USDA Launches Summer Foodservice Contest

WASHINGTON, D.C.—The U.S. Department of Agriculture’s Food and Nutrition Services launched a photo contest to look and promote best practices in the Summer Food Service Program (SFSP). The contest—Food, Fun and the Sun! The Summer Food Service Program Story and Photo Contest—is open to sponsors and sites participating in the SFSP.

The contest will highlight successful programs in four categories: Volunteers (examples of programs that use volunteers to support their work), Older Children (examples of successful programs that address hunger among older kids aged 12-18), Rural (examples of successful programs in rural areas) and Creative (examples of the best creative programs that think outside the box to serve kids and teens).

“We must do all we can to ensure that children get nutritious food during the summer so they are ready to learn and succeed during the school year,” Kevin Concannon, USDA undersecretary for Food Nutrition and Consumer Services, said in a press release. “This contest helps highlight the critical role of summer meals and summer feeding programs in ending childhood hunger and providing our children the nutrition needed to be healthy, active and ready to win the future.”

For more details about the contest, including submission guidelines and contest rules, visit challenge.gov/USDA/195-food-fun-and-sun-story-and-photo-challenge.

More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources