EDsession Program & Schedule

Who Knew? Better Food and Technology Can Cost Your Operation Less!

  • Date:Wednesday, November 3
  • Time:4:00 PM - 5:00 PM Eastern Standard Time
  • Description: Since the onset of Covid, more people are cooking at home and not just processed foods. As an example, bread-making suddenly became popular and stores were hard-pressed to keep shelves stocked. We have been witnessing a distinct shift in the public’s appetite for quality meals. People are expecting and demanding more ‘clean’, fresh and local food components. Even young people have developed more sophisticated pallets. Along with the shift comes the challenge of time and space to produce meals at home or in institutional settings. Equipment innovations and technology are becoming more readily available and have been successfully put to work in school foodservice. Legacy kitchen designs are giving way to more cutting-edge operations which can result in smaller footprints, less expansive ventilation systems and lower utility costs. As administrators, architects and taxpayers, the challenge is to figure out how to put this to work in our own school districts. Hear a chef, operator, designer, and equipment purveyor discuss ways to put all of this to work in your next project whether you are building new or are wrestling with how to improve food service without adding tons of costs.
  • Location:Classroom 414
  • Session Type:EDsession
  • Session Code:ES21WD5
  • Learning Objective 1:Learn how to appraise your existing operation and set your own district up for a successful journey to the future of foodservice.
  • Learning Objective 2:Hear about successful transitions from heat and serve food to scratch cooking without blowing a budget.
  • Learning Objective 3:Learn about the pros and cons of ventless and accelerated technology and how to apply it to school foodservice.
  • Learning Objective 4:Discover resources that will aid in quantifying savings to offset costs associated with making operational changes.
  • Credit:AIA LU, IDCEC
Greg Christian
Beyond Green Sustainable Food Partners
Sheila Palinkas
A La Carte Consultants
Rob Schwalm
Fred Carragher