SNA hires new CEO

MAY 4—The School Nutrition Association has hired Frank DiPasquale as its new chief executive officer. DiPasquale is replacing Barbara Belmont, who is retiring July 31st after 18 years with SNA.

DiPasquale was the executive vice president of the National Grocers Association (NGA) where he developed the Famer Goes to Market Program, a model for the U.S. Department of Agriculture’s local and sustainable food initiative, Know Your Farmer, Know Your Food. DiPasquale also codeveloped the PBS series “Food Sense.” Prior to his 14 years with NGA, DiPasquale was the corporate director, human resources management and operational services for Kmart International Headquarters.

“SNA’s board of directors is very excited to welcome Frank DiPasquale to SNA as the organization’s new chief executive officer,” SNA president Nancy Rice said in a press release. “After a long and thorough search process, we believe Frank is exactly the right person to take the reins at SNA and guide the association as we embrace change and move forward with the important work ahead of us.”

SNA represents more than 53,000 school nutrition professionals nationwide.

 

 

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources