Operations

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...

Dining director Rafi Taherian also shares the way his team has found efficiencies during work-from-home orders.

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.

Director Joe Urban also talks about financial stress and looking forward to fall. Becky Schilling

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.