Read the October 2018 Issue of School Nutrition Magazine

2018-10-11

SN Magazine October 2018

“Awareness” and “inclusivity” aren’t just words anymore—they are lifestyles, environments and, yes, brands that you need to rely on. School Nutrition’s October 2018 edition is an introduction to appropriate word choice, interviewing job candidates with special needs, accommodating those already in your employ, fostering an inclusive environment within your staff and more. This issue is about all your stakeholders, so from main features on Making Room to a Food Focus on gluten-free diets, SN covers what you need to know to  respect your community and what you need to know to be compliant with the law.  

  • All Are Welcome at Our Table SN encourages readers to consider tactics like language, etiquette and terminology when approaching the subject of disability.
  • Making Menus Work for All Kids Are you doing all you can to accommodate your customers with special diets? This is a primer on menu modifications and their regulations.
  • Making Room Both current employees and job candidates with special needs can be an opportunity for your operation. Read how.  
  • Jackpot! For the ninth year, SN’s corps of clandestine Exhibit Hall Shoppers got to work at #ANC18—read their favorite finds in this exciting compilation of products, innovations and solutions.
Also in this issue:

“Happiness, says Warren DeShields, is a smiling, well-fed child.” Can you relate? Read his profile in My Leadership Journey. Do your decisions involve more “back-and-forth” than actual “forth”? This month’s On the Grow gives you a step-by-step plan to decision-making. Then, head to Bonus Web Content for a helpful decision-making matrix. Buying bananas might seem simple to a lot of Americans—but not to a school food service professional. In fact, the Buy American provision might have you ready to go bananas. Learn the basics (and the not so basics) in this month’s To Your Credit.

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