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.
Jay Vetter, executive chef with Harvest Table Culinary Group at Elon University in North Carolina, talks with us about being ready for whatever college education will look like next fall while providing comforting, fun meals in the here and now.
Debra Ryan of Oakland Rehabilitation & Healthcare Center shares her story of keeping up with regulations and dealing with death during the COVID-19 pandemic.
Director of Dining Jessica Shelly talks about the “why” of motivating herself and her team to overcome obstacles every day to keep kids in the community fed.
