FSD Quarterly | Q1 2024

Q1 / 2024 QUARTERLY

UNIVERSITY OF NORTH TEXAS’ CARROT GNOCCHI TAKES LOCAL PROCUREMENT TO THE NEXT LEVEL P. 4

Just behind the University of North Texas’ Mean Greens Cafe lies a hydroponic freight farm that is able to provide hundreds of lbs. of produce for the school’s five dining halls.

Q1 2024 FOOD AND BEVERAGE SERVICE FLIES HIGH AT NEW CHASE SAPPHIRE LOUNGES IN 2 NYC AIRPORTS FSD QUARTERLY 1 P. 16

10 FOOD TRENDS THAT WILL BE POPULAR WITH KIDS IN 2024 P. 10

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FIRST YEAR EATS PROVIDES FRESHMEN WITH MONTHLY EVENTS CENTERED AROUND MAKING LASTING, MEMORABLE CONNECTIONS.

LETTER FROM THE EDITOR TARA FITZPATRICK SENIOR EXECUTIVE EDITOR FOODSERVICE DIRECTOR | INFORMA CONNECT

FOODSERVICEDIRECTOR.COM

COVER PHOTO COURTESY OF AHNA HUBNIK

INSIDE

ON THE COVER UNIVERSITY OF NORTH TEXAS’ CARROT GNOCCHI TAKES LOCAL PROCUREMENT TO THE NEXT LEVEL Locally Sourced: Carrots sourced from the school’s hydroponic freight farm are utilized three different ways in the dish. OPERATIONS 3 TAKEAWAYS FROM SNA’S SCHOOL NUTRITION INDUSTRY CONFERENCE SNIC attendees met in Orlando earlier this week to discuss how they could tackle today’s challenges in K-12 foodservice and plan for the future. SUSTAINABILITY THE UNIVERSITY OF NEVADA AT RENO’S DESERT FARMING INITIATIVE IS PROMOTING CLIMATE SMART FARMING PRACTICES The student-run farm helps promote the university’s sustainability mission through climate smart practices, research opportunities and event support. MENU 10 FOOD TRENDS THAT WILL BE POPULAR WITH KIDS IN 2024 Chartwells K12 has released its annual list of what food trends will be popular with students in the upcoming year. SUSTAINABILITY WHEN IT COMES TO SUSTAINABLE EATING, AMERICANS SHOW A GAP BETWEEN ASPIRATIONS AND BEHAVIORS Sodexo recently published the inaugural edition of its Sustainable Food Barometer which surveyed diners perceptions of sustainable eating. MENU FOOD AND BEVERAGE SERVICE FLIES HIGH AT NEW CHASE SAPPHIRE LOUNGES IN 2 NYC AIRPORTS Partnerships with restaurants, chefs and mixologists elevate the club experience for travelers at LaGuardia and JFK. K12 THE BUSINESS MIND VS THE CREATIVE MIND: WHICH ARE YOU? Identifying your strengths and weaknesses can help you to grow into the school nutrition professional you want to be! K12 WHY YOU SHOULD SERVE THE KETCHUP WITH A CAUSE Folds of Honor has supported more than 44,000 families of fallen heroes.

P. 16 | Photo Courtesy of Pat Cobe

K12 NEXT UP PODCAST: NEW EPISODES We speak with some of the most influential and innovative disruptors in the Industry SUSTAINABILITY HOW CAPITAL HEALTH’S FOOD WASTE MISSION EXTENDS BEYOND THE WALLS OF ITS HOSPITALS Sodexo at Capital Health is reducing food waste through waste monitoring programs and food recovery networks. OPERATIONS FAIRFAX COUNTY PUBLIC SCHOOLS JOINS URBAN SCHOOL FOOD ALLIANCE The nonprofit is now made up of 19 of the largest school districts in the country. OPERATIONS CHARTWELLS HIGHER ED’S LATEST PROGRAM AIMS TO MAKE FRESHMEN FEEL WELCOME ON CAMPUS First Year Eats provides freshmen with monthly events centered around making lasting, memorable connections. MENU RECIPE REPORT: PIZZAS THAT ARE READY TO PARTY Change up your pizza game with these unique twists on traditional toppings. MENU METZ SHAKES UP THE MENU WITH NEW POP- UP SERIES Innovation Table features a new recipe once a month that is not offered on the regular menu cycle. IN EVERY ISSUE LISTEN WITH FSD Podcast spotlight WATCH WITH FSD Latest video content from Foodservice Director. THE LAST BITE From FSD’s Best Sandwiches Contest, The Donkey & Elephant

UNIVERSITY OF NORTH TEXAS’ CARR GNOCCHI TAKES LOCAL PROCUREME TO THE NEXT LEVEL

LOCALLY SOURCED: CARROTS SOURCED FROM THE SCHOOL’S HYDROPONIC FREIGHT FARM ARE UTILIZED THREE DIFFERENT WAYS IN THE DISH.

J ust behind the University of North Texas’ Mean Greens Cafe lies a large hydroponic freight farm that is able to provide hundreds of lbs. of produce for the school’s five dining halls. When Mean Green Acres first opened its doors in 2016, the team mostly stuck with growing different varieties of leafy greens and herbs. Recently, however, they’ve been experimenting with what else they could grow. One of the newest additions to the farm has been carrots. Execu- tive Chef Cris Williams was able to transform the ingredient into a BY BENITA GINGERELLA

carrot gnocchi that was added to the menu at Mean Greens Cafe, the school’s 100% vegan dining hall, this semester. “We make a couple different gn- occhi here, like a sweet potato gnoc- chi and a traditional potato gnocchi, and I just thought it would be kind of fun to do the same thing with car- rots,” says Williams. UTILIZING THE WHOLE CARROT Carrot fans will rejoice upon learn- ing that the vegetable is incorpo- rated into every aspect of the dish, including its two sauces— a carrot carbonara and a carrot top pesto. The gnocchi dough is formed by first peeling the carrots and turn-

ing them into a puree. The puree is then transformed into a dough by mixing it with almond flour, plant- based ricotta and a couple of other ingredients. After the dough is cut into the classic gnocchi shape, it is par-cooked and then pan fried. The carbonara sauce is made us- ing coconut milk and, you guessed it, carrots, which act as a substitute for the guanciale (a type of cured pork) that is traditionally included in the dish. “We make a seasoning that goes with [the carrots] and kind of mim- ics the flavors of bacon,” says Wil- liams. For the pesto, the carrot tops are mixed with cashews and two dif- ferent types of basil also grown at

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PHOTOS COURTESY OF AHNA HUBNIK

“

Sustainability is a big thing that’s on our radar,” says Executive Chef of Residential Dining Matt Ward. “That’s really one of those things that we really try to drill down in our dining halls.”

gin their life in the nursery where they start out as substrate seed pods made out of peat moss. “All these pods sit in the tray and water from the tank pumps up into these troughs and saturates that substrate and that allows the seed to germinate without getting over- saturated,” says Mean Green Acres Farmer Erin Clarner. The carrots spend their first two to three weeks in the nursery. From there, they’re then moved to the hy- droponic towers where they finish growing and are harvested. In total, it takes around two months for the carrots to be grown and harvested. “[Since] they’re getting all their essential nutrients directly and they’re in a controlled environment, they’re gonna grow about 50% fast- er than compared to conventional farming,” says Clarner. Each week, Clarner sends the UNT chefs a list with photos of what produce is available. The chefs se- lect what ingredients they want and then the produce makes its short journey to the kitchens. Mean Greens Cafe follows a three week menu cycle, so the car- rot gnocchi is served to hungry din- ers once every three weeks. Just like everything else on Mean Green’s menu, the dish has been met favorably by students, says Wil- liams, whether they follow a plant- based diet or not. “We probably only have like a 2% to 5% vegan population that actual- ly eats here,” he says. “People just eat here because it’s good.”

Mean Green Acres. Along with creating a complex sauce, using the carrot tops in the pesto also fits in line with the dining team’s goal to minimize food waste. “Sustainability is a big thing that’s on our radar,” says Executive Chef of Residential Dining Matt Ward. “That’s really one of those things that we really try to drill down in our dining halls.” FROM SEED TO PLANT The type of carrots grown in the farm are called Atlas Carrots, which were chosen specifically for their round shape that lends itself well to growing hydroponically. Like everything else grown at Mean Green Acres, the carrots be-

ROT ENT

Mean Greens Cafe’s carrot gnocchi uses carrots grown inside UNT’s freight farm.

Atlas Carrots are used to make the carrot gnocchi.

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no slowing down and inputting num- bers and stuff like that,” said John Chiu, food and nutrition services administra- tor for Huntington Beach Union High School District in Huntington Beach, Calif. 2 DISTRIBUTORS AND OPERATORS COMMIT TO DOUBLING DOWN ON COMMUNICATION Due to current supply chain issues and the impending changes to the school nutrition standards, both operators and industry members agreed that com- munication needs to be top of mind for both parties. During a panel, National Vice Pres- ident of Education for Sysco Nicole Nicoloff shared that operators should be open to speaking with industry part- ners about new ways of working togeth- er, especially when it comes to figuring out delivery times. “One thing to consider, for those of you who have not looked into this, may- be look at nighttime delivery or week- end delivery,” she suggested. In a separate panel, Patti Bilberry, food service director for Scottsdale Unified School District in Scottsdale, Ariz., also encouraged her peers to reach out to their industry partners and ask them what they need and how they can improve their partnership. 3 TELLING THE SCHOOL FOODSERVICE STORY WILL BE MORE IMPORTANT THAN EVER In a similar vein, increasing commu- nication between nutrition teams and their district at-large also came up at various points during the conference. Speakers shared the different ways they try to connect with community, includ- ing remembering students’ birthdays and sending out newsletters to parents. During a panel, Krista Hamilton, food service director for Stillwater Pub- lic Schools in Stillwater, Okla., also add- ed that school nutrition leaders should make a point to get involved with their district outside of school by attending sporting events and more. “I think three of my school board members’ phone numbers are in my own because we’re in different things together,” she said. “I think it will help your relationship with your school board and with your other administra- tors if you are working to be involved with your school outside of your job.”

SNIC ATTENDEES MET IN ORLANDO EARLIER THIS WEEK TO DISCUSS HOW THEY COULD TACKLE TODAY’S CHALLENGES IN K-12 FOODSERVICE AND PLAN FOR THE FUTURE. 3 TAKEAWAYS FROM SNA’S SCHOOL NUTRITION INDUSTRY CONFERENCE OPERATIONS

Panelists discussed supply chain challenges, meal participation and more during the 2024 School Nutrition Industry Conference.

I nnovation was top of mind for at- tendees of the School Nutrition As- sociation’s School Nutrition Indus- try Conference (SNIC) held earlier this week in Orlando. As school nu- trition operators continue to face a myr- iad of challenges, conference attendees discussed ways they could solve today’s obstacles and also plan ahead for the future. Here are three takeaways from the event. 1 READY OR NOT, AI IS HERE AI and its effect on K-12 foodser- vice was top of mind for attendees. During a general session, technolo- gy author and speaker Beth Ziesenis walked operators through the many ways they could immediately begin us- ing the tech to improve their day-to-day tasks, including menu planning and drafting emails to parents. While the capabilities of AI are ex- citing, Ziesenis warned that because BY BENITA GINGERELLA

the technology is so new and is growing at such a rapid pace, companies are still figuring out how it should be used in a work environment. She encouraged at- tendees to go home and work with dis- trict leaders and their IT team to set up AI policies so that they can be prepared as AI becomes further integrated into their jobs. Attendees also took time to think how AI will continue to impact their industry going forward. During the closing general session, a panel of op- erators shared their thoughts on how AI will transform the K-12 space, with most coming to the conclusion that the tech will allow them to set up cashier- less systems that are similar to the ones already being implemented at colleges, hospitals and sports stadiums. “I envision a future down the road where students can enter our cafeterias and they have some kind of face recog- nition or a way where the student can be recognized and [students] can just pull anything of the shelf and that will be accredited towards that meal and they can pass right through and there’s

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PHOTOS COURTESY OF BENITA GINGERELLA

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THE STUDENT-RUN FARM HELPS PROMOTE THE UNIVERSITY’S SUSTAINABILITY MISSION THROUGH CLIMATE SMART PRACTICES, RESEARCH OPPORTUNITIES AND EVENT SUPPORT. THE UNIVERSITY OF NEVADA AT RENO’S DESERT FARMING INITIATIVE IS PROMOTING CLIMATE SMART FARMING PRACTICES SUSTAINABILITY

T he University of Nevada at Reno is committed to sustainabil- ity and one way the university is working on reaching its sus- tainability goals is through local sourcing. Dining services partners with a handful of local vendors and also puts a marketing push behind their prod- ucts, said Natalie Liggett, sustainability intern at the university. The university also has a new con- tract starting with another local vendor and during the month of November, the sustainability team highlighted lo- cal purchasing as the month’s sustain- ability highlight. “So, we definitely try to get them a good presence on campus,” said Lig- gett. Another way the university uses local sourcing to promote sustainable dining practices is the student-run farm, dubbed the Desert Farming Ini- tiative. BY REYNA ESTRADA

The Desert Farming Initiative be- gan about 10 years ago and has grown to be a large presence on campus with career advancement opportunities, event support and various sustainabil- ity initiatives. Here’s a deep dive into the stu- dent-run farm and the work it’s doing to promote climate-smart practices. The farm produces 30 varieties of certi- fied organic fruits and vegetables using climate smart farming practices, ac- cording to Jill Moe, director of the Des- ert Farming Initiative. The farm gener- ates about 10,000 to 30,000 pounds of produce each year, the majority of which is donated to food pantries and other community food security pro- grams such as the on-campus food pan- try. The rest of the produce is then sent to farmers markets that serve food inse- cure populations. DEMONSTRATING CLIMATE SMART FARMING

“Our mission is to demonstrate ad- vanced climate smart farming and that includes working within our regional food system. So, it’s not just looking at agriculture and it has kind of a broader view,” said Moe. The climate smart approach the team takes in growing produce is root- ed in five key strategies, said Moe. The first, is a focus on soil health with the goal of capturing more water and reducing erosion. Some ways the Desert Farming Initiative is doing this is by reducing tillage by incorporating more perennial crops, hedgerows and permanent insectary features. The team also conducts annual soil testing to track the percentage of organic mat- ter. The second strategy is efficiently managing water resources. Moe and the team are using this strategy in sev- eral ways including field packing pro- duce to reduce water usage, using drip irrigation and monitoring the water us- age of key cash crops. The next strategy is using integrated pest management. The farm is follow- ing an integrated Pest Management plan, which is tailored to known pests and disease. The fourth strategy is to diversify farm enterprises and crop varieties. The team is doing this by balancing crop diversity with team capacity, in- corporating more perennial crops and intercropping cash crops. The last strategy is to engage in farm planning and adaptive management. The farm is doing this by collecting

“

Our mission is to demonstrate advanced climate smart farming and that includes working within our regional food system. So, it’s not just looking at agriculture and it has kind of a broader view.” -Jill Moe

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PHOTOS COURTESY OF UNIVERSITY OF NEVADA AT RENO

SUSTAINABILITY

The farm produces 10,000 to 30,000 pounds of produce each year.

data and training staff for better year- to-year comparisons, and by using smaller equipment and efficient hand scale approaches as much as possible. RESEARCH OPPORTUNITIES AND CAREER ADVANCEMENT Another key aspect of the farming ini- tiative is research opportunities, and the farm often teams up with academic faculty on research projects. Some of those projects are rooted in sustainabil- ity. “And an example of that is how can we reduce the use of plastic in the farm context,” said Moe. “One way we’ve been looking at that, is there’s a plastic mulch that’s used on vegetable beds to help retain moisture, and also prevent weed growth and that sort of thing. It also results in a lot of plastic waste that’s not recyclable.” So, the team is looking at ways to solve that problem such as using paper mulches instead of plastic. The initiative offers competitive academic internships at the farm, in which students are able to work closely with the team on various research proj-

“

[We have everything from] tribal students working with us on traditional food and medicinal plants, to organic farming practices, soil moisture monitoring, and plant propagation.” -Jill Moe

ects and other avenues. “[We have everything from] tribal students working with us on traditional food and medicinal plants, to organic farming practices, soil moisture mon- itoring, and plant propagation,” said Moe. “And then we have classes that engage with us directly, so we have kind of now on a regular schedule.” The farm also provides various ca- reer advancement opportunities such as the Nevada farm apprenticeship program which seeks to train the next generation of farmers. And the farm offers farmer mentor programs such as the Regional Food Business Center,

which is based at UC Davis, but the desert farming initiative is helping run the program in Nevada. The program is set to launch by February. “It will be really looking at how to promote local food businesses in ev- ery regard. So that includes farms, co- operative grocery stores and nonprofit organizations that support food system resiliency,” said Moe. The farm also provides food for uni- versity events, particularly for sustain- ability-centered events. For instance, the farm has provided the makings for a salad bar in the cafeteria for an event promoting local purchasing.

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CHARTWELLS K12 HAS RELEASED ITS ANNUAL LIST OF WHAT FOOD TRENDS WILL BE POPULAR WITH STUDENTS IN THE UPCOMING YEAR. BY BENITA GINGERELLA 10 FOOD TRENDS THAT WILL BE POPULAR WITH KIDS IN 2024 MENU

W hat will students be crav- ing in the cafeteria next year? Chartwells K12 has released its annual list of what food trends they be- lieve will be popular with young eaters over the next 12 months. The foodservice provider compiled the list using data from serving over 2 million meals a day in school districts across nearly 40 states. Here’s what food trends they believe will resonate with students in 2024. 1 CREATIVE DIPS Dips add a burst of flavor and texture to dishes and can be a great way to encourage students to eat more vegetables, Chartwells K12 notes. Roasted Beet Hummus and homemade “House Special” BBQ Sauces are just some of the dips the foodser- vice provider serves to students. 2 TIKTOK TAKEOVER Social media is influencing students’ requests in the lunchroom. In response, Chart- wells K12 has begun taking in- spiration from recipes that have gone viral on online platforms such as TikTok. The foodservice provider aims to make the rec- ipes served in school healthier than their online counterparts by swapping out certain ingredients. For example, instead of serving a baked feta pasta, Chartwells K12 chefs opted for a penne with spin- ach, bacon and grape tomatoes.

Mini pancakes with fruit.

3 MINI IS MIGHTY sions of students’ favorite dishes into their menus this upcoming year. Students are becoming drawn menu items such as mini waffles, pulled pork sliders and more, the foodservice provider says. 4 GLOBAL EATS Global dining continues to be popular with Genera- tion Alpha. Latin American and Asian cuisines seem to be of par- ticular interest to this age group, the foodservice provider notes. Caribbean Chicken Fricassee and Gochujang Chicken Lettuce Cups are some of the global offerings that Chartwells K12 has intro- duced to its menus. Operators may want to in- corporate miniature ver-

5 SPECIALTY DRINKS eaters. Chartwells K12 is playing up this trend through menu items such as its Avocado Mango Kale Smoothie and Hot Chocolate Milk. 6 BOLD SPICES Students continue to love dishes with bold season- ings. Using spices also allows chefs to cut back on sodium, says Chartwells K12. The foodservice provider uses spices to bring bold flavors to dishes like its Thai Style Chicken & Noodle Salad and Honey BBQ Sriracha Chicken Grain Bowl. Specialty beverages are striking a chord with young

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PHOTOS COURTESY OF CHARTWELLS K12

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MENU 10 FOOD TRENDS THAT WILL BE POPULAR WITH KIDS IN 2024

7 ALTERNATIVE PROTEINS Students see alternative pro- teins as a way to better their health and protect the planet. A Spicy Avocado Mushroom Que- sadilla and Black Bean Sopes are some of the plant-based items offered at Chartwells K12 cafete- rias. 8 NOODLES EVERYWHERE Noodle dishes of all shapes and sizes are beloved by students. Operators can opt for comfort food favorites such as a Buffalo Chicken Mac & Cheese or put a global spin on the ingredi- ent through dishes like a Teriyaki Chicken Noodle Bowl. INGREDIENTS Menu items that feature farm-to-school ingredients re- main popular with students. Op- erators can further the connec- tion students have with their food through school gardens, partner- ing with local farms and more. Pumpkin Bars are some of the many grab-and-go offerings avail- able to students at Chartwells K12 cafeterias. As kids continue to be busier than ever, they are search- ing for more meals they can eat on the go. 10 9 IN-SEASON FOOD ON THE RUN Soba Noodle Bento Boxes and Homemade

Black Bean Sopes.

Buffalo Chicken Mac & Cheese and other noodle dishes will be popular with students in 2024, according to Chartwells K12.

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PHOTOS COURTESY OF CHARTWELLS K12

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SUSTAINABILITY

SODEXO RECENTLY PUBLISHED THE INAUGURAL EDITION OF ITS SUSTAINABLE FOOD BAROMETER WHICH SURVEYED DINERS PERCEPTIONS OF SUSTAINABLE EATING. WHEN IT COMES TO SUSTAINABLE EATING, AMERICANS SHOW A GAP BETWEEN ASPIRATIONS AND BEHAVIORS

A mericans may place impor- tance on sustainability when it comes to their beliefs, but their actual behaviors show a gap, according to Sodexo’s Sustainable Food Barometer. The study, which was developed in collaboration with Harris Interactive, surveyed over 5,000 people in Brazil, France, the United Kingdom and the United States. The results found dispar- ities between people’s perceptions of sustainable food and their correspond- ing behaviors. The study found that almost three quarters of Americans expressed an urgent need to adopt sustainable eat- ing, yet less so than other countries surveyed. In the U.S., 25-34 year old’s and higher income earners showed the most positive perceptions on sustain- BY REYNA ESTRADA

able food while the 60+ age group and lower income earners showed less en- thusiasm. And six out of 10 Americans say they are already reducing food waste, while half say they buy local produce when they can. But, when it comes to buying food, Americans prioritize price first, then taste. Environmental impact doesn’t seem to have as big of an influence. And Americans eat more meat, processed

foods and oilseeds than people in other countries. It also appears that Americans place less responsibility on citizens, com- pared to other stakeholders, in estab- lishing a more sustainable food system. Americans placed high importance on farmers to transition to a more sus- tainable food system but placed less importance on citizens and the agri- culture-food industry, according to the study.

“

The study found that almost three quarters of Americans expressed an urgent need to adopt sustainable eating, yet less so than other countries surveyed."

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PHOTOS COURTESY OF ADOBE STOCK

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PARTNERSHIPS WITH RESTAURANTS, CHEFS AND MIXOLOGISTS ELEVATE THE CLUB EXPERIENCE FOR TRAVELERS AT LAGUARDIA AND JFK. BY PATRICIA COBE FOOD AND BEVERAGE SERVICE FLIES HIGH AT NEW CHASE SAPPHIRE LOUNGES IN 2 NYC AIRPORTS MENU

T he newest Chase Sapphire Lounge by The Club opens at New York City’s LaGuardia Airport Tuesday, with a second location coming to JFK Airport on Jan. 23. Both are exclusive to Chase Sapphire Reserve cardmembers. Visitors expecting breakfast pas- tries, cheese and crackers will surely be blown away. The two-story lounge at LaGuardia offers elevated meal and bar service, created through partnerships with celebrated restaurants, chefs and mixologists. For the all-day menu, served from 11 a.m.-9:30 p.m., Chase teamed up with Joseph Leonard, a popular Man- hattan bistro, to develop a number of made-to-order items. This extensive small plates menu is rounded out by chef-driven dishes from Sodexo Live!, the foodservice contractor also respon- sible for most of the breakfast menu, served from 4:30 a.m.-10:30 a.m. Sodexo Live! also manages the back- of-house. “We worked closely with the chefs from Happy Cooking Hospitality [parent company of Joseph Leonard] to make sure we could translate and

The new Chase Sapphire Lounge at LaGuardia Airport boasts two levels of dining options, a bar with signature cocktails and plenty of pampering.

execute their menu items,” said Scott Geller, Sodexo Live’s culinary director for the LaGuardia lounge. “We hesitated to do an airport lounge before, but this one has great equipment and a trained staff,” said Patrick McGrath, executive chef at Joseph Leonard. The state-of-the art kitchen is all electric and he and the Happy Cooking team trained the back- of-house to prep and cook all his restau- rant’s dishes. The Joseph Leonard menu items

are a mix of classics and adaptations. Brussels Sprout Hash on the breakfast menu, for example, is an iteration of the restaurant’s signature Brussels sprouts, shaved and combined with crispy diced potatoes, sauteed with bacon and on- ions and topped with poached eggs and a little hot sauce. On the all-day menu, Lentil Ragout, Seared Salmon, Salt Cod Brandade and Kale Salad with toasted farro, smashed avocado and pickled peppers are all close to the originals but downsized into small plates. The menu gives people a chance to eat Joseph Leonard’s food in a differ- ent setting, said McGrath—perhaps prompting them to visit the restaurant in the future. Sodexo Live! chefs developed the bulk of the menus, which include a large selection of made-to-order and ready-to-eat cold and hot small plates. “Our goal was to make most of the dishes vegetable-forward and aller- gen-friendly,” said Geller. “For the Pe- sto Burrata, for example, we prepare nut-free basil pesto, and the Overnight

“

Our goal was to make most of the dishes vegetable-forward and allergen-friendly,” said Geller. “For the Pesto Burrata, for example, we prepare nut-free basil pesto, and the Overnight Oats at breakfast are gluten-free.”

PHOTO COURTESY OF CHASE SAPPHIRE CLUB

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Sodexo Live! focused on vegetable-forward small plates, like this Pumpkin Muhammara, a smoky Middle Eastern dip served with pita chips.

Oats at breakfast are gluten-free.” This is the fourth Chase Sapphire Lounge menu Sodexo Live! has de- veloped, and two choices—the Sap- phire Burger and Sapphire Noodles with smoked tofu and shiitake mush- rooms—are core items at the clubs in Boston, Austin, Texas, and Hong Kong. But everything else on the scratch- made menu is exclusive to the LaGuar- dia lounge. The variety is impressive, covering global dishes like Pumpkin Muham- mara with smoked paprika and pita chips to Korean fried chicken bites with ponzu glaze, and an all-American Grilled Cheese Melt made on brioche, with cheddar, pistachio and honey. The beverage menu includes locally inspired cocktails crafted by Apotheke, a trendsetting bar based in New York City. These include the Crosswind (a mix of vodka, matcha, Lillet, cham- pagne and fruit flavors); the Red Eye (a riff on an espresso martini) and The Blackburn’s Sour—all exclusive to the Chase lounge at LaGuardia. “The Blackburn’s Sour is named af- ter the first passenger to land at LaGuar- dia airport,” said Nicolas O’Connor, beverage director for Apotheke. “There was also a Captain Blackburn who was one of the early pilots, so the drink has a colorful history.” The cocktail is a mix of two types of rum, blackberry, rasp-

berry, acai, ginger and lime with pea shoots for garnish. Apotheke also developed the Sap- phire cocktail, a signature at all the Sap- phire lounges. The drink gets its blue hue from blueberry mixed with vodka and Asian flavors, dusted with bee pol- len and pearl dust. The drinks list is rounded out with the vodka-based Bloodhound, mez- cal-forward La Puerta and bourbon Viaggiare. Plus, there’s a full wine list curated by Parcelle, a New York City wine bar. The upper level of the space—a.k.a. “The Perch”—is designed with private bookable rooms and dedicated atten- dants. The LaGuardia lounge is the first

to offer these Reserve Suites by Chase, where travelers can order caviar service and menu items from Jeffrey’s Grocery, another Happy Cooking restaurant. Hyde Park Hospitality is the Chica- go-based partner for all front-of-house staffing and management. For travelers who may not be hun- gry or thirsty, the lounge offers several wellness rooms with amenities that in- clude facials and meditation. Also on the premises is a kids’ playroom and game room with a retro jukebox and pinball machine. The Chase Sapphire Lounges are located post-security in Terminal B at LaGuardia and in Terminal 5 at JFK In- ternational airports.

The Blackburn's Sour (center). a cocktail steeped in history, is one of the drinks created by Apotheke. On the right is the lounge's signature Sapphire.

PHOTOS COURTESY OF PATRICIA COBE

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THE BUSINESS MIND VS THE CREATIVE MIND: WHICH ARE YOU? K12 FRESH K12 CONTENT FROM

IDENTIFYING YOUR STRENGTHS AND WEAKNESSES CAN HELP YOU TO GROW INTO THE SCHOOL NUTRITION PROFESSIONAL YOU WANT TO BE!

I always believed there to be two types of people that work in school nutrition: those that “geek out” on the business aspect of our programs (budgets, food cost, meals per labor hour etc.) and those that would rather focus their efforts on the “fun stuff” (menu innovation, staff training, so- cial media etc.). The former individual is often described as someone who is data-driven while the latter individual is described as someone who is pas- sion-driven. While the most successful SNPs are a mix of both, I think it is safe to say we all naturally find ourselves gravitating to one of these profiles vs the other. Speaking for myself, I am nat- urally the individual who has always been the more creative-minded type. I am the visionary, the big-picture think- er, and the person who is more inter- ested in the people, idea creation, and marketing rather than the financial as- pect of our programs. When I was an Assistant Director for 6 years, I never thought twice about this weakness of mine, because I worked so closely with my boss who was very business-mind- BY STEFANIE GIANNINI

ed. We balanced each other out perfect- ly! She knew how to delegate projects and tasks that fit my strengths and in- terests, while also teaching me the busi- ness end of our programs (even if she knew I was starting to zone out haha!) However, once I took over as direc- tor, I became unsure of my abilities; I

thought, “what successful director isn’t operationally and financially savvy?!” I am happy to share that through trial and error, vulnerable question-asking, and curious information seeking, I am now making informed decisions, crav- ing more data, and feeling more con- fident in my financial and operational knowledge. I share this story as a testament that you can favor certain aspects of this field, while still developing the other aspects that maybe don’t come naturally for you. So whether you lean towards the business-minded type or towards the creative-minded type (or maybe you’re the perfect mix of both), below are a handful of tips you can uti- lize to strengthen your weakness. You can also use these tips to help develop those around you who are struggling in one area versus the other.

“

Through trial and error, vulnerable question-asking, and curious information seeking, I am now making informed decisions, craving more data, and feeling more confident in my financial and operational knowledge.”

CONTINUE READING ON PAGE 20

PHOTO COURTESY OF ADOBE STOCK

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Millions of English-speaking Caribbeans have migrated to the U.S., and these immigrants and their families eat the dishes and foods that are in line with their culture. The food choices that children make in the school environment are impacted by their family’s cultural background. This is particularly true for immigrant families. This presentation on the food-ways of English-speaking Caribbean populations may assist you in better understanding the needs of families from this population. This fun, on-demand CPEU introduces RDNs to Caribbean cuisine and nutrition counseling guidelines. SPEAKER: Leslene Gordon, PhD, RDN, LDN Meets CDR’s ethics requirement and is pre-approved for 1 CPEU by the Commission on Dietic Registration. Click Here for More Details and to Purchase

NUTRITION COUNSELING RECOMMENDATIONS FOR ENGLISH SPEAKING CARIBBEAN COMMUNITIES

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K12 THE BUSINESS MIND VS THE CREATIVE MIND: WHICH ARE YOU?

HOW THE BUSINESS-MINDED INDIVIDUAL CAN LEAN INTO THEIR CREATIVE-MINDED SIDE IF YOU... THEN DO THIS...

Struggle with taking risks in your programs

Remind yourself of the famous quote by Thomas Jefferson, “with great risk, comes great reward.” Every successful idea started with risk! You may be asking, “what if my idea fails?” Failure is simply a lesson providing you in- formation that will lead you to your next best idea! Remember that the financial aspect of our programs is only one piece of the puzzle! Connecting with your team, your students, school staff, and parents can tell you invaluable information that numbers don’t! Don’t start from scratch! Ask a fellow SNP if you can use their marketing ma- terials as a template. Reach out to your industry partners who have amazing marketing materials that they would love for you to use. Lastly, make digital programs with premade templates (ie: Canva) your best friend! Remember that it is the people that make our programs successful, so by investing time into those you work with, you are ultimately investing in the quality of your programs. Unless you plan on working with robots (never say never!), working with other people will always be messy, complex, and filled with different personalities and emotions. Phone a friend! If there is someone you work alongside who really enjoys creative tasks and projects, don’t hesitate to lean on them for their creative skills and passion!

Only focus on the numbers when making decisions (ie: food cost, labor cost, etc)

Aren’t confident creating mar- keting visuals

Find the “people aspect” of your job exhausting and a waste of valuable time

Struggle with feeling creative in your job

HOW THE CREATIVE-MINDED INDIVIDUAL CAN LEAN INTO THEIR BUSINESS-MINDED SIDE IF YOU... THEN DO THIS...

Are intimidated or confused by the financial aspect of your programs

Ask questions! There really is no such thing as a stupid question when it comes to understanding the ins and outs of your programs. Knowledge is power, and it is important you seek out more knowledge!

Lack interest in numbers and data

Think how gathering numbers and data allow you to be more effectively creative in your programs! This information will help guide your creativity when problem-solving, designing change programs, and creating your latest innovations. Talk it out with your team! The best way to become comfortable speaking on a topic, is to talk your thoughts out loud among individuals whom you feel safe and free of judgment. You will come to find that talking your thoughts out loud with another individual will actually help you dissect a topic and point out gaps of information you are missing. Give yourself grace! Sometimes the best lessons are the most painful. Even the most experienced SNPs make mistakes. No one is perfect, so don’t let a mishap make you feel less confident in your abilities. The best thing you can do is learn from the mistake and take what you have learned to not only avoid the mistake in the future, but to help others also avoid making the same mistake.

Lack confidence when speak- ing on the business aspect of your programs

Made a poor financial decision with the best of intentions

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WHY YOU SHOULD SERVE THE KETCHUP WITH A CAUSE K12 ADVERTORIAL CONTENT FROM INDUSTRY PARTNERS

FOLDS OF HONOR HAS SUPPORTED MORE THAN 44,000 FAMILIES OF FALLEN HEROES. BY RED GOLD

C ause marketing is one of the best tactics for your operation to build brand loyalty among customers and boost morale among employees. When it comes to the ketchup that you serve, there is no easier or better way to sup- port one of America’s most cherished charities than Folds of Honor Ketch- up by Red Gold ®. THE DATA SPEAKS VOLUMES Numerous consumer surveys highlight the importance of cause marketing and its positive impact on brand loyalty. Ac- cording to a national survey by Cone Communications, 89% of respondents said they were likely to switch brands to one that is associated with a good cause given similar price and quality. The sur- vey found that 88% of consumers are more loyal to companies who support a

Numerous consumer surveys highlight the importance of cause marketing and its positive impact on

cause. The research also notes that Mil- lennials, an important demographic for foodservice operators, are the top de- mographic for supporting restaurants who embrace a cause. Folds of Honor is a non-profit founded to provide educational scholar- ships to families who have suffered the loss or disablement of a first responder or member of the military. Thus, if you look at just military veterans in the U.S., there are more than 16.5 million vets who embrace Folds of Honor. There are 4.6 million Americans currently serv- ing as a first responder. As the numbers add up, switching to Red Gold’s Folds of Honor Ketchup is the right choice. brand loyalty." “

STEP UP TO A QUALITY CONDIMENT

Red Gold is the world’s largest fami- ly-owned tomato company. Their pas- sion for serving the world’s freshest, best-tasting tomatoes was made appar- ent during COVID. When other ketch- up providers abandoned operators of providing them ketchup packets, Red Gold employees worked 39 consecutive 7-day weeks to fill the void. Red Gold’s Folds of Honor Ketchup can have your customers thanking you for your support. Red Gold’s support of Folds of Hon- or is likewise legendary. Red Gold’s pre- mium quality ketchup now is served by national chains and independent oper- ators. With a portion of the profit from each case sold to foodservice opera- tors, you earn the distinction with your customers of supporting the cause. Red Gold offers its Folds of Honor Ketchup in PC packets, 1 oz. Dunk Cups, 20 oz. squeeze bottles for tabletops, 114 oz jug and even its 13 oz. squeeze bottle of yel- low mustard. As a supporter, Red Gold can provide you with table tents and posters telling customers that you sup- port the cause. If you would like to sample Folds of Honor Ketchup for your operation, Red Gold is happy to provide a sam- ple . Make the switch to Folds of Honor Ketchup and your customers will love the switch.

Red Gold’s Folds of Honor Ketchup can have your customers thanking you for your support.

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PHOTO COURTESY OF RED GOLD

K12 FRESH PODCASTS FROM

WE SPEAK WITH SOME OF THE MOST INFLUENTIAL AND INNOVATIVE DISRUPTORS IN THE INDUSTRY NEXT UP PODCAST: NEW EPISODES

On this episode of the Next Up podcast, Marlon met with Dr. Katie Wilson, the Ex- ecutive Director of the Urban School Food Alliance, where they discussed the growth and impact of the organization in trans- forming school meals. The Alliance, con- sisting of the largest school districts in the country, uses its collective buying power to disrupt the marketplace and improve the quality of school meals. The directors of the Alliance have extensive experience and street cred in the food service industry. The Alliance provides support, resources, and education to school districts of all sizes, with a focus on procurement and innova- tion.

42 MINUTES

LISTEN OR WATCH

This episode was filmed at Red Gold's headquarters and explores the importance of tomato products in food service with a focus on Red Gold's success in the tomato category. Marlon, David, Jodi, and Michelle talk about the history and evolution of Red Gold, the nutritional benefits of tomato paste, and its role in school food service. The conversation also highlights Red Gold's commitment to quality and vertical inte- gration in the tomato production process. They also discuss the importance of reduc- ing sodium in K-12 products and how they were one of the first to meet and exceed the guidelines. Red Gold provides a variety of versatile tomato products and is commit- ted to customer service and better nutrition made simple.

51 MINUTES

LISTEN OR WATCH

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Craft your most crave-able menus ever!

Whether you’re looking to add more plant-based options to your menus or for the hottest, new recipe concepts, J.T.M. has the products and resources to help craft your most crave-able menus yet. Here’s a look at what’s new for 2024!

NEW COLLECTION Adding more plant-based options to your menus just got easier with our NEW PlantBorn™ Taco Filling and Pasta Sauce . These slow-simmered, student-favorites are made with Deeply Rooted® Farms Pea Protein Crumbles and blended with our signature sauces. They taste great and work for a variety of crave-able recipes.

Check out what the students are saying.

K-12 CRAVE COLLECTION Our Crave Competition is back! Submit your favorite recipe that utilizes a J.T.M. product for a chance to win a scholarship to attend the ANC 2025 in San Antonio, TX and to be featured in our 2024 Crave Collection Cookbook . Learn more and submit your recipes at www.jtmcravecompetition.com.

Watch the highlights from our 2023 Crave Contest.

SODIUM SHAKEDOWN We’re shaking the sodium out of our cheese products to give you more room in your menus to keep serving the cheesy meals your students crave. Our NEW Reduced Sodium Mac & Cheeses have approximately 25% less sodium and our Reduced Sodium Cheese Sauces have approximately 50% less sodium per serving.

Get all the details here.

To request samples or schedule a tasting, email us today!

www.jtmfoodgroup.com/k-12

800.626.2308 | jtmfoodgroup.com

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SUSTAINABILITY

lower paid people in the hospitals, envi- ronmental services and food services,” said Vincent. First participants must qualify through the Share My Meals program. Then twice a week, participants will come by to pick up bags of food filled with leftover food from the hospitals as well as food brought in from the Share My Meals program. MONITORING WASTE In addition to donating surplus food, the team at Capital Health also mon- itors food waste through a program called Leanpath. Through this pro- gram, which the team launched about six months ago, all waste is monitored and measured. “All of our staff are trained in how to capture all of the weight of the product and everything is captured specific to what the waste is, whether it be normal trash waste, having to do with skins and things or whether it’s leftover sausage, or bacon from a breakfast meal,” said Vincent. After weighing the waste, the food gets packaged up and donated. If the food has expired, then it gets tossed and measured through the waste man- agement program. The team also reviews the findings of the Leanpath program on a regular basis, always looking for ways to im- prove. At first, Vincent said there was con- cern that the program would be too overwhelming for staff. “How am I going to get all these people to put stuff on the scale every day, right? How are we going to make sure that everybody’s capturing it?” he said. But staff was quick to get on board, especially as they learned the impor- tance of the program. “We were really taken aback by how engaged everybody was right off the bat, knowing especially that the food was going back into their community that they live in,” said Vincent. Vincent said he believes the com- munity tie in is part of the reason why employees were so willing to try out the program. “I think the fact that we’ve taken a step beyond how much we’re just throwing away, and repurposed into the Share My Meals program, so that it is going back into the community,” said Vincent.

SODEXO AT CAPITAL HEALTH IS REDUCING FOOD WASTE THROUGH WASTE MONITORING PROGRAMS AND FOOD RECOVERY NETWORKS. BY REYNA ESTRADA HOW CAPITAL HEALTH’S FOOD WASTE MISSION EXTENDS BEYOND THE WALLS OF ITS HOSPITALS

Share My Meals, which is a Trenton area program that distributes surplus meals to local families in need. Through the program, any leftover food that is still safe to be served is repackaged and redistributed. The program also allows the team to donate food that they may not be able to serve anymore. “When things go out of date for us, they actually have two additional days as per the federal guidelines of the Share My Meals program, that they can still be served,” said Vincent. “So, whereas things we would normally have to throw out after three days, we can package, pick up that afternoon and it distributed either the same day or the next day.” Now, the team is working on an in- house program to support the food in- secure in the surrounding areas. “Which are typically the kind of the

C apital Health wants to help serve its community beyond the walls of its hospitals. To that end, the New Jersey health system has teamed up with foodservice provider Sodexo to make strides in end- ing food waste. The initiative was sparked, in part, by the president of the company, who wants to help support the greater neigh- borhood, said Steve Vincent, general manager of food and nutrition for Cap- ital Health. “And it’s part of our president of Capital Health, Al Maghazehe’s, mis- sion is the neighborhood community initiative to help support the Trenton neighborhood,” said Vincent. As a part of the mission, Capital Health and Sodexo have partnered with

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PHOTO COURTESY OF ADOBE STOCK

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FAIRFAX COUNTY PUBLIC SCHOOLS JOINS URBAN SCHOOL FOOD ALLIANCE OPERATIONS

THE NONPROFIT IS NOW MADE UP OF 19 OF THE LARGEST SCHOOL DISTRICTS IN THE COUNTRY.

T he Urban School Food Alliance (USFA) has welcomed another district into its organization. Fairfax County Public Schools (FCPS) in Falls Church, Va. will be joining the nonprofit, which aims to help member districts by shar- BY BENITA GINGERELLA

ing best practices, advocating for pol- icy aimed at improving student meal access, and utilizing its collective pur- chasing power to provide high-quali- ty student meals while keeping costs down. In the past, the USFA has helped its member districts adopt an antibiot- ic-free standard for chicken and turkey.

It also recently partnered with the U.S. Department of Agriculture to develop new educational tools to help schools with procurement challenges. With the addition of FCPS, USFA’s membership now includes 19 of the largest school districts in the country. Some of its other member districts include Chicago Public Schools, Bos- ton Public Schools and Seattle Public Schools. “We are thrilled to be part of this organization as it provides us with the opportunity to positively impact the di- rection and perception of school meals in Fairfax County and beyond,” said Shaun Sawko, executive director of food and nutrition services at FCPS, in a statement. “We are eager to network with our fellow large school district peers and collaborate on best practices to overcome our unique challenges.”

Shawn Sawko, executive director of food and nutrition services at FCPS, and Dr. Katie Wilson, executive director of Urban School Food Alliance

“

We are thrilled to be part of this organization as it provides us with the opportunity to positively impact the direction and perception of school meals in Fairfax County and beyond.”

-Shawn Sawko

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PHOTO COURTESY OF MARLON GORDON

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