Joanna DeChellis

Joanna
DeChellis
Articles
Reducing readmissions with reliable meal access 
A pilot program between Eskenazi Health and Meals on Wheels will study correlation between readmissions of at-risk seniors and access to healthful meals post-discharge.
Two NYC schools go vegetarian  1
Collaboration between a local nonprofit, two primary schools and New York City’s school foodservices department led to the successful launch of two of the country’s first public, non-charter vegetarian schools.
Highmark Pittsburgh Plants Vertical Gardens
Hydroponics garden provides produce for meals and serves as backbone for company’s cooking classes.
Haywood County schools obtain whole grain waiver 
A temporary waiver allows the district to serve limited white grain bread options like crackers and biscuits.
Silver Plate Awards 2015: Nona Golledge 
Director of Dining, University of Montana
College’s New QSR Features Healthy Fast Food 
A new dining station at Iowa State University focuses on quality and simplicity.
Learning on the Line 
Students in the Ferguson-Florissant School District will enjoy two different dishes prepared by a select group of their peers as part of a self-sustaining farm-to-fork program.
UCSD opens 64°, a reimagined dining facility 
UCSD's newly renovated dining hall, 64°, proves that thinking inside the box definitely has its rewards.
University Makes Nation-first Stride in Gluten-free Dining  1
The University of Chicago plays host to the country’s first gluten-free certified dining station.
Metro Health’s Multilayered Farm-to-Fork Approach 
Efforts at the Michigan hospital include local sourcing, a seasonal farmers market and an onsite garden tended to by a master gardener.
A D.C. Partnership that Actually Works 
A unique union between the District of Columbia Public Schools and a community kitchen is helping to increase participation and improve menus.
Dropping the Federal School Program, A Success Story  1
When Township High School District 214 opted out of the National School Lunch Program, the quality and variety of food—as well as participation—improved significantly.
Connecting Farms to Hospitals in the Northeast  2
A new study by Cornell identifies the primary characteristics needed for a successful farm-to-hospital program like the one at New Milford Hospital.
Unexpected Opportunities: From Culinary to Corrections 
When Natalie Iden was in culinary school, she never thought her dream job would be in corrections—but it is. And she loves it.
Purée program increases dining dignity, resident health 
Cura Hospitality transforms puréed food into real food that preserves dignity and appeals to the senses.

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