Sodexo helps James Beard Foundation with conference

Oct. 19—Sodexo has partnered with the James Bead Foundation for The System on Our Plates, the foundation’s first conference.

Founded in collaboration with the Sustainable Food Laboratory, the invitation-only event will focus on public health and sustainability through the lens of the foodservice industry. It will be held in Washington, D.C. next week.

The agenda is based on a series of regional meetings hosted by the foundation and and the Sustainable Food Laboratory, which were held in Portland, Ore., Portland, Maine, Kansas City, Mo., Long Island, N.Y. and New York. Through various presentations and panels, the conference will address topics such as what can large foodservice operations learn from the experiences of chefs in small, independent restaurants and vice versa and beyond the sourcing of ingredients, how should foodservice operations best address sustainability issues such as water and energy consumption, waste and labor? Guest speakers include Sam Kass, White House chef and senior policy advisor for healthy food initiatives; Mike Strain, commissioner of the Louisiana Department of Agriculture and Forestry; and Chef Nora Pouillon, owner of Restaurant Nora in Washington, D.C.

"Sodexo is proud to have a role in the diverse local and national programs initiated through the James Beard Foundation and its launch of The System on Our Plates," Arlin Wasserman, vice president, sustainability and corporate social responsibility for Sodexo, said in a press release. "We look forward to contributing fresh insights from our unique vantage point in the foodservice industry."

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources