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

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources