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Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.

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Five Questions for: Jon Plodzik

 Sep. 11, 2009

Figuring out how to label menu items in an easy-to-read but informative way is a challenge most directors face. So when Guiding Stars, a nutritional rating company that started in grocery stores, appr...

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Five Questions for: Amy Milenberg

 Sep. 01, 2009

A couple of years ago the Veterans Affairs healthcare system's nutrition and food services department began remaking its programs to better serve patients. One of the areas where the biggest transform...

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Five Questions for: Julie Farris

Aug. 31, 2009

Julie Farris is the child nutrition director for 13,600-student Rockwall Independent School District in Texas. Rockwall is the smallest county in Texas, covering just 147 square miles. Because of th...

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Creative Solutions

Aug. 24, 2009

Limited space often constrains what operators can do in a servery. Joyce Goldstein, director of food and nutrition services, found a creative way to add services in the cafeteria at Los Robles ...

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Five Questions for: Patti Oliver

Aug. 24, 2009

Patti Oliver, director of nutrition services, and her staff at 525-bed Ronald Reagan UCLA Medical Center in Los Angeles, know just how important it is for patients to learn how to eat right. The dep...

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New York State of Mind

Aug. 24, 2009

After an executive order that mandated "green" practices, the foodservice department at Empire State Plaza followed suit by implementing its own sustainable elements. Tracy Baker, director of marketin...

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Raquel Frazier: Healthy's Hero

By Becky Schilling on Aug. 17, 2009

At a GlanceAccomplishmentsHospital foodservice directors often say offering healthy choices in their cafeterias is a key department mission. But many operators are quick to add that they still offer t...

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Five Questions for: Katrina Shum

Aug. 17, 2009

When the sustainable restaurant Engrained opened on 53,000-student Arizona State University’s campus in Tempe in September 2008, the wheels of the economy were already slowly starting to slow do...

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Five Questions: for Mary Anderson

Aug. 07, 2009

In a district with a low percentage of free- and reduced-price meals, it is important to market the district's foodservice program to increase participation. Four years ago Mary Anderson, Culinary E...

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Five Questions for: Dwight Collins

Aug. 03, 2009

Satisfying vegan and vegetarian customers has long been a concern of foodservice operators. Last month, at the national conference for the National Association of College and University Foodservices, ...

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