FreshEdge’s Post

📣 Thought Leaders in Foodservice is back with a new interview! 📽 Check out this video trailer discussing the complexities of university dining and the challenges of having multiple types of customers. Peter Testory, Director of Dining and Culinary Services at the University of Wisconsin-Madison, tells Sojo Alex about their need to cater to a diverse array of customers - students, student organizations, as well as parents - each with unique needs and expectations. These expectations don't always align which is challenging, especially amidst persistent pressures like inflation, rising food costs and labor issues. To learn about how they approach these challenges and more, click the link to watch the full video! 👉 https://lnkd.in/eYVyYQWa #universitydining #foodservice #NACAS #NACUFS #myFCSI #thoughtleadership #e360 #Envision360

"Rise above in the flour milling industry with our revolutionary Food Safety Program. Designed for excellence, this transformative 4-day course equips professionals with essential skills for leadership and compliance, igniting personal and organizational advancement." #FoodSafety #FlourMilling #CompetenceDevelopment #BEMCON #ManagementTransformation #ProfessionalGrowth #bemcon #RegulatoryCompliance #LeadershipSkills #PersonalDevelopment #OrganizationalAdvancement #foodsafety #safety

From time to time we have the good fortune to be asked to take part in the larger dialogue in our industry. It's always an honor and we are grateful for the opportunities. Recently we were making a list of recent and upcoming events, and we thought we'd share it with you. ·  FPFC (Fresh Produce and Floral Council): Tom Barnes presented to the Apprentice Program participants (https://lnkd.in/gJFuHVgq) and he was invited back to present in 2025. The program develops knowledge and skills in people who have chosen produce or floral as a career path. ·  IFPA (International Fresh Produce Association): Julie DeWolf is a founding member of the Marketing Communication Council, whose mission is to provide valuable marketing resources to the produce industry. ·  Apple Consumption Program: Cara Ammon is the lead of the Insights Committee, which is tasked with reviewing existing research and identifying original research to determine drivers of purchase, barriers to purchase, and tools to drive consumption. ·  IDDBA Retail Management Forum: Tom Barnes was invited to present to this exclusive audience of retailers and IDDBA Board Members on inflation and its effects on the Dairy, Deli, and Bakery industries. We subsequently recorded the content of Tom’s presentation and edited it into three video segments featured on our LinkedIn company profile. ·  Vision Magazine (https://lnkd.in/ep-V_SN3): Category Partners was invited to contribute content to Vision Magazine. Eric Le Blanc submitted an article entitled “Vitality in the Produce Department” which will be featured in an upcoming issue of Vision Magazine. ·  Organic Produce Summit: Tom Barnes moderated a panel at the show, consisting of West Mathison from Stemilt, Scott Mabs from Homegrown Organic Farms, and Daniel Spivey from Sprouts. ·  Community Uplift Awards: @FMI partners with The Shelby Report every year to honor food industry organizations that make a difference in their community, especially concerning food insecurity or food education (https://lnkd.in/e3XZxWzE)> Eric Le Blanc served as a judge on this panel with the results being announced and publicized in the coming month. ·  IDDBA WISL: On the @IDDBA Exhibition Floor they hold a series of educational presentations. Tom Barnes presented on the topic of “All Retail is Local,” which focused on Demand rather than Sales History to create and evaluate sales success. ·  IDDBA What’s In Store: IDDBA publishes a resource book for its members that covers trends and information across Dairy, Deli, and Bakery. Eric Le Blanc provided an article on Deli Meats which will be presented with Tom Barnes on an IDDBA Webinar on October 3. ·  Produce Moms: Tom Barnes was invited to appear on Produce Moms (https://lnkd.in/e2SEzJSu) with Lori Taylor, a podcast that focuses on how to select, store, and serve fresh produce. The release date not yet available. #dataanalytics #produce

Today Kopi Session with Tan Alan a seasoned professor with over 23 years of experience in Hotels, Restaurants, and Culinary Education within the F&B industry. Alan’s wealth of knowledge and passion for continuous learning are truly inspiring! From his Specialist Diploma in Applied Learning and Teaching to his constant pursuit of certifications in Wines, Sakes, Spirits, Coffee, and Teas, Alan is a testament to the importance of lifelong learning. Alan graciously hosted me for lunch at At-Sunrice GlobalChef Academy, where I was introduced to WellSpent™. This brilliant initiative aligns with the academy’s commitment to ESG (Environment Social Governance) and sustainability. WellSpent™ takes high-touch, high-spent food ingredients—typically discarded during food production—and transforms them into upcycled foods that are not only delicious but packed with fiber, protein, and vital nutrients that promote gut health. Some of these "side streams" include: * Brewer’s spent grain (a by-product of beer production) * Okara (by-product of tofu and soy milk production) * Eggshells, coffee grounds, tea leaves, and many more. What struck me most during our conversation was Alan’s dedication to his students. Many of them dream of running their own F&B ventures, but as Alan shared, the real world can be brutal and unforgiving. He actively engages with industry players to better equip his students with the skills and resilience they need to thrive in the challenging F&B landscape. If you have any ideas on how Alan can better prepare his students for the realities of the F&B industry, feel free to share your thoughts in the comments below or reach out to him directly! This conversation reminded me of the importance of bridging the gap between education and the realities of the industry. Looking forward to seeing how we can work together to make a positive impact! #F&B #LifelongLearning #Sustainability #ESG #WellSpent #UpcycledFood #CulinaryEducation #FutureOfFNB #AtSunrice #IndustryCollaboration

The best way to learn is through experience.

What a great innitiative and collaboration to address and educate about the role our food and packaging processes have on the amounts of Greenhouse Gas emissions caused by the ingredients and packaging we choose to use in our operations every day.

Certified and more sophisticated (ish) now - not just your average drinker! I'd like to thank my employer for investing in me and sending me to the WSET course. While it's just an entry-level certificate, I've gained a sea of knowledge about the world of wine. Now I can appreciate a good wine much more and have great context for conversations. Cheers to continuous learning! #WineEducation #ProfessionalDevelopment #AIWroteNotMe

Foodservice beef specialists are attending the #CertifiedAngusBeef Foodservice Leaders Summit.   They’ll gain inspiration and embark on a journey of flavor, all to help chefs elevate their success with the best-tasting, best-sourced beef.   Check-in and share your experience at the summit. If it’s not CERTIFIED, it’s not the best.

"Don't focus on being the best. Focus on being the only." This is one of the best quotes I've heard recently from Andrew Zimmern at the University of Massachusetts Amherst Culinary event. There is too much chasing of the same trends, the same data, or competitive activity. Chasing rarely leads to innovation that really pushes the industry forward, which is particularly what foodservice needs at a time when its relevancy is increasingly threatened. And, as was pointed out in this presentation, it's not just relevancy that needs to be addressed but a host of fundamental and existential problems that must be solved. #innovation #tremds2024 #campusdining #foodandbeverageindustry #foodservice #chefs #cpg

🌟 INSIDE PREFS 🌟 In this portrait, our PREFS student Fabiano De Gani tells us how he persuaded a successful Zurich pizzeria to break with tradition and take a new, innovative approach to making their Neapolitan pizza dough: "In the self-organized module #Individualskills as part of the MSc in Preneurship for Regenerative Food Systems, we as students get to develop critical skills for our professional development. The module gave me the great opportunity to personally pick, organize and learn the content myself. As a dough enthusiast and Neapolitan pizza aficionado, I decided to combine my passion and my skills. This led me to two specialized courses in northern Italy, which gave me deep insights into the science and technique of Neapolitan pizza. I got the lucky opportunity to work part-time as a pizzaiolo in Zurich. This allowed me to apply what I had learnt directly and put my vision into practice. It enabled me to implement a new dough process in an already successful pizzeria. From testing and tasting different types of flour to procuring a modern dough mixer from Italy and training my colleagues: every step was a challenge. However, I accepted all of this with great enthusiasm. These experiences not only gave me more knowledge about the complex science of dough and pizza, but also showed me the challenges of successful change management in the catering industry. I learnt how to communicate my vision, coordinate teams, and appreciate the value of a positive attitude and open communication. What impressed me most was the realization that you can move mountains with passion and the power of persuasion. What once seemed impossible became reality through commitment and enthusiasm. So: dream big and stay curious!"🚀 Take a closer look at Fabiano's journey from vision to practice! 👀🍕⬇    ZHAW Life Sciences und Facility Management ZHAW entrepreneurship Thomas Bratschi Maya Ladner Simone Romeike Fabiano De Gani #master #zhaw #foodsystems #food #changemanagement