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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources