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Highlights of the JULY 2014 Issue




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 Baltimore, Md., July 9-14, will not disappoint. All together, 42 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. ...

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UND Serves Alaska Seafood

UCLA Healthy Initiative Bruin PlateDining at the University of North Dakota (UND) in Grand Forks recently started serving more seafood on campus after creating a partnership with the Alaska Seafood Marketing Institute.

“Our director, Orlynn Rosaasen, met representatives from Alaska Seafood when he was attending a NACUFS (National Association of College and University Food Services) event,” said Greg Gefroh, executive chef with UND Dining. “When he got back, he just came to me and said, ‘Is this something you would be interested in doing?' and I said, 'Absolutely.'”

Gefroh researched the recipes by visiting the Alaska Seafood website. “We roughed out the menu and then we wanted to get the recipes in the hands of the culinary staff here so they could do some preliminary testing so we could get some feedback from them on the difficulty — whether it was something that we could pull off or not. They were most receptive to it.” ...


UVA and JMU Achieve MSC Certification

UCLA Healthy Initiative Bruin PlateThe University of Virginia (UVA) in Charlottesville and James Madison University in Harrisonburg, Va., have achieved Marine Stewardship Council (MSC) Chain of Custody certification. Both schools partner with Aramark for food service, making these the first MSC-certified Aramark properties in the U.S.

The certification of these two universities will provide more than 40,000 students, faculty and employees daily with seafood that can be traced back to a fishery that has been certified to the science-based, global MSC standard for sustainable wild-caught seafood.

“In 2008, Aramark made a commitment that our seafood purchases in the United States would come from sustainable sources by 2018,” said Rita Alison, national senior manager of Environmental Sustainability with Aramark Higher Education. “Working with MSC has helped us develop processes that ensure our seafood can be traced to sustainable sources. Together, we are taking steps to transform the seafood marketplace, and, ultimately, preserve the world's oceans and fisheries.” ...


Seafood Popular at Rutgers

UCLA Healthy Initiative Bruin PlateSeafood is an important part of the offerings at Rutgers University in New Brunswick, N.J.

“Seafood is popular on campus,” said Lisa Tenore, senior buyer with Dining Services. “It is incorporated into almost every meal, in one form or another. We try to use mostly local and sustainable.”

More than 90 percent of the seafood served on campus is fresh. “We have local vendors who supply out of Hunts Point Market (in the Bronx, N.Y.) and off the Jersey shore,” she said. “We get some from the West Coast, too, some direct purchase from our fishmongers.” ...

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DESIGN: NWMSU Revises Dining on Campus


SUNY Oswego Special Dietary NeedsIn the last year, Dining at Northwest Missouri State University in Maryville has undergone a major change in how it serves students.

“We were an all-retail account before, so with the transformation, we have both a residential [all-access] aspect and a retail aspect on campus,” said Kristy Neth, district marketing manager with Aramark, the campus foodservice provider. “The changes were client driven. The university went out for a bid, and this was part of the re-bid effort. We have been here for about 30 years.”

The university decided to go from an all-retail operation to help build community. “They were working on driving student value and participation,” she said. “One of the things that the university really likes to highlight is the community aspect of a residential dining facility, so students can come in and collaborate. We are on an all-access system here, so students on any meal plan can come in as many times as they would like to throughout the week for student collaboration.” ...

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    • Incoming President’s Perspective
    • Outgoing President’s Perspective
    • NACUFS Conference Schedule
    • NACUFS Conference Showcase Floor Plan and EXhibitor List
    • NACUFS Culinary Challenge to Test Skills
    • Sustainability Awards Preconference Events Set to Educate
    • Foodies’ Guide to Baltimore
    • Updating Your Existing C/Store
    • New Store Design Innovation
    • Foodservice Application
    • The Hybrid C/Store
    • Merchandising in Retail Venues
    • UW-Madison Saves Time and Money with Technology
    • NYU Finds Success with Mobile Ordering
    • BC Uses Equipment for the “Homey Feel”
    • Hayes First-Ever FSD at UCCS
    • New Executive Chef Named at SUNY Canton
    • Bradley Teams with Students for Dining Hall Mural
    • UConn Dining Unit Becomes Certified Green Restaurant
    • Georgia Tech Holds Meet the Chefs Event
    • NMU Hosts Olympic Dinner
    • Binghamton Establishes its First Student Culinary Council
    • Filipino Culinary Event at Fordham
    • UB Dining Hosts “Eat Like A Roman” Meal
    • Kmec Promoted at Connecticut College
    • Lycoming College Teams with Food Recovery Network
    • NYU Employee Saves Life
    • U of Miami Reaches Food Donation Milestone
    • SFU Adds Chocolate-Smothered Candied Bacon to Offerings
    • Saint Peter's University Wins $5,000 Grant
    • Bartlett Named “A Woman of Influence”
    • King & Prince Seafood Announces Sushi Bob Promotion
    • Lantmannen Unibake Names Broker of the Year
    • Alto-Shaam Receives Manufacturer of the Year Award
    • What do you expect to gain by attending this year’s National Association of College and University Food Services (NACUFS) Conference in Baltimore?
      Answers from: William L. McCartney, Associate Vice Chancellor of Campus Living, East Carolina University; Gail T. Finan, FMP, Director of Dining, Cornell University; Sara Eberle, Assistant Manager, University of Northern Iowa
    • John T. Gray, Senior Executive Chef, University of Maryland
    • VT Dining Services Awarded for Environmental Excellence
    • Gonzaga Scores with Zero Waste Night
    • B'More in Baltimore by Sister Maureen Schrimpe, IHM, University of Maryland and Kimberle Badinelli, Stanford University