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

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

FSD Resources