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.
Any recovery from the coronavirus crisis will have to deal with a number of longer-term effects of the ordeal, including impact on how operations going forward will be conducted.
Manny Lopez and his food and nutrition team quickly organized to keep the healthcare workers safe, listening to their needs, and ordering cleaning products and fresh vegetables.
The food service team at Charleston (SC) County School District is in week five of feeding kids, fine-tuning service models, lifting spirits and dealing with the ever-changing “challenge du jour.”
Nutrition and Food Service Director Dan Henroid also shares how the health system is fast-tracking the opening of a new hospital to serve the community.
Dirk Noteboom says the HHS teams in place at its hospital locations have met the challenges by beefing up safety procedures already in place, providing awesome services like micro markets to healthcare workers and extending best practices beyond...
New York Times Executive Chef Max Cavaleri puts some groundbreaking culinary ideas into action at The Food Asset Potential event, in which “scraps” from the kitchen made their way into a new terminology: “SparCs” (scraps spelled backward), and a...
