Food Management Digizine - Q4 2023

GAME

ON! 10 Menu highlights from the Fall 2023 football season

Special recap

Fresh future for school food

Menu Directions conference at The Ohio State University

Local chefs design meals just for kids

QUARTER FOUR 2023 FOOD-MANAGEMENT.COM

c o n t e n t s

Letter from the editor

https://www.youtube.com/watch?v=PxQmlvUhcSE

Tara Fitzpatrick

Senior Executive Editor, The Restaurant & Food Group

4 Trend alert:

Kimchi power X3 at Northeastern U and U of Illinois Chicago

the Fall 2023 football season 6

GAME ON! Menu highlights from

Watch with Food Management

PODCASTS: FM On Demand with Tara Fitzpatrick

10 menu item highlights from the football season

13 MenuDirections showcases culinary trends from top innovators

Directions Event 12

Special Recap: Menu

14 Industry veteran shares her best advice for dining challenges 13 A taste of 3 culinary trends from top menu innovators

16 10 super-fresh school food selections from Yay Lunch! Cookbook Corner: 2 New cookbooks to check out 18

many tomorrows 20

Plating a garden for

How Yay Lunch is building a fresher future for school food

20 K12 Gardens are worth it! 3 Reasons to start one in your program

Press Release: USFA & USDA Announce Partnership 22 Food Management: A look back over the last 50 years 24 How fresh ideas have been going so far with K12 By Elior 27

Pop-up produce stands are fun, fresh crowd pleasers at

Liberty University 28

30 29

32 31

Fresh K12 Podcasts from Served

FM’s Great Rise & Shine

The Annual Produce Field “Transition:” What you need to Know

Great Spaces with Food Management

TREND ALERT: KIMCHI POWER X3 AT NORTHEASTERN U AND U OF ILLINOIS CHICAGO

Could customizable kimchi—with add-ins and flavors to choose from—be the next “guacamole three ways” that we see on menus all the time?

No less than three new powerfully, wonderfully pungent versions of kimchi debut as Chartwells Higher Education United Table concept focuses on global flavors. Earlier this fall, Chartwells Higher Education introduced its United Table new dining program focused on global flavors at Northeastern University and the University of Illinois Chicago. The concept is designed to provide students with a modern dining experience that celebrates the stories of cultures, cuisines and people around the world through authentic dishes, ingredients, and cooking techniques. Three new kimchis debuted. (Bonus: Check out those dumplings that showed up the same day!)

Traditional Kimchi

Cucumber Kimchi

Daikon and Bok Choi Kimchi

FAST, EASY & CUSTOMIZABLE. Blended drinks are in demand – but can demand a lot of labor, time, and budget. With f’real, stand-out frozen beverages are as easy as blend, top and serve! REDUCE LABOR Our Blend & Serve milkshakes are pre-mixed and blend hands-free in under a minute. No measuring, scooping, or pouring required. Simply place the cup and press start! CUSTOMIZABLE & CONSISTENT Choose from pre-mixed Blend & Serve cups for shakes and smoothies or add your signature spin to our Made-to-Order shakes with syrups, purees, alcohols, inclusions and more. Continually customize your menu: The possibilities are endless! EASY TO CLEAN Just rinse the spindle and keep blending! f’real by Rich’s turnkey program quickly pays for itself with an average return on investment of to . months. With an average margin of . to . per cup, that equates to approximately k per year in annual revenue (based on shakes per day). So, it’s not only fast, easy, and customizable, it’s also protable. Don’t wait to craft the frozen beverage program of your dreams!

Check out the video below to see how simple a frozen beverage program can be.

https://protect-us.mimecast.com/s/zaB-CQWNOwhBZ8q08tkfMJM?domain=youtube.com

GAME ON! MENU HIGHLIGHTS FROM THE FALL 2023 FOOTBALL SEASON Here are 10 especially creative menu items introduced this fall for college football and NFL fans. Mike Buzalka

Green Chili Chicken Nachos (Levi’s Stadium, San Francisco) Green chili chicken, gooey nacho cheese and spicy crema are layered onto crispy tortilla chips and topped with chili lime chicharrones. Concessionaire/Credit: Levy

Breakfast Burger (Everbank Stadium, Jacksonville) Concessionaire/Credit: Delaware North 2

A one-third-pound burger is placed atop a fried hash brown patty, then paired with two slices of American cheese, a sunny-side-up egg, house-made bacon jam and burger sauce, all on a butter-toasted brioche bun.

Late Night Menu Cannoli Nachos (Lincoln Financial Field, Philadelphia)

Cannoli nacho chips topped with Valrhona chocolate, whipped ricotta, diced strawberries, strawberry pearls, pistachio dust, caramel sauce, espresso dirt, and topped with micro mint, lemon and donut sugar. Concessionaire/Credit: Aramark

Flamin’ Hot Cheetos Elote (AT&T Stadium, Dallas) A twist on a classic street food favorite with sweet corn topped with crema, cotija cheese and Flamin’ Hot Cheetos. Concessionaire/Credit: Legends Hospitality 4

Hays County Burger (Texas State University)

A one-third pound burger is served with spicy gochujang, fried onion, bacon, cheddar and barbecue sauce. Concessionaire/Credit: Chartwells Higher Education

Concessionaire/Credit: Sodexo Live! 6

Keto Lemon Blueberry Chia Pudding (Michigan Stadium, University of Michigan)

One of the new menu items at Michigan Stadium suites is this keto treat made with chia seeds, blueberries and lemon zest.

Crab Roll Dip Sandwich (Lumen Field, Seattle) Concessionaire/Credit: Levy 7

Pacific Northwest Dungeness crab is tossed with Old Bay, lemon, fennel, celery, and fresh baby dill, then served on a split top brioche bun with a side of creamy crab bisque.

Brunch Menu Chicken Tenders Funnel Cake (Cleveland Browns Stadium) Fried funnel cake topped with breaded chicken tenders, powdered sugar, and syrup drizzle. Concessionaire/Credit: Aramark

Falafel Appetizer (MetLife Stadium, East Rutherford, N.J.) Vegan falafel fritters are accompanied by feta cheese, harissa aioli, cucumber and dill salad. Concessionaire/Credit: Delaware North 9

Mac 10 Burger (Camp Randall Stadium, University of Wisconsin)

A juicy beef patty is topped with panko- breaded mac and cheese, sriracha aioli, pepperoncini and crispy applewood bacon. Concessionaire/Credit: Levy

WATCH WITH

https://www.youtube.com/watch?v=qYOU1LxqDjg

Looking to be inspired... or have a good laugh? Check out the selections below to see what’s trending in digital media across the industry.

The Best (School) Pizza in America? West NY/New Jersey Food service director Sal Valenza shows off what hyperlocal purchasing can do for school food.

https://www.youtube.com/watch?v=isvughTCM00

College student makes breakfast in lecture hall. This gentleman could’ve used a grab-and-go breakfast, clearly.

Devon Senior Living behind the scenes: Menu building with Chau Minh Nguyen, foodservice director at a senior living community.

https://www.youtube.com/watch?v=dzS_b2BHYAA&t=4s

https://www.youtube.com/watch?v=r6Ag9Bb3ibo&t=7s

Fairfax County schools’ new director of nutrition services, Shaun Sawko, is ushering in more scratch cooking and inclusive menu options like black bean burgers and chicken parm sandwiches.

What I eat in a week at Duke University: Christina Yoh takes us on a taste-focused tour of food life on campus

LISTEN WITH

FM On Demand with Tara Fitzpatrick

FM’s podcast has hosted some amazing guests lately! You may have missed these episodes with a little something for everyone.

WATCH - OR - LISTEN

We talk Athens, Ohio, ghost stories and tasty treats (and maybe some debunkings) with an OU pastry chef and an OU science instructor who’s also a keeper of local folklore. Tricks and treats with Ohio University

https://youtu.be/tMaLalWa6Ew?si=1cAvGLiFvMYo3MCj

27 min

Loyola Marymount University Dining by Sodexo is benefitting from Chef Nogueira’s perspective, from her life in Brazil to her big Italian family to her studies in psychology to her life now as a West Coast chef on the move. Cultural convergence, world travel and culinary roots with LMU’s Chef Maira Nogueira He’s not a gambler, despite living in Reno, and he doesn’t roll the dice on campus foodservice, either, preferring well-researched, feedback-based changes and carefully implemented trends and marketing. U of Nevada, Reno’s Chef Jon Buchholtz doesn’t know blackjack, but he does know campus dining

https://youtu.be/mbJqgcT03Cg?si=3Oh_9hs8E55b9uY5

22 min

https://youtu.be/PWjfRlKUAzU?si=Il-zGBiIk922IOzg

25 min

Quality Ingredients & Versatility Bridgford high-quality, great tasting products are versatile for endless recipe possibilities. Available in bulk and a selection of individually wrapped (IW), use Bridgford Bread & Roll Dough for sandwiches, sliders, pizza varieties, and more! Visit bridgford.com/school for menu ideas.

Order Bridgford “Better for You” products from your Favorite Frozen Food Distributor Sales Representative. Call us at (800) 527-2105, or visit us at bridgford.com/school for recipes and other information.

MENU DIRECTIONS EVENT RECAP

FSD’s next-level event—more than just a food conference— took place at The Ohio State University this year

A gathering of leading foodservice directors, executive chefs, marketers, consultants, manufacturers, Menu Directions kicked off on a beautiful fall day on Ohio State’s urban, tree-lined campus, complete with food delivery robots zipping by at every turn. Inside the conference, workshops, keynotes, vendor fairs and panels wowed the crowd along with plenty of food in between, and a special performance by an Indian student group with music, dancing and cuisine.

Instagram Recap Video

Menu Trends Video

New Video

A TASTE OF 3 CULINARY TRENDS FROM TOP MENU INNOVATORS

Operators from college dining, health care, K-12 and senior living got first crack at the unique flavors and ingredients trending at MenuDirections conference.

Chefs and culinary innovators showcased a smorgasbord of new menu ideas at FoodService Director’s annual Menu Directions conference, at Ohio State University in Columbus. Attendees representing college dining, health care, senior living and K-12 had the opportunity to taste new flavors, ingredients and preparations during the conference. FSD editors did their part, too, spotting some of the top culinary trends that emerged. Italian food stretches its borders Wafu Italian incorporates Japanese flavors and cooking styles into Italian food. The trend first appeared in Japan but has since taken root in the U.S., promoted by chefs like Robbie Felice of Pasta Ramen. Kikkoman presented several examples of the cross-cultural dishes appearing on menus, including soy sauce-injected burrata, shrimp scampi made with ramen noodles, tonkatsu ramen arancini and Bolognese sauce enhanced with soy sauce. Individual Wafu ingredients are also gaining traction as chefs experiment, such as black vinegar, dashi, tamari sauce, basil-infused ponzu, sesame oil and lemon-infused soy sauce. These add umami to simple pasta dishes, meatballs and vegetables, like broccolini. At the Pasta Montana booth, chef Peter Schonman also fused Asian flavors into a pasta dish with a recipe featuring lemon grass in a creamy sauce. He calls the cooking style “pasta without borders.” Veggies as center of the plate While there was no lack of plant-forward options at the vendor fair this year, there seemed to be a shift away from analogs and toward vegetables as the

center of the plate. Plant-based meats were sparse, but vendors were still serving up plants in creative ways. Chef Cliff Pleau cooked up peanut-crusted portobello mushrooms with miso sauce at The Mushroom Council’s booth, while the California Dried Fruit Coalition menued a plant-forward risotto topped with pressed watermelon prepared and plated to taste and look like sashimi. Good Foods sampled a queso made from cauliflower. During a general session, Adam Issacs, director of foodservice at Good Foods, noted that the team has shifted away from marketing the plant-based queso simply as plant-based. Instead, the marketing efforts highlight the vegetables from which the product was made. “There is a big ask with students these days for plant-forward items, along with allergen-free items. We do push that as a selling point,” said Stephen Babington, executive chef at Good Foods. Fruit shares the spotlight Chefs are playing around with different dried fruits to add an extra layer of sophistication to cocktails and other beverages. For example, rehydrated dried blueberries that are candied in vermouth act as a garnish for the U.S. Highbush Blueberry Council’s Blueberry Manhattan and raisins make a fun addition to bubbly Prosecco, said Matthew Burton, executive chef of M-BURS Culinary Consulting. He also created a “Frutella” dessert dip, riffing on the popularity of Nutella. Blueberries also starred in an array of savory sauces. Blueberry pesto, blueberry aioli, blueberry ranch and blueberry chili crisp were all presented as enhancers for chicken, sandwiches, seafood and more.

Envision Strategies’ Sojo Alex asks essential questions on effective communication, true transparency, her time at Mizzou and more. INDUSTRY VETERAN SHARES HER BEST ADVICE FOR DINING CHALLENGES

Julaine Kiehn

initiatives, residential life for renovations, and dining recommendations for workout menus. SA: What about communicating your staff…from management to student staff? JK: Effective communication is essential and ongoing. I strived to share information without compromising confidentiality, ensuring individuals understood their role in the big picture. Although some of the communication was indirectly related to their jobs, it helped staff members to see how various factors impacted the entire student experience. Our theme in Student Affairs was “partners with students in success”, with the goal of helping students thrive. Communication remained constant, keeping everyone informed. Some staff members I met and talked with daily. We held daily meetings, sharing updates and gathering casual input for decisions. Individual meetings occurred on a weekly or bi-weekly basis. Additionally, we had a staff advisory group that met several times a year. Staff members played a crucial role through daily interactions with students, faculty, and staff. To gain firsthand experience, I scheduled myself to work alongside staff members in their units. This allowed me to interact with customers and staff, and learn a lot. They taught me valuable insights. Communication took various forms and remained ongoing. Regular meetings with the Vice Chancellor were vital. SA: One common concern that comes up when we meet with foodservice directors is transparency in communication. How did you maintain transparency with your staff, stakeholders, and students?

By Sojo Alex Principal at Envision Strategies

In the dynamic world of foodservice, there are industry professionals who leave an indelible mark on their peers and mentees. Julaine Kiehn, a highly esteemed figure with over 40 years of experience in the field, stands out as one such luminary. Formerly the Director of Campus Dining Services at the University of Missouri until her retirement in 2018, Julaine’s passion and dedication have left an enduring impact on the industry. Throughout her illustrious career, she has garnered numerous accolades and solidified her reputation as a mentor to many aspiring foodservice professionals. Sojo Alex, Principal at Envision Strategies had the privilege of joining Julaine to discuss several topics in university dining services, including communication, KPI’s, data gathering and using actionable intelligence to drive decisions, as well as her experience during a 15-year master plan process. SA: One of the most important keys to success in any dining program is consistent communication and collaboration with campus stakeholders. How did you connect with the campus community at the University of Missouri? JK: We had many opportunities to interact with others, and I recommend taking advantage of those. For example, we collaborated with the journalism department to develop a cafe concept. We also worked with campus partners to establish a food pantry for food-insecure students. Other connections included Mizzou Rec for health-related

JK: Transparency is fostered through open and honest communication, treating people with respect, and sharing information to the extent possible. While confidentiality limits some sharing, there is very little that can’t be disclosed. By being upfront about what’s happening, including perceptions and upcoming events, people can rely on accurate information. Transparency is particularly important when it comes to student groups, such as sharing capital plans and how they may impact them, as well as explaining dining plan rates and inclusions. SA: As we discuss communication and collaboration within the foodservice industry, are there any additional points or trends you’d like to share based on your observations and conversations with industry professionals? JK: One important aspect, especially during the challenges posed by COVID, is the necessity of being available and actively listening to both customers and staff. It’s crucial to interact with them, share information, and provide support, considering the uncertainties that everyone is facing. Sharing information and plans as best as possible while offering direction and assistance is key. SA: There’s always an important feedback loop in communication. How do you ensure effective communication back to stakeholders and students once their concerns have been addressed? JK: Ongoing dialogue plays a vital role. For student groups, we held regular meetings with the Residence Hall Association and the Missouri Students Association. After gathering input, decisions were made taking their feedback into account. Then, it was crucial to go back to the group and inform them of what was heard, how their input influenced the outcome, and share the results. This ensured that they knew their feedback was valued and understood. The same approach applied to staff members. If they raised questions or concerns, it was important to provide timely updates on the outcome, the direction being taken, or the reasons behind certain decisions. Maintaining transparent dialogue with both students and staff was essential. SA: The foodservice industry is undoubtedly complex, and there are numerous challenges to navigate. With your extensive experience, we’d love to hear about the challenges you faced and the strategies you employed to overcome them during your time leading food services at the University of Missouri and elsewhere. JK: One of the significant challenges we encountered was related to the economy and student enrollment. When enrollment declined, it posed difficulties for our open facilities and operations. Several years ago, we experienced a 25 to 30 percent drop in residential student enrollment, which required us to react swiftly. Unfortunately, we had

limited control over enrollment figures. Interestingly, some students base their decision on where to attend college or university partly on their dining experience. I’ve personally witnessed instances where students chose a particular institution because they enjoyed the meals provided. This highlights the complexities involved in the enrollment factor. Enrollment fluctuations were a complex issue that demanded resilience. We had to temporarily close certain operations due to the decline. However, as enrollment rebounded and increased, we faced the challenge of finding sufficient space for all the students. Another complexity revolved around staffing, which always presents personnel-related issues. Dealing with people remains the most challenging aspect of the job. While numbers matter, it’s ultimately the people who make a positive or negative impact on operations. Staff members are indispensable, and though there may be days when one wishes otherwise, they are the essence of our success. Building positive relationships with staff, keeping them informed, and demonstrating respect for their work is crucial. I have immense respect for the dining services staff and their daily interactions with customers and the responsibility they shoulder, especially those in the dishroom who handle valuable china. Our full-time staff and students, who were an integral part of our team, contributed significantly to our operations. However, staffing challenges continue to persist, and I empathize with current managers and directors in the industry. If only I could solve the staffing challenge myself. Sojo: Do you have any advice for colleagues in the industry who want to ensure a successful dining program in the coming year? Julaine: Challenges will always exist, and the COVID-19 pandemic was one of the most significant challenges we’ve faced. However, I have faith that we will overcome it. Things are starting to improve, and they will continue to evolve. We need to persevere. For those of us passionate about what we do, there’s no better place to be than in the college university atmosphere. It’s an environment filled with future leaders who are invested, engaged, excited to learn, grow, and develop. I encourage everyone to stay positive and embrace the opportunities within college & university dining. Sojo: Thank you, Julaine, for sharing your insights and passion for foodservice. It has been truly exciting to hear about your experiences. If our colleagues want to connect with you or learn more, how can they reach out? Julaine: I would be happy to connect with anyone. You can reach me via email at Kiehnj@missouri.edu. I look forward to hearing from you.

10 SUPER-FRESH SCHOOL FOOD SELECTIONS FROM YAY LUNCH!

Mike Buzalka

Here are some of the menu items offered by a Virginia firm that works with local caterers and chefs to supply healthy meals designed to be more palatable to students and parents.

Here are some examples of the company’s menu items…

Yay Lunch! Is a firm that works with local caterers and chefs to supply healthy meals designed to be more palatable to students and parents. Parents order and pay for food directly with the company, which handles quality assurance, ordering and delivery logistics.

For a profile of Yay, go HERE .

Menus change monthly, with six to eight lunch options available each day, including a daily special. Certain core cold items are offered every day, and hot foods tend to follow themes.

Asian chopped chicken salad

Barbecue chicken with salad and beans

Asian noodles

Fiesta salad

Barbecue pork grilled cheese meal

Chicken Caesar wrap

California roll

Classic picnic pack

Burger with lettuce and tomato

PHOTOS Credit: Yay Company

COOKBOOK CORNER FM Staff Contributor Two new cookbooks from Adams Media are the perfect holiday gift for the young and young-at-heart foodies in your life.

Watching Home Alone is a holiday tradition for so many of us. Cringing with the pain Marv and Harry go through is part of the fun. The Unofficial Home Alone Cookbook expertly pairs injuries with recipes in a hilarious way, like Marv walking up the sticky steps with Sticky- Step Spare Ribs, or a grilled cheese sandwich made with a red-hot iron. As funny as they are, the recipes all look solid and delicious!

The Unofficial Simpsons Cookbook will take you back to some classic Simpsons episodes, such as “Lisa the Vegetarian” from Season 7 (Lisa’s Gazpacho), “Bart Sells His Soul” (Spaghetti and Moe Balls) and “Principal Charming” (School Lunch Tater Tots). Funky cartoon-hued photography with an uncanny valley vibe provides the icing on the cake.

TNT™ Burgers keep your kitchen moving and your customers coming back. Schedule a cutting of the pre-formed, IQF patties made with a 3+ hour hold time at TNTBurgers.com

https://www.youtube.com/watch?v=idLiUHsDpIY

Fresh K12 content from

PLATING A GARDEN FOR MANY TOMORROWS

Lauren Couchois, RD, SNS

Have you been curious about having a School Garden, but wondered “Is it worth it?” Well, I’m here to tell you with a resounding “Yes!” that it is totally worth it!

Click Here to Listen

Have you been curious about having a School Garden, but wondered “Is it worth it?” Well, I’m here to tell you with a resounding “Yes!” that it is totally worth it! It’s kind of like having a classroom pet, it may seem scary at first and take a lot of time and effort, but in the end, not only will you absolutely love it, but the students and future students are bound to love it and get incredible benefits from a school garden! I could easily go on all day about why I am such an advocate for school gardens, but here are just a few of my top reasons why every school should have a School Garden: REASON 1: Did you know that students who participate in school gardens are more likely to include fruits

and vegetables in all of their meals? Well, it’s true! Research after research has shown, that students who grow their own food, are more likely to try those foods, and have better eating habits throughout their lifetime. Now, why might this be? If you have ever grown anything from seed, you know the absolute magic a person can feel once that plant starts to sprout. To see something through from the beginning stages of its life, all the way to it’s fruition, is something that is truly magical. This allows the student to feel pride, ownership, and gives them a personal experience in understanding where food comes from. Not only is it fun, but the pride they feel, gives them more curiosity and courage to try the food that they grew!

REASON 2: School gardens can lead to a higher academic

REASON 3: Being a part of a school garden foster

achievement! While the traditional classroom provides an environment in which students can learn by listening to their teacher or by reading a book, the school garden becomes an outdoor classroom with hands on interaction and leaves them with longer lasting lessons learned. Not only does the school garden allow them to get outside, but the majority of students (and adults) learn better and retain the information that they have learned when they are part of the process. Many states and online resources provide K-12 curriculum to incorporate any of the academic fields into a school garden. This can be something as simple as kindergartners going out to count the number of plants or describe different shapes they see in the garden, or a middle school aged student writing a poem about the pollinators in the garden, all the way to high school students using their geometric skills to identify space within a garden or create a method of harnessing natural rainwater into usable water for the garden. Truly, the possibilities of incorporating any curriculum into a school garden are absolutely endless!

environmental stewardship! With the changes in agricultural communities, the majority of students have never seen anything grow, much less understand what it takes for food to grow. Students who are involved in school gardens, have a better understanding of the relationship between the impact that they have on the environment, and what they do not only affects their community, but their world. This newfound connectedness to nature, can help the child understand how they are connected their environment. Thus, fostering a respect for food, farmers, and nature as a whole. School gardens can clearly have a number of positive impacts on a child. There is not a one size fits all model to having a school garden in any given district or school food system, but no matter the size of your garden, it can have long lasting benefits on a child’s life. It’s hard to not be passionate about such a fantastic initiative that positively impacts our community, our world, and our kids!

Ready for more K12 content? Subscribe to Served Digizine today!

PRESS RELEASE Urban School Food Alliance announces USDA cooperative agreement to support innovation in school food purchasing

As schools and communities nationwide celebrate the contributions of school nutrition programs during National School Lunch Week and National Farm to School Month, the Urban School Food Alliance is excited to announce a new partnership with USDA to provide trainings and tools to school districts that will help them purchase high quality foods, while keeping costs low. “The Urban School Food Alliance appreciates the opportunity to work with USDA to improve the school food procurement process for all stakeholders,” said Dr. Katie Wilson, executive director of the Urban School Food Alliance. “With procurement practices laying the foundation for obtaining fresh, healthy food served throughout our nation’s schools, we look forward to developing and implementing new tools to push for a more efficient and sustainable food system that includes supporting local economies.” The partnership builds on the Urban School Food Alliance’s existing efforts to strengthen and streamline school food procurement practices for school districts of all sizes. Since its inception in 2012, the Urban School Food Alliance has led the way by using the collective volume of its members to drive transformative change in the marketplace. These achievements include creating a compostable round plate to replace polystyrene trays, adopting and sharing standards to antibiotic-free poultry products, and developing tools and resources to support districts in leveraging the power of local procurement.

Through the new agreement with USDA, the Urban School Food Alliance will: • Develop new tools to educate school districts on best practices for purchasing school foods. • Organize an advisory group of school nutrition stakeholders to create an action plan that will address challenges with school food procurement through the development of targeted trainings and resources. • Develop an interactive bid template that will help standardize procurement processes in school nutrition. “USDA is committed to giving students the nutrition they need to reach their full potential by empowering schools to continue serving delicious, healthy meals,” said Secretary Vilsack. “There’s no better time to announce these new efforts to support schools than during National School Lunch Week and Farm to School Month, as we acknowledge the critical role that school meals play in a child’s life. The Biden-Harris Administration will continue doing everything we can to ensure schools have the tools they need to keep serving the highest quality meals to kids across America.” The Urban School Food Alliance has existing trainings and resources to begin sharing with school districts immediately, and the development of new tools and the advisory group are both expected to begin in early 2024.

Nutrition can be tasty and fun, bite by bite! Follow us to learn how we support schools in serving healthy, flavorful meals to nearly 30 million children across the United States.

MyPlate.gov USDA School Meals USDA Child Nutrition Success Stories

with AlAskA Fish tacos seas the day

Everyone loves fish tacos. They’re affordable for your menu and with Alaska’s huge variety of wild and sustainable seafood you can create some of the most mouthwatering tacos your C&U students will ever bite into. We have the recipes, tools, and promotional ideas for you to seas the day with an Alaska Fish Taco Promotion.

Get Your C&U Alaska Fish Taco Toolkit

Contact Sarah Wallace, swallace@alaskaseafood.org with the Alaska Seafood Marketing Institute to set up an Alaska Fish Taco Promotion at your college or university.

alaskaseafood.org

Food Management magazine has been around for over 50 years. Here’s a glimpse of what it was covering 50, 30, 25, 15 and 10 years ago… A Look Back

November 1973 A little over a year after the magazine’s debut, FM devoted a cover story to an emerging issue of the time—the need for foodservice directors and dietitians to get formal management training to prepare to meet the challenges of an increasingly demanding market

November 1988

The encroachment of increasingly sophisticated and market-hungry contract firms was putting great pressure on self-ops starting in the late 1980s, when this FM cover story tackled the issue.

November 1998 FM launched its still-going-strong Best Concept Awards program 25 years ago, recognizing innovation and creativity across multiple areas ranging from menus and station concepts to renovations and customer service. (Continued Next Page)

November 1998 years ago Winning the inaugural Best Concepts Best of Show award was Vanderbilt University’s then-new Two Avenues Marketplace.

School nutrition’s slow expansion beyond the traditional cafeteria serving line into areas like the vending of reimbursable meals got the cover story treatment in 2008, a trend that has since expanded into areas like breakfast-in-the- classroom, mobile kiosk carts and food trucks. November 2008

HOW FRESH IDEAS HAVE BEEN GOING SO FAR WITH K12 BY ELIOR

Mike Buzalka

Management company has rolled out some enticing new menu items for its school clients this fall.

Management firm K12 By Elior, a unit of Elior North America, debuted some creative new menus to delight kids returning to classrooms for the 2023-24 school year. Here are a couple…

“With temperatures reaching 110 degrees during the first week of school back in late July, we thought we could do some refreshing items using cucumbers,” says Gentles. “We made some homemade pickles, cucumber salsa, and cucumber orange juice with ginger. The students really loved the pickles and juice with many of them wanting seconds and thirds. The salsa was more of a hit with the older students.”

Site Supervisor Dachayla Guinyard and her team of Felipe Delacruz, Susana Soto, Dayami Gonzalez, and Yunisleydis Sosa show off their cut gloves and thermometers along with the lunch options at Renaissance Charter School at Cypress K-8 in West Palm Beach, Fla.

At Benson (Ariz.) USD, K-12 by Elior Food Service Director Adam Gentles offers Fresh Picks, a value-added NSLP K-12 engagement program developed by the company that highlights a seasonal produce item each month, encourages the intake of more fruits and vegetables and supports Elior’s BeWell wellness approach by offering additional food and nutrition education to students at each grade level.

Parfaits are featured monthly on the menu at the Renaissance Charter School at Crown Point in Ocoee, Fla. and are rotated so students are always treated to something different, such as peaches, strawberries and even spiced apples. This adorable student chose a house-made blueberry yogurt parfait with banana, orange juice and milk topped with granola.

Keys Gate Charter School in Homestead, Fla. started the school year off strong with Cheesy Chicken Loaded Baked Potatoes. Students enjoyed the fun option, and even Principal Baez had one for lunch and absolutely loved it!

TOP: Gentles offers the Fresh Picks program monthly at Benson USD. August featured fresh eggplant and a ratatouille sampling (pictured) while September’s lineup had fresh corn and squash salad along with homemade jalapeno cornbread and Mexican street corn.

K-12 by Elior Site Supervisor Ailema Martinez poses with her food service team—Vivian Ruiz, Tonai Daris, and Yunieska Soto—at Renaissance Charter School at Summit in West Palm Beach, Fla.

POP-UP PRODUCE STANDS ARE FUN, FRESH CROWD PLEASERS AT LIBERTY UNIVERSITY

Mike Buzalka

PHOTOS Credit: Liberty University

Program is supported by a local woman-owned business that is also Liberty’s regular produce supplier. Lunch specials like chicken quesadillas add to the experience.

Students can shop the stand using meal plan tenders, Dining Dollars and Flames Cash, without having to dip into outside funds. “This year we created fun tote bags for purchase and our bakeshop-made mini loaves of chocolate banana bread branded with Liberty University Dining stickers,” said Burton. For the most recent pop-up stand, Area Chef Sarah Falls provided a lunch special for purchase - chicken quesadilla with watermelon jicama salsa and tortilla chips.

Throughout the academic year, Liberty Dining by Sodexo hosts the produce stands on campus. Cavalier Produce, a regional woman-owned business and Liberty’s regular produce supplier, is tapped to provide provisions for the produce stands. Cavalier is positioned as a go-to resource for top chefs, restaurants, foodies, locavores and fresh food aficionados in Central Virginia. “We love holding this event, and it’s always one that the students look forward to, often asking us when we’re popping up again,” said Marketing Manager Shelby Burton. “Every produce stand is different depending on what’s in season and available through Cavalier,” said Burton.

FM’s Great RISE & SHINE

The Breakfast Burger

This item takes the concept of breakfast, spikes it into the endzone and does a victory dance that’s sure to wake up the fans. New this season from Delaware North at Everbank Stadium in Jacksonville. Think of this as tailgate fuel for a day of cheering on your team like you never have before: A one-third-pound burger and a hash brown patty, paired with melty American cheese, runny egg, bacon jam and burger sauce on a butter-toasted brioche bun.

Do you know of a culinary item to highlight? Send photos and information to mike.buzalka@informa.com to potentially be featured in Food Management.

Fresh K12 content from

THE ANNUAL PRODUCE FIELD “TRANSITION:” WHAT YOU NEED TO KNOW

Andrew Marshall

Ensuring optimal growing conditions for leafy green produce means moving the crop once a year - but why? And what impact does it have?

Click Here to Listen

The annual produce field “transition” is coming up, and this has the potential to impact the availability and quality of vegetables that are coming from major U.S. production regions in California. Two times each year, West Coast vegetable and leafy green production transitions between the Salinas Valley Region in California to either southern California’s Imperial Valley desert region or Yuma, Arizona. This “transition” occurs to ensure optimal growing conditions that produce beautiful and abundant leafy green vegetables. The timing for transition can vary depending on crops and the weather conditions in the new growing regions, but it’s generally estimated to occur during the months of November (Salinas to Yuma) and April (Yuma to Salinas). This industry-wide occurrence can last anywhere from 4-5 days to two weeks, depending on the crops and the growing conditions in each area. “During this time, school menu planners will want to stay in close communication with their produce distributor to stay informed about the availability, quality, and price of vegetables, that are scheduled to be ordered,” said Andrew Marshall, Director of Wholesaler-Distributor Relations and External Partnerships with the International Fresh Produce Association. “The produce paradox - - when prices are low, quality is great, and when prices are high, quality can be limited or sub-par - - is definitely in play, during this time of year, and this provides an opportunity to consult your distributor about what’s in- season and local to your area, or what may be available from other production areas” he added. California growers experience increased disease pressure and quality issues during the transition period because of the changing cooler weather conditions that arrive toward the end of the season. Also, as production comes to an end in one reason, the crop is not always ready to harvest at

similar levels in the new region. Product may still be growing to maturity or in some cases a crop may not be as hardy in the earliest days of the new season, and as a result there is limited available supply of best-in-class product. Additionally, part of the transition process involves many of the nation’s largest vegetable growers packing-up and moving their entire operations to the winter vegetable growing region. They move much of their processing equipment, including industrial size salad spinners, sorters, etc., out of their facilities in Salinas, and put them on trucks and move the equipment to their facilities in Yuma. In the case of Taylor Farms, their facility is broken down and transported 571 miles, and then rebuilt in 56-hours.

https://youtu.be/OIxmkxUmUl8?si=KYJlI7Y1dsXokLn2

At the end of the day, Mother Nature is still in-charge, and our nation’s lettuce and vegetable growers will continue to do their best to limit gaps and bring a steady stream of quality produce to market, even during this transition period. The goal is always for customers not to experience any difference in product quality or availability. Produce suppliers are committed to doing whatever it takes to consistently bring their products to your table. Watch as Taylor Farms transitions machinery from their Salinas, CA processing plant to their winter growing region in Yuma, AZ.

Fresh podcasts from

WATCH - OR - LISTEN

https://www.youtube.com/watch?v=ibeCuNOC9a8

LISTEN

51 min

Street Cred

In this episode Marlon sits down with Dr. Katie Wilson, the Executive Director for the Urban School Food Alliance. Katie’s list of accomplishments that led her to her current position at USFA is...extensive. Join Marlon as he learns more about Katie, her passion for innovation, disruption, and feeding children. All of which make her one of the best, if not the best in her field.

https://www.youtube.com/watch?v=gKxP6xkwNZQ

LISTEN

57 min

Legendary Farm to School | Houston ISD & Cool Tropics

This is a special episode sponsored by Cool Tropics that was recorded at Houston Independent School District with Ms. Betti Wiggins, the Child Nutrition Administrator, Marcus Glenn, Area Manager of Nutrition and Agriculture, and of course our sponsor, Frank Massabni, President and CEO of Cool Tropics. During this episode, we spoke about the importance of Farm to School programs, what Houston ISD is doing with their 100+ farm sites, and how Cool Tropics is supporting operators and farmers to bring locally grown food to school nutrition programs across the country.

Great Spaces

Liberty University

The newly built Reber-Thomas Dining Center at Liberty University features a 2,700-seat capacity, state-of-the- art dining technology, and 27 food stations, including an allergen-friendly zone, a front-facing bake shop and an exhibition kitchen station for hosting student cooking classes. For more, go HERE .

Do you know of a great space to highlight? Send photos and information to mike.buzalka@informa.com to potentially be featured in Food Management.

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32