In this episode, we dig into the future of food waste recycling with Chris O’Brien, CEO and founder of Hungry Giant Waste Systems. From his inventive beginnings tackling styrofoam waste in Australia to launching a cutting-edge food waste solution in the U.S., Chris shares how Hungry Giant is transforming the way commercial kitchens, institutions, and foodservice operations manage food waste. We explore the differences between traditional composting and Hungry Giant’s innovative dehydration and volume-reduction systems, how their technology helps reduce emissions and hauling costs, and why upcycling food waste into soil amendments or even pet food is not just possible—but the future. If you’re curious about scalable, sustainable waste solutions, this episode is a must-listen.

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy eating accessible and enjoyable. The conversation highlights the need for cultural sensitivity in nutrition education and the power of flavor in food preparation. For more information, visit drdebkennedy.com or the second edition of her book: Culinary Medicine From Clinic to Kitchen: A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills - Maximizing Flavor

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing resources and support for gluten-free living on campus.The conversation delves into the research behind the guide, the website's features, and the accommodations available for students with dietary restrictions. Nicole emphasizes the necessity of advocacy, community support, and the importance of sharing best practices and uplifting small businesses to foster a more inclusive environment for students with dietary limitations.

Engaging chat with Michelle Markesteyn and Rick Sherman, both experts in the Farm to School movement, who co-host The Farm to School Podcast. Michelle Markesteyn, PhD is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education.In this episode, it was a pleasure to have them as guests to discuss the importance of local food sourcing, the challenges faced in implementing Farm to School initiatives, and the significance of school gardens in education. Michelle and Rack also share their personal journeys into the movement and highlight the need for collaboration, and innovative approaches like hydroponics. And don’t forget about community involvement and building healthy relationships with food.

In this episode of the 5-in-20 podcast, I had an enlightening convo with (Tag: Chef Alex), who is currently the operations manager at Harvest, a dining venue located within (tag?: Rutgers Dining) at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability.We chatted about her concept of "Happy Kitchens" and the unique dining experience at Harvest. The focus is clearly on building connections with both customers and staff. Chef Alex emphasizes a holistic approach to sustainability that incorporates social and economic factors in addition to environmental concerns. The social aspect is too often overlooked. She also stresses the importance of education in fostering a passion for sustainable practices within the culinary industry. I also love their approach to having a plant-forward menu without being restrictive to plant-based foods.

In this episode of the Five in 20 podcast, we welcome Logan Mahoney, Vice President of Sales at Atomic Coffee Roasters. Together, we discuss what sets them apart from the rest. This insightful discussion highlights the importance of building robust customer relationships and delivering invaluable training and support. It underscores Atomic Coffee Roasters' commitment to excel in the coffee industry.

In this episode, host Joshua Miller engages with David T. Peck, the esteemed Director of Research and Education at Betterbee, to BUZZ into the fascinating world of bees and honey. Of course they discuss honey production and their indispensable function as pollinators in our food supply. But they go deeper into educational opportunities for students and integrating honey into school menus. Even more exciting is the potential for incorporating beekeeping and pollinator-friendly gardens into school programs in the easiest possible way. Start by looking at collaboration opportunities with local beekeeper.

Joshua Miller chats with Eric Haviland and Abby Paciotti from FUZE, a full-service creative agency that specializes in marketing and branding for colleges and universities. They delve into the significance of storytelling, branding, and marketing within the food service sector on campuses. Emphasizing the essence of authenticity and community-building in fostering brand loyalty, they also shed light on the pivotal role of social media in student engagement and the creation of a unified brand identity. The guests recount their successful rebranding of a food service program and underscore the importance of student feedback in shaping marketing strategies.

In this episode of the Five in 20 podcast, Joshua Miller chats with Davin Wickstrom, the Director of Industry Relations at VIVREAU Advanced Water Systems in North America. They delve into VIVREAU's goal of curbing single-use plastics in oceans and waterways. The conversation extends to the Society of Hospitality and Food Service Management (SHFM) and its affiliated foundation, focusing on education, networking, and mentorship in corporate dining. They also cover VIVREAU's offerings like the Vi Tap and I-Shape systems, providing on-demand water solutions for diverse settings. The dialogue underscores the significance of sustainability, cost efficiency, and the impact of VIVREAU's systems across organizations.

