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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

11 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.

Article

7 min read

Apr 9, 2025

Edge: The Role of Cleaning in Food Safety

Exposure to harmful microorganisms such as bacteria, spores, fungi, and viruses can contaminate the food products that you work with. And if your customers eat this contaminated food it can result in foodborne illnesses. But by adopting sound cleaning and sanitizing practices, you can help eliminate these microorganisms and protect the products from adulteration.

Article

9 min read

Apr 3, 2025

Edge: Understanding the Impact and Importance of Food Recalls

Foodborne illness outbreaks can wreak havoc on the individuals and companies impacted. Let’s learn more about what constitutes a food recall, how to communicate that information to clients, and common culprits in food recalls.

Article

7 min read

Mar 25, 2025

Edge: Foodborne Illness: Villains Versus Superheroes

When it comes to food safety, the enemy or villain is the bacteria and we need to be a united front to be superheroes in the crisis. Put on your cape (apron) and let’s save the world!

Article

6 min read

Feb 3, 2025

Edge: Training Staff w/ Nutrition in Mind: Bridging the Gap Between Foodservice & Clinical Nutrition

The education of staff is essential to increase their understanding of how foodservice department goals relate to nutrition therapy goals. It is not enough to train staff in sanitation practices and tray assembly; we must help them to understand nutritional goals and how they play an integral role in the care of residents.

Article

7 min read

Jan 27, 2025

Edge: Training and Retaining: Providing a Developmental Infrastructure

The food and beverage industry is known for its high employee turnover rate. In fact, the U.S. Bureau of Labor Statistics concludes that turnover in the hospitality industry hovers around 70-80 percent annually.