FSD Quarterly | Q1 2026

FEEDING FOR FINALS: COLLEGE DINING ACES EXAMS P. 18

FEBRUARY 2026

INSIDE SCHOOL NUTRITION’S FIRST MEETING OF 2026 P. 4 BREAKING THE CYCLE OF INCARCERATION P. 6

Bonus: FSD’s Best Sandwiches Champs P. 26

PROTEIN IN MOTION P. 24

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

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

WE’RE NOW ON TIKTOK! FSD: @FOODSERVICEDIRECTOR | TARA: @TARA32271 BENITA: @BGINGERELLA | LEIGH ANNE: @LEIGHANNEZIN

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PHOTO COURTESY OF CIERRA BRECKNER, MICHIGAN DINING

TABLE OF CONTENTS

OPERATIONS

COVER STORY

6 STEALABLE IDEAS SHARED DURING SNIC 2026 By Benita Gingerella HOW ARAMARK’S IN2WORK PROGRAM BREAKS THE CYCLE OF INCARCERATION By Tara Fitzpatrick HEALTHCARE CHEFS TAP INTO THE HEALING POWER OF TEXAS BARBECUE By Tara Fitzpatrick THE TOP 10 FOODSERVICE IDEAS TO STEAL FROM 2025 By Benita Gingerella

WHEN FINAL EXAMS STRESS STUDENTS, IT’S CAMPUS DINING TO THE RESCUE By Tara Fitzpatrick

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STRONGER TOGETHER By Ann Marie Krautheim, MA, RD, LD, CEO of GENYOUth & Rob Bisceglie, CEO of Action for Healthy Kids ARKANSAS LAUNCHES FARM-TO-SCHOOL PILOT USING DEPARTMENT OF CORRECTIONS LABOR By Benita Gingerella

FOOD & BEVERAGE TRENDS

COLLEGES & UNIVERSITIES

RECIPE REPORT: PROTEIN IN MOTION By Tara Fitzpatrick MEET THE WINNERS OF FOODSERVICE DIRECTOR’S BEST SANDWICHES CONTEST By FSD Editors

HBCU CAMPUS TOUR FROM ELIOR PAIRS CULTRE AND WELLNESS WITH CULINARY COMPETITION By Tad Wilkes

DEAR ADVICE GUY, HOW CAN A CARING MANAGER SURVIVE FLU SEASON CALL-OUTS? By Jonathan Deutsch, PHD

PHOTO COURTESY OF CHARTWELLS HIGHER EDUCATION COVER PHOTO COURTESY OF CHARTWELLS HIGHER EDUCATION

OPERATIONS

6 stealable ideas shared during SNIC 2026 This year’s School Nutrition Industry Conference held in Austin, Texas was full of stealable ideas shared by operators. Here’s a handful to take back to your program.

BY BENITA GINGERELLA

Throughout the conference, operators were quick to share some tips and tricks they’ve implemented at their own districts to help their programs run better. Here are six stealable ideas shared during the event.

1 2 3 4 5 6

USE A FUN FACT TO BUILD TRUST WITH STUDENTS When Theresa Mazza, registered dietitian and chef at Osborn School District in Phoenix, begins her nutrition education lessons with students, she always starts off with a fun fact about herself. Sharing something fun and personal, she said, builds trust and helps break the ice with students. “I’ve had kids tell me that’s their favorite part of the lesson,” she said during a session. “It just it creates more trust, right? They get to know me. They feel like they can tell me things about themselves.” MAKE SURE TRAINERS HAVE THE RIGHT PERSONALITY FOR TRAINING When the nutrition team at North East Independent School District in San Antonio is deciding who will perform training for new hires, they make sure to pick someone who not only has the required knowledge, but also has a welcoming personality. “When trainers are selected based only on their knowledge, they may not be inviting and make someone feel comfortable asking questions and really learning,” said Executive Director of School Nutrition Sharon Glosson. “So, it’s very important that you’re also looking for the right personality in the trainer, not just the knowledge that they have.” HAVE NEW HIRES SIGN A TRAINING ACKNOWLEDGEMENT Another tip for running a successful training program that Glosson shared, was having trainees sign an acknowledgement of what they were trained on. This prevents any confusion or misunderstanding down the road. “We can go back to that and retrain them if necessary, but there’s no misunderstanding that [something] was skipped or missed,” she said. GET FACE-TO-FACE TIME WITH PARENTS AT OPEN HOUSE EVENTS The nutrition team at Vicksburg Warren School District in Vicksburg, Mississippi has begun making their presence known during the district’s open house events to better connect with parents. During the event, they hand out samples to attendees and speak with parents about the program. This allows parents to actually meet the team who is serving their children. “That [builds] some communication, that [builds] some trust, because now it’s not just that old lunchroom lady. Now you can put a face with the name, and now you can see my heart that I really care and I’m passionate about the work that I have the privilege of doing,” said Child Nutrition Director Keba Laird during the conference’s closing general session. HOST A WEEKLY RAPID MAP MEETING Another stealable idea Laird shared during the session was hosting weekly “rapid map meetings” with her team. The meetings, held every Friday, allow the team to share ideas and get prepared for the following week. During the meetings, the team discusses what went well that week and where is there room for improvement. They

then map out the following week’s schedule, so everyone is on the same page. KEEP A RUNNING LIST OF WHY LEADERS TELL YOU NO

When Ryan Mikolaycik, executive director for food service and warehouse operations at Austin Independent School District, gets a “no” from other leaders in the district, he immediately tries to find out why they said no. Once he has his answer, he adds it to a running document he keeps that outlines each of the reasons why he’s received pushback on something. This allows him to be prepared with counterpoints the next time someone initially turns him down on an idea.

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https://www.youtube.com/watch?v=AG35-lznZUQ

OPERATIONS

site with interactive resources to sup- port graduates post-release. The new culinary track is piloting in the Kansas Department of Corrections and includes three phases: Food Safety & Sanitation, Nutrition 101 and Introduction to Culi- nary Arts. Graduates of all three will be eligible for the Certified Fundamental Cook (CFC) credential from the Ameri- can Culinary Federation (ACF). “We’re proud to be the first to pilot the new culinary track of the IN2WORK program here in Kansas,” said Jeff Zmu- da, Secretary of Corrections for the Kan- sas Department of Corrections. “Over the past two years, 224 KDOC residents have graduated from IN2WORK, and we’ve seen firsthand how education, combined with hands-on training and industry-recognized certifications, cre - ates a powerful recipe for successful reentry.”Nicole McVaugh, director of I2W, got her start working in juvenile detention facilities with the youth pop- ulation, “which is where my heart sits,” she said. “I had wondered how to make a difference and how to find some growth. This current position married my educa- tion, passion and background to move the program forward in foodservice. We’re in the foodservice industry, but what we focus on is how we’re able to live our mission of inspiring purpose and empowering change in the individuals we serve every day.”The ideal class size for the program is eight to 10 students, and it’s open to all, but typically those who join are people already assigned to work in the kitchens, McVaugh said. A focus on rehabilitation and growth is the bedrock of the program, she has found. “It’s asking, ‘How are we able to impact them while they’re here?’ And the next iteration is focused on post-release sup- port to help with employment and mov- ing onto the next level,” she said. “The conversation around corrections is mov- ing and the mindset has really started to shift. Leaders, sheriffs and wardens have started to see that we’re not only providing foodservice, but something that is beneficial to the men and women there.”

How Aramark’s IN2WORK program breaks the cycle of incarceration When people are released from prison but come right back, that’s called recidivism. One solution is to provide training for individuals while they’re in prison, and this program has been proven to work.

T he American Civil Liberties Union (ACLU) collects data on the American prison system, including rates of recidivism. The numbers point to a real issue: Around 66% are rearrested within 3 years, and 82% within 10 years. This happens due to a variety of factors, in- cluding systemic issues like barriers to housing, jobs and education after re- lease, according to the ACLU, and not surprisingly, this disproportionately af- fects minorities. If prisons are ideally a place for rehabilitation, then bringing opportunities for education into prisons is a way to begin addressing a complex problem. When Aramark provides foodservice for a prison, there is an opportunity BY TARA FITZPATRICK

built in to train incarcerated individuals in foodservice skills. That opportunity has grown into a fully formed program called IN2WORK (I2W), which over the past decade has helped more than 20,000 formerly incarcerated citizens nationwide rewrite their life stories. “IN2WORK is integral to our mission, and our team is always looking for ways to help returning citizens have a suc- cessful career path,” said Tim Barttrum, President and CEO of Aramark Correc- tional Services. “Adding a culinary track to our I2W program — which already has foodservice and warehousing paths — just made sense as hospitality part- ners.” Last fall, the program launched a new culinary track and launched a new web-

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PHOTO COURTESY OF IN2WORK

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OPERATIONS

Healthcare chefs tap into the healing power of Texas barbecue HHS Healthcare and Transformed Culinary Solutions chefs judge BBQ Blowout to raise scholarship funds for area schools.

BY TARA FITZPATRICK

W here there’s smoke, there’s healing power. As any lover of great barbecue will tell you, there is a lot of heart and soul in the smoked meat, evidence of a pitmaster who cares and a community who loves it. The parallels between barbecue and healthcare dining shined through at the 4th annual Texas BBQ Blowout in Paris, Texas. The event, which brought together nearly 90 competitors battling to showcase their smoky skills, featured a group of healthcare chefs as judges: HHS Healthcare Chefs Brittney Horn and David Highlender were joined by Chef Darin Leonardson, president and CEO of Transformed Culinary Solutions (TCS). HHS and TCS are partner organizations. “This competition blends legendary Texas barbecue tradition with a mission that truly matter,” Leonardson said. “It’s not just about bragging rights. It’s about fueling scholarships and opening doors for local students. That combination of food, culture and community is powerful.”

The competing pitmasters showed off their life’s work, smoking ribs, chicken, brisket and more. Each competitor presented their entry to the judges, who were looking for a combination of criteria: balanced flavors, proper tenderness and overall quality. The BBQ Blowout raises scholarship funds for area schools to help students pursue education and culinary careers. “Competitions like this help preserve tradition, encourage excellence and bring together a community of people who care about quality food,” Highlender said. “Being a part of that celebration of cooking and community was truly meaningful.” Horn called the event “a great reminder of why showing up matters. We were not there to cook, but just being present gave us the opportunity to connect, support a local event, and be part of the community in a real way. Moments like this help HHS stay connected to the places and people we serve. As I reflect on everything I was able to be part of in my role last year, this event stands out as one of those ‘this is why we do this’ experiences.”

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PHOTO COURTESY OF HHS

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

OPERATIONS

The top 10 foodservice ideas to steal from 2025 2025 was full of stealable ideas shared by operators in all the noncommercial segments. Here are our top favorites from the year to take back to your operation.

By Benita Gingerella

2 025 provided no shortage of smart, stealable ideas shared by operators in all the non- commercial segments. Here are 10 ideas to steal that were shared over the past year. Boba is not just for drinks anymore. Attendees of FoodService Director’s FSD Chefs Immersion at the University of Michigan this fall, participated in a culinary exchange where they got creative in the kitchen using products from the event’s sponsors. The Green Team which included Hamilton Goss, director of culinary innovation at Johns Hopkins University and Mick Rickerd, corporate executive chef at Corewell Health, decided to do a fun take on sushi and created a dessert sushi featuring a base of mango sticky rice topped with a drizzle of a gochujang and berry cocktail sauce and a brownie. Each roll was then finished with mango boba. 2. Keep diners happy by calling out specific farms you source from on your menu At Commonwealth Senior Living locations, the foodservice team makes sure to call out the specific local farms they use on its menus. Bob Raymond, Commonwealth’s vice president of procurement and dining services, says that the residents feel a sense of pride when they see farms from their own PHOTO CAPTIONS 1. Serve a fun spin on sushi

hometown get a shoutout. 3 . Purchase t-shirts or aprons to make your nutrition team stand out on social media During the School Nutrition Association’s Annual National Conference this summer in San Antonio, Austin Independent School District Food Service Marketing Specialist Lindsey Bradley shared a tip to make school nutrition teams stand out on social media. She said that uniforms are a great way to make your nutrition team look professional and put together online. If uniforms are too expensive, however, she shared that nutrition teams could also purchase matching shirts or even matching aprons to achieve the same ef- fect for less. 4. Mix local and commodity ingredients to keep costs in check Food costs continue to stay high for K-12 operators making it hard some- times to incorporate local ingredients. Il- linois Farm to School Network Program Manager Diane Chapeta recommends that school nutrition teams mix local items with commodity ingredients to offer local ingredients without breaking the bank. For example, a school nutrition oper- ator could combine local microgreens with commodity lettuce to create salads that are more cost-effective than relying on local greens alone. 5. Swap out tostada shells for nori when making tostadas This year’s National Restaurant Associ-

ation Show was full of stealable ideas for your menu. For example, over at the Avocados from Mexico’s booth, Chef Gene Kato, who is behind Japanese fine dining restaurant Momotaro in Chi- cago, was serving Tuna Tostadas with Avocado Sauce. Instead of using a tra- ditional tostada shell as the base of the dish, however, Chef Kato added his own twist by using nori. 6. Allow guests to customize their meals with a variety of sauces and spices Foodservice provider American Dining Creations (ADC) is putting the power into diners’ hands with its new flavor stations at its cafes which allow guests to customize their meals with hot sauces, local favorite condiments, housemade sauces and dips and spices in shakers. 7. Take menu inspiration from viral recipes on social media With so many Gen Z students craving the latest TikTok food trend, the dining team at Jones College in Ellisville, Mississippi introduced its Trending Tuesdays initiative earlier this year where each week, students could try a recipe that went viral on social media. Some of the recipes featured includ- ed, Baked Feta Pasta, Fried Boudin Balls, Flamin’ Hot Cheeto Mac & Cheese Bites and Fried Chicken Lollipops. 8. Use oyster mushrooms to make plant-based seafood Don’t forget to utilize plant roots and stems when preparing meals. Chef Dan Drees from Niagara University, in

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OPERATIONS

New York was able to transform oyster mushroom stems into a plant-based scallop dish by searing them in such a way that they resembled the texture and flavor of the traditional seafood protein. Chef Drees developed the dish form Metz Culinary Management’s annual Roots n’ Shoot’s challenge where competitors create dishes using only vegan ingredients. 9. Offer al fresco dining Sometimes the simplest of changes can provide the best results. When one of the hospital cafes at BayCare Health System was undergoing construction, the dining team decided to move some of its eating spaces outdoors and create an event series called picnic on the patio. The events were well-received by guests and the dining team still offers them even the construction wrapped up. “We really found that by changing the venue and changing the engagement space, it really resonated with our cus- tomers,” said Food and Nutrition Ser- vices Manager JJ Layton during a panel

at Foodservice Director’s Menu Direc- tions conference this fall. “Nothing was different other than we were in the sun versus in a building. But that small, sim- ple change had such a huge impact that we still run those to this day.” 10 . Make acronyms a part of your foodservice training Another idea shared at Menu Directions came from Vice President of Culinary at American Dining Creations Jonathan Pye who says he came up with an acronym that he uses during foodservice trainings to help employees remember the steps to take to ensure great customer service. S.W.E.E.T., which stands for Smile, Welcome, Entice, Engage, and Thank, is a simple, but helpful, way to make sure that diners feel welcome and taken care of any time they come to dine with them, he said.

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COLLEGES & UNIVERSITIES

HBCU campus tour from Elior pairs culture and wellness with culinary competition Visits included Bowie State University, Miles College, LeMoyne-Owen College, Savannah State University, Morris College and Albany State University.

G etting busy college students to engage in discussion of healthy dining, let alone in participate in healthy cu- linary creations, can be a challenge. Elior Collegiate Dining found a way to get foodservice teams and stu- dents on college campuses to buy in and get excited, by combining wellness with culture and competition. Throughout October, Elior embarked on a multi-campus tour of Historically Black Colleges and Universities (HBCU) led by TV personality and HBCU alum- nus Terrence J. The tour set out to con- nect nutrition education, cultural rele- vance and student engagement across several campuses where Elior manages dining operations. Visits included Bow- ie State University, Miles College, LeM- BY TAD WILKES

oyne-Owen College, Savannah State University, Morris College and Albany State University. The initiative centered on practical wellness conversations, healthy eating habits and professional development, culminating in interactive culinary com- petitions that placed students at the center of the experience. Terrence J says the program was shaped by listening to students, campus communities and dining teams. “As someone who attended an HBCU, I know firsthand how much what you put in your body impacts the way you perform academically, mentally and physically,” he says. “This program grew from hearing students ask for healthier dining options that still feel familiar and full of flavor.”

Working alongside Elior’s chefs and nutrition teams, the tour translated those conversations into action through chef demos, menu discussions and live events that framed wellness as both attainable and culturally grounded. WELLNESS THROUGH ENGAGEMENT At Albany State University, in Albany, Georgia, this year, Elior hosted the third annual campus culinary competition, an event that has evolved each year to engage different student groups. Felicia Sims, who leads Elior dining at Albany State, says they originally created the competition to bring excitement and connection into the dining program. “The goal was to create something fresh and engaging for students and staff,” Sims says. “Each year, we’ve ex-

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PHOTOS COURTESY OF ELIOR

COLLEGES & UNIVERSITY

panded who participates to keep it in- clusive and exciting.” The first competition featured stu - dents, the second highlighted Greek or- ganizations and alumni, and this year’s event focused on student-athletes. Sims partnered closely with Albany State’s athletic department to recruit teams of participants from baseball, football, bas- ketball, soccer and tennis. “It was something different for them,” Sims says. “The athletes were excited to do it, and it really brought the energy.” Participants selected ingredients from a wide range of raw proteins, veg- etables, starches and pantry ingredi- ents, none of which were pre-cooked. Teams were free to design their own dishes using the elements at hand. Sims and her team introduced a surprise “se- cret ingredient” shortly before the com- petition ended, challenging students to adapt on the fly. “This year, the secret ingredient was eggplant,” says Sims. “Last year it was jackfruit. Many students had never worked with those ingredients before, so it pushed them to learn and get cre- ative.” The winning team comprised Albany

State baseball players Quindon Wright, Ryan Brown, Calvin Baker and Chase Ledger, who prepared salmon and steak with a vegetable stir fry, incorporating eggplant into the dish. Sims notes that experience levels var- ied widely among participants. “You get a mix,” she says. “Some stu- dents have cooking experience; others don’t at all. But they’re all excited to represent their team and try something new.” In previous years, Elior has featured winning dishes in campus dining, with student teams taking over stations to serve their recipes to peers. The ap- proach further connects the competition to everyday dining. CULTURAL RELEVANCE AND LONG-TERM CONNECTION Terrence J explains one of the most important elements of the program is showing students that wellness does not require abandoning cultural food traditions. “When we develop menus, we focus on balance, variety and cultural rele- vance,” he says. “Our nutrition team helps guide plant-forward dishes, lean

proteins and healthier versions of com- fort foods, while our chefs make sure flavor always comes first.” Beyond the events themselves, the tour strengthened partnerships across campuses. Elior recently renewed its dining services agreement with Bow- ie State University, Maryland’s oldest HBCU. For Sims, the most lasting impact comes from student reactions. “Students say ‘thank you,’” she says. “They tell us this is something differ- ent. It’s not just about serving meals. It’s about engagement, inspiration, and showing students we care about their overall experience.” “Education is the foundation of everything we do,” says Terrence J. “Through chef demos, conversations and hands-on experiences, we’re giving students tools they can carry with them long after graduation.” As Elior Collegiate Dining continues to invest in HBCU campuses, the tour illustrates how foodservice can move beyond the plate to support wellness, strengthening community and helping students thrive.

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COLLEGES & UNIVERSITIES

D ear Advice Guy, small kitchen and it’s not fair to the other cooks who are either called in on their day off or covering her station. Executive Chef Especially as we hit COVID, flu, and other communicable disease season, callouts are an unfortunate reality of the business. Large operations know this and typically plan for it by scheduling folks on-call (which comes with its own sets of problems, frustrations, and costs) or putting extra hands on the schedule as a cross-trained tournant who can jump in where needed. It all looks nice on paper but the unpredictability is frustrating. Smaller operations struggle even more with callouts. An absent employee may mean divvying up the workload, making everyone even busier, more tired, and more vulnerable to illness. Or it may mean a chef or manager with systemic and structural things to do needs to jump in and spend time they don’t have to pick up the slack. Either way it’s rough. Employees who call out are always frustrating but it’s especially painful How do I deal with an employee who frequently calls in sick? I don’t think she’s lying, but we are a legitimately ill and calling in sick frequently, how can you treat everyone fairly and keep your team healthy? Dear Advice Guy, how can a caring manager survive flu season call- outs? Advice Guy consults with experts in workplace law: When a valued employee is BY JONATHAN DEUTSCH, PHD

when you really like that employee and they are legitimately sick. Depending on your sick leave policy and pay structure, the employee may be equally or more frustrated, in dire need of those hours to support their livelihood and family and wishing they could work. While a shirker may be easily taken off the schedule, a truly sick and valued employee is tougher. Nan Sato, partner and co-chair of the international practice group at employment law firm Fisher Phillips and her colleague, Leanne Coyle, an associate and expert in leave law, also at Fisher Phillips, say, “That’s certainly a tough situation for many foodservice employers. The first step is to make sure you’re complying with [any applicable] paid sick leave requirements and appropriately documenting any absences that qualify under the law. You should also follow your internal policy for call-out procedures – if you don’t have a policy, it’s a good idea to establish one, to clarify expectations. If the employee exhausts all available sick leave or personal/PTO time, it’s

appropriate to speak with the employee about attendance concerns and explore whether there may be a need for a reasonable accommodation.” Sato and Coyle recommend trying to get to the root of the problem. For example, in my experience, sometimes call-outs are symptoms of a bigger problem such as an employee trying to avoid a toxic colleague or family problems at home. Sato and Coyle say, “If attendance issues continue despite these efforts, you may ultimately need to consider disciplinary action, up to and including termination.” As usual in this column, so many problems in our industry are caused by a discrepancy in expectations: you expect employees to show up consistently on time and ready to work and this employee—for reasons legitimate or not—does not meet that expectation. I agree with Sato and Coyle that clear and open communication is the place to start, and ideally to fully resolve, this problem. More on policies regarding sick employees here.

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COVER STORY

When final exams stress students, it’s campus dining to the rescue Chartwells Higher Ed dining teams across the country take students from stressed to blessed with late night breakfasts, prizes, hot cocoa, friendly mascots, donuts by the dozen and more. W hen the energy on campus shifts from carefree times to all-night study sessions, Chartwells Higher Edu- cation dining teams have a few surefire ways to cure those finals blues. At one account, Late-Night Bites was held for the first time at Cal Poly, where “students were able to blow off some steam, hopefully have some fun, and win some really cool prizes before the start of exams,” District Marketing Manager Melanie Bélanger said in a statement. Blowing off steam, having fun with great food and friends (and mascots) were the key points of several events across the country, where students emerged, well-fed and ready to face finals. BY TARA FITZPATRICK

PHOTO CAPTIONS 1. Finals Mania at UH

and a chance to “Dine with the Director.” 12. Selfie care Pitt Eats knows students love a backdrop for social media, so this photo booth set up was a great activity, along with a mocktail bar and a winter-themed giveaway. 13. What is it with all the cat mascots? Mike the Tiger is the mascot at Louisiana State University (LSU), where a late- night breakfast was hosted by newly appointed LSU President Wade Rousse. The menu included pancakes and waffles with a topping bar that featured whipped cream, chocolate sauce, fresh fruit, butter and maple syrup, sausage, scrambled eggs, and biscuits with country gravy. Hot cocoa was also served with toppings. 14. PJ party Also at LSU, students showed what a difference a cozy ensemble can make when the finals stress hits. 15. Grinchy And finally, none other than the Grinch visited LSU to remind students that holiday break is just around the corner.

off this event in partnership with the Inter Housing Council at Cal Poly. Campus Dining provided hot chocolate, cookies and other sweets, plus prizes like a Nintendo Switch, iPad and Bose speaker for games and a raffle set up by the Council. 8. Nostalgia brings everyone together Texas State’s Late-Night Breakfast, “The Breakfast Club,” featured a breakfast buffet that went on until midnight that featured maroon-and-gold pancakes, breakfast meats, hashbrowns and yes, donuts. 9. So many donuts We noticed a theme running through these finals events: Donuts. We are not complaining. 10 . Boko power Boko the Bobcat is Texas State’s mascot, shown here with a few close friends. 11. Sweet emotion Pitt Eats was not messing around and went straight for the tried-and-true chocolate fountain to create instant bliss at the Winterfest Event, which went afternoon-into-evening with live jazz

At the University of Houston, Finals Mania featured breakfast for dinner (complete with comforting hot cocoa) and also a cool mini makers’ market with local crafts. 2. I’m with the band Music livens up the mood at UH’s Finals Mania. 3 . Stacking up confidence Just look at that perfect pancake plate! 4. Homer Simpson approved Donuts are another tried-and-true treat for combatting finals week lack-of-fun. 5. Cougar hangout Having a mascot there makes the mem- ories and turns up the fun-meter. 6. Ready to face finals These students look like they’re ready to take on the world after this epic Finals Mania. 7. Sweet prizes and sweet hot cocoa The Chartwells team at Cal Poly kicked

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COVER STORY

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PHOTOS COURTESY OF CHARTWELLS

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Stronger Together Placing students’ well-being at the heart of education

BY ANN MARIE KRAUTHEIM, MA, RD, LD, CEO OF GENYOUTH & ROB BISCEGLIE, CEO OF ACTION FOR HEALTHY KIDS

I t’s been said that “Hope is the bridge between today and tomorrow,” and this fall we embraced the hope of what Action for Healthy Kids and GENYOUth can do together – ignite a future where every school puts student wellness at the heart of education. By joining forces, we are combining our strengths and expertise to ensure that every child, in every school, is well- nourished, active, and supported. At a moment when student well-be- ing is under mounting pressure, we are bridging our efforts – combining our na- tional reach, school-based relationships, and programmatic strengths — to help schools be vibrant hubs of nutrition, movement, mental health, and readi- ness-to-learn. Our strategic alliance is about a shared vision for the future of school wellness. THE CASE FOR UNIFIED ACTION FOR YOUTH HEALTH AND WELL-BEING Today’s schoolchildren are navigating a

WHY NOW? AND WHY TOGETHER? Schools are one of the most powerful platforms for improving youth well- being at scale — reaching nearly every child, every day of the school year. But schools alone cannot manage the full scope of what students need. The strategic alliance of Action for Healthy Kids and GENYOUth is purposeful, and in direct service to those schools. Together, we are creating the nation’s largest in-school health and wellness alliance, poised to reach over 100,000 schools and impact tens of millions of students every year with scalable, evidence-based solutions to help every child thrive through decades of experience, deep partnerships, and complementary strengths: • GENYOUth’s expertise in providing turnkey solutions proven to increase participation in school meals and physical activity, and elevating youth as champions for health and wellness

complex set of challenges — from food insecurity and sedentary behavior, to growing emotional strain and disruptions in school attendance. Roughly one in five children lives with food insecurity. Fewer than 1 in 4 children meet the recommendation for 60 minutes of physical activity daily. Mental health concerns among children and teens are surging. And chronic absenteeism has nearly doubled since the pandemic. These intersecting issues impact stu- dents’ academic performance, physical health, emotional resilience — and ul- timately, their future. No single organ- ization, system, sector, or intervention can tackle these challenges alone. Col- laboration must replace competition, and aligned systems must transcend iso- lated programs. When we build bridg- es across nonprofits, schools, districts, community organizations, and business- es, we unlock scale and durability for the well-being of children.

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in their school communities. • Action for Healthy Kids’ record of whole-child wellness programs, parent and educator engagement, and district-level systems change. This affiliation is not simply about “doing more” — it is about working smarter and multiplying our impact! WHAT WE EXPECT TO ACHIEVE — AND WHY IT MATTERS Going forward, Action for Healthy Kids and GENYOUth will prioritize several key objectives in school communities. To put youth health and well-being at the heart of education, we are focused on addressing five key initiatives to drive positive health outcomes for students nationwide. • Nutrition access: Ensuring that every student has access to healthy school meals — even more critical and urgent when federal support becomes uncertain. • Movement and activity: Embedding physical activity throughout the school day — not just in physical education, but via movement breaks, active recess, and integrated opportunities.

• Mental health and relationship building: Strengthening positive adult-student relationships, building a culture of belonging, and increasing access to mental-health supports in the school setting. • Systems and policy change: Working with school districts, state agencies, and community partners to build policies and practices that make wellness a foundational part of the school day — not an add-on. • Future readiness: Bridging today’s health supports with tomorrow’s academic and life success — showing that when kids are well-nourished, active, and supported, they learn better, miss less, and have stronger lifelong trajectories. A CALL TO THE NONPROFIT AND CORPORATE SECTORS ALIKE For the nonprofit community, we hope to model the impact of this alliance – from siloed efforts to strategic alignment – by sharing strategies and realizing collective impact. For the business sector, this is an in- vitation: investing in student well- ness in schools is not charity — it is shared value. Healthy, engaged

students em- ployees and community members. Supporting wellness means investing in the future workforce and the eco- nomic and social strength of commun- ities. become engaged THE PATH FORWARD TO LASTING CHANGE We envision schools where: • Breakfast becomes part of the school day, ensuring all students are nour- ished and ready to learn. • 60 minutes of physical activity is woven throughout the school day — in classrooms, hallways, recess, and beyond. • Mental-health supports are accessible, relationships are strengthened, and students feel seen and supported. • Risk-behavior prevention is practiced. • Youth leadership and voice are en- couraged and elevated. • Family and community engagement is welcomed. Our immediate milestones include: • Levering grant programs to catalyze system change to put school wellness at the heart of education. • Engaging corporate and philanthrop- ic partners to align resources behind this shared agenda. • Working with policymakers to ensure that the bridge between wellness and education is built into district- and state-level systems. OUR COMMITMENT As CEOs, we are committed to leading this alliance with integrity, purpose, and urgency. We are building bridges — not just between our organizations, but across sectors, communities, and sys- tems. From nonprofit to school, school to community, family to classroom, well- ness to learning, and intention to impact. Join us.

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NEWS

T his fall, over 3,000 pounds of Arkansas-grown sweet potatoes arrived on the doorsteps of Marion School District in Marion, Arkansas. The produce was harvested by approximately 30 inmates from the state’s Department of Corrections as part of a new farm-to-school pilot program announced by Arkansas Governor Sarah Huckabee Sanders earlier this year. The pilot was created in part due to “[Governor Sanders’] desire for all of state government to work together,” says Ar- kansas Secretary of Agriculture Wes Ward, and brings togeth- er the state’s Department of Agriculture, Department of Edu- cation, Department of Corrections and Sanders’ Faith-Based Initiatives Office to address food insecurity and increase stu - dents’ access to local food. The delivery of sweet potatoes to Marion School District marks what the state hopes will be the first of many local in - gredients delivered to the district for use in students’ meals FROM FARM TO CAFETERIA Marion School District was chosen for the pilot due to their close proximity to the Arkansas Department of Corrections

Arkansas launches farm-to-school pilot using Department of Corrections labor The pilot, which officially kicked off this fall, brings together the state’s Department of Agriculture, Department of Education, Department of Corrections and Governor Sarah Huckabee Sanders’ Faith- Based Initiatives Office to address food insecurity and increase students’ access to local food.

BY BENITA GINGERELLA

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PHOTOS COURTESY OF MARION SCHOOL DISTRICT

NEWS

most likely to go home to their parents and tell their parents, ‘Hey, I had fresh squash today. Can you make me fresh squash? Can you make me this?’ And so, that’s really our goal.” PLANS FOR FUTURE GROWTH Response to the program has been posi- tive so far says Lace, “It’s been great,” she says. “We fea- tured it on our website, on Facebook, and the parents have all commented very positive about it.” The produce offered through the pilot is currently being served at the junior high level and Marion hopes to expand the pilot to other schools in the district in the future. There are also plans to add to the pro- gram at the state level, Secretary Ward says. The Department of Agriculture is currently looking into providing more resources to help schools turn the fresh ingredients into meals since the produce delivered to schools through the pro- gram is completely unprocessed. One of their ideas, he says, is develop- ing a series of recipes using the produce delivered through the program to teach school nutrition teams how to turn the ingredients into meals that students will enjoy. “We would have recipes that would show what you can do with sweet pota- toes,” he says. The team at Marion School District is looking forward to seeing what produce they receive in the spring and hopes to provide guidance to other schools who may want to get involved with the pro- gram in the future. “If this program is success, next year, we hope to help other schools partner with other prisons and other gardens and continue in other schools in Arkan- sas,” says Lace. Secretary Ward agrees that the pro- gram has garnered a positive response so far and that he hopes that it will be able to grow in the years to come. “The hope is that we can expand in the future,” he says.

on, strawberries, kale, potatoes, onions, squash, zucchini, okra, cucumbers and blueberries. It all comes at no cost to the district. “It will just depend on what they’re harvesting and what’s in season,” says Lace. Any excess produce not needed by the nutrition program will be donated to the community or sent home with stu- dents. “It’s benefiting us, but it’s benefit - ing our community also,” she adds. EXPOSING SOMEHTING NEW The nutrition team at Marion prides it- self on being a scratch-cook kitchen and “tries to get away from processed foods,” says Lace, so they’re excited about being able to incorporate more fresh produce into the menu. Marion’s chef Kenneth Lamb says a lot of the produce will most likely end up incorporated into a chefs special of the day. The sweet potatoes, for exam- ple, have been used to make sweet pota- to fries, chips, pies, casseroles and other menu items. As more deliveries are made, Lamb also hopes to visit classrooms and give students a first-hand look at the fresh ingredients. “I’ll be able to teach the students, have them touch it, feel it, see exactly what it is,” he says. “Teach them how to sau- té and different variations of cooking methods with those ingredients.” There will also likely be opportunities for students to meet farmers and learn more about how different ingredients are grown. “We’ll be able to bring in farmers to talk to them about the crops and things,” says Lace. At the end of the day, the goal is to expose students to foods that they may have never seen or tried before, says Lace, in the hope that it will encourage students to eat more fresh ingredients when the dine away from school. “Our goal is to introduce the kids to food that they might not get at home,” she says. “If we can get the students to eat like this at school, then they’re

locations in Newport, Arkansas which is where a lot of the produce will be com- ing from says Child Nutrition Director Melissa Lace. “As they harvest at the Department of Corrections, they have a community garden and also a stand where they sell their product,” she says. “We’re going to get what is left over of their surplus that they don’t sell, or they don’t feed to the inmates.” In addition, some of the produce will also be gleaned from farms in the state that have excess produce. The sweet potatoes, for example, came from Mat- thews Sweet Potato Farm in Wynne, Arkansas. Along with sweet potatoes, the nutri- tion team can also expect other produce delivered through the pilot as the school year roles on like peas, corn, watermel-

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FOOD & BEVERAGE TRENDS

Recipe report: Protein in motion Customers crave lean, mean protein for steady energy, satiety and muscle building. Grab your piece of the protein pie with these recipes.

BY TARA FITZPATRICK

The new year has already seen numerous protein-focused new menu items and LTOs at fast-casual and fast-food concepts around the country, since this is what many eaters are looking for as they hope to build muscle and wellness.

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CITRUS, BEET AND GRAIN SALAD WITH CANDIED WALNUTS Quinoa brings the protein power in this fresh winter salad from Morrison Healthcare. Get the recipe. GRILLED SWORDFISH AND GRILLED MANGO SALAD Swordfish is a powerhouse protein, offering around 20 to 30 grams per serving. This recipe from the National Mango Board serves it in fresh, bright style. Get the recipe. MICHIGAN THREE BEAN CHILI This lean, mean, protein-packed bean recipe by June Williams and Curtis Stevens of Michigan Medicine won Winter Featured Recipe in an AHF recipe contest. Get the recipe. DIJON PORK TENDERLOIN, RED BEAN SALAD AND FRENCH ONION QUINOA Pairing a simple protein with healthy yet delicious sides makes this meal perfect for takeaway or delivery. Get the recipe. THAI CURRY MEATBALLS WITH SPICY MANGO In this recipe for the National Mango Board by Erin Lynch, ground turkey provides the protein and the silky coconut curry sauce provides the full-on flavor. Get the recipe.

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PHOTO: ENVATO

FOOD & BEVERAGE TRENDS

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FOOD & BEVERAGE TRENDS

Meet the winners of FoodService Director’s Best Sandwiches contest These 47 sandwiches showcase the best of non-commercial culinary prowess in 2025. BY FSD EDITORS F SD readers answered the call for their most iconic sandwiches with gusto. Our judges sorted through all the epic ways you’ve put inspiration between the bread, impressed with your innovation, respect for ingredients and the storytelling behind the sandwich. Without further ado, here is the winning Class of 2025 Best Sandwiches champions. We have included their stories, along with the ingredients you need to give these proven winners a try.

SEAFOOD: JAGUAR JUBILEE The University of South Alabama

Ingredients: soft shell crabs, corn flour, chef’s seasoning, black pepper, cooking oil, Cajun aïoli, French bread, eggs, milk, green onion coleslaw, green onions, Tabasco sauce. “The ‘Jaguar Jubilee’ is a tribute to our roots and our local traditions. The jaguar represents our school spirit, while a ‘jubilee’ is a natural phenomenon along the Gulf Coast where crabs and other sea life come close to shore — making it the perfect time for crabbing. It’s a name that celebrates our community, our coastal heritage, and the joy of sharing fresh, local flavors.”

SEAFOOD: THE MAQUE CHOUX Texas State University

Ingredients: spinach tortilla, Cajun remoulade, crispy fried shrimp, fried crawfish, broccoli slaw, holy trinity (peppers, celery, onions), bacon, sweet corn, lemon zest “The meaning of maque choux in French is ‘mock cabbage.’ Maque choux is a popular Cajun dish from Louisiana made with corn that is often served as smothered corn and cabbage. Over the years this dish went through many changes through Spanish and African influences. Stew corn with peppers, onions, tomatoes and celery with a touch of cream and bacon fat is what really makes this dish delicious.”

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FOOD & BEVERAGE TRENDS

SEAFOOD: GOURMET KRABBY PATTY Florida Gulf Coast University

Ingredients: nori and activated charcoal brioche bun, dill and cilantro aïoli, fresh baby arugula, cucumber slices, gochujang and cinnamon pickled radish, salmon patty, charred provolone, fried yuca chips, red onion jamt “This elevated sandwich features a striking nori and activated charcoal brioche bun filled with a succulent salmon patty and smoky charred provolone. Enhanced by dill-cilantro aïoli, fresh arugula, cucumber, and innovative gochujang-cinnamon pickled radish, it delivers Korean-inspired heat with herbaceous freshness. Crispy fried yuca chips and sweet red onion jam complete this sophisticated fusion that transforms comfort food into a fine dining experience with umami depth and global flavors.”

SEAFOOD: THE 1845 SUSHIRITTO Baylor University

Ingredients: cucumber tortilla, sushi rice, nori, sweet chili marinated salmon, jalapeño slaw, cucumber, avocado, sweet chili sauce, Sriracha mayo, togarashi “The Sushiritto was first created for an event almost 10 years ago thanks to a collaboration with our star associate cook, Tomyka Brown. This wrap quickly became a fan favorite that cemented itself as a lunch staple every Friday at 1845 at Memorial — one of Baylor University’s most beloved dining halls.”

VEGAN: RAGIN’ CAJUN VEGAN PO’BOY Catawba College Dining Ingredients: smokey and spicy vegan chicken tenders, maque choux (vegan style), vegan remoulade, spring mix, grilled onions, red ripe tomatoes “Born from a love of bold flavors and a passion for plant-based eating, the Ragin’ Cajun Vegan Sandwich was inspired by the vibrant streets of Louisiana, where spices, sweetness, and smoky aromas mingle in every bite. We wanted to capture that energy and joy in a sandwich that’s satisfying, bold, and completely vegan — so every bite feels like a little celebration of flavor and creativity.”

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FOOD & BEVERAGE TRENDS

VEGAN: THE SMOKY MAPLE CRUNCH Southwestern University

Ingredients: gluten-free ciabatta rolls, garlic-infused olive oil, herbed pistachio cheese spread, smoked maple portabella, pickled vegetables, purple cabbage, radishes, lemon juice, sea salt, avocado, lime juice, salt, pepper, arugula, toasted pepitas, optional balsamic glaze “This sandwich was created by Chef Daniel and Semirra Durr as a different and inclusive option that could be served for all students. Their goal was to move beyond a typical cold cut sandwich and offer something unique. By combining unexpected ingredients that complement each other beautifully they created a flavorful sandwich.”

BBQ: KANSAS KRUNCH Wichita State University

Ingredients: chopped house smoked beef brisket; apricot jam BBQ sauce; caramelized onions; Wiebe Farms Cottonwood Reserve Cheddar, shaved or sliced; house potato chips; seasoning salt; sunflower sprouts, clover, or alfalfa sprouts; brioche sandwich bun, buttered and toasted “This sandwich was created from an appetizer to showcase ingredients that are loved here in Kansas. Wiebe Farms has some of the best local aged white cheddar made with raw milk, Kansas raised beef, and local greens are included depending on seasonality for that farmhouse feel.”

BBQ: SMOKED BRISKET TEXAS TOAST University of Florida Ingredients: cider slaw, pickled red onions, golden barbecue sauce, jalapeño cheddar Texas toast “Inspired by our District Executive Chef Marc Cruz’s Texan roots, this sandwich pays tribute to classic American barbecue with a Florida Fresh touch. Our team poured heart and skill into every layer, sourcing local bread and creating each ingredient from scratch. It’s a sandwich born from Gator passion, patience, and pride.”

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