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Edge: Beyond the Buzzwords: Organic, Natural, Grass-Fed, Oh My!

Browse any food products these days and you’re bound to see buzzwords on the label. From grass-fed to all-natural to organic, it can be tough to tease out what these terms really mean. For a CDM, CFPP, it’s important to understand not only their definitions but also whether they’re worth the cost and if they should be used on your menu.

Article

7 min read

Jul 14, 2026

Edge: An Incomplete Guide to Client Involvement in Food Service

An “Incomplete Guide” you’re asking? If you’re writing an article for this magazine, aren’t you supposed to be a subject matter expert and able to tell us everything? After almost 40 years in food service, I’d like to think I’m somewhat of an expert. Yet, just like we thought we knew everything at 16 years old, I’m finding that as much as I know now, there are still surprises and opportunities along the way that keep me learning.

Article

6 min read

Jun 5, 2026

Edge: Buying Local: Fresh Ideas for Championing Sustainable Practices

Over the years, the question, “Where does my food come from?” goes in and out of the minds of consumers. One hundred years ago in much of the United States, the answer was, “right outside my door.” People grew or raised their own foodstuffs. Or they bartered with their neighbor for what they grew or raised. How many carrots did you have to give someone for a chicken?

Edge_MC_MayJun26_CulinaryTrendstoSupportHealthyAging

Article

13 min read

Jun 3, 2026

Edge: Culinary Trends to Support Healthy Aging: Practical Strategies for Long-Term Care Dining

Healthy aging does not happen by chance. It is supported by repeated daily decisions, including what is offered on the menu, how food is prepared, and when eating opportunities are made available. When dietary teams intentionally translate trends into resident-centered menus, every meal becomes an intervention.

Article

12 min read

May 13, 2026

Edge: AI, Apps, and Automation: Preparing the CDM, CFPP for the Digital Future of Food Service

My personal and professional relationship with artificial intelligence (AI) has evolved rapidly; from using a conversational voice assistant (Siri) while driving to relay after school instructions to my children, to working alongside desktop AI systems that now organize files, draft policies, and streamline administrative tasks in minutes rather than hours.

Article

7 min read

Mar 25, 2026

Edge: Food Safety Compliance: Positioning the CDM, CFPP Credential as Essential

No matter the setting — schools, hospitals, long-term care communities, or correctional facilities — serving safe meals is complex. The 2022 Food Code classifies the individuals served in these settings as a highly susceptible population because they are more likely than others in the general public to experience foodborne disease due to age, weakened immune systems, or medical conditions, so one small misstep can have serious consequences.

Article

8 min read

Mar 19, 2026

Edge: Culture is Ethics in Action: What You Allow is What You Teach

In food service, culture isn’t created by mission statements on the wall or values printed in an employee handbook. It’s created in the moments that matter most—during a slammed lunch rush, a late delivery, a staffing shortage, or a tense interaction between team members.

Article

8 min read

Mar 12, 2026

Edge: The New Dietary Guidelines for Americans: What Changed and What Remained the Same

Every five years, the U.S. Department of Agriculture and the U.S. Department of Health and Human Services jointly release the Dietary Guidelines for Americans. This document is intended to provide nutrition recommendations to shape federal nutrition programs and policies (including guidelines that will eventually roll out to school meals), as well as provide guidance for Americans on reducing the risk of chronic disease.

Edge_MC_JanFeb_CultivatingaLearningCulture

Article

9 min read

Feb 27, 2026

Edge: Cultivating a Learning Culture in Your Kitchen

Cultivating a learning culture is one of the best ways to develop a stellar team and improve client outcomes. No kitchen is too busy to learn! Planning regular educational opportunities that consider factors known to influence learning will help enhance your staff’s knowledge, attitude, and practice.

Edge_MC_JanFeb26_TurningConflictIntoCollaboration

Article

7 min read

Feb 12, 2026

Edge: Turning Conflict Into Collaboration in Food Service: Creating an Atmosphere for Resolution

Conflict is inevitable in food service, but how teams respond determines whether it becomes destructive or transformational. When employees and managers choose curiosity, clarity, and respect, disagreements turn into opportunities to strengthen relationships and improve systems.

Article

7 min read

Feb 4, 2026

Edge: Whole-Person Development: Nurturing the Mind, Heart, and Skills of Your Team

I genuinely believe that no matter how many checklists we create or systems we implement, people cannot simply be programmed to behave in exactly the way we expect.

Article

10 min read

Dec 3, 2025

Edge: Navigating Digital Dilemmas: AI Use in Food Service

The introduction of artificial intelligence (AI) into software, as well as new AI-specific tools, creates additional ethical considerations. Foodservice managers must balance the benefits of these tools with ethical decision making and regulatory compliance.

Article

7 min read

Nov 24, 2025

Edge: Smart Design Solutions for Small Spaces

In a small space it’s essential that we only put in what is necessary, and arrange the space for maximum efficiency and output. What follows are some thoughts and guidelines to consider when the opportunity arises to contribute to that planning.

Article

7 min read

Nov 18, 2025

Edge: Supporting Mental Wellness: Combating Stress and Burnout

This article offers practical, evidence-based strategies to help CDM, CFPPs recognize signs of stress and burnout, take proactive steps for mental health, and build a culture of wellness both for themselves and those they lead.

Article

7 min read

Oct 6, 2025

Edge: Thinking Outside the Box: Safe Receiving Practices

In the overall food safety management system, the concept of Critical Control Points (CCPs) is fundamental. The U.S. Food and Drug Administration (FDA) defines Critical Control Points as steps at which an action can be applied to prevent, eliminate, or reduce a food safety hazard to acceptable levels.

Article

6 min read

Sep 29, 2025

Edge: Fuel Your Filter: Nutrition Therapy for Liver Healthy

The prevalence of non-alcoholic fatty liver disease (NAFLD) has risen to over 30 percent of the population. NAFLD can be linked to poor diet and a sedentary lifestyle. There are no medications to treat NAFLD, and in addition to exercise, nutrition therapy can help to treat and, in some cases, possibly reverse the condition.

Article

9 min read

Sep 22, 2025

Edge: GLP-1 Medications: Dietary and Foodservice Implications for CDM, CFPPs

This article slices through the scientific jargon and serves up GLP-1 in plain language: what these medications, officially known as GLP-1 receptor agonists (GLP-1 RAs), do in the body, and what that means for appetite and mealtime experiences.

Article

7 min read

Jul 22, 2025

Edge: Building a Better Customer Experience Through Employee Engagement

When your staff is empowered and feels part of the change, they become champions of the CX and this ultimately leads to happier customers and increased customer lifetime value.

Article

3 min read

Jul 15, 2025

Edge: Summertime Drinks to Prevent Dehydration in Older Adults

CDM, CFPPs in long-term care facilities can play a vital role in preventing dehydration. Finding ways to incorporate more fluids in a fun and exciting way can break the monotony and bring a sense of joy to the community.

Article

10 min read

Jul 9, 2025

Edge: From Bland to Bold: Rethinking Healthy Meals in Food Service

The key to creating bold and nutritious food thus lies in combining multiple taste elements in balanced proportions, while leveraging the aroma of food that is responsible for much of our flavor perceptions. This can be done while simultaneously minimizing added sugar, unhealthy fats, and excess sodium.

Article

8 min read

Jun 17, 2025

Edge: Reeling in Better Health with Seafood

Let’s dive into why and how to make seafood a bigger part of your menu to help residents, students, or clients meet their nutritional needs.

Article

8 min read

Jun 3, 2025

Edge: Adopting Proven Technology in Your Kitchen

Let’s explore other ways to embrace and make the most of entry-level technology.

Article

10 min read

May 19, 2025

Edge: Putting Food First: Enhancing Nutrient Intake for Clients Using Creative Approaches

One of the most effective strategies in clinical nutrition is prioritizing food-based interventions rather than relying solely on nutritional supplements. This “food first” approach involves fortifying or modifying the foods clients are already eating to increase their nutrient intake, particularly when appetite or medical conditions limit intake.

Article

7 min read

May 14, 2025

Edge Express: Food Safety: Revisiting the Basics

Let’s skip the dry lectures and consider this article as an informative read recapping the “back to basics” approach: a survival guide to help you retrain your staff on the fundamental principles of safe food handling and preparation.