Gilbert wins top FAME Award

NOV. 8—Lora Gilbert, senior director of food and nutrition services for Orange County Public Schools in Florida has been named the Golden School Foodservice Director of the Year from the Foodservice Achievement Management Excellence (FAME) Awards.

Under Gilbert’s leadership, reimbursable meals have increased by 51% in seven years. The team also achieved its goal of 40% of revenue spent on labor and food, as well as generating additional revenue by providing nutrition services to summer and recreational programs. In addition, Gilbert developed a Cooperative Cart Program where student organizations can check out mobile food carts from the foodservice program to sell healthy foods for fundraising opportunities.

Gilbert won the FAME Silver Rising Star Award in 2006. Gilbert’s background includes stints with Disney, Universal and large hospitals.

Other FAME winners include: Cindy Hobbs, executive director of child nutrition services for the Charlotte-Mecklenburg Schools in North Carolina, was awarded the Silver Leadership Award; Susan Ehrhart, foodservice coordinator for the Polk County Public Schools in Bartow, Fla., was named the Silver Spirit Award winner; Margan Holloway, director of student nutrition services at Tamalpais Union High School District in Larkspur, Calif., was given the Silver Rising Star Award; and Ron Strasburg, senior account executive with Upper Lakes Foods, Inc. in Cloquet, Minn., was given the Silver Friend of Child Nutrition Award.

The winners will be honored at the School Nutrition Association’s Child Nutrition Industry Conference in Seattle on Jan. 16, 2011. The FAME awards are sponsored by Basic American Foods, Schwan’s Food Services and Tyson Foods.

 

More From FoodService Director

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...

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

FSD Resources