Jill Martin, director of nutrition services for the University of California San Diego Health, talks about introducing more plant-based dishes into retail and patient menus in healthcare foodservice.
At one of the largest school districts in the country, Crystal Cooper, executive director for Nutrition Support Services, is determined to feed every student regardless of economic background.
Fred Johnson, an experienced military chef, discusses how he and his Sodexo staff at the House of Representatives dining operations dealt with the January riot on Capitol Hill.
A candid look back at what last year meant to senior dining, and how day by day, things are still changing. We talk with Roger Least, corporate director of dining for Brightview Senior Living, a self-operated community of 42 locations on the East...
UT Dallas Director of Food and Retail Services Pam Stanley explains how the college is leading the pack in technology, from robots to secret menus and the first pilot of the Chartwells’ ghost kitchen program.
Dr. Angelo Mojica, senior director of food & culinary services for the Johns Hopkins Health System, talks about remote-order-based initiatives the dining program has launched or is looking at launching in the near future.
Sung Kim talks about menu development, inspiration, the immigrant experience and the importance of staying humble.
Orange County Public Schools explains how they’ve crafted menus to not only provide comfort to students during the pandemic but also managed to use locally sourced produce to stimulate the local economy.
Cordialis Msora-Kasago, MA, RDN, is an expert on nutrition, cultural competency and disease prevention. Food Management asked her for the latest in healthcare dining’s response to coronavirus.
