Taste-testing puts students on road to healthy food

Kids more willing to try new items in small quantities at N.J. school

March 14—The small, round cheese-topped item on their plate  looked and smelled like a mini-pizza. And the 19 students sitting at cafeteria tables at Gloria M. Sabater Elementary School ate it up, just like it was pizza.

But it wasn’t pizza, it was actually eggplant parmesan. When told what it was, students said they’d still like to have it for lunch.

“Mmmmm. This is good,” said Robert Phillips, 9, as he circled the “happy face” on his rating sheet and added “Great Food!” in the comments section.

“I want more!” wrote Abigail Tollinchi, also 9.

Diane Holtaway, associate director of client services at the Rutgers Food Innovation Center in Bridgeton, was not all that surprised by the enthusiastic response to the eggplant.

“We kind of wondered about it,” she said. “But kids are more adventurous than you’d think. They are willing to try things if you present it in small quantities.”

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Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

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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.

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