3 questions with Sam Kass

sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating change?

A: Every time you serve a plate, you’re teaching [diners]. You’re shaping tastes and preferences. I ask questions like, am I doing everything I can to give people healthy choices? Are there enough of those offerings? Can the dishes I’m serving right now be improved by a single ingredient switch? Is the signage promoting healthy foods?

Q: What are some healthy eating tips that busy chefs can apply to their own lives?

A: It takes conscious effort, and comes with a plan. I never go anywhere without two types of food bars; if I don’t, I make bad choices. My own strategy is a routine. Breakfast for me is the same thing every day—in the White House, it was a banana, coffee and oatmeal. If you’re cooking at home, I try to make leftovers and bring that with me [for lunch]. I eat what I see, so I try to make sure I’m surrounding myself with healthy choices. 

More From FoodService Director

Sponsored Content
Voyagers counter

From our partner LTI, Inc.

Building out a serving line comes with its fair share of challenges. Layout and design decisions come first, but operators must then decide how they plan on implementing that layout. Chief among those considerations is whether to use a modular or a customized one-piece serving counter.

When deciding on which type of counter, it becomes important to understand the advantages and disadvantages of both. Doing so will ensure counter chosen will meet the facility’s serving needs and will also help avoid issues in areas such as cleaning, electrical...

Industry News & Opinion

Roger Williams University and its foodservice vendor, Bon Appetit, are helping some folks affected by the ongoing government shutdown by giving free dinners to area Coast Guard members and their families.

The Bristol, R.I., university will offer those meals from 5 to 7 p.m. Tuesday in its Upper Commons dining hall. While many military salaries are still being paid during the federal shutdown, those of Coast Guard members are not, as that branch is funded by the U.S. Department of Homeland Security, according to the university’s website.

James Gubata, a general manager for...

Managing Your Business
JBT Food for Health

Instead of a pill, hospital patients at San Francisco General Hospital (SFGH) might be handed a prescription for vegetables such as kale and beets.

And those prescriptions are filled and picked up on-site. The Therapeutic Food Pantry located at SFGH is one of a growing number of facilities swapping pills and supplements for fruits, veggies and proteins.

The prescription food program enables doctors and healthcare providers to prescribe fresh fruits and vegetables along with other healthy items to patients as part of a road map to sustained health and wellness.

The...

Ideas and Innovation
Government Shutdown

As the government shutdown continues, employees at noncommercial operations are stepping up to make sure that consumers still have access to fresh food. Here’s how four operations are helping out.

1. Prince George County Schools

Prince George County Public Schools in Prince George, Va., has been offering free meals to students this past week. The district also started a donation fund to make sure that all students will receive a hot meal regardless of whether they can pay. The fund has raised $15,000 through community donations so far.

2....

FSD Resources