FAME accepting nominations

JULY 5—The Foodservice Achievement Management Excellence (FAME) Award program is now accepting nominations for the 23rd annual awards program, which honors excellence among school nutrition professionals.

Nominations are being accepted online or via a downloadable form at fameawards.net until Sept. 9. Eligible nominees include members of the School Nutrition Association who are in good standing with the industry. There are six categories: Gold Award for School Foodservice Director of the Year, Silver Leadership, Silver Spirit, Silver Rising Star, Silver Special Achievement and Silver Friend of Child Nutrition. The selection committee is made up of 2011 FAME Award winners and industry media partners.

The winners will be honored Jan. 15, 2012 during SNA’s Child Nutrition Industry Conference in Orlando, Fla. The program is sponsored by Basic American Foods, Schwan’s Food Service and Tyson Foods.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

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