A new healthy eating program at Westinghouse Electric Company’s Energy Center headquarters in Monroeville, Pa., extends from the café to vending to catering. Colleen Rivera, general manager for Parkhurst at Westinghouse, talks about partnering with Highmark Preventative Health Services to create the NEW Start menu.

Since seeing “The Sound of Music” as a girl, Patti Graham, unit manager for Lackmann Culinary Services at The Bank of Tokyo-Mitsubishi, always wanted to sing. She spoke to FSD about her history with song and her experience singing with a seven-piece jazz band.

Alan Roteman, director of dining services at CherryWood Village in Portland, Ore., was having serious problems with breakage. To combat the problem, he staged The China Olympics, a month-long competition, to help staff understand the importance of reducing breakage.

When Ted Mayer came to Harvard he faced outdated facilities and redundancies. To turn things around, he concentrated on creating a master plan that included dining hall and servery renovations and improving grab and go and retail options. With those parts of the plan complete, Mayer was able to turn his attention to a unique education program called The Food Literacy Project.