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On this episode of "Dig In," FSD Editor-in-Chief Kelsey Nash narrates "Making farm-to-school accessible for all," an article written by Gingerella and published on Jan. 12.
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Faced with the prospect of staff layoffs, the foodservice team at Shasta College in Redding, Calif., changed course and began offering grocery boxes, meal kits and more to stay afloat during the COVID-19 crisis. And Denise Axtell, director of food services at the rural community college, oversaw th…
At Fallbrook Union High School District in Fallbrook, Calif., a switch to bulk meal service helped the dining team up menu variety, keep labor in check and significantly boost meal participation amid the COVID-19 pandemic.
“It was a huge win-win,” says Director of Food Services Judi…
On this episode of “Dig In,” Dining Services Director Dean Masuccio shares how his staff has fostered cross-campus relationships and closed training gaps.
Child Nutrition Director Alicia Tracy and her team at Whitesboro Independent School District go to great lengths to make the cafeteria an exciting place for their young customers, knowing that if they get students amped up about menu offerings, they’ll see a payoff in participation.
“We try to get…
Across the whole Geisinger Health system, foodservice has been getting “lighter and leaner” as the team’s worked to streamline its inventory and standardize offerings, Senior Director of Foodservice Steve Cerullo says.
Changes like these are largely the result of a mindset shift that’s been u…
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