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One On One With: What is healthy

In Food Management’s podcast we talk Ohio State University’s Zia Ahmed about how college dining program define health in today’s changing food environment.

Becky Schilling, Group Content Director/Editor-in-chief

September 27, 2019

1 Min Read
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Listen to this podcast on Apple PodcastsSpotify or Soundcloud.

Keto. Paleo. Gluten-free. Intermittent fasting. These are just a few of the diet trends that consumers, especially college students, are latching onto. Couple that with the fact that colleges are becoming even more culturally diverse, with large foreign student populations. So just how to dining services departments deal with that?

I spoke with Zia Ahmed, senior director of dining at Ohio State University, about how he defines healthy (hint: It includes serving pizza and fried chicken) and how his dining team works to ensure they are meeting all their students’ health and wellness needs.

Read more:

College directors on labor and technology

New venues, sustainability programs grow at Ohio State

College Innovator of the Year: Ohio State

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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