Fall 2022 CN Executive Update Digital Magazine

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Executive Update

Fall 2022

Contents 3| Regulatory Briefs With Change Comes Possibilities 4| Cover Story Take Charge Of Those Difficult Conversations 5 | Feature Article The CN Executive Update ® Is Going Digital 7 | Inside Scoop Add Nutrition Education To Your Curriculum 8 | In The News Controlling Foodborne Illness – Prevention or Correction? 9 | Service Blueprints Attitude Is Key To Quality Service 10| Spotlight on USDA Farm To School’s Growing Harvest 12 | Trends & Recipes All Wrapped Up In The Latest Packages 16 | Viewpoints Legislators Can Help Us Feed Our Kids 17 | Professional Pathways There’s Help To Reach Your Training Goals 18 | Shared Insights What Gets Measured, Gets Done 19 | Facts & Figures Time Is Of The Essence In Food Production 20 | Food Notes All The Buzz About Honey 21 | Firsthand Accounts Four Tailored Strategies for Motivating Staff 22 | Feature Article Autumn – When Nature Is Ablaze With Color 23 | Safety Measures

Ramp Up Your Authenticity

In its article titled, “The 8 Biggest Business Trends In 2022,” Forbes magazine lists “Authenticity,” as a lasting trend, and a major influence, both in building a brand, and in forming relationships with employees and customers. It seems a bit odd for a human behavior to be labeled a market trend, but it makes sense when one thinks about how events and technologies have kept people apart long enough for them to crave sincere interactions. When it comes to strengthening relations with staff and colleagues, “authenticity is about being relatable. When the people you lead feel like you’ve been through the same experiences they face . . . it fosters deeper connections and makes you more trustworthy.” 1 Being authentic doesn’t require anything fancy or complex: only three very basic techniques. First, be available. Let people know you enjoy interacting with them. Second, initiate conversations. Talk to people about things other than work. Show sincere interest in what others care about. And third, meet with staff one-on- one. Help people to see they are valued, and that they belong. 2 Gen Z customers value authenticity above all else, and have communicated its importance in countless market surveys. CNBC reported that 67 percent of Gen Zers believe that “being true to their values and beliefs makes a person cool.” 3 It means speaking your truth and advocating for what you believe in. For you, this means identifying what’s truly important to you, and to your organiza- tion, and deciding what you want your organization to stand for. If you communi- cate true commitment to your organization’s innate values, you too may be seen to be “cool.” We wish you well for the 2022-2023 school year, and invite you to be in touch with us at any time throughout the year. You can contact me at: dee@csifoodpro.com.

From the

Editor’s Desk… Dee Carroll, Carroll Services Inc.

1 Shelley Washburn, “Authenticity In Business Matters More Than Ever—Here’s Why,” ChiefExecutive.net, June 25, 2020. https://chiefexecutive.net/authenticity-in-business-matters-more-than-ever-heres-why Accessed: August 1, 2022. 2 Ibid.

Food Safety Is Everyone’s Job 24 | Staff Matters Take Six Steps Toward Better Training

3 Fiona Burke, ”Gen Z Is All About Authenticity,” Clyde Group, February 25, 2019. https://medium.com/clyde-group/gen-z-is-all-about-authenticity-59d863b0bdcf Accessed: August 1, 2022.

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Executive Update

Executive Update Tim Carroll Co-Founder/Publisher Dee Carroll Co-Founder/Editorial Director •••••• Terry Oldano Managing Editor Karen Haghighi, SNS Foodservice Industry Consultant Sally Spero School Foodservice Consultant Jan Johnston Director of Creative Services Maryann Stubblefield Senior Designer Editorial Advisory Board Barbara Bumgardner, BSBM, SNS Food Service Director Middleton School District, ID Jon Myers, Ed.D. Assistant Superintendent Noble Public Schools, OK Krista Hamilton-Neal MS, RD, LD, SNS Director of School Nutrition Services Stillwater Public Schools, OK Angela Rodriquez, REHS, SNS School Nutrition Director Currituck County Schools, NC Eric Span Director of Nutrition Services Sweetwater Union High School District, CA Chef Alliance Members Chef Samantha Cowens- Gasbarro, SNS Executive Chef Healthy School Recipes Chef Stephanie Dyehouse Assistant Supervisor of Culinary Development Cincinnati Public Schools, OH

