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Episode 56: Better School Food: Borrowed, Hacked, and Shared
Inside School Food
English - November 09, 2015 16:45 - 39 minutes - 36.6 MB - ★★★★ - 7 ratingsFood Arts Education inside school food heritage radio network laura stanley school nutrition education school food school lunch program food service industry institutional food interviews Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Today we venture into new territory with the help of Chef Lisa Feldman, who is Director of Culinary Services for Sodexo USA. As a major provider of school meals (413 districts, two million meals daily), it’s significant and influential in ways you may never have imagined. The company’s ambitious strategies to introduce ever-fresher, more wholesome, and more appealing food on a mass scale are freely shared throughout the K-12 nutrition industry. “Nothing is proprietary,” says Feldman, who prizes creative collaboration not just with processors and trade groups, but also self-ops and even Sodexo competitors. “When districts are all doing their own thing, it’s more expensive.”
Additional Resources
“Sodexo finding whole grain success in school food service,” Food Business News, June 25, 2015
“Lisa Feldman’s Yogurt and White Bean ‘Ranch’ Dressing,” New York Times, June 9, 2014
Culinary Institute of America’s “Healthy Flavors, Healthy Kids” website