SFE  

Scottsdale,  AZ 
United States
http://www.sfellc.org/

• Booth: 1527

SFE is a food focused, culinary-driven foodservice management company who specializes in fueling the minds and bodies of K-12 students to reach their highest potential. Our team of chefs and dietitians deliver an exceptional food experience to students through fresh, wholesome ingredients, customizable, exciting menus and innovative service. Our flexible approach includes collaborating with our partners and communities to create a unique dining program for each school. SFE partners with school districts in 16 states to serve over one million students every day.

 Videos

 Press Releases

• Southwest Foodservice Excellence Receives A Rating from the Humane Society of the United States (Sep 19, 2022)

  Southwest Foodservice Excellence (SFE), a national foodservice management company that specializes in K-12 nutrition, is pleased to announce that they have received an A rating from The Humane Society of the United States (HSUS) in their Foodservice Industry Protein and Sustainability Scorecard.

  The HSUS uses the scorecard to understand foodservice companies’ initiatives in keeping with their sustainability goals. The scorecard was created to rate where foodservice companies are in addressing climate change through increased offerings of plant-based meals. HSUS developed a survey to measure which companies are “truly committed to their social responsibility of protecting the environment.” The survey looked at the SFE’s sustainability practices, transparency, goals and their plan of action moving forward.

  “We continue to enhance the culinary experience with restaurant inspired cuisines for students by increasing vegan and other plant-based choices,” says Chef Monty Staggs, CEO of SFE. “This school year, we introduced a plant-based twist on the classic macaroni and cheese developed by acclaimed, vegan Chef Sasha Raj.”

  SFE currently has 21-25% of its menu items as plant based and is aiming to have 31%-35% of their offerings to be plant-based by the end of 2024.  The company also pays close attention to procurement processes in its impact on carbon emissions.

  HSUS encourages, “a shift toward plant-based foods as the most impactful way food companies can reduce their carbon footprint, prevent deforestation, minimize demand for water and land resources, improve food security and preserve natural habitats.”

  In addition to its plant-based initiatives, SFE works in coordination with the Humane Society of the United States to establish, track and measure its animal welfare and sustainable practices. SFE’s comprehensive commitment to animal welfare practices can be found on its website https://sfellc.org/.

  SFE is proud that its animal welfare goals are well within reach and on track to be achieved in their timeframe despite two years of significant supply chain disruption throughout the foodservice industry.

  About Southwest Foodservice Excellence
  Southwest Foodservice Excellence (SFE) is a leading provider of outsourced foodservices for K- 12 public schools. Founded in 2004 and based in Scottsdale, AZ, the company is dedicated to providing high quality, nutritious foods to students and school districts and providing the highest quality customer service. SFE serves over 160 school districts in 16 states. For more information, please visit https://www.sfellc.org/.

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• SFE – Students are Filling Their Plates with Alternative Proteins in School Cafeterias (Sep 19, 2022)

  By: Chef Monty Staggs, CEO, SFE

  There is no question, kids are both the toughest and best critics. We at SFE (Southwest Foodservice Excellence) find this especially true when it comes to school food. We are a culinary-based management company that feeds over a million K-12 students across the country. We are especially committed to finding innovative ways to offer alternative proteins to students.

  Alternative proteins consist of foods that do not come from animals. Many recipes with alternative proteins are bean, vegetable or seed based. Nutritional yeast is also often used as an additive to create alternative proteins. We at SFE, not only believe that alternative proteins are good for kids’ overall health, but also better for the environment. We also pay close attention to procurement processes in all of our school districts, and its impact on carbon emissions.

  SFE currently has 21-25% of our menu items as plant based and are aiming to have 31%-35% of our offerings to be plant-based by the end of 2024.  In fact, we were recently recognized by the Humane Society with an “A” rating for its dedication to protein sustainability.

  This year, we launched our Local Chef Series, where we collaborated with talented celebrity chefs to serve up kid friendly alternative protein-based recipes. We continue to innovate with restaurant inspired cuisines for students by increasing vegetarian, vegan and other plant-based choices. In fact, this school year, we just introduced a plant-based twist on the classic macaroni and cheese developed by acclaimed, vegan Chef Sasha Raj.

  Raj’s vegan mac and cheese recipe is inspired by her popular, beloved “mac and trees” recipe. This recipe consists of fresh, nutrient rich vegetables to create an alternative protein to cheese. While cheese is often considered a good source of protein, it can be transformed using alternative ingredients. Raj is a master at creating comfort meals, making them entirely plant based. She makes her “cheese” from a puree featuring butternut squash, potatoes, carrots, onions, cashews, nutritional yeast and an assortment of flavorful spices.

  Another popular dish is a vegetarian twist on Mexican tostadas created by celebrity Chef Cory Oppold of “Chopped” fame. Oppold’s vegetarian tostada is layered with black bean hummus as well as corn salsa and topped off with an avocado puree.

  Comprised of the freshest of ingredients and maximum nutrition value, this vegetarian menu introduction has many of our students, not just enjoying it at school, but it is easy enough for them to make at home. We are currently working with multiple celebrity chefs to develop and research new potential menu items.

  At SFE we foster good habits and give kids as well as their families lessons and recipes they can take home. Our Roving Chef interactive cooking experiences allows kids to cook alongside a real chef. WE have Farmer’s markets where kids are introduced to new fruits and vegetables through display, education and sampling.

  Through regular taste testing panels our students get to share their feedback on alternative protein dishes and shape their school menus. We’re developing recipes in the kitchen that students’ tastebuds will love but also nourish the health of their mind and body so they can succeed in the classrooms. SFE is committed to cultivate both better food choices such as alternative proteins as well as continue to provide nutritional education for our students and families.

• SFE Collaborates with Chef Sasha Raj to Develop New Mac & “Cheese” Recipe for Students (Sep 19, 2022)

  Southwest Foodservice Excellence (SFE), an Arizona based food service provider that specializes in K-12 nutrition, has collaborated with Chef Sasha Raj, to develop a new lunch recipe that embraces fresh from scratch ingredients and is inclusive of dietary alternatives for students. Raj’s recipe is a healthy, plant-based twist on the classic macaroni and cheese dish.

  “I was drawn to work with SFE on this initiative because people often have the impression that students only want pizza or chicken nuggets for lunch when in reality, children want delicious meals that meet the expectations of their complex palate,” said Chef Sasha Raj. “I applaud the work SFE is doing to start uplifting conversations around the quality of food in our schools and empowering families to make educated decisions about their food and learn what is going in their bodies.”

  Raj’s vegan mac and cheese recipe is inspired by her popular, beloved “mac and trees” recipe from her former 24 Carrots juice bar and restaurant. The “cheese” is made from a puree featuring butternut squash, potatoes, carrots, onions, cashews, and an assortment of flavorful spices. As the owner and executive chef of 24 Carrots, Raj would take comfort meals and transform them to be entirely plant-based. 24 Carrots became a community staple and highly applauded for delicious, compassionate meals by locals and food critics.

  “Vegan sounds scary until you realize that french fries and ketchup are also vegan,” said Raj. “Mac and cheese is a comfort dish. This recipe is a great way to incorporate fresh, nutrient rich vegetables into a meal they already love and introduce students to the importance of food education.”

  Raj’s collaboration with SFE is part of the company’s commitment to research and development of unique, fresh-from-scratch recipes for students across the country.

  “We’re developing recipes in the kitchen that students’ tastebuds will love but also nourish the health of their mind and body so they can succeed in the classrooms,” said Chef Monty Staggs, CEO of SFE. “SFE is excited to join the local talent that cultivate Arizona’s exciting culinary world and provide better food and education for our students.”

  SFE serves classic student favorites like pizza but has also incorporates signature chef inspired meals that cater to the location’s diverse cuisine and diets such as Navajo tacos and halal. SFE is currently working with multiple celebrity chefs to develop and research new potential menu items for the next school year.

• SFE Collaborates with Food Network Chopped Champ, Chef Cory Oppold (Sep 19, 2022)

  Southwest Food Service Excellence (SFE), an Arizona based food service provider that specializes in K-12 nutrition, has collaborated with Chef Corey Oppold, in the implementation of a healthy, kid friendly recipe utilizing fresh from scratch ingredients. Chef Oppold acclaimed notoriety after winning $10,000 as a champion on the Food Network show, Chopped. Oppold’s vegetarian recipe, coming soon to a classroom near you, is a healthy, tostada with a black bean hummus base.

  “SFE’s commitment to fresh, from scratch food compelled me to work with them on this initiative,” says Chef Oppold, who grew up on a dairy farm in rural Illinois. “I started becoming interested in the quality of school food, when my daughter started school. I would do demonstrations for her fellow students, teaching them that healthy could also be delicious.”

  Oppold’s vegetarian tostada is layered with black bean hummus as well as corn salsa and topped off with an avocado puree. The recipe is inspired by creations he makes for his pick-up, home delivery and in-home dining service, Simmer Down.  

  “Building your own tostada is not only fun for kids, but also healthy,” says Chef Oppold. “Exposing kids to healthier ingredients will allow them to seek them out as a habit, which eventually will lead to a healthy lifestyle.”

  Oppold’s collaboration with SFE is part of an upcoming initiative that is currently in research and development.

  “We’re developing from scratch recipes that are not only appealing to students’ palates but also provide adequate nourishment for classroom success,” says Chef Monty Staggs, CEO of SFE. “Arizona has so many influential chefs and SFE is excited to collaborate with them to provide an elevated culinary experience for our students.”

  SFE does serve-up traditional student favorites like a healthier version of chicken tenders and pizza but has also incorporates regional inspired meals that cater to not only the location, but also the culture. SFE is currently working with several celebrity chefs in the districts where they have partners to enhance next school year’s menu items.

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