With Change Comes Possibilities What Two Acts Might Do for School Foodservice

One could say government agencies are playing catch-up these days. For some years now, the issues of child nutrition, and of food safety, have remained on the back burner. That may be changing, however, with two measures introduced during the month of July. I. Healthy Meals, Healthy Kids Act – (H.R. 8450) Bobby Scott, (D-Virginia), Chair, House Education and Labor Committee Suzanne Bonamici, (D-Oregon), Civil Right s and Human Services Subcommittee Chair On Wednesday, July 20, 2022, the long-awaited child nutrition reauthorization bill was finally introduced. It is in the early stages of the legislative process, with markup having been scheduled for July 27, 2022. The prior reauthorization for the 2010 Healthy, Hunger-Free Kids Act had expired on September 20, 2015. Here are just some of the provisions included in this lengthy Act: • Section 101. Emergency Waivers or Modifications – provides the Secretary of Agriculture “the authority to waive certain statutory or regulatory requirements . . . in the event of a qualifying emergency.” • Section 103. Expanding Community Eligibility – by changing the multiplier “used to determine the rate of federal reimbursement to schools participating in the Community Eligibility Provision (CEP) from 1.6 to 2.5.” • Section 201. Increasing Reimbursement Rate of School Meals – at a proposed 10 cents for meals served in the National School Lunch Program. • Section 205. Kitchen Improvement and Personnel Training – authorizes $35,000,000 per year for Fiscal Years 2024 through 2028, “to purchase kitchen equipment, improve kitchen infrastructure, purchase software and technology systems needed to serve healthy meals and promote food safety.” The Act proposes to provide commodity entitlement for school breakfast, and to add school meal debt protections for families, as well. II. Food Safety Administration Act of 2022 – (S. 4520) Senator Richard (Dick) Durbin, (D-Illinois), Chair, Senate Judiciary Committee Congresswoman Rosa DeLauro, (D-Connecticut), Chair, House Appropriations Committee On July 13, 2022, the Food Safety Administration Act of 2022 was introduced. Its aim is to shift food safety oversight from the U.S. Food and Drug Administration (FDA), to the U.S. Department of Health and Human Services (HHS). Responsibilities for food safety will thereafter lie with a new independent federal agency, to be known as the Food Safety Administration. If passed, the Act will incorporate “all FDA food program units – the Center for Food Safety and Applied Nutrition (CFSAN), the Center for Veterinary Medicine (CVM), and the Office of Regulatory Affairs (ORA).” The agency is to be headed by a food safety expert, who will be confirmed by the Senate.

Chef A.J. Moll, CFPM Manager for Canteen Dining The Saul Mirowitz Jewish

Community School, St. Louis, MO Chef Brenda Wattles, RDN Consultant for Child Nutrition Programs BLT Food & Nutrition, LLC

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Take Charge Of Those Difficult Conversations

quickly and easily. 3 Our everyday thoughts and words are based on our prior knowledge and experiences. But our experiences don’t always prepare us for every situation that presents itself. While heuristics can reduce the burden of decision-making and free up limited cognitive resources, they can also be costly when they lead individuals to miss critical informa- tion or act on unjust biases. 4 Heuristics help us to function. After all, it would take so much time and effort if we had to stop and think about every little thing we say or do. The problem is, heuristics can negatively impact our effectiveness when managing difficult conversations. 2. Labeling — Frequently, we assign a positive or a negative label to people. For example, if someone doesn’t meet our expectations of how to fulfill a project deadline, we might label them as “lazy,” without first exploring the relevant circumstances. 3. Over-generalizing — It’s rather common for people to make sweeping statements about individuals or groups, based only on limited information. We’ve heard statements like, “all men are lazy” or “women are too emotional.” 4. Assuming — Individuals sometimes surmise that they can read another person’s mind. They believe they know what the other person is thinking, and act based on those assumptions. For example, Sam, who often arrives late, might think he knows what his boss is thinking: “She just thinks I’m lazy.” What we think about something or someone, ultimately affects our choice of words. Our thoughts are powerful, but often we neglect how they affect our actions. There are things you can do, though: • Take time to process your thoughts regarding an employee. • Think about the heuristics you rely on, and consider whether they’re getting in the way of good communication. • Remember how much power your thoughts can unleash. You have a lot of control over whether a conversation goes well or goes poorly. Emotions Underlie Every Difficult Conversation Our emotions play heavily into how we manage difficult conversations. It’s vital to be aware of emotions, because they can have a great influence on what we say and do. As Carl Jung

Let me introduce you to three people. First, there’s Sam, who frequently shows up late to work. Then there’s Chris, who is always saying derogatory things about you during manage- ment meetings. And finally, there’s Jamie, who keeps defying the accepted district dress code, even though she has been reminded about its importance. These are all situations that cause you, and other staff, problems at work. As their manager, you need to find a way to discuss these situations with them. It’s never easy to raise sensitive matters with staff. That’s why so many of us don’t do it. Actually, it’s one of the most difficult things a leader has to do. Nevertheless, by not having these types of difficult conversations, especially when the infraction is fresh in everyone’s minds, you miss a valuable opportunity for

Constructive Steps Toward Better Communi- cation

By Tami West, PhD

growth, both for you and for your staff. Take Action Through Language

Most of us don’t think about language: we just use it. However, understanding language, and the impact it can have on a situ- ation, is the first step toward becoming a good communicator, and a great leader. Traditionally, language is defined as a system of symbols whose meaning is agreed upon within a particular group or culture. It is how a group expresses its thoughts, ideas, opinions, and emotions. 1 And if you’re part of this particular group or culture, you’ll generally understand each other more easily than if you’re an outsider. However, language is so much more than a passive or rote activity. Choosing the right words in the right circumstances is actually a form of taking action. 2 For example, say you ask Chris why he made such derogatory remarks about you during your meeting. He might reply, “But I was just kidding around.” From experience, you know Chris wasn’t kidding, but you don’t know what Chris’s intent really was. Whatever Chris meant, his behavior illustrates how important it is for you to choose your words very carefully when you react to his behavior, and to communicate in a way that is unlikely to be misunderstood. Don’t Jump to Conclusions If you want to manage a difficult conversation effectively, you need to be aware of the barriers to good communication that exist. These include: 1. Relying on heuristics. A heuristic is an unconscious mental shortcut that allows us to make decisions or form opinions

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The CN Executive Update ® Is Now Digital

Here it is: a digital version of the CN Executive Update . Sarting with this issue issue, you can read the CN Executive Update both in print, and online. You’ll find the same high-quality content, but with additional interactive features that will make your reading experience even better. For instance, you’ll find links to additional recipes, or to bonus material on selected topics. Click on the video icon to discover visual content contributed by authors. Everything has been designed to enrich your reading experience, and provide you with the valuable content you need in your work everyday. Click the + on the upper right of the page for a note card to appear

Get Even More from the Resource You Trust By Dee Carroll, Carroll Services Inc.

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Going The Extra Smile

Connect With Us

We want to celebrate K-12 foodservice operators who go above and beyond to serve up smiles to children along with nutritious and delicious meals. Meet the 2022 Tyson K-12 Hunger Heroes and read their inspiring stories. Then get your stories ready to submit in January. You may be the next Tyson K-12 Hunger Hero and could win a $5,000 grant for your foodservice program.

TysonK12Schools

#ServingYourMission #FeedingTheFuture

Contact your Tyson Foodservice Representative or visit tysonK12.com for product information, resources and market-relevant solutions backed by our trusted brands.

Nutrition & Menus Professional Pathways

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Teach the Concept of Nutrient Density By Chef Brooks Cameron, Tyson Foods Executive Chef Add Nutrition Education To Your Curriculum

STUDENTS LOVE GLOBAL FLAVORS

As with so many habits established in childhood, the foods kids eat when they’re young, often become the foundation for their lifelong diet. But what if the foods kids choose are not the best ones? How do you convince them to make better choices? The best way to alter a bad habit

Photo courtesy of USDA

is to replace it with a better one. And when it comes to better nutrition, we can do that by incorporating nutrition education into the standard curriculum. After all, the field of nutrition is filled with math, science, and language skill components. When you count, weigh, and measure foods, you’re doing math. If you’re cooking, you’re observing a range of chemical reactions. That’s science in action. And if you’re interpreting recipes, creating new menus, and reading about different foods, you’re learning new vocabulary. There’s your English. At the Core of Nutrition Education Understanding the concept of nutrient density is an essential part of nutrition educa- tion. A food’s nutrient density is determined by comparing the extent of nutrients in a food, to the food’s caloric content. For instance, which is more nutrient dense: an orange or a glass of orange juice? A four-ounce glass of orange juice has about 50 calories. A medium-size orange has about 45 calories. However, the whole orange has the added benefit of providing needed fiber, which is alarmingly low in the diets of many children and adults. This is where portion size and math come in. Most people would be satisfied with eating a single, medium-size orange. But most people would probably drink eight ounces of orange juice, rather than just four, thereby consuming 100 calories. In this one-to-one comparison, then, the fresh orange is more nutrient dense, because it offers more nutrients, while delivering fewer calories. Nutrient dense foods contain a wealth of vitamins and minerals. These include vege- tables, fruits, peas, beans, and nuts. Whole grains, lean meats like poultry, eggs, and low-fat or fat-free dairy products, including milk and yogurt, are also nutrient dense. You can soon become quite expert at identifying which foods or beverages are nutrient dense, and which are not. As a test, compare soda to milk. An eight-ounce soda has 21 to 24 grams of sugar, and no protein or fat. The 84 to 96 calories come from simple carbohydrates: that is, sucrose, or table sugar. And today, eight ounces

Keep your school menu exciting to students & grow student participation. Tyson Foodservice K-12 can help keep your menu relevant with innovative, global flavors that appeal to your students. *

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Contact your Tyson Foodservice Representative or visit tysonK12.com for product information, resources and market-relevant solutions backed by our trusted brands.

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Operations Professional Pathways

Executive Update

Controlling Foodborne Illness – Prevention or Correction?

Foodborne disease is a problem that no one seems able to solve: at least not yet. In April 2021, the Economic Research Service (ERS) released cost-of-illness estimates for fifteen food- borne illness pathogens. As of 2018, the cost was $17.6 billion. Five individual pathogens accounted for nearly 90 percent, or $15.7 billion, of that total cost. Those pathogens are Norovirus, Campylobacter, Salmonella, Toxoplasma, and Listeria. 1 Government and private industry use the ERS cost estimates to make decisions on how to respond long-term, and how to develop policies and management plans. However, the cost of outbreaks is not simply in dollars. In 2018, the Foodborne Diseases Active Surveillance Network (FoodNet), within the CDC’s Emerging Infections Program “identified 25,606 infec- tions, 5,893 hospitalizations and 120 deaths during the year.” 2

• Jack in the Box product specifications failed to require Von’s to test its meat for pathogens • Jack in the Box was unaware at the time of recent health department updates requiring meat to be cooked to 155°F,

How the Experts are Managing By Karen Haghighi, SNS

which would have killed the E. Coli bacteria 2. 2006 – Escherichia coli O157:H7 outbreak, linked to spinach

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• Consumers in 26 states and one Canadian province fell ill • There were 204 illnesses, including 104 hospitalizations, 31 cases of hemolytic-uremic syndrome (a serious complication) • There were three deaths • The spinach industry lost more than $200 million in retail sales, plus additional millions because consumers were reluctant to purchase spinach subsequently 3. 2008 – Salmonella outbreak at Peanut Corporation of America • 714 people got sick, about half of whom were children • Nine people lost their lives • Three executives received long jail sentences • The outbreak cost over $1 billion, because peanuts are an ingredient in so many other products. Kellogg’s, for exam- ple, lost $65 to $70 million because they needed to recall their own products 4. 2011 – Listeria outbreak from Jensen Brothers Produce • Cantaloupes were sold to several large grocery chains across 28 states • 147 people were sickened • 33 people died • The company had removed antimicrobial wash equipment, had not fixed a plumbing leak in the processing shed, and Jensen Brothers had repurposed their equipment from Continued on page 14

A Historical Perspective There’s no better way to illustrate the seriousness of foodborne disease outbreaks than to see the numbers themselves. Here are a few historical examples that subsequently influenced both government and industry to make policy changes: 1. 1992 – Escherichia coli O157:H7 outbreak at Jack in the Bo x • Caused by ground beef patties sold to retailers by Vons Companies of Arcadia, CA • More than 400 people were sickened • One child died

Operations Professional Pathways

Executive Update

Attitude Is Key To Quality Service Do an Internet search on the topic of service delivery, and you’re sure to gather dozens of articles all focusing on recom- mended techniques. Lists will include active listening, astute questioning, gathering feedback, and product knowledge. However, as important as these skills are, they comprise only the mechanics of service delivery. In truth, there is much more to service than that. At its core, service is an outlook, a frame of mind, characterized by the sincere desire to help others. Coming from a Different Perspective Delivering service is a human-to-human process, through which a “product” is being produced and consumed, simul- taneously. This is particularly true in the foodservice industry, where service is an integral part of hospitality. Most restaurant owners, and their customer-facing team members, confuse service with hospitality, but they’re different. Service fulfills a need, but hospitality fulfills people. You can get service from an ATM or a vending machine, but you can’t get hospitality. Hospitality is the key deliverable that distinguishes great food service operations from average retail ones . . . But when you patronize a restaurant, what do you have after you eat? Only memories. While menu, value, décor and cleanliness all play a part, it’s service and hospitality that makes that memory positive and drives customer loyalty and repeat business. 1 This perspective of making customers feel comfortable and well-served is as much a part of what you do in your school cafeterias as it is for the local full-service restaurant. At the Heart of the Service Outlook Service and hospitality are about creating positive experiences. If your customers exit from a transaction feeling happy about how they’ve been treated, you know you have served them well. Here are six key attributes of a service attitude: 1. Empathy – Nothing makes a person feel better than knowing they have been understood. By anticipating customer needs, or commiserating with their problems, you communi- cate that you care about that individual. Empathy means you can imagine how you would feel in the customer’s situation, and thereby respond in a constructive way. 2. Enthusiasm – What better way to communicate that you enjoy your job, than to be enthusiastic. When you show passion for your work, you show passion for helping others, which makes people feel valued. And enthusiasm is

1 Jim Sullivan, “3 Customer Service Lessons from the Food Industry,” American Express, July 24, 2013. www.americanexpress.com/en-us/business/trends-and-insights/arti- cles/3-customer-service-lessons-from-the-food-industry Accessed: August 2, 2022. Knowing the six traits of a service champion can help you to make more effective hiring decisions. And understanding the attributes of a service star may inspire you to approach service delivery in a totally new and different way. 4. Responsiveness – Nothing frustrates customers more than the “it’s not my job” mentality. Customers want to deal with people who accept responsibility, and follow through satisfactorily. If there is a problem, you solve it. If there’s something extra you can do, you find a way to do it. As an ace service provider, your first instinct is to assume ownership of a transaction. And if you cannot do something that they request, you tell them diplomatically, but honestly, why you cannot. 5. Patience – Some customers aren’t able to communicate clearly with you, especially if they’re worried or angry. Others just want someone to listen to them. An adept service provider is good at reading between the lines, and good at asking the right questions to gain clarity. They stay calm, and refrain from expressing negative thoughts. This isn’t easy, but being patient generally calms a difficult customer down. 6. Resilience – It isn’t your customer’s fault if something goes wrong behind the scenes. So don’t dump your frustration on an unsuspecting client. Instead, a service star bounces back quickly from a disappointment, and does not burden a customer with the problem. You start afresh with each subse- quent interaction, and focus on the needs at hand. contagious. When you exhibit a positive attitude, customers sense that things will get done, and they are happy to work with you. 3. Respect – Service providers encounter customers from a range of cultures and circumstances. Being respectful means you make everyone feel equally important and valued. And respect means being willing to serve someone, even if they are angry or frustrated with you. What’s important is that you help them to find a solution.

Six Traits of a Service Champion By Terry L. Oldano, MBA, MAT

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As a marketing communications and service enhancement consultant, Terry L. Oldano has helped individuals, businesses and educational institutions to find and express their distinct voice. Terry is Managing Editor for Carroll Services’ print and online publications.

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Executive Update

Farm To School’s Growing Harvest

The U.S. Department of Agriculture (USDA) Food and Nutrition (FNS) administers the Farm to School Program in order to support and promote the use of local foods in Child Nutrition Programs. 1

Supporting Farm to School Efforts Several branches within the USDA, as well as advocacy groups such as the Farm to School Network, provide school food- service operators a range of useful resources and tools that help districts teach children about food, and about nutrition and agriculture. These resources include training, techni- cal assistance, educational opportunities, and operational improvements. A prominent resource is the USDA Farm to School Grant Program, which awards approximately $5 million annually to schools so they can improve student access to local foods. “Beginning in School Year 2021-2022, the Farm to School Grant Program [supported] 176 grants, serving 6,800 schools, and more than 1.4 million students”. 2 Here are a few other resources you can access, in addition to

Few of us are strangers to the USDA Farm to School program. But perhaps you might not know that the seeds of the program actually date back to 1996, when the USDA’s Agricultural Marketing Service (AMS), USDA’s Natural Resources Conserva- tion Service (NRCS), and Florida A&M University entered into a research agreement. Their goal was to support a small coop- erative of African-American vegetable farmers near Jackson County, Florida. The farmers’ co-op was struggling, but because of the three-way agreement, the farmers were able to sell their fresh vegetables to local school foodservice buyers. The idea grew from there. The National Farm to School Program was officially authorized in 2004, and the now-familiar USDA Farm to School Grant Program was created in 2010, as part of The Healthy Hunger-Free Kids Act. Tracking Progress through the USDA Census Periodically, the USDA does a comprehensive review of farm to school, using its Farm to School Census. The first census, performed in 2013, was followed by a second one done in 2015. The latest Farm to School Census was conducted in 2019. Nearly 19,000 School Food Authorities (SFAs) were invited to participate, and 12,634 completed the census. Here are some notable results: • 65.4 percent of the respondents participate in farm to school activities

A Program that Generates Lots of Useful Resources

By Karen Haghighi, SNS

the USDA grant program: 1. USDA Team Nutrition

www.fns.usda.gov/tn/team-nutrition-garden-resources This site offers several colorful tools aimed at educating children about gardening, food and nutrition. These include teaching guides, posters, and activity sheets which you can use to build a strong food curriculum. 2. USDA Food and Nutrition Service www.fns.usda.gov/cfs/farm-school-grant-program There is a wealth of information at this Web site. Besides infor- mation describing grant award recipients, and their programs, you’ll find: • A webinar series offering technical support for farm to school success • USDA Farm to School Fact Sheets • A subscription form to the USDA Farm to School monthly e-letter, The Dirt

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• 67,369 schools are featuring local food on their menus. 71.7 percent of SFAs use local foods in their school lunch programs, and 68.4 percent use local foods in their breakfast program • At least $1.26 billion was invested in local food in 2018-2019, with SFAs reporting they spent 20 cents

3. National Farm to School Network www.farmtoschool.org/resources

Photo courtesy of USDA

of every food dollar on buying local food during that year • More than a third of the schools have edible gardens Participation in farm to school is expanding rapidly. While only 11 percent of respondents said they had participated in Farm to School six to 10 years ago, over 56 percent have joined up in the last three years.

This nationwide network has an extensive resource database that offers data, documents, videos, and webinars on an assort- ment of topics, such as food justice, nutrition education, school gardens, recipes, menus, and so much more.

Continued on page 11

Executive Update

Take Charge Of Those Difficult Conversations Continued from page 4

said, “Until you make the unconscious conscious, it will rule your life, and you will call it fate.” Basic emotions are universal, and hardwired into our brain. 5 They include happiness, sadness, anger, fear, disgust, and surprise. But there are also more complex, more nuanced emotions that require thought processing. These include love, hate, jealousy, rage, envy, pride, shame, and guilt. Many of these emotions underlie difficult conversations. Recognizing these emotions is the first step toward managing them. Risks and Consequences of Having Difficult Conversations There are risks associated with initiating a difficult conversation. Under- standing these risks can help you to make a more informed decision about whether to have the conversation, and when. You may worry that: 1. You won’t be liked. This is particularly a concern when a manager has a relational style of interacting with staff. 2. You’ll be labeled unreasonable. Most people want to be liked, so if you’re worried that you’ll be ostracized or treated differently, you may avoid having a necessary conversation. 3. It will only worsen the situation. It’s always possible that a person’s behavior will be even worse after your difficult conversation. It’s also likely that relationships will change, or feelings will get hurt. If you assess your thoughts and emotions before you begin any conversa- tion, you will be able to decrease the potential for negative results. It’s Time to “PRESS” Forward When contemplating a difficult conversation, I use a tool I call PRESS. This five-step process helps you to plan your conversation, and tailor it to the needs of the person you’ll be talking to. 1. Prepare – Assess your thoughts and emotions, and identify the poten- tial risks of your conversation. 2. Relay the information – Present a fact-based description of the behav- ior you’re addressing. Using Jamie and the dress code as an example, if you’re talking to Jamie about her ignoring the dress code, you might say, “Jamie, I noticed you wore open-toed shoes while you were serving yesterday.” 3. Explain your concern – Describe what you’re feeling, or describe the rule or procedure you’re worried about. You might tell Jamie, “I’m very concerned about the potential for injury when you wear the wrong shoes or clothes to serve.” 4. Say something positive – It always helps to reinforce that you are on your staff member’s side. That will set them at ease, and perhaps encour- age other staff to follow your lead. 5. Say what you need – Conversations go two ways, so you need to tell the staff member what must happen to ease the situation. You could tell Jamie, “I need you to wear the required footwear when you’re in the kitchen area.”

1 Communication in the Real World , University of Minnesota Libraries, 2016. (Adapted from a 2013 edition, by a publisher that requests no attribution.) September 29, 2016. https://open.lib.umn.edu/communication Accessed: July 5, 2022. 2 Tami West, The Stress Club , Morning Sky Press, 2016. 3 P. Ekman. “Basic Emotions,” Handbook of Cognition and Emotion . John Wiley & Sons, Ltd., 1999. 4 “Heuristics,” Psychology Today . www.psychologytoday.com/us/basics/heuristics Accessed: July 12, 2022. 5 Ekman, “Basic Emotions.” Scripted conversations may feel uncomfortable at first, but with practice, they’ll begin to feel quite natural. And before you know it, you will be able to have professional, productive conversations that will gain staff trust, and reinforce your leadership skills.

Tami West is a motivational speaker, trainer, and author, specializing in stress, conflict, emotions, mental wellness, and customer service. She received her PhD in human development in 2013. She has worked in several industries, including healthcare, school nutrition, and corporate sales. Tami was also a public school teacher for 10 years.

Farm To School’s Growing Harvest Continued from page 10

4. The Institute of Child Nutrition (ICN) https://theicn.org/cnss/farm-to-school

As the only federally funded national center, ICN focuses on applied research, education, training and technical assistance to child nutrition programs. Its Child Nutrition Sharing Site (CNSS) is a resource hub for programs around the country, and now features a section devoted specifi- cally to Farm to School. Farm to School builds stronger links between the food we eat, and the people who grow that food. It expands your community, and makes it easier for you to provide healthy, local foods on your menus: two things that will expand your connection with your own customers.

1 “About the Census.” http://farmtoschoolcensus.fns.usda.gov Accessed: July 24, 2022. 2 “Farm to School Grant Program.” http://fns.usda.gov Accessed: July 24, 2022.

Operations Professional Pathways

Executive Update

All Wrapped Up In The Latest Packages

We’ve all heard the adage, “Big things come in small pack- ages.” Well today, packaging of any size is a key component in the quality of food and beverage products. This is particularly true when it comes to carry-out foods. In fact, the ever-increas- ing popularity of take-out and grab-and-go illustrates perfectly how demand can drive innovation. For decades, college students, active moms, and busy profes- sionals relied on take-out restaurants for their quick meals, and fast service. In the past, that meant customers picked up their food served on paper plates, covered in foil. Oh, how things have changed. As the call for carry-out foods has grown, so has the demand for quality take-out packaging that keeps hot items hot, and cold items cold. Customers want their foods to remain separated, and their packages to be leak-free, non-contaminated, and easily transportable. After all, who wants their burrito covered in refried beans, or their fresh salad swimming in chicken gravy? Today’s customers want their to-go food to be the same quality when they get it home, as it would have been had they eaten it at the restaurant. Responding to Public Demand As the profile of take-out food has increased, so has the value of innovative packaging. Packaging companies have responded to the shifting consumer market by developing beautifully constructed, and attractively designed meal containers. There

Nothing stands still in the food industry, so packaging companies must find ways to keep up with the food trends and societal issues that influence consumer tastes. 1. Sustainability – The food and beverage industry is finding many ways to be friendly to the environment. And the packaging industry is joining them in their efforts. As a result, packaging companies are using materials that are recyclable, compostable, biodegradable, or sustainable in some way. 2. Automation – When customers grab a snack or a meal to-go, they want to be sure the food inside is fresh and safe. Enter the world of automation. Manufacturers have developed equipment that safely fills containers to the correct portion size, and heat-seals the lid on every package. In addition, by automating packaging production, the industry has increased production efficiency, addressed labor shortages, increased worker safety, and reduced material waste. Steps such as these may even help turn the supply chain shortages around. 3. Interactive Packaging – Manufacturers are using the outside of their packages as marketing and information tools, as well. By including a code or a chip on the label, they can share infor- mation about their sustainability efforts, or introduce consum- ers to the local farm from which the food was sourced. They can even advertise a rewards program, or a special promotion that may intrigue a customer into buying the product. QR codes, NFC chips, smart labels, and other kinds of interactive packaging features allow you to really tell your brand story or convey important messages to consumers while taking up minimal space, which is why we can expect to see even more of them in the coming year. 2 Innovative packaging helps manufacturers keep up with the latest food trends. But it also gives the industry another way to appeal to a customer’s desire for the latest and coolest ideas. 1 “Food and Beverage Packaging Trends 2022,” IPS Packaging & Automation, www.ipack.com/solutions/post/food-beverage-packaging-trends-2022 Accessed: July 15, 2022. 2 Ibid.

Trends Driving Today’s Packaging Ideas By Karen Haghighi, SNS

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are bowls, plates and cups that are sectional, hinged, clear or colorful, as well as microwavable, all created to fit the size, shape, consistency and temperature of every type of food being served. No matter where you are in the world, the food and beverage industry is one of the

Karen Haghighi, SNS, principal of KBH Foodservice Industry Consulting, is the former director of Child Nutrition Services at Prince George’s County (MD) Public Schools. She contributes to the quarterly CN Executive Update ® on a regular basis.

most important elements of our society. From local fruit and veggie growers to major snack producers, this is an industry that keeps us all going. In order to keep the entire world operational and well-fed, there’s one industry that must support food and beverage – packaging. 1

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Controlling Foodborne Illness -– Prevention or Correction? Continued from page 8

Add Nutrition Education To Your Curriculum Continued from page 7

doesn’t seem to be enough. Sodas are typically served in 12-, 16-, or even 20-ounce sizes. With milk, on the other hand, the normal eight-ounce serving provides eight ounces of protein, 12 grams of carbohydrates, and 2.4 grams of fat, all for a total of 100 calories. How about a comparison of popcorn: the air-popped variety versus the movie theater popcorn. Three cups of air-popped popcorn contain 90 calories, one gram of fat, three grams of protein, 18 grams of carbohy- drates, and four grams of fiber. Three cups of movie theater popcorn, however, contain a similar amount of protein and fiber, but deliver 250 calories, 22 grams of carbohydrates and 17 grams of fat. You might wonder why the same amount of movie theater popcorn has a higher level of carbohydrates. One theory is that the butter “melts” part of the popcorn volume, requiring more actual popcorn kernels to equal three cups of volume. The Center for Science in the Public Interest revealed that a “small” bucket of movie theater popcorn typically contains 11 cups of popcorn. A medium to large serving contains 20 cups. Tap Into Available Resources If you operate a school foodservice department, and take part in the National School Lunch Program, and the School Breakfast Program, you have access to a wealth of existing resources. This includes science-based nutrition information, as well as age-appropriate nutrition curricula which are available to teach students and adults about nutrient density. Here is just a sampling of the resources you can access: 1. Team Nutrition – Starting in 1995, this USDA implementation vehicle for its “School Meals Initiative for Healthy Children,” began providing training for school foodservice operations, as well as nutrition education for children and families, and resources to support a healthier school environment. Its URL is: www.fns.usda.gov/tn/school . 2. The Institute of Child Nutrition – The Institute’s research-based education and training resources help “district school nutrition directors/ supervisors, managers, and nutrition assistants/technicians [to] meet the challenges of the day-to-day operations of successful school nutrition programs.” Their URL is: https://theicn.org/school-nutrition-programs . 3. Manufacturers – You don’t want to overlook the resources that K-12 product manufacturers have to offer. They have materials on menu plan- ning using nutrient dense foods, training programs for staff, with CEUs, and marketing materials that can help you to promote healthy meals to your students. Go to: www.tysonfoodservice.com/your-channel/k-12/k- 12-resources , for a prime example. It’s time to think outside the box when it comes to nutrition education. With a proper understanding of good nutrition, in general, and nutrient density in particular, your customers will be able to make more informed decisions on the food they eat.

potato processing. The equipment was poorly designed, with hard-to- clean corners. How to Address this Persistent Problem The CDC investigated 23 multistate outbreaks in 2018, according to The Washington Post . That was the largest number in 12 years. However, it isn’t clear whether we’re seeing more incidents of foodborne illness because of improved surveillance, quicker reporting, and advanced measurement technologies, or because there actually are more outbreaks. The CDC’s FoodNet did find that, in 2018, “Compared with 2015–2017, the incidence significantly increased for Cyclospora (399 percent), Vibrio (109 percent), Yersinia (58 percent), STEC (26 percent), Campylobacter (12 percent), and Salmonella (9 percent).” 3

Photo courtesy CDC.gov

1 Sandra Hoffmann, “Cost Estimates of Foodborne Illnesses,” USDA, Economic Research Service, March 2022. https://data.nal.usda.gov/dataset/cost-estimates-foodborne-illnesses. 2 Cathy Siegner, “Foodborne illnesses are on the rise, CDC finds,” FoodDive , April 29, 2019. www.fooddive.com/news/foodborne-illnesses-are-on-the-rise-cdc-finds/553585 Accessed: July 28, 2022. 3 “Foodborne Illness is On the Rise, Says CDC,” FoodSafety Magazine , April 26, 2019. www.food-safety.com/articles/6197-foodborne-illness-is-on-the-rise-says-cdc Accessed: July 28, 2022. 4 Matt Regusci, “The Costs Of Food Safety: Correction vs. Prevention,”ASI Food Safety, January 7, 2022 https://foodsafetytech.com/column/the-costs-of-food-safety-correction-vs-prevention/ The USDA Agricultural Research Service has made its decision clear. It has dedicated 2,000 scientists and post-doctorates, 6,000 additional employ- ees, 90-plus research locations, and a $1.5 billion fiscal year budget to food safety research. And companies are investing in high-tech equip- ment and advanced scientific analytics to prevent foodborne illness, too. Mike Taylor, co-chairman of the nonprofit organization, Stop Foodborne Illness, reminds us that the food delivery industry stands on five pillars. They are, “farms; processing; transportation and storage; retail; and consumers.” In his view, everyone is equally responsible for food safety, and for preventing foodborne illnesses. That seems to be a point of view that is growing in the industry. The key issue is, how should the foodservice industry address this persistent problem? You won’t find total agreement on this question. Some entities believe in the proactive approach of using preventive practices. Others are choosing to use corrective actions, after the fact. “Basically, the prevention group is constantly improving their food safety practices to minimize foodborne illness while the correction group waits until there is an outbreak to make changes.” 4

Chef Cameron is new to Tyson Foodservice, and has been working with the K-12 team for about a year now. He has almost 20 years of experience in foodservice operations, ranging from healthcare, to contract foodservice, to independent restaurants. “As a father of three I enjoy using global flavors, as well as familiar dishes to keep things fun and interesting for my girls at the dinner table!”

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Executive Update

Legislators Can Help Us Feed Our Kids

We all know, only too well, how challenging the last two years have been, and how much support we have needed to stay in operation. During the pandemic, Congress passed special child nutrition waivers, which provided schools with greater flexibility in meal preparation and meal service. The waivers also reduced the paperwork we had to do to distribute meals to millions of students. What would we have done without this assistance? In my case, my team kept the nutrition program for the second largest secondary school district in California, up and running. Despite serious supply and staffing shortages, we managed to serve 8.74 million meals to our students during this demanding time. And I know we are not an isolated case. However, we couldn’t have done it as well if we hadn’t had the back-up of state and national government measures. For instance, last year the California legislature passed the “Healthy School Meals for All” legislation. Because of this Act, the state will begin to cover the cost of two nutritious meals each day, for all children, beginning in the 2022-2023 school year. So, just as every child receives a textbook, each student will receive meals, as Custom well. The goals of this legislation are twofold: to reduce hunger in the state, and to remove the stigma some students suffer when accessing free or subsidized meals. My dream is that this becomes a national initiative. Our children deserve it.

product availability. For example, in our district, spicy chicken patties are a staple, and a student favorite. However, we couldn’t get enough product to meet our needs due to a spice shortage, and a shortfall in chicken because of the bird flu. And despite “returning to normal,” there are still serious grain shortages in the global supply chain. That means a key compo- nent of our meal pattern is costing us much more. In addition, our industry partners are dealing with labor and supply short- ages, too, from which they haven’t yet fully recovered. We have learned that difficult times call for creative solutions. In my district, we have purchased truckloads of food to ensure we have ample supplies for our meal program. We have contracted with local cold storage facilities to hold our product. However, it is only with government support and understand- ing that we can continue to provide healthy, nutritious meals to our students. We’re glad to know that the Senate passed the “Keep Kids Fed Act,” which extends free meals for kids during summer school, and waives the cost for reduced-price students in the upcoming school year. But meal pattern flexibility is essential, and must remain in place. I’m excited to know that the current federal administration will be sponsoring a conference this fall to address the subject of school nutrition. I hope our leaders will attend in solidarity. And I’m glad that groups like the National Farm to School Network are encouraging inclusivity when it comes to shaping the future of school meals. If we want to move forward, we must do it together, and join forces to feed our students. What better way is there to unify people than to have them “sit around the table together.” That means foodservice professionals, industry partners, and legisla- tive experts must all work together to ensure there is a reliable infrastructure, and an adequate food supply, for everyone. Our kids’ future, and ours, depends on it.

Why School Foodser- vice Needs Government Support

By Eric Span, Director of

Nutrition Services, Sweetwater Union High School District, Chula Vista, CA

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[ Note: A version of this article was first published as an Op-Ed column in The San Diego Union-Tribune , on June 27, 2022]

The Challenges We Continue to Face During the pandemic, we worked hard to secure enough food to feed our students, and that problem remains as we move into the 2022-2023 school year. With disrupted supply chains, we are still facing price spikes and product gaps. During the past two years, we all have seen unprecedented fluctuations in

Eric Span has been the Director of Nutrition Services for Sweetwater Union High School District, for the past 10 years. Collectively, he has over 30 years experience in foodservice: 17 of those in school nutrition. He is the Public Policy and Legislative Committee Chair for the State of California, and is the newest member of the Carroll Services Editorial Advisory Board.

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