When Tom Post, president of campus services for Sodexo, was helping his son move into his college dorm he was frustrated by the lack of services available on move-in day. He spoke to FSD about his decision to make sure students and parents at Sodexo universities didn’t have the same problem, by creating Sodexo’s Fill My Fridge program.

Sustainability at the Rhode Island School of Design has a champion in Executive Chef and Associate Director of Dining and Catering Services, Pierre St-Germain. Fifteen years ago, at the beginning of his career, Pierre started purchasing through a local farming cooperative in his native Atlanta. It opened his eyes to local and sustainable purchasing and has become a passion throughout his culinary career.

Earlier this week I spent the better part of two days at one of our sales meetings, where I was invited to share with our sales force some of the trends, challenges and targets in non-commercial foodservice. As I pulled together the notes for my presentation, I realized that the time is already upon us to begin planning for 2011.