Katie Fanuko

Katie Fanuko FoodService Director Associate Editor
Katie Fanuko
Associate Editor
(630) 528-9253
kfanuko@winsightmedia.com

Katie Fanuko is the Associate Editor at FoodService Director magazine. She started her career in journalism more than 5 years ago as an education reporter covering elementary and high school districts on Chicago’s southwest side and suburbs. 

More recently, she was an Associate Online Editor at Consumers Digest, where she handled daily news reporting for ConsumersDigest.com. She has a degree in Journalism from Columbia College Chicago.

Katie is excited to join the FoodService Director staff and cover the foodservices industries on behalf of K-12 schools and colleges/universities.


retail students
When making the switch from a cafeteria to retail, operators also must consider how the transition will affect staff, especially if job changes are eminent.
food waste trash
During the Food Recovery Summit in November, the Environmental Protection Agency named the 2015 National Award Winners of its Food Recovery Challenge.
composting legislation
Operators share how they’ve adjusted their waste-management programs to meet the spread of composting legislation.
vegetarian quiche
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
cafeteria dinner service
K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.
roasted eggplant baguette
Northwestern University converted a dining hall this fall into a late-night snack and full-meal outlet, a decision that has resonated with students.
senior couple eating meal assisted living
As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.
fish salmon peppers healthy
An FSD shares how to hedge some of the issues when introducing healthier menus.
chef training
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

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low sodium foodservice

From Furmano's.

Although salt often gets a bad reputation in the health and nutrition industry, a small amount of the nutrient is necessary for proper body functioning. It’s an essential mineral the body uses to control blood pressure, help muscles and nerves work properly and balance fluids. However, it’s important for consumers to watch sodium intake, because some studies have shown that it may increase the risk of high blood pressure, heart disease, stroke and some cancers.

One group of people who are at high risk for too much sodium intake are elderly consumers, as the...

Industry News & Opinion

The U.S. Department of Agriculture (USDA) is serving free meals to students in North Carolina who were affected by Hurricane Florence.

Students in the disaster area will be able to receive the free meals through Oct. 26. The government says that the meals will potentially benefit 31 districts and more than 284,000 students.

School districts will be able to serve meals that do not follow meal pattern requirements or meal planning through Oct. 19 in order to help administer the meals as effectively as possible.

“During a storm like this, the state may face...

Managing Your Business
school supplies

Students at School District 27J in Brighton, Colo., and Pueblo City Schools in Pueblo, Colo., returned to a shorter school year this fall . Both districts have switched to a four-day school week in an attempt to cut costs and help attract and retain teachers.

While the switch could have a positive outcome for the districts, the nutrition teams are facing challenges such as staffing , a potentially off-kilter commodities supply and concern over how to provide food to students on the extra day.

Open communication

On Monday when school is not in session, School District 27J...

Industry News & Opinion

More than 200 schools in Colorado participated in Colorado Proud School Meal Day, Alamosa News reports.

The day is meant to highlight Colorado agriculture as well as educate students on healthy eating.

At Mountain Valley School in Saguache, Colo., staff served tomatillos, collard greens, purple potatoes, beans, squash and pickled beets, while students at North Conejos School District in La Jara, Colo., enjoyed Colorado peaches.

In Sanford, Colo., students at Sanford Schools got to try local potatoes and were able to vote on if they liked them or not. A map of...

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