In Foodservice Michele Lefebvre, RDN, CDN Director, Nutrition

Slides:

Advertisements

Similar presentations

Menu Planning: Corporate Dining Center Presentation by Angie Plaggemeyer and Melissa Hoemberg.

Advertisements

Boston University Slideshow Title Goes Here Dennis Carlberg, AIA, LEED AP BD+C Sustainability Director Sabrina Pashtan Sustainability Coordinator,

Introduction to Foodservice Systems

WELCOME TO SCHOOL LUNCH! [NAME OF SCHOOL] [NAME OF SPEAKER], [TITLE OF SPEAKER] 1.

Mushroom Fun Facts.

Mushroom Blendability. Chopped mushrooms blend seamlessly with ground meat Healthier versions of iconic American foods Better flavor Better sustainability.

1 Serving Healthy Food Section 3: Module 7. 2 Childcare Centers play a significant role in nutrition Head Starts in Alaska –Serve over 3,000 children.

Portland’s Healthy, Sustainable Food System: Triple the amount of food dollars spent on local foods by 2016.

Egg Low Farms, Inc. Sherburne, NY. History Egg Low Farms, Inc began in 1987 as the inspired thinking of Louis D. Dunckel who believed that a process could.

Eat Healthy with Fruits and Vegetables

CD9: Health, Safety and Nutrition for Young Children Ch 17: Infant Feeding Ch 18: Feeding the Toddler and Preschool Child.

Developing a Menu Considerations for Success. Menu Development Overview □Menu development is cumbersome task that require diligent attention and knowledge.

 The University of Akron College of Health Professions.

The Three Food Groups & Balanced Meals. A balanced meal is a meal which contains at least one food from each food group. * Choose the above food to plan.

Planning Meals & Snacks Menu Planning Considerations  Determine what, when, & how much you eat: Lifestyle Schedule Family Preferences Culture Physical.

Menus and Nutrition Analysis on our web site:

1-1 Introduction to Foodservice Systems National Food Service Management Institute National Food Service Management Institute Walla Walla Community College.

Food Safety Education in the Child Nutrition Programs Lori H. French Food & Nutrition Service, USDA September 2002.

Bell ringer - journal What is one of your favorite restaurants?

Mushrooms In Schools Harvest of the Month. Did you know? Fresh mushrooms are available YEAR ROUND and are commercially produced in almost every state.

Setting Up The Tangible Product

Food skills and cooking techniques How would you cook it?

Basic Cooking. Cooking 101 Basic cooking skills – Understanding basic nutrition and identifying healthy meal options – Following simple recipes and understanding.

Evaluating Productivity using Meals Per Labor Hour Deborah Thompson Child Nutrition Program Consultant School and Community Nutrition, Kentucky Dept. of.

Balance your food choices -don’t eat too much of one thing You don’t have to give up foods that you love to eat. You just have to be smart about the amount.

Procurement: What Does It Mean? Catrina Peters MS, RD School Nutrition Services Manager Nevada Department of Agriculture.

Have higher GPAs Be involved with campus programs and organizations Connect with professors and classmates Stay enrolled Be more satisfied with their overall.

Group Meeting Nutrition Component Lifestyle Modification Program.

UOP SCI 228 Week 3 iLab Check this A+ tutorial guideline at For more classes visit

Fruit And Vegetables (Vitamin B2 ( Riboflavin ) A series of Presentation By Mr. Allah Dad Khan former DG Agriculture Extension KP Province and Visiting.

1. What was the first thing Morgan did before he started his McDonald’s diet?

Impact of *Real Food labeling on student choice behaviors and attitudes Introduction The Real Food Challenge is a growing national movement, that includes.

MASTERING YOUR FOOD ENVIRONMENT

Cooking Methods!.

WHAT IS KIDS TEACHING KIDS?

Understanding the Legislative Process of Child Nutrition

You Are What You Eat What should we eat? How much should we eat? How do we know if we're really eating a nutritious meal? We all want to eat healthy food,

Provided by: Athletic Training and Peer Health Educators

Increase check average with craveable snacks

Building a Better Burger

Healthy Meal Delivery Service

Charge to the Hill Industry Perspective

Karin Allen, PhD Martha Archuleta, PhD, CD, RDN

National School Lunch Week 2005

The Milk Group Food $ense Nutrition Education.

Buffet Dining to Full Service Dining

Schools Menu Planning Panel Presentations

Consistent Carbohydrate Diet

Creating Healthy Communities

BalanceWise Nutrition

Increasing Participation

LESSON 4: EAT MORE PLANTS FOR BETTER HEALTH

IN.FORM Coaches Webinar Teaching Week FIVE Mastering Your Food Environment

How operators are applying trends

Quality. Performance. Integrity.

Frozen Potato Products Brakes

The Blend at Retail Increased Sales Increased Value

Sarah – Jayne Lowe Key Account Controller kff

M3U2 COME AND EAT HERE (1) 林晓芬 Daphne.

By: Leticia H Garcia Food Service Director

The Importance of Fruit & Vegetables

What You Will Do Apply sound nutritional practices to physical activity and performance. Analyze the effects of performance-enhancing supplements on health.

Lesson 28: Developing Healthful Eating Habits

Paige Heiden, Valerie Brugmann, Natalie Sidun, Daisy Yang

BENEFITS OF HIRING CATERING SERVICES FOR YOUR WEDDING /

MoneyCounts: A Financial Literacy Series

Why people eat different foods

Nutrition. Good Food Health.

The University of Texas at Austin Housing and Dining

Presentation transcript:

In Foodservice Michele Lefebvre, RDN, CDN Director, Nutrition Cornell Dining Giovanni Sogari, PhD Visiting Scholar University of Parma

For Review Today About Cornell Dining Menus of Change Program Blended Burger – Operational Blended Burger - Study

Who is Cornell Dining?

Cornell Dining >22,000 10,552 358/22 28 locations 400/600 Facts and Figures >22,000 10,552 358/22 28 locations 400/600 Cornell Dining serves over 22,000 meals per day during the semester. Cornell Dining has over 10,000 students on meal plan. Cornell Dining is open 358 days per year and 22 hours per day. Cornell Dining operates 28 locations – and they can be found in just over 1 square mile, on campus. Cornell Dining has almost 400 full time staff and 600 student staff.

By now, Menus of Change should be a Cornell Dining standard verbiage By now, Menus of Change should be a Cornell Dining standard verbiage. If you are new or don’t recall, Menus of Change is a collaborative with other colleges and universities in the business of creating healthy, sustainable, and delicious food choices.

In 2016 145,253 51,173 lb

A Better Choice Better for Flavor Better for Health Better for Sustainability Better for Cost

2018

Key Operational Issues Mushroom Type & Cost Controlling Moisture Processing of Blended Beef Why did we choose risley? Where are burgers served?

Mushroom Type & Cost Button Mushrooms Portabella Mushrooms Crimini Mushrooms Canned Mushrooms IQF (Individually Quick Frozen)

Controlling Moisture Raw mushrooms Blanched mushrooms Blanched, pressed mushrooms Canned, pressed mushrooms Roasted, high heat mushrooms Reduced Moisture, IQF mushrooms

Processing of Blended Beef Internally Labor Costs Consistency Holding Externally Beef processing Mushroom processing

In 2018 122,022 47,508 lb

Two year change: 15% 7%