Association for Healthcare Foodservice elects new officers

Lisette Coston named president-elect; Laura Watson prepares to become president.

March 19—Lisette Coston, executive director of support services for St. Francis Health System, Tulsa, Okla., was elected president-elect of the Association for Healthcare Foodservice. Coston, who was FSD's 2011 FSD of the Year, will step into the role of president at the 2014 AHF Conference.

Julie Jones, director of nutrition services at Wexner Medical Center at Ohio State University, was chosen treasurer-elect. New board members are Tony Almeida, director of food and nutrition, Robert Wood Johnson University Hospital, New Brunswick, N.J.; Angelo Mojica, R.D., director of food and nutrition services, UNC Hospitals, Chapel Hill, N.C.; and Toni Watkins, R.D., director of food, nutrition and conference services, Texas Health Presbyterian Hospital, Cedar Hill, Texas.

The rest of the 2014 Board of Directors are Laura Watson, president; Robert Darrah, treasurer; Jacqueline Sikoski, secretary; Beth Yesford, immediate past president; Patti Oliver, past president; directors Dan Henroid and Candi Johnson, and Pat Moran, chair of the Industry Advisory Board.

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Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

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Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

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.

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