WELCOME
Diversity is not a complication. It is our greatest asset. But only if we use it
Frank Wagner FCSI President, FCSI Worldwide
T
here is a moment – and most of us have experienced it – when a conversation
with a fellow consultant shifts something. A question asked across a table in Liverpool. A comment on a LinkedIn post from Singapore. A panel discussion in Phoenix that reframes a challenge you have been wrestling with for months. Tat moment is not accidental. It is what FCSI is built for. Tis edition of Foodservice
Consultant magazine focuses on improving foodservice in schools. It is the right topic for our profession. Because what happens in a school canteen is exactly what we believe in: good food, prepared well, experienced early.
Contribute. Share. And Connect. Your colleagues are listening
KEEP IN TOUCH
What a child eats at school shapes their relationship with food – for life. Tat is a serious responsibility. And it proves something important. Foodservice is not just logistics. It is education. Te same is true for our
profession. Every article written, every panel joined, every insight shared – these are acts of teaching. And of learning. When a member in Berlin or Boston reads about a school nutrition program designed by a colleague in Bangkok, they are all better consultants the next morning. Our three divisions – FCSI
Te Americas Division (TAD); FCSI Europe, Africa, Middle East (EAME); and FCSI Asia Pacific (APD) – each carry a distinct expertise. Different markets. Different cultures. Different challenges. Tat diversity is not a
complication. It is our greatest asset. But only if we use it. Te Foodservice Consultant magazine, our Worldwide
editorial@foodserviceconsultant.org Foodservice Consultant
and Divisional websites, our newsletters, our social media channels, our conference panels – these are the stages. Tey are ready for members to use. What they need is your voice. When you contribute, three things happen at once. You sharpen your own thinking. You raise the profile of your practice. And you strengthen FCSI as an organization – because we are only as strong as the knowledge our members choose to share. Seeing the school as a mirror
can be a powerful image. What FCSI member consultants do for schools, they simultaneously do for each other. Learning, sharing, passing on.
Te connection is logical and emotionally coherent. A child in a school canteen
learns what good food tastes like. A consultant in our network learns what great practice looks like. Both need someone willing to show them. Contribute. Share. Connect. Your colleagues are listening.
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FOODSERVICE CONSULTANT
Editorial director Michael Jones Editor Tina Nielsen Managing editor Lauren Hurrell
editorial@foodserviceconsultant.org Art director Ian Hart Publisher Stuart Charlton Commercial publishing manager Natasha Merkel
sales@foodserviceconsultant.org
FCSI WORLDWIDE Executive administrator Nick Vaccaro
nick@fcsi.org FCSI board of directors for 2026 are: President: Frank Wagner FCSI Directors: Julian Edwards FCSI, Brent Hall FCSI, Phil Llewellyn FCSI
Allied member representatives: Leonard Lam, Ryan Norman
Foodservice Consultant is published by 1473 Media:
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Printed in the UK by Stephens & George Subscriptions:
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ISSN 2752-6062
© 1473 Media 2026. All rights reserved. The views expressed herein are not necessarily shared by FCSI. Requests to reuse our content are now being processed through PLSclear. Please visit
plsclear.com to complete your permission request. You can search PLSclear by title, author, or keyword. No responsibility for loss occasioned to any person acting or refraining from action as a result of any material in this publication can be accepted by FCSI, the publishers or the author(s). While every care is taken to ensure accuracy, FCSI, the publishers and author(s) cannot accept liability for errors or omissions. Details correct at time of going to press.
DAN MURRELL
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