Amy Lewis, Director of Marketing and Business Development at Kitchens To Go, delves into the company's offerings for temporary and permanent food service operations. From kitchen solutions to career journeys, project support, equipment choices, electrification, and inspirational success stories, the discussion spans a variety of key areas.

In this episode of the 5 in 20 podcast, host Joshua Miller chats with Betsy Craig, Menutrinfo's CEO, delving into the significance of food allergy safety in schools and food service spots. They cover menu labeling, certification, the prevalence of food allergies, common misconceptions, training importance, policies, and entity law. Dive into the challenges of catering to food allergies and the array of allergy-friendly options available.

We are thrilled to help our friend Ben Williams promote the Connect Center For Youth's event, 🌮 TACOS FOR LIFE 🌮 happening Saturday, July 13th in Cohoes, New York!In this episode my wife, Rachel Miller joins in the on-screen fun and chats with Ben Williams, the executive director of the Connect Center for Youth, about the upcoming event called Tacos for Life. Tacos for Life is a community-wide event aiming to raise funds for the Connect Center's programs, including food insecurity services, youth services, and “STEAM”-based youth programming. The event boasts a taco competition among local restaurants and the kids, gaming tournaments, photo booths, and other family-friendly activities.🚫 Please remember - this is a dry event. Tickets are available online, at Price Chopper stores for a DISCOUNT , and day of at full price with all proceeds supporting the Connect Center's initiatives!

In this episode of the Five and 20 podcast, host Joshua Miller chats with Grant Eldred from Restaurant Technologies about the perks of utilizing external resources for oil management in food service operations. Traditional manual handling of fryer oil can result in injuries and accidents, but Restaurant Technologies offers a system that eliminates these risks. The system features tanks for fresh and used cooking oil, along with equipment for safe oil handling. Additionally, the company offers filtration options to prolong oil life and a website for monitoring oil usage. There's no initial equipment cost, as Restaurant Technologies handles the installation, and training resources can be found on their website. The used cooking oil is repurposed into renewable diesel fuel, promoting sustainability.

Our 15th episode produces a high yield with an exciting talk with Sue Malesa as she shares insights on For Farms' mission and innovative technology. The Flex Farm, proudly made in Wisconsin, offers a sustainable growing system ideal for diverse environments like schools, restaurants, and healthcare facilities. It's adaptable, scalable, and user-friendly, needing minimal upkeep. The company offers a K-12 science curriculum and an after-school badging program. With a focus on food safety and regulatory guidance, Fork Farms supports operators every step of the way. Find out more at www.forkfarms.com!💡Added bonus - Flex Farm's qualify for equipment grants!!

In this episode of the Five and Twenty podcast, host Joshua Miller chats with Tia Glave, co-founder of Catalyst LLC, diving into the world of food safety culture. They touch on the significance of soft skills and leadership in shaping a robust food safety culture, along with the importance of aligning organizational values with individual values. Tia underscores the pivotal role of middle managers in translating the senior leadership's vision and motivating frontline workers. She also shares insights on how to prioritize and implement food safety culture initiatives, shedding light on available resources like Catalyst's coaching program, as well as free webinars and articles. Learn more at www.foodsafetycatalyst.com

In this episode, Josh interviews Harry Catalano, the Regional Manager of Education Partnerships at Amtab. They discuss the importance of upgrading furniture and signage in dining spaces, the balance between functionality and aesthetics in design, recent trends and innovations in cafeteria furniture and signage, and the unique features and options offered by Amtab. They also discuss Amtab's industry-best warranty, innovative design with quality first, return on investment, and common pitfalls in current dining spaces. And of course, endless customization options. For more info, check out AmTab’s website at www.amtab.com.

In this episode, Chef Robert Simmelink of Ignite Foodservice Solutions discusses the importance of school food service equipment and the benefits of test kitchens. He emphasizes choosing automation wisely and considering the hidden costs of only focusing on the price tag, especially with the availability of grants and rebates. Chef Robert shares a success story of implementing a cook-chill kitchen. And he advises school administrators to involve all stakeholders in decision-making and to research equipment options. Go to ignitefoodservice.com/ to explore Ignite Foodservice Solutions’ service area and see how they can help your equipment game.

In this episode, I chat with customer experience guru Barbara Khozam. She underlines how top leadership sets the tone for exceptional guest (student) experiences within a school. We talked about the importance of clear customer service processes and the positive outcomes of acknowledging and rewarding team members. Barbara offers insights on handling emotions in high-pressure scenarios and highlights why guest feedback can drive improvement and growth!

In this episode, Joshua chats with Scott Reitano, Principal of Reitano Design Group, discussing school food service design. Scott shares design basics, stressing how crucial it is to involve a food service design team early on, finding the right balance between front and back of the house design, and the tech influence. He also perfectly underscores why the foodservice space is essential to supporting the mission of education and students' well-being.

Part 2 of our Grow Series is all about growing school food. In this episode, farmer Greg discusses the process of growing fruit trees, focusing on his experiences in Phoenix, Arizona, and Asheville, North Carolina. He emphasizes the importance of selecting the right varieties for each region and the need for ongoing care that’s a lot simpler than most would assume. Greg also points out the genetic diversity of fruit trees and the long-term benefits they provide before sharing resources for learning more.

In this episode, Joshua chats with Justin Oas, M.Ed., who serves as the Food Service Director & a Culinary Teacher at Chimacum School District in Washington. Justin discusses his journey into school nutrition. And while he has successfully written grants for other sectors, it's proven advantageous for Chimacum's program. Justin covers the school's food truck initiative, menu development, recipe creation, and the value of collaboration and resources when entering into the school nutrition world.

Part 1 of 3 of our “Grow” series on the podcast. In this episode, landscape architect Matthieu Mehuys discusses some best practices for gardening. He shares his fascination with growing plants and the connection between healthy soil and healthy food. Matthieu provides insights on weeds, including why they exist, mulching, and using perennial plants. Learn more about Matthieu’s company at www.paulownia-la.com.

Get ready for a casual conversation listening to the incredible journey of Tom Christine, the Founder of Smoke'n Dudes Barbecue Co. This family-owned business has seen it all - from amateur beginnings to becoming an award-winning competitor, restaurant owner, supply store operator, and even a smoked meat processing kitchen supplying authentic BBQ to various schools! But that's not all, Tom also walks us through how he became a distributor and repair tech for Southern Pride smokers, unveiling the unique features that truly set them apart. Brace yourself for an inspiring adventure into the barbecue world like never before! Adding mouthwatering smoked foods to your school food service program is easier than you think. Visit their website to learn more or order BBQ supplies for yourself at home at smokendudesbbqsupply.com. How do you BBQ?

In this episode, Joshua interviews Greg Gorgone, the president and co-founder of Pineapple Academy. Pineapple Academy is a training and education platform that focuses on improving the skills and knowledge of employees in the foodservice and hospitality industry. Greg emphasizes the importance of fundamentals in training, such as knife skills and core competencies, and how Pineapple Academy provides short, engaging videos for micro-learning. He explains the concept of time-of-need training, where employees can access training videos when needed, increasing productivity and knowledge transfer. Greg also discusses the benefits of creating brand standards and consistency in operations. Overall, Pineapple Academy aims to improve the experience and skills of employees in the industry through accessible and effective training. For more information, visit www.pineappleacademy.com.

Chef David spills the beans on common pizza-making blunders and serves up easy fixes. He's got your back when it comes to different types of ovens, like wood-fired, brick, and deck ovens. Find your perfect match! Plus, he's got a goldmine of resources for pizza enthusiasts looking to step up their game. To connect with Marra Forni, check out www.marraforni.com or www.pizzauniversity.org.

In this episode, Jason Holman, explains Cahokia Rice's health benefits and sustainable practices. Developed over a decade by rice researchers at Louisiana State University, Cahokia rice is the only non-GMO variety with higher protein content and lower blood sugar spikes, making it a healthier option for diabetics. Additionally, the episode highlights the positive impact of a low GI diet on students' focus and attention span. Blake Gerard, the fourth-generation farmer behind Cahokia Rice, has a vision of growing delicious and environmentally friendly rice in the U.S. based out of Illinois. Visit their website at www.cahokiarice.com.

Get ready to be amazed by Chef Christopher Galarza, a pioneer of electric kitchens! As schools contemplate switching from gas to electric equipment, Chef Chris unveils some of the remarkable benefits backed by scientific research. Dive into this electrifying episode with knowledge bombs on this scorching hot topic!