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Highlights of the JULY 2013 Issue

 

NACUFS SPECIAL —
2013 NACUFS Interest Sessions

 

A major aspect of every National Association of College and University Food Services (NACUFS) national conference is professional and personal advancement, and this year's show, which takes place in Minneapolis, Minn., July 10-13, will not disappoint. All together 40 interest sessions will take place throughout the conference. Each session is led by experts from industry, institutions or both, and all deal with topics of utmost importance to campus foodservice operations.

Participants will learn about programs and efforts that work in real life, and discover ways they can adapt the experiences of others to their own situations and circumstances. Topic areas run the gamut from local buying, organic and sustainable foods and food trends to nutrition and wellness, design and renovation, planning, staff development and training, technology and much, much more. ...

Read the complete NACUFS INTEREST SESSIONS ...

 

EQUIPMENT — Major Renovation Transforms Albright Dining Hall

 

The newly renovated Campus Center Dining Hall at Albright College in Reading, Pa., addressed many challenges posed to the school's nearly 50-year-old dining hall. With this redesigned facility, foodservice options, delivery and overall atmosphere have all been successfully upgraded.

“It is a renovation, basically a gut and rebuild,” said William Wood, vice president for Administrative and Financial Services with the college. “It was built in 1966 and some of the equipment was still from then. We have had expansions, but never really a major renovation. We used a consultant who, when he first saw the dining hall, was reminded of an army mess hall. It was the old classic, take your tray and walk through the line and the serving ladies will dish it out for you. Besides replacing old equipment, we wanted a more contemporary college dining facility.”

The decision for the renovation was made when Aramark became the campus foodservice provider in July 2011. “We entered into the relationship with Aramark, because we had been self-op previously, and that was one of the things that we decided together, that the dining hall needed help,” he said. “The planning for the renovation started in around November of that year.” ...

Read more ALBRIGHT DINING HALL ...


SUSTAINABLE SEAFOOD:

• Sodexo Launches Pilot Program for MSC Certification

Foodservice provider Sodexo recently completed a pilot program at some of its accounts in the mid-Atlantic area to achieve Marine Stewardship Council (MSC) certification. Three of those are units in Virginia: Marymount University in Arlington; George Mason University in Fairfax; and the University of Mary Washington in Fredericksburg.

“We established a global partnership with MSC a couple of years ago that was led by Mitch Greenberg in our supply management office,” said Kristen Rainey, director of sustainability, Corporate Services with Sodexo. “As part of that partnership, we made a global commitment to MSC that we would work together with them and promote MSC-certified seafood. Since then, we have been purchasing a large amount of MSC-certified seafood.” ...

 

• Loyola Marymount Achieves MSC Certification

The three schools in the pilot program are not the only Sodexo higher education units to receive MSC certification. Loyola Marymount University (LMU) in Los Angeles received its certification in April.

“We have been working a lot of our sustainability initiatives heavily over the last two years, and this year we wanted to focus on the food portion of that,” said Jason Adams, resident district manager with Sodexo. “We heard through our Sodexo team that there were some pilot sites that were doing MSC certification on the East Coast and our client partner, Raymond Dennis, said that he would like to get involved in that, if possible, try and get ahead of the impending rollouts. We tagged along on the beta process, so we could get certified. It was one of our goals going into the fall semester to have that certification by the end of the year.” ...

 

• Dartmouth Takes Fresher Approach to Seafood

While Dartmouth University in Hanover, N.H., serves seafood on a daily basis, that wasn't always the case.

“I have been here for more than 30 years, and when we served seafood back then, it would probably have been pre-made fish sticks at lunch,” said Don Reed, associate director of Dining Services. “They did get fresh fish, usually on Fridays, but it certainly wasn't to the degree or variety that we are able to get now.”

Items like grilled salmon are now available on a daily basis. “One of the more popular ways we serve it is by grilling it and offering it on a flatbread with either a Caesar or Greek salad,” he said. “It is quite popular.” ...

 

• Richmond Offers Sustainable Seafood

As part of a new program, Dining Services at the University of Richmond in Virginia has begun offering sustainable seafood.

“This year, we put together a program, 'Live Green, Dine Green,' and featured sustainable foods,“ said Glenn Pruden, CEC, executive chef/assistant director of Residential Dining. “Seafood was one of the first areas we went with.” ...

Read the complete SUSTAINABLE SEAFOOD ...

 



ALSO IN THIS ISSUE:

  • NACUFS SPECIAL —
    • Gretchen Couraud: New Executive Director Plans for NACUFS' Future
    • Tim Dietzler: Outgoing President's Perspective
    • Mark S. LoParco: Incoming President's Perspective
    • Conference Schedule
    • Showcase Floor Plan and Exhibitor List
    • 2012 Loyal E. Horton Award Winners Named
    • NACUFS Culinary Challenge to Test Skills
    • Sustainability Awards
    • Preconference Events Set to Educate
    • Foodies' Guide to Minneapolis
  • C/STORES ON CAMPUS: BEST IN THE BUSINESS WINNERS:
    • Foodservice Application
    • Merchandising in Your Retail Venues
    • The Hybird C/Store
    • New Store Design Innovation
    • Updating Your Existing C/store
  • FROZEN DESSERTS — Chilling Out with Frozen Treats
  • TECHNOLOGY —
    • Salem State Launches Off-Campus Online Ordering Capability
    • Ordering Technology at Santa Clara University Cuts Waiting Time

     

  • Around The Campus —
    • Kennesaw State Earns Prestigious Award from National Restaurant Association (NRA)
    • New York BBQ Throwdown Fires Up Competition
    • Chef William “Bill” Lewis Wins Sodexo Experience Award
    • Cal Poly Pomona Re-Introduces Food Truck
    • Georgia Tech Holds Meet the Chefs Event
    • Cornell Holds Peel The Love Event
    • ECU Chef Kristian Forrest Chosen for Blueberry Event
    • Murray State Feeds “Big” Customers
    • Mitchell College Hosts Servathon
  • Mind Your Business —
    What do you expect to gain by attending this year's National Association of College and University Food Services (NACUFS) Conference in Minneapolis?
  • Compliments to the Chef —
    Sonoma State University, Rohnert Park, Calif. — Eric Lee
  • Corporate Chef Profile —
    High Liner Foods — Marco Suarez
  • Campuswares
  • The Back Page — Get Ready for a Northern Experience —
    Amy Beckstrom and Dean Wright