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

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources