K-12 foodservice workers in a normal year were multiplied during the coronavirus pandemic, and it can be tough to keep kids fed, let alone engaged and inspired. Petraglia shows us how she’s doing it.
Behind the devastation the virus wreaked on teams and their partners in 2020, there are some rays of hope in the innovation and creativity shown by the industry that position it for a revival in the post-pandemic environment.
Nutrient-rich and culturally impactful, indigenous comfort foods provide healing power to patients, staff and hospital employees. From seal soup to moose stew and reindeer potpie, these Alaskan staples have healing properties backed up by science.
As part of the Harvest Table Culinary Group’s team at Georgetown University, Richard Hetzler is working on several fascinating food projects, such as making a difference in the region’s aquaculture by serving invasive fish.
The contract management company looks for ways to provide value to clients and customers in a remote-work-based corporate environment by looking at alternatives and extensions of workplace meal service.