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

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources