1.       Planning to further reduce our environmental footprint through a company-wide continuous process improvement program.
2.       Ensuring that our plant facilities are regularly inspected by the US Food and Drug Administration (FDA), US Department of Commerce (USDC) and third party auditors to ensure food safety, product quality and consumer expectations.
3.       Manufacturing our own feed and striving to purchase fish meal from certified sustainable fisheries. Our research is focused on discovering suitable plant based proteins to diminish the need for fish meal.
4.       Managing our waste stream through the manufacture of liquid Clear Organic® fertilizer, manure composting and supplying an ingredient for pet food production.
5.       Maintaining our good fish welfare practices throughout the growing process.
6.       Continuing our netting equipment above fish runways, resulting in non-lethal, bird- friendly predator exclusion.

• The Soyfoods 101 Curriculum, available in English and Spanish, can walk employees through a list of soyfoods, their characteristics and their culinary applications. Recipes are included. The curriculum was prepared for the Soyfoods Council by Christopher Koetke, CCE, CEC, Dean of The School of Culinary Arts at Kendall College, Chicago.
• A variety of informative videos on the Soyfoods Council website cover a range of topics such as Edamame, Textured Soy Protein, How to Make Your Own Soymilk, Nutrition Education and more. These videos offer busy foodservice operators simple tips and recipe suggestions for cooking with soyfoods.
• Free brochures, including Soyfoods and Your Health With Professional Resources, provide a quick way to answer questions about soyfoods and their nutrition benefits.

• 50% less energy
• 60% less plastic
• 70% fewer CO2 emissions from transportation.

Two new members were inducted into the FCSI's Council of Fellows: Char Norton, FFCSI and Ruby Puckett, FFCSI. Membership in this exclusive club is offered to the FCSI's most distinguished, dedicated and involved members.

Norton, who is principal of The Norton Group, has served the foodservice industry for nearly 50 years, and has been an active member of FCSI since becoming a professional member in 1995. Norton is a recognized expert food safety and disaster planning, having authored several books, chapters and numerous articles for professional and trade journals on the subject. She just completed 10 years on the board of the FCSI Educational Foundation, including three years as its president. Norton has also been active with many other industry associations, including the American Dietetic Association, Society for Foodservice Management, Association for Hospital Foodservices, and the International Food Service Executives Association.

Norton also served 23 years as an Army dietitian, rising to the level of Colonel and taking a year off from her consulting practice to deploy to Bosnia as Executive Officer of an International Multi Unit Medical Task Force. Her work in Bosnia led to her being awarded the Order of Military Medical Merit and the Legion of Merit. She has also been honored by the University of Missouri, SFM, ASHFSA and the Academy of Nutrition and Dietetics.

Puckett has been a professional member of FCSI since 1996, and is a recognized specialist in foodservice systems management, developer of training progr ams for staffs and educational programs for college foodservice students. Puckett is the author of 12 books, 435 articles, and co-author of six books and six chapters in other books on commercial foodservice. She is also a frequent guest speaker, having delivered more than 425 presentations, and a respected international consultant for private and government operations, including the military.

She is the recipient of many awards and accolades from the American Dietetic Association, International Facility Management Association, Auburn University, and has had awards named in her honor by the University of Florida and the ADA Management Practice Group. She is also author of the nationally awarded Dietary Manager Training Program at the University of Florida, which since 1972, has seen more than 35,000 students enroll in this program. Puckett has served on the FCSI - The Americas Board of Trustees and led many divisional committees. She is also the current President of the FCSI Educational Foundation.

Noble, a national marketing agency specializing in food, shelter and services branding, announces three key leadership changes within its Food Practice.

David Nehmer has been promoted to Senior Vice President, Creative Director, responsible for leading all creative development for the agency's roster of food clients in both Springfield, Mo., and Chicago. A more than 25-year Noble veteran, Nehmer most recently served as Creative Director and photographer for The Food Channel® (foodchannel.com), Noble's award-winning food website, a position he held for more than five years. Prior to that, he served as a Creative Director on the retail side of the Food Practice, where his clients included American Dairy Brands, Quaker, Frito-Lay, Iams, Hickory Farms, Safeway and Gerber Baby Products. Nehmer previously worked at Busch Creative Services, a subsidiary of Anheuser-Busch in St. Louis, before helping to launch the Noble Promotion Group in 1985.

John Scroggins has been promoted to Vice President, Director, Integrated Communications. An 18-year Noble veteran, he is responsible for media strategy and integrated planning for the agency's food clients inclusive of traditional, digital and social media; and public relations; event, sponsorship and philanthropic marketing. Prior to leading integrated communications, Scroggins was Noble's director of public relations for 10 years. He also served as editor-in-chief of The Food Channel, working in the Chicago market for seven years. His client experience includes Pillsbury, Keebler, Tyson, Haagen-Dazs, Wal-Mart, Sam's Club, Share Our Strength, Hilton Hotels International, M&M/Mars, Smucker's and American Dairy Brands.

Tiffany White has joined the Food Practice as a Management Supervisor responsible for directing the J.M. Smucker account. She is responsible for strategic direction and leadership, managing a cross-functional team serving the Smucker's portfolio of foodservice brands, including Smucker's jams and jellies, Eagle Brand Sweetened Condensed Milk, Crisco, and the company's extensive portfolio of coffee brands, including Folgers, Douwe Egberts, Millstone and Cafe Bustelo. A 12-year Noble veteran, White returned to Noble from Sysco, where she was a marketing associate responsible for managing a product portfolio that exceeded 15,000 items. Prior to that, she was a management supervisor for Noble and a customer development manager for Tyson Foods.

For more information, visit www.noble.net.