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Around the Campus

New Director at Cornell
UNH Names Hill New Director
ustin Cutler has been named the new director of Cornell
DDining at Cornell University in Ithaca, N.Y. ospitality Services at the Uni-
Cutler had previously been in various roles with Aramark Hversity of New Hampshire in
for several years, learning the ins and outs of higher educa- Durham has named David Hill its
tion residential dining. He began his career with Aramark new director of dining hall opera-
by managing operations for the Olympic Village in Athens, tions.
Greece, in 2004, and built on that role as senior operations In this new role, he oversees
manager for the Olympic and Paralympic Games in Beijing three dining venues whose annual
in 2008. These opportunities allowed him to amass food and sales total $28 million. He most
beverage service experience while appreciating the things he recently served as associate di-
admires most: great food, sports and serving others. rector of culinary operations. He
Most recently he was Aramark’s resident district manager has been a leader in the Menus of
for the University of Nevada, Las Vegas, which serves a student Change and Partnership for Healthier America initiatives
population of 29,000. on campus.
In addition to his experience at Aramark, he has managed “David has been an integral part of our program for
various aspects of food and beverage operations at Major League years,” said David J. May, associate vice president of Busi-
Baseball’s Turner Field, New Orleans Convention Center and ness Affairs. “I’m excited that he accepted the opportunity
Emerald Coast Convention Center, GlaxoSmithKline, and and I look forward to his contributions going forward.”
Palm Beach County Convention Center. Bill McNamara, executive director of Hospitality Ser-
“Dustin wasn’t interested in a new university dining director vices, echoed that sentiment. “David brings a tremendous
position until he heard the phone call was about a job at Cornell,” amount of institutional and industry knowledge, as well as
said Pat Wynn, executive director of Campus Life Enterprise a new energy and excitement to our talented and dedicated
Services. “We are thrilled to have him on board, and are very dining team. I’m happy to have David lead our team in
proud to welcome him back home to the Finger Lakes region.” the exciting times ahead.”

Binghamton named Ocean Hero UMass Dining Part of PBS
By Marine Stewardship Council Sustainable Seafood Report

inghamton University in New York has received the Ocean Hero ining Services at the University of Mas-
BAward from the Marine Stewardship Council (MSC). Dsachusetts – Amherst (UMass) was recently
“It is a great honor to