FoodService Director | May 2012


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In This Issue

Linda Stoll: A “Focused” Makeover
Becky Schilling
Linda Stoll used focus groups to revamp the foodservice program at Jeffco Public Schools.
FSD of the Month
Sustainability in Practice: Humane the Name of the Game
Lindsey Ramsey
Bon Appétit is pushing animal producers toward responsible purchasing.
Going Green
Sustainability in Practice: San Diego Schools Turns Old Bus into Mobile Farm
Becky Schilling
San Diego Schools hope to transform a school bus into a traveling farm.
Going Green
Sustainability in Practice: UCSF Medical Center Fights Greenwashing Data
Becky Schilling
System has goal of having 20% of all purchases made from sustainable sources by 2020.
Going Green
Sustainability in Practice: Community Engagement
Becky Schilling
Program answers demand for an environmentally friendly dining service.
Going Green
Sustainability in Practice: Hospital Makes Meatless Philly Cheese Steak
Becky Schilling
Rehab center reinvents a classic.
Going Green
Sustainability in Practice: Reducing Meat, Increasing Vegetable Consumption
Becky Schilling
Study found that 49% of operators who implemented Meatless Monday programs reported an increase in purchases of vegetables.
Going Green
Sustainability in Practice: Study Aims to Create Benchmarking Data
Lindsey Ramsey
Colleges working together to develop waste standard.
Going Green
Sustainability in Practice: Texas A&M Research Turns Food Scraps to Fuel
Lindsey Ramsey
Technology was developed at the university.
Going Green
Sustainability in Practice: Fair, Farm Partnership Increase Local Purchases
Lindsey Ramsey
Montana State purchases 23% of its products locally.
Going Green
Sustainability in Practice
FSD Staff
FSD takes a look at how operators are employing sustainability initiatives.
Going Green
Beyond Chicken Caesar
Pamela Parseghian
New seasonal salads feature out-of-the- ordinary protein toppings, garnishes and ethnic flair
Menu Strategies
Cabbage Patch Meals
Pamela Parseghian
Cruciferous vegetables add flavor, nutrition and a “bite” to meal service.
Ingredients
Food Trucks Take to the Streets
Paul King, Lindsey Ramsey
Miami University and the University of California, Riverside, launch mobile feeding units.
The Retail Experience
Katie Davis
Davis increased the yearly revenue of the catering department by more than 17%.
Under 30
Brian West
Brian West holds all employees accountable for their actions and deadlines.
Under 30
Confessions of Salvatore Cantalupo
Salvatore Cantalupo admires Hugh Hefner and has given raw quail eggs a try.
Confessions
Sewing to Give Back
Joyce Kunning sews dresses for a charity that helps in Africa.
My Other Passion
Recipes from Home: Potato Gnocchi with Portobello and Lamb
Recipedia
Eye Appeal
Steal This Idea
Red Hot Chefs
Steal This Idea
Lunch and Learn
Steal This Idea
Farmers’ Market
Steal This Idea
Walk Off Dessert
Steal This Idea
Life Lessons
Steal This Idea
Great Grains
Steal This Idea
Sweet Bites
Steal This Idea
Face Time
Steal This Idea
Presto Panini
Steal This Idea
Chef Cook-Off
Steal This Idea
Quick Kimchee with Grilled Shrimp
Recipedia
Smoked Turkey, Baby Arugula and Toasted Quinoa Salad
Recipedia
Curried Red Lentil Salad
Recipedia
Brussels Sprouts Salad
Recipedia
Caramelized Cauliflower with Lemon Zest, Red Chilies and Parsley
Recipedia
Cold Asian Noodle Salad
Recipedia
Cauliflower & Cheddar Soup
Recipedia
Gnocchi with Broccoli, Bacon, Créme Fraîche, Chives and Cheddar
Recipedia
Thai Roast Salmon with Baby Bok Choy
Recipedia
Spinach with Cara Cara Oranges, Pickled Red Onion and Prosciutto
Recipedia
American Lamb and Berry Salad with Avocados
Recipedia
Grilled Breast of Duck Salad with Tabasco-Flavored Lime Vinaigrette
Recipedia
Bourbon Smoked Duck Salad with Sweet Tea Dressing
Recipedia
Ligurian-style Tuna Salad
Recipedia
Spicy Fried Chicken Salad
Recipedia
Greek Lamb Salad with Fresh Mint Dressing
Recipedia
Onion and Turkey Lime Salad
Recipedia
Jamaican Jerk Salad
Recipedia
Chimichurri Albacore White Tuna Salad
Recipedia