FSD announces its 20 Most Influential list

Inaugural list identifies those people having the biggest impact on non-commercial foodservice.

FoodService Director has released its “20 Most Influential” for 2012, a list of the people who are having the most impact on the non-commercial foodservice industry. The eclectic compilation includes foodservice directors, suppliers, educators and even the first lady, Michelle Obama.

“We wanted to identify, and acknowledge, those people who truly are making a difference in the world our readers inhabit,” said FSD Editor Paul King. “These are individuals and groups who make their presence felt in so many ways, some of which are readily apparent and others not so visible but powerful nonetheless.”

The list was compiled by the editors of FSD based on input from the FSD Advisory Board and the recommendations of respected professionals throughout the industry. The honorees will be profiled in the June issue of FSD.

The 20 Most Influential, listed in alphabetical order, are:

Fedele Bauccio, founder and CEO of Bon Appetit Management Co.;

The Celebrity Chef;

Roy Choi, owner, Kogi Food Trucks, Los Angeles;

Tim Cipriano, executive director, New Haven (Conn.) School Food,

Ann Cooper, school nutrition director, Boulder Valley (Colo.) School District and founder of The Lunch Box, an online toolkit for healthy school foodservice;

The Culinary Institute Of America, Hyde Park, N.Y.;

Tony Geraci, executive director, Child Nutrition Program, Memphis City Public Schools;

Jamie Harvie, executive director, Institute for a Sustainable Future, and creator of Health Care Without Harm’s Healthy Food in Health Care Initiative;

Dayle Hayes, president, Nutrition for the Future and founder, School Food That Rocks;

Dick Hynes, director, Consultant Services & Healthcare, Hobart Corp.;

Barbara Kane, vice president, Industry Relations, Ecolab Inc., and current president of the Society for Foodservice Management;

Julaine Kiehn, director, Campus Dining Services, University of Missouri;

Shawn LaPean, executive director, Cal Dining, University of California at Berkeley;

Mary Molt, associate director, Housing & Dining Services, Kansas State University;

Michelle Obama,First Lady and founder, Let’s Move!;

Andrew Shakman, founder and president of Leanpath Inc.;

Bill St. John, executive director of the Association of Nutrition & Foodservice Professionals;

Elementary, Secondary and College-Age Students;

Ken Toong, executive director, Auxiliary Enterprises, University of Massachusetts, Amherst, and

Janey Thornton, Deputy Under Secretary, Food, Nutrition and Consumer Services, U.S. Department of Agriculture.

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources