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Becky Schilling

Articles by
Becky Schilling

Page 9
Operations

Sustainability in Practice: Hospital Makes Meatless Philly Cheese Steak

At 96-bed Magee Rehabilitation in Philadelphia, customers are learning to love meatless options, including a meat-free version of the sandwich that bears the city’s name—a Philly Cheese St...

Operations

Sustainability in Practice: Community Engagement

Community support has been instrumental in getting a sustainability program implemented at Salisbury School, a 300-student boarding school for high school boys in Connecticut. When the foodservice department went self-op three years ago, Tony Fraenkel, di

Operations

Sustainability in Practice: UCSF Medical Center Fights Greenwashing Data

As part of the University of California system, the UCSF Medical Center is working to achieve the system’s goal of having 20% of all purchases made from sustainable sources by 2020. In order to meet that goal, Dan Henroid, director of nutrition and

Operations

Sustainability in Practice: San Diego Schools Turns Old Bus into Mobile Farm

San Diego Unified School District is taking the classic school icon—a yellow bus—and transforming it into a mobile farm. The project is modeled after the Truck Farm, a traveling “farm” planted in the back of an old pickup truck.

Operations

Don’t Blame NYC's Breakfast in the Classroom for Obesity

Last week a story came out in the New York Times about a study that cited students in New York public schools were eating breakfast in multiple locations and were therefore “inadvertently taking in excess calories.”

Operations

“Gleaning” Local Support

At the Novato Unified School District, the child nutrition department is reaching out to the community to help extend the department’s healthy message outside of the cafeteria. Miguel Villarreal, director of food and nutritional services, has worked

Menu

The Chef’s Table

FSD talked with chefs from five school districts about upcoming trends, challenges and meeting the new meal regs.

Operations

"The art of choosing"

Over a bottle of pinot noir this weekend a couple of my friends and I started discussing our tastes in books. I said history. Another friend said history and fantasy. My roommate said books dealing with health and psychology. She then started telling us about a book she recently read about choices and how people make them.

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USDA Program Helps Schools Feed More Students for Free

A major objective of the Healthy, Hunger-Free Kids Act is increasing participation of students who qualify for free or reduced-priced meals in school meals programs. The law’s Community Eligibility Option (CEO) is one way the USDA hopes to accomplis

People

Confessions of Cheryl Shimmin

Cheryl Shimmin, network director of nutrition services for Kettering Medical System in Ohio, wants to hike the Grand Canyon, share a meal with Albert Einstein and wishes she could stop rethinking old problems.

People

Cheryl Shimmin: Thinking ahead

"Forward-thinking" is how people describe Cheryl Shimmin, network director of nutrition services for Kettering Health Network in Dayton, Ohio. That mindset is an asset in this growing system, which by the end of May will include eight acute-care

Operations

Reflections from LAC: Operators express frustration to USDA officials

Yesterday I was in Washington, D.C., at the School Nutrition Association’s LAC conference. I’ve been talking to operators about the new meal regs, both proposed and final, for more than a year now. Public opinion seems to flow in cycles.

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