Aramark employees honored with Jefferson Award for Public service

June 25—Aramark announced that 59 of its employees where honored with Jefferson Awards for Public Service, which are presented by the American Institute for Public Service. Krista Wennerstrom, RD, foodservice director at Thorek Memorial Hospital in Chicago, was honored with a gold medal Jefferson Award.

The organization recognizes citizens who are devoted to community and public service. Aramark employees are recognized as part of the Jefferson Awards Corporate Champions program, which encourages civic engagement and volunteerism in the workplace.

Wennerstrom, began volunteering at a young age with the Girls Scouts and her local YMCA. In 2002, she started the Windy City Women’s Charity Club, a monthly women’s volunteer group that has supported more than fifty organizations during the past eight years. Wennerstrom has worked with Aramark Healthcare for 12 years and volunteers to lead the company’s health and wellness educational programs with Chicago’s Jane Adams Hull House Association (Hull House). She also heads Aramark’s Building Community’s culinary and nutrition awareness efforts with four Hull House locations in Chicago to educate families on how to live healthier lifestyles and provide realistic tips on nutrition, wellness and food preparation.

“Every day, Aramark people deliver outstanding service to customers and clients worldwide, and that culture of service extends to the communities in which we live and work,” said Joe Neubauer, Aramark chairman and CEO. “I am very proud of all of the Aramark volunteers who work tirelessly to strengthen our communities and enrich the lives of those in need.”

The other Aramark employees who received Jefferson Awards this year include three silver medal winners: Gail Chapin, foodservice director, Powder Springs, Ga.; Alex Hodges, information technology, Parkville, Mo.; and Denise Whittaker, administrative coordinator, Philadelphia.

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources