FNCE Recap 2019 - CulinArt Group

Eat Well Blog

FNCE Recap 2019

Where can you go to hear the latest in nutrition research, sample the newest food products on the market, and even meet Bob of Bob’s Red Mill? The Food and Nutrition Conference and Expo (FNCE)! Sponsored by the Academy of Nutrition and Dietetics, FNCE is the world’s largest meeting of food and nutrition experts. This past October, thousands of Registered Dietitians, nutrition science researchers, policy makers, and industry leaders descended upon the convention center in Philadelphia, PA and CulinArt’s team of Registered Dietitians were right in the middle of it all! After three days of compelling lectures, tasty samples, and informative poster sessions, they are now filled with the latest in food trends, nutrition and sustainability research, and a larger network of nutrition and culinary professionals from which to draw inspiration and ideas.

Kaitlyn McGill, our NJ based RD, cites an “informing and inspiring seminar on Intuitive Eating” as a highlight of the Conference while Laura Martorano, MS, RD, CDN, RD at Stony Brook University, states “attending the seminars was the highlight of the trip.” Laura was able to expand her knowledge by attending seminars covering various topics that were useful to her role at Stony Brook University. Melissa Talley, RD at the George School in PA found several great snack options to recommend to the students including Chickpea Puffs, a healthier alternative to traditional cheese puffs. Many of the products featured had allergens and intolerances in mind; various snacks and bars were free from of the top 8 major food allergens and a variety of grain-free breads, muffins, and other baked goods dominated the expo floor. Minimalism was key as several one-ingredient products took center stage including lentil pasta and banana chips. Bob’s Red Mill, a company committed to offering pure, whole grain flours, baking mixes, and granolas displayed their large line of offerings; Bob himself was there to introduce new products and talk about the mission and beliefs of his company.

The Compass Group community had a strong presence at FNCE. It was wonderful to have our CulinArt RD team unite in person, rather than virtually. We spent time growing as a team and connecting on daily challenges and solutions from our own experiences. The CulinArt team was also able to meet many of our Envision Group and Compass RD colleagues. It was nice to be able to network and learn from other Compass RD’s experiences in the field.

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  • November 11, 2019

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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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