SUSTAINABILITY: Green Directory
The demand for sustainable products and services in college and university food service remains very high. Students, faculty and staff have an increased interest in knowing how their schools are working to meet this demand.
Letting them know what programs you are undertaking on campus is a start, but being able to provide them with the green initiatives your suppliers have implemented will help you to broaden your students' understanding of the total efforts you are taking on campus.
In the following directory, selected suppliers tell you what they are doing to make sure the products and services they provide are just what you need to help meet this demand.
TRADE SHOWS: On-Campus Hospitality Roundtable
At this year's National Association of College and University Food Services (NACUFS) meeting, On-Campus Hospitality held its annual roundtable with a diverse group of college and university foodservice personnel and a variety of topics were discussed. ...
LUNCH:
• UNT OPENS INTERNATIONAL SANDWICH CART
Dining Services at the University of North Texas (UNT) in Denton was looking for a way to satisfy its commuter students' need for grab 'n go options outside of its student union. In addition, they wanted to satisfy the tastes of the large population of international students on campus.
“We started brainstorming it and came up with an idea that we thought would satisfy both the commuter traffi c that couldn't quite get to some of the dining halls or our facilities inside the union and create some excitement and buzz around the international fl avor that had never been presented on this campus before,” said Ken Botts, special project manager. ...
• UNCC GETS FEISTY
When the University of North Carolina Charlotte did a major renovation at Prospector Hall, they wanted to add a self-branded concept that would complement the new Chick-fil-A added to the building.
“We desired to have a strong peel-off concept to Chick-fil-A in that same area that would give our students an option,” said Keith Wassum, associate vice chancellor for Business Affairs. “We also wanted a concept that might be considered a meal in itself, not just an add-on or supplemental.”
The school worked with its campus foodservice provider Chartwells, and restaurant design consultants Tobin Starr + Partners to develop the concept, brand and menu. Through those meetings, Feisty's was born. ...