Williams College appoints new assistant director of student dining

Gayle Donohue’s experience with Real Food Challenge and allergy awareness will help guide the department.

Gayle Donohue has been appointed as the new assistant director of student dining at Williams College, in Williamstown, Mass. Previously, Donohue served as the manager of the campus’s Mission Park dining hall and has been a college staff member since 2005, where she served as assistant manager of the Faculty House.

Among other reasons, Donohue was chosen for the position for her experience collaborating with Real Food Challenge as well as her work on allergy awareness. “I think it’s critical that whoever was chosen had a good understanding of what Real Food is all about. Certainly [Donohue] had that having worked with Real Food Challenge and the Zilkah Center,” Director of Dining Services Bob Volpi said. “Also, the other important parts of the job include allergy awareness, and [Donohue] recently took on one of our assignments to look at how we label our food and has done an incredible job working with our nutritionist to get our labeling so that it really has better meaningful notations of what the allergens are.”

“I wanted to become the assistant director of student dining to continue to realize our shared vision to be the best student dining in the nation through pride in sustainability, diversity, relationship building and thoughtful financial stewardship,” Donohue told the campus newspaper, The Williams Record. “We keep our eye on food cost but it is not the totality of what we do. Food is at the center of the decisions I make and the way I manage and structure my team. I want to build relationships with students and staff, to form meaningful bonds.”

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources