AHF to honor foodservice leaders next month

Joyce Hagen-Flint, Tom Thaman and Martha Rardin among those to be feted.

OAKBROOK TERRACE, Ill.—The Association for Healthcare Foodservice (AHF) has announced the honorees for several of the awards to be presented next month at AHF’s annual conference in Orlando, Fla.

Joyce Hagen-Flint, division director of Food and Nutrition Services for HCA West Florida Division in Largo, will receive the Exemplary Leadership Award. This award, given in memory of Don Marsh, recognizes a member who best reflects operational excellence and/or contributions to local or regional chapters or networking meetings.

Two Indianapolis, Ind. Hospitals members will receive the Partnership in Leadership Award, which honors member facilities that work together to demonstrate a strong commitment to self-operation. They are Martha Rardin, director of nutrition and dietetics at Hendricks Regional Health, and Tom Thaman, director of food and nutrition at Eskanazi Health.

Crystal McVey, clinical nutrition manager at Huntsville Hospital in Alabama, and Lisa Poggas, nutrition services director, and Daniel Skay, nutrition manager and executive chef, at Castle Rock Adventist Hospitals, will be honored with the Spotlight Award. This recognition goes to operators who have enhanced their programs through technology, program development, implementation, innovation and/or creative use of financial management.

Nicholas Mercogliano, sous chef at Robert Wood Johnson University Hospital, will receive the Future Horizon Award. This is presented to a member with fewer than five years’ experience in healthcare foodservice who have demonstrated a desire for growth through their contributions to their hospitals or communities.

The winners of three other awards—Lifetime Achievement, Making A Difference and the Presidential Special Service—will be announced during the Gala Banquet June 5.

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code