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April 6th, 2021

Metz Culinary Management Promotes Personalizing Your Plate with Healthy Foods

Metz Culinary Management used National Nutrition Month (NNM) as an opportunity to focus attention on the importance of making informed food choices and eating a balanced diet with a variety of food items for each food group. This year’s NNM theme was “Personalize Your Plate.” A National Nutrition Month Implementation Guide, specially created by the […]

March 30th, 2021

17 Real-Life Bright Ideas for K-12 School Food Service

A simple idea that somehow feels totally fresh. That’s what the ideas, entrees, treats and special surprises in this collection from early spring in the school lunch world have in common.

September 28th, 2020

One On One With: How a Hospital Chef Reaps the Bounty from an Onsite Organic Farm

Charles DeLeva, executive chef at St. Luke’s University Health Anderson Campus, talks about how produce from an organic farm located on hospital property benefits his dining program and his customers.

September 22nd, 2020

Farming Partnership Between St. Luke’s, Rodale Institute Hits Major Milestone

St. Luke’s University Health Network is one of only two hospital networks that have it’s own organic farm on-site. Metz Executive Chef Charles DeLeva works alongside Rodale Institute St. Luke’s Organic Farm Project Manager Stephanie Zimmermann-Schmitt to distribute hundreds of pounds of organic produce throughout the healthcare system’s ten hospitals.