Flik Schools division wins grand prize from Whole Grains Council

Dec. 2— Flik Independent School Dining, a division of Compass Group, was awarded the grand prize as part of the Whole Grains Council’s 4th annual Whole Grains Challenge. The quality of this year's entries was so high that, according to the Whole Grains Council, for only the second time a grand prize was awarded and there was a tie for first place.

The Whole Grains Challenge recognizes chefs, dining directors and foodservice operator who bring whole grains to the center of the plate. Flik Independent School Dining, based in Rye Brook, N.Y., serves more than 120 schools with its Eat. Learn. Live. program. This year, Flik made the Whole Grains Challenge part of its Be-A-Star initiative, designed to recognize unit directors and their staff for nutritionally balanced meal planning.

Several other non-commerical operators were honored as part of the challenge, including Holton Public Schools, Holton, Mich.; The Abbey Food Service Group, Enosburg Falls, Vt.; Eurest Dining Services at American Express, New York; Jewish Theological Seminary, New York; Sodexo at George Mason University, Fairfax, Va.; The Park School, Brooklandville, Md.; and The Village Community School, New York. The Maine School of Science and Math, Limestone, Maine, and Episcopal High School, Alexandria, Va., received honorable mentions.

"Whole grains have increasingly become the norm—the default—everywhere you look," Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council and for Oldways, its parent organization, said in a press release. “Nothing illustrates this better than the pioneers and pace-setters who enter the Whole Grains Challenge. Each year the whole-grain offerings become more creative, the promotions are more eye-catching, and time after time, we're proud to showcase the many ways nutrition and great taste can be united on a menu."

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources