Nona Golledge named 2010 FSD of the Year

Nona Golledge, KU Dining, FSD of the YearMarch 3—Nona Golledge, director of KU Dining Services, is the FSD of the Year for 2010. Golledge was honored for her achievement at FoodService Director’s 9th annual MenuDirections conference, held Feb. 27-March 1 in New Orleans.

Golledge was profiled as FoodService Director of the Month in the January 2010 issue of FoodService Director. The FSD of the Year is voted on by the 12 FSDs of the Month from 2009, the magazine’s editorial staff and advisory board.

“Being selected as FoodService Director of the Year is a quite an honor not only on a personal level but also for KU Dining Services,” Golledge said. “It is difficult to express in words the sense of pride I feel for the KU Dining team. Their commitment to excellence and dedication to the strategic plan are unparalleled. This prestigious recognition puts an exclamation point behind the team’s exceptional service to the campus community.

FSDs of the Month, MenuDirections, 2010I'd like to congratulate the 11 FoodService Directors of the Month; all are outstanding professionals and should be proud of their accomplishments. It is obvious each strives for excellence in their operation and has a passion for being innovators in the industry. My hat is off to each of them. Being selected as the FoodService Director of the Year from among this esteemed group of colleagues is indeed an honor. I'm extremely grateful for the recognition.”

Golledge was recognized for several major accomplishments, including managing the merger of retail and residential dining into one department and spearheading the department’s sustainability initiatives, which were recognized by KU’s Center for Sustainability with a Campus Leader award. Golledge also was recognized for fostering employee recognition through the Showtime program and maintaining department initiatives, such as a new local and organic concept, while still finding ways to save money.

Janet Paul Rice, current NACUFS president, said of Golledge: “I admire Nona’s levelheadedness and logical nature. When dealing with complicated issues, Nona carefully considers the salient factors and reaches sound decisions. I greatly admire her calmness and composure. Moreover, she has a fabulous sense of humor. It doesn’t get much better than capable and funny, and Nona is both.”

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

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...

FSD Resources