Agriculture and Sustainability

FNCE 2018

156. Procurement to Plate: What Impact Is Your Menu Having?

Monday, October 22
1:30 PM - 3:00 PM
CE: 1.5

Session Level 2 - Intermediate

In this session, presenters will discuss the wellness and sustainability trends that have the greatest impact on consumer health and the planet but are also realistic to implement in a workplace setting, including the impact of these trends on procurement and what it means to pick the right business partners. They will reveal sustainability and menuing initiatives that are changing the marketplace landscape. They will also review how effective menu naming can influence consumer purchasing. Dietitians in any food service industry will benefit from hearing the latest trends, understanding how menu engineering can impact an operation, and learning how implementing strategic menu naming can increase sensible, healthy purchasing for conusmers and the planet. Additionally, participants will learn about the key roles both chefs and dietitians play in menu development. Working in partnership, culinary and wellness can meet the ever changing consumer demands for a well-rounded plate.

Learning Objectives:

Learning Need Codes:

  • 8018 - Environmental, agricultural, and technologic influences on food systems
  • 6010 - Behavior change theories, techniques
  • 7050 - Customer focus

Jill Woodward, MS, RD, CD

Jill graduated from the University of Minnesota in 2008 with a Bachelor’s in Nutrition & Dietetics. She began her graduate work in 2010 where she worked on numerous behavioral eating studies and received multiple awards for research. She join Eurest (Compass Group) in 2012 as a Registered Dietitian and operations manager, supporting managers & clients on menu development, nutrition analysis, and nutrition education programs. She was awarded manager of the year in 2013 and honored in Food Service Director Magazine as a top professional under 30. Jill is now the Division Wellness Director overseeing wellness strategy and program development for clients across 18 states. She has extensive experience in effective implementation of worksite health & wellness programs, culinary collaboration with recipe development, as well as execution of interactive workshops on mindfulness & hands-on cooking techniques. Jill's passion for health and wellness as well as her love for good food brought her to Eurest. As a wellness director, she hopes to influence others to live a healthier lifestyle.

Presentation(s):

Send Email for Jill Woodward

Jill Woodward, MS, RD, CD

Jill graduated from the University of Minnesota in 2008 with a Bachelor’s in Nutrition & Dietetics. She began her graduate work in 2010 where she worked on numerous behavioral eating studies and received multiple awards for research. She join Eurest (Compass Group) in 2012 as a Registered Dietitian and operations manager, supporting managers & clients on menu development, nutrition analysis, and nutrition education programs. She was awarded manager of the year in 2013 and honored in Food Service Director Magazine as a top professional under 30. Jill is now the Division Wellness Director overseeing wellness strategy and program development for clients across 18 states. She has extensive experience in effective implementation of worksite health & wellness programs, culinary collaboration with recipe development, as well as execution of interactive workshops on mindfulness & hands-on cooking techniques. Jill's passion for health and wellness as well as her love for good food brought her to Eurest. As a wellness director, she hopes to influence others to live a healthier lifestyle.

Presentation(s):

Send Email for Jill Woodward

Chris Ivens-Brown, Chef

Chris Ivens-Brown is Chief Culinary Officer and Executive Chef for Compass Group, Eurest, as well as a local celebrity in the city of Charlotte, NC. Chef Chris’s passion for advocating culinary sustainability has been very apparent over the past decade. His dedication to raising awareness and promoting sustainable solutions for both sea and land based food supplies has led Compass Group, one of the largest food service companies in the world to adopt sustainable food practices. Chris has made it his mission to educate the food industry, as well as the home cook, about simple and effective methods for cooking and eating fresh, seasonable, and sustainable foods. Chef Chris has worked with Registered Dietitians within Compass Group and his community to reach beyond traditional culinary arts to embrace the growing trend of wellness.

In his spare time, Chris has hosted two successful seasons of Cooking at Home with Chef Chris, with a guest line-up including sports, government and media celebrities. Chris has also had the honor of cooking for a myriad of celebrities and public figures, including Phil Collins, Martha Stewart and Queen Elizabeth. In the community, Chris donates considerable time and culinary talent to numerous fundraising events and charitable organizations including; Monterey Bay Aquarium’s Seafood Watch, The Make-A-Wish Foundation, The American Heart Association and St. Jude’s.

Chef Chris has been named as the 149th Distinguished Visiting Chef for Johnson & Wales, Providence and recognized as the 9th DVC at Johnson & Wales University, Charlotte.




Presentation(s):

Send Email for Chris Ivens-Brown

Suzanne Landry, MS, RD, LDN

Suzanne Landry, MS, RD, LDN is a Registered Dietitian and the Senior Director of Wellness and Sustainability at Eurest, a sector of Compass Group where she leads wellness and sustainability initiatives to have the greatest impact on the health of people and the planet. Prior to accepting her position at Eurest, she hosted a radio show, The Natural Medicine and Nutrition Hour, on 95.9 FM WATD. She also had a private practice with both individuals and corporations, helping thousands of people optimize their health through innovative wellness programs. Suzanne has been a wellness consultant for Fortune 500 brand companies, universities, clinical and health research organizations and a supermarket nutrition labeling initiative. She led the Massachusetts General Hospital Cancer Center Nutrition Services and Employee wellness program, taught nutrition classes and wellness retreats and has made professional speaking engagements across the country. Suzanne loves to spend time with her family and friends on the ocean - quohauging, paddleboarding and loving life with great food.

Presentation(s):

Send Email for Suzanne Landry


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