This year has brought so much change for us as a nation, an industry and individually – some good, some bad. No doubt the recession, particularly as it affects foodservice – a historically strong industry – has impacted your company or at least been on your mind.

Maybe you’re implementing some green techniques in your operations to cut utility costs during this rough time. If not, now is the time to do it for your bottom line and for the planet – Steve Kurtz offers five simple ways to do so here.

FAD’s longtime safety columnist Lee Biars cautions that even during this bump in the road, it’s unwise to cut safety programs; he illustrates ways to stay safe affordably here.

Rudy Miick – who always offers indispensable leadership advice – offers tips here that will help your team weather the economic storm.

Whatever comes our way as a new year approaches, we can always depend on change. The good news is that what we do today can make us even stronger when things turn around. 

–Erica Burke, Senior Food Editor, This e-mail address is being protected from spam bots, you need JavaScript enabled to view it