Sandra Ford named FAME’s School FSD of the Year

Manatee County, Fla., director is former president of School Nutrition Association

Sandra Ford, former president of the School Nutrition Association, was named 2014 Golden School Foodservice Director of the Year by the Foodservice Achievement Management Excellence (FAME) awards program. The FAME program is sponsored by Basic American Foods, Schwan’s Food Service Inc. and Tyson Foods Inc.

Ford is the director of Food & Nutrition Services for the Manatee County school District, in Bradenton, Fla. During her nine-year tenure, Ford has increased lunch participation by 14% and breakfast counts by 18%. She also was recognized by FAME for her innovative staff development and manager training programs, along with her student-centered marketing programs and budgeting skills.

This is the second FAME award for Ford. In 2000, she received the Silver Spirit Award. This year, the Silver Spirit Award is being presented to Reginald Ross, former area supervisor for Charlotte-Mecklenburg Schools, in North Carolina.

The other 2014 FAME Award winners are:

Constance Little, supervisor, student nutrition services, Beavercreek (Ohio) City Schools, with the Silver Leadership Award;

Anna Apoian, food service director, Hawthorne (Calif.) School District, with the Silver Special Achievement Award;

Bertrand Weber, director, culinary and nutrition services, Minneapolis Public Schools, Special School Districts #1, with the Silver Rising Star Award;

Katie Wilson, PhD, executive director, National Food Service Management Institute, Oxford, Miss., with the Silver Friend of Child Nutrition Award; and

Jane Wynn, retired child nutrition director, Broward County (Fla.) Schools, with the Gertrude Applebaum Lifetime Achievement Award.

The awards will be presented Jan. 12, 2014, during the School Nutrition Industry Conference.

More From FoodService Director

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources