School nutrition grants can be a great way for school nu- trition programs to receive the necessary funding needed for new equipment, staff training, and more. As Executive Director of Programs for the nonprofit Chef Ann Founda- tion, Laura Smith has been involved with both writing and receiving grants. Listen as she shares why grants are so important for school nutrition, how school nutrition professionals can find grants that best fit their needs, and what they should be paying attention to when they are applying for grant funding. At Loyola Marymount University in Los Angeles, stu- dent engagement with the dining program has never been better thanks to the team’s student led, student fed initia- tive. Launched a couple years ago, the program enables student groups across campus to work with dining services to host their own events, voice their feedback and more. The program has resulted in numerous ways for stu- dents to leave their mark on the dining program. Last year, for example, the team worked with Black Student Services to create a special menu in honor of Black History Month. On our latest episode of Onsite with FSD, we sat down with LMU Dining Resident District Manager Kyle Suerth who shared how the program came to be, how it works and what the dining team has in store for it this school year. This week on Onsite with FSD, we sat down with two senior living operators to get the low down on technology in senior living foodservice. While the segment caters to some of the nation’s oldest eaters, that doesn’t mean that they’re opposed to new forms of tech when enjoying a meal. Listen as Dr. Milton McGowian, chief operating officer at The Sharon at SouthPark in Charlotte, North Carolina, and Rosemary Aho, certified dietary manager at Mar- quette County Medical Care Facility in Ishpeming Michi- gan, share what tech trends they’ve been noticing, how to evaluate what technology is the best fit for your needs and the needs of diners, and how they’ve been able to success- fully implement new technology at their respective opera- tions. On this episode of Onsite with FSD, we celebrate Hal- loween by hearing a ghost story from Chef Jonathan Pye, VP of Culinary for American Dining Creations (ADC). Pye’s story comes from a time he was running a restaurant with his wife in an old structure in Northern England. We also discuss the popularity of Indian cuisine there, and the way that many London pubs offer chicken tikka masala alongside fish ‘n chips on the menu. And as an addition- al treat, we get a preview of some of the cool food trends, LTOs and fresh ideas in the works at ADC, including a new retro “TV dinner” coming next year.
MICHIGAN FAMILY GOES FROM BIG CITY TO BLUEBERRY FARM NEW EPISODE
OCTOBER 10 • ONSITE WITH FSD
30 MINUTES
HOW LOYOLA MARYMOUNT'S STUDENT LED STUDENT FED INITIATIVE DEEPENS STUDENTS’ CONNECTION WITH FOOD NEW EPISODE
OCTOBER 3 • ONSITE WITH FSD
15 MINUTES
OCTOBER 31 • ONSITE WITH FSD HOW TWO SENIOR LIVING OPERATORS ARE USING TECH TO IMPROVE RESIDENTS’ DINING EXPERIENCE NEW EPISODE 17 MINUTES
FOR THE UNIVERSITY OF TULSA'S DINING PROGRAM, RETENTION STARTS WITH THE INTERVIEW NEW EPISODE
OCTOBER 24 • ONSITE WITH FSD
25 MINUTES
Q4 2024
FSD QUARTERLY 45
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