Sodexo Foundation Recognizes ‘Hero’ Employees

June 10—The Sodexo Foundation recognized eight employees as 2009’s
“Heroes of Everyday Life,” at a fundraising in Washington, D.C.
They are: Glen Berkel, district manager in Senior Services, Johnson City, Tenn.; Teresa Byrne, general manager in Corporate Services, Des Plaines, Ill.; Marilyn Conley, cashier/hostess in Campus Services, Bellingham, Mass.; Gary Hutchinson, vice president of operations in Senior Services, Leola, Pa.; Paul Paltrineri, general manager in Campus Services, Keene, N.H.; David Randle, lead cook in Corporate Services, Chicago, Ill.; Laurie Tutora, cook and foodservice associate in Corporate Services, St. Paul, Minn.; and Mike Wojtanowski, director and  customer service and support at corporate headquarters, Gilbert, Ariz.

 

The award honors employees who are volunteering their time in the fight against hunger in their communities. The 2009 Heroes were involved in creating and serving meals, conducting food collection drives and organizing fundraising events.


“A spirit of service is one of Sodexo's core values and we depend on all our employees to embody this mission every day in the course of their work,” Stephen Brady, president of the Sodexo Foundation, said in a press release. “These 'Heroes of Everyday Life' have set a new standard for service by contributing to their communities and to people in need, giving of their time and talents. This is so vital for families who critically need help as our economy continues to be difficult. The Sodexo Heroes are role models for all of us.”


In addition to the recognition, the Sodexo Foundation made a $5,000 grant in the name of each recipient to the hunger-related organization of their choice. This year, Kellogg's pledged to match each grant.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources