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

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources