Eric Stoessel

Food Management
A Good First Step, But What’s Next in School Food Debate?  1
Food Management Editor-in-Chief Eric Stoessel tries making sense of the recent back and forth between the USDA and SNA.
Jailhouse Talk: The Food Behind Bars 1
Captain Mike Oviatt takes us inside his job and what’s being served to inmates at the Utah State Prison.
The office (and cafeteria) of the future

The Society for Hospitality and Foodservice Management’s Critical Issues Conference last month brought together some of the leaders of the largest contract management companies and top foodservice directors and liaisons from the corporate world, but the focus wasn’t on foodservice. Not directly, at least.

Thinking of the Next Generation
Food Management Editor-in-Chief Eric Stoessel looks ahead to the next generation.
School Finds Partner and New Revenue with Senior Center
But the best part of the unique arrangement in Plymouth, MA is the connection that has come between the students and the seniors.
Northern Michigan University Dining Goes for Gold
Who doesn’t love the Olympics? That’s what the Northern Michigan University Dining was thinking when it hosted an Olympic Dinner in February as part of its Winter Fest Homecoming events
Students Leading Sustainable Charge
David Schwartz and the Real Food Calculator have made it easy for colleges to measure their sustainable food purchases.
Mark LoParco
Silver Plate Awards 2014: Mark LoParco 
Director of Dining, University of Montana
Silver Plate Awards 2014: Lisette Coston 
Executive Director of Support Services, St. Francis Health System
The Beginning of a Beautiful Friendship
Food Management's Editor-in-Chief Eric Stoessel embraces his new position
UConn catering
Pop-Up Dinner Provides Treat for Students, Staff 
Well-timed underground dinner from UConn Catering generates excitement without breaking the bank

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