Executive Sous Chef
Bon Appetit at SAS Marketplace Cafe
Maintaining options for multiple dietary restrictions—for people who are gluten-free, vegan, want no GMOs, etc.
Stanly Regional Medical Center
Offering farm-to-table with prices continually rising.
Janna Traver McCann
Executive Chef/Assistant Director
KU Dining Services
University of Kansas
Developing egg-free breakfast options. We have seen a 50 to 60 percent decrease in availability of liquid eggs and a 30 percent increase in the price of shell eggs.
Detroit Public Schools
Office of School Nutrition
Meeting the nutritional regulations while serving food that tastes like Mom’s. Being in a large urban district with an ethnically diverse population, it’s a challenge to meet everyone’s tastes while not showing preference to one [particular] group.