One On One

Getting back to the soil, harvesting glorious tomatoes and cucumbers from your own backyard and simply being present in the moment are the answer to the restaurant industry’s continuing troubled times—and something meant to share—for Adam Weiss of...

Michelle Drake, director of nutrition services for the Elk Grove Unified School District in California, talks about how the district meal program adapted to feeding students following the coronavirus shutdown this spring, how its traditional...

Sodexo’s Marist College Executive Chef Jonathan Bohn talks about hiking the Appalachian Trail and the decision to move forward enthusiastically rather than dwell on the semester than might have been.

Rachel Graham, chief clinical dietitian for John Knox Village and its Woodlands skilled nursing and rehab facility, talks about how the senior living community has had to modify its communal approach to resident dining because of the coronavirus...

San Ramon Valley Unified Schools District’s Miguel Villarreal on how school food has taken the spotlight during coronavirus and how food equity plays into today’s protests over racial inequality.

Fresh Ideas Food Service Management Chief Technology Officer Bob Love discusses the various high-tech solutions the company is deploying to facilitate dining services on college campuses while accommodating the restrictions that colleges will...

RD and Assistant Food Service Director Kalthleen Carrozza recounts how the team at Stony Brook University Hospital in New York has pivoted, improvised and learned about the nutrition and operations side of caring for COVID-19 patients.

Brigaid founder and master of reinvention, Chef Dan Giusti pivots yet again as school food became emergency feeding during the pandemic.

Pennsylvania farmland is fertile with ideas for sustainability in farming, fishing, wellness and more at this unique college campus. Galarza is sharing what he’s learned—and what could be lost—about the way our environment shapes us, and vice versa.

The dining team at the World Bank is looking to tailor its menu and cut down on dining rooms as a step to reopening after coronavirus shutdowns.