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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources