Brittney Stuard

Brittney Stuard, dietitian and student employment coordinator at Colorado State University in Fort Collins, meets and works with students who have special dietary needs, such as food allergies vegans and others with specific needs.

Why Selected?

Deon Lategan, director of dining services, says: Brittney meets and works with students who have special dietary needs, such as food allergies and intolerances, vegans, vegetarians and others with specific medical and nutrition-related needs. She created a Dine with the Dietitian program, where she hosts interactive events to engage students and to create nutrition awareness.

Brittney was instrumental in implementing our Eat Well, Live Well, Be Well program that focuses on students making the right food choices in order to thrive both academically and personally. The program includes food labeling that identifies which options are vegan, vegetarian and “eat well,” indicating a healthy choice. She also coordinated and administers a HACCP program.

Details

Dietitian & Student Employment Coordinator, Colorado State University, Fort Collins, CO
Age: 27
Education: B.S. in human nutrition from Colorado State University
Years at organization: 4

Get to know

Q. What has been your proudest accomplishment?

My job was creating and implementing a HACCP food safety system in all the dining centers. I had to come up with a brand new system as a brand new employee and then get all the other employees to use the system correctly and change old habits. I was able to successfully do it and create all the forms and training that needed to be done and get everybody on board.

Q. What would you say you excel at over more seasoned colleagues?

I think my youth has made it easier for me to excel. Even though I’m 27 I haven’t been out of college that long, so I think it’s easier for students to relate to me. I also work with student employees. I mentor and train student managers who then directly supervise a couple hundred student hourly workers. I think being able to relate to what they are going through has made me a youthful liaison between them and their managers who are several decades older than them.

Q. What's the best career advice you've been given?

I think the one that has helped me the most is something really simple: always read my e-mails before I send them.

Q. What's been the biggest challenge you've had to overcome?

Proving myself as a young person. I’ve just taken the attitude of just being a supportive team member. The reason I’m doing all these things is to support the employees. I’m here to help you, not hinder you.

Q. What's been your most rewarding moment?

I think my most rewarding moments are when I get e-mails from a parent or a student that I’ve helped that says, “I’m so happy you are here; it’s made it so much easier.” Just getting a little thank you is great.

Q. What can you look back at now and laugh at?

I remember being so intimated by Excel. It was the first program I had to learn and use and it was so intimidating, but now I’m a whiz at it.

Under 30

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources