Third Annual "The Best"

Environment

Farm-to-table program I’ve seen
Hudson Farmers’ Market reached out to our school district to get the first indoors farmers’ market off the ground. We held the first market in October in the cafeteria commons at our high school. Connecting parents with the event allowed us to highlight what we do with farm to school. It also provided an opportunity to shop for home. It was a great message, a great connection, and supported local commerce and sustainability. All the good buzz words.
—Maureen Faron Pisanick, R.D., supervisor of nutrition services, Hudson City School District, Hudson, Ohio

Environmentally focused operation I’ve seen
Washington & Lee University, in Lexington, Va., has one of the best local food programs I have ever seen. Their leadership’s commitment to allocating budget to regionally sourced food is incredible. WLU has changed its operation from the bottom up to include this food.
—Elena Dulys-Nusbaum, sustainability coordinator, Virginia Tech University, Blacksburg, Va.

The best use of composting I’ve seen
I have been most intrigued by the development of facilities that are able not only to create compost from organic waste but also to generate energy for other uses. The Barr-Tech facility in eastern Washington and the Stone Barns Center in Pocantico, N.Y., are two examples.
—Mary Gregoire, director of nutrition services, Rush University Medical Center, Chicago

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
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Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources