Joyce Gilbert, PhD, RDN

President & CEO, Association of Nutrition & Foodservice Professionals

Dr. Joyce Gilbert joined the Association of Nutrition & Foodservice Professionals in 2013 as its President & CEO.  She is an accomplished food and nutrition executive, data strategist, business entrepreneur, and Association CEO.  Dr. Gilbert has successfully led innovation in healthcare regulatory compliance and benchmarking, academia, public policy, and corporate executive leadership.  She has led ANFP in transforming its governance structure and in creating a data repository to enhance strategic metrics.  Dr. Gilbert has positioned ANFP as the leader in foodservice management and food safety analytics.  She serves on several non-profit Board of Directors and Advisory Groups. She is an invited international speaker, author and grant writer.  Dr. Gilbert served in the U.S. Army Reserves Specialist Medical Corp and retired as a Lieutenant Colonel.  She holds a Bachelor of Science degree in Biology, a Master’s degree in Nutritional Sciences, and a Doctorate degree in Foodscience and Human Nutrition. 



The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.