Commonly used terms inside these pages:
The process of sourcing, purchasing, receiving, and inspecting all of the goods and services your business needs to operate.
A cut of chicken where the Standard of Identity is whole muscle primal cuts of poultry or pieces of whole muscle including boneless breast filets and tenderloins.
Poultry that has not been given antibiotics for any reason during its life cycle.
Leveraging purchasing power to drive food quality UP and costs DOWN while incorporating sound environmental practices.
A science-based tool that helps school nutrition professionals identify ingredients to avoid in food products.
KEY VOICES
Get to know a few of the key voices for this initiative
Neil Kinney
Dr. Katie Wilson, SNS
Anneliese Tanner
President Rich Chicks
USFA Executive Director
Executive Director, Food and Nutrition Services Boston Public Schools
Valeria La Rosa Program Director Life Time Foundation
Jill Kidd, MS, RD, SNS USFA Director of Procurement and Business Innovation Initiatives
Manish P. Singh
Director Food Services Division Los Angeles Unified School District
Dr. Jason Newland Abigail Wexner Research Institute at Nationwide Children’s
Rick Garcia
Florence Simpson Deputy Director of Food Services Los Angeles Unified School District
Co-Founder and Managing Partner Frontier Food Group
Division Chief of Infectious Diseases and an Associate Investigator in the Center for Child Healthy Equity and Outcomes Research
BOOST THE ROOST | USFA INITIATIVE RECAP | PAGE 5
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