Sodexo

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.

Major contract firm’s WasteWatch initiative leverages LeanPath tracking solutions to find areas of excess waste in kitchen operations across all markets where it operates.

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.

Nutrient-rich and culturally impactful, indigenous comfort foods provide healing power to patients, staff and hospital employees. From seal soup to moose stew and reindeer potpie, these Alaskan staples have healing properties backed up by science.

An Eat Local initiative that brought menu items from struggling local restaurants to the Tulane campus served a dual purpose: feeding campus customers and helping businesses in the surrounding community.

Plus, Sodexo’s new nationwide patient menu and what dietitians in the field have learned about feeding COVID-19 patients.