FSD's 20 Most Influential

Inaugural list identifies those people having the biggest impact on non-commercial foodservice.

Dr. Janey Thornton
Deputy Under Secretary for Food, Nutrition and Consumer Services,
U.S. Department of Agriculture,
Washington, D.C.

It’s hard to imagine a more dynamic time in child nutrition than the past three years, which corresponds to the start of Janey Thornton’s tenure with the USDA. Appointed by President Obama to the agency in 2009, Thornton was challenged with the administration’s charge to make school meals healthier. Obama and USDA Secretary Tom Vilsack clearly thought Thornton had the goods to effect change. After more than 25 years as school nutrition director for Hardin County Schools in Kentucky and serving as SNA’s president in 2006-2007, Thornton had the hands-on experience to provide the federal agency with the voice of the everyday child nutrition director. Something other directors were excited about.  

Read more

More From FoodService Director

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources