Sandi Walter first recipient of SNF’s Josephine Martin National Policy Fellow

Fellow allows SNA member to attend the Legislative Action Conference for the first time.

March 25—The School Nutrition Foundation (SNF) has announced Sandi Walter, cafeteria manager from Maryville City (Tenn.) Schools, as its first Josephine Martin National Policy Fellow.

The award was established in July 2012 in honor of school nutrition pioneer and advocate Dr. Josephine Martin and enables an SNA member to attend the Legislative Action Conference (LAC) for the first time. Walter was recognized during the first general session at LAC on March 3rd.

Walter has 20 years of school nutrition experience. She is a certified SNA trainer and currently serves as the president of theMaryville Chapter of the Tennessee School Nutrition Association.

Funding for the fellow was made possible by the Josephine Martin Endowment Fund at SNF. The endowment is still accepting contributions to reach its $75,000 goal. To date, the endowment has raised approximately $22,000.

In a recent interview, according to a press release, Walter said, "Attending LAC offered me an opportunity to network with school nutrition leaders and learn about the important issues facing our industry. Child nutrition is where I want to be and is a field that allows for creativity and innovation, as well as providing me an opportunity to serve my community."

More From FoodService Director

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources