Nutrition & Foodservice Edge Magazine - March/April 2024 - 39

When I worked in long-term care, I
was lucky to have several such persons
on my team. Not only did they enjoy
their jobs, but they enhanced the work
culture as well. It's no surprise that
when you have a person who treasures
their job, that joy spreads to your
other staff. Who can complain about
their job when they are working with
someone who loves coming to work
every day to wash dishes?
People with physical disabilities
can also be wonderful additions to
your team. The great thing about
hospitals, nursing homes, assisted
living, and schools is that they already
have all of the accessibility needs
built in. Have you considered hiring
someone who requires a mobility
scooter or motorized wheelchair in
order to get around? Could they take
resident and patient meal orders?
Could they deliver trays? Could they
be feeding assistants? Could they
set tables? Roll silverware? Deliver
water pitchers to rooms? Could they
handle tray cards/tickets? Deliver your
snacks? You already have elevators,
ramps, automatic door openers, etc.
to accommodate them. Why not
hire them? You may find that your
residents, who may be giving up on life
because they have lost some of their
mobility, could be inspired. What if
you gave your residents and patients
the opportunity to see someone who is
confined to that scooter or motorized
wheelchair holding a job, living their
life, and contributing in a meaningful
way to their community?
When Captain Bracelin stressed that
visibility matters, he also included that
Polk County has tried to show diversity
in its advertising and website. Check to
see if your workplace shows diversity
of staff in their advertisements and job
listings. Do you see any disabled people
Learn about different disability types.
Leverage your influence to promote
accessibility and inclusion.
Yield the floor to people with
disabilities to help identify and
eliminate barriers.
KEEP ASKING
YOURSELF,
" Who is not represented at
my workplace and what can
we do to recruit them? "
My hope is that you will learn more
and leverage your influence to employ
persons with disabilities. One of
the best things you can do is recruit
and interview them. During that
interview, yield to them and ask how
you can eliminate barriers that they
have identified. You will not only
improve their lives, but your own life
and your workplace as well. Can you
imagine if you didn't need to replace a
dishwasher, or tray delivery person, or
custodial person for years? All it may
take is you being an ally.
SUMMING IT UP
there? Would they apply if they saw
people like them represented?
The Centers for Disease Control and
Prevention uses the acronym A.L.L.Y.
(Acknowledge, Learn, Leverage, Yield)
in reference to becoming an ally to the
disabled community.
Acknowledge and respect individual
experiences and abilities.
Hopefully, my story in the corrections
sector will spur you to think about
your area of food service. Does your
workplace make DEI a priority? Does it
ever come up? What underrepresented
groups could you reach out to in
order to find an untapped labor pool?
Keep asking yourself, " Who is not
represented at my workplace and what
can we do to recruit them? " Diversity,
equity, and inclusion can assist us in
our staffing strategies. Sometimes all
it takes is to keep thinking about it on
a regular basis. What group may need
you to be their ally? E
KENNETH HANSON, CPM, CDM, CFPP | kenneth.hanson@polkcountyiowa.gov
Ken Hanson is Jail Services Supervisor with the Polk County Sheriff's Office in Des Moines, Iowa. He
oversees the foodservice and warehouse operation of a 1,100-bed county jail. Hanson has a degree in Hotel
Restaurant Management, and over 38 years of foodservice experience. He is a past Chair of the ANFP
Board, and now serves on the Nutrition & Foodservice Education Foundation Board of Trustees. He is the
current Chair of the Certifying Board for Dietary Managers. Hanson has a Certificate in Diversity, Equity,
and Inclusion in the Workplace from the University of South Florida Muma College of Business.
NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2024 39

Nutrition & Foodservice Edge Magazine - March/April 2024

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