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

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Snap Some Photos

 Feb. 17, 2009

To make his case for a new dining center stronger David May, assistant vice president for business affairs at the University of New Hampshire, in Durham, decided the best way to show the need wa...

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Waste Not

 Feb. 17, 2009

The switch to compostable serviceware is becoming more and more common at colleges and universities. When the city of Seattle made it mandatory for all foodservice establishments to discontinue...

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Going Trans Fat-Free

Feb. 17, 2009

When the Goddard (Kan.) School District eliminated trans fats from all cafeteria menu items, Greg Kalina, foodservice director, had to work very closely with his suppliers to make the switch go ...

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Smart Marketing

Feb. 17, 2009

Ann Marie Solomon, associate vice president, merchandising strategy and creative services for Aramark, spoke at the SFM National Conference about "smart marketing." Here, Solomon gives insights ...

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Cutting Trans Fat

Feb. 17, 2009

Cutting trans fats has become almost mandatory in college foodservice. The department of Housing and Dining at Colorado State University, in Fort Collins, Colo., talks about the importance of re...

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Dealing with Drought

Feb. 17, 2009

During the summer and fall of 2008 a drought plagued Hall County, Ga. Cookie Palmer, nutrition program director for the Hall County School System, talks about how she tried to make do with a vas...

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Biodegradable Alternatives

Feb. 17, 2009

Vinnie Livoti, director of foodservices at Blue Cross Blue Shield of South Carolina, in Columbia, knows hte importance of exploring all options. Livoti has been trying to figure out a way to red...

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Training Without Trays

Feb. 17, 2009

Matthew Biette, director of dining services at Middlebury College in Middlebury, Vt., is a strong advocate for trayless dining. He feels especially strongly about making the switch in one fell s...

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Serving During Renovations

Feb. 17, 2009

Theresa Kevak, manager of foodservice at Geisinger Wyoming Valley Medical Center in Wilkes Barre, Pa., was forced to keep serving customers during a quick renovation. Here, she shares ideas for ...

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Lower Healthcare Costs

Feb. 17, 2009

As an insurance company, it's important for Highmark Blue Cross Blue Shield to be leaders in encouraging healthy lifestyles for its clients. Now the foodservice at its Pittsburgh, Pa. headquart...

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