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
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...

FSD Resources