Lindsey Ramsey

Lindsey Ramsey
Contributing Editor
foodservicedirector@winsightmedia.com


Tucked away inside a bustling campus building at 11,300-student Washington University in St. Louis is an intimate 50-seat restaurant called Ibby’s, the newest addition to Bon App&eacute...
A renovation and an addition to the campus’ student center greatly increased the retail offerings at the 32,400-student University of Missouri, according to Alan Petersen, manager of...
Coffee shops on college campuses are now a well-known entity. The aesthetics are usually of the Starbucks-inspired variety—warm colors, comfy seating and dim lighting. Not the case with 12,...
Peter Fischbach considers complacency to be a dirty word, and the director of food services for Gourmet Dining Services at 9,500-student New Jersey Institute of Technology in Newark, N.J., fights...
Food trucks and late-night dining are two of the hottest trends on college campuses. At 2,400-student Rhode Island School of Design a mobile food truck, named Rosie, satisfies both trends.
When Culinary & Hospitality Services at 23,500-student Kennesaw State University opened its Commons Dining Hall in 2009, the department launched a wellness program to coincide with the hall...

When trash wasn’t being sorted properly at 30,000-student Colorado State University, in Fort Collins, dining services decided to get tough by forming a sustainability team called the Green...

Local, organic, natural, gluten free, healthy, authentic—the list of customers’ demands seems endless. However, actually meeting these demands comes with a litany of challenges...
As part of a university initiative to expand the north part of campus, Yale Dining opened a new coffee shop, the KBT Café, in that section of campus this fall. To set the café...
As a health insurance company it would make sense for Blue Cross Blue Shield of Florida to be progressive in terms of its own wellness program. Wellness efforts at BCBS began in 2006, according to...

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More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

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