Blog Entry by Doug Davis
Doug Davis is the Director of Food Service for the Burlington School Food Project. Doug co-chairs the Food Service Directors Association of Vermont, is past President of SNA-VT and was a ten year board member of the Vermont Campaign to End Childhood Hunger. Doug has been working in child nutrition programs for over 20 years and has been actively involved in the Farm 2 School movement for over 10 years. He is a graduate of the Culinary Institute of America, and resides on a farm in North Ferrisburg, Vermont with his wife and children.
In our schools we look at sensitivity training as vital to our success. All staff members are trained in cultural competence and made to understand that all students in our buildings are to be respected and treated equally.
In the food services, we work to make all students feel safe, welcome and comfortable in our kitchens and cafeterias. All schools have students with special dietary needs - they could be religious, food allergies, food intolerance, and or diets affected by disability, medication or illness. It is imperative that students want to participate in our programs and that parents feel comfortable allowing their children to do so. Food safety is also a vital part of the school day for children participating in any school meal programs. Child nutrition professionals are trained in all aspects of food safety and recognize how important it is that our children receive nutritious, delicious and healthy food, but also that all food safety rules are understood and followed.
Page Last Updated on July 8, 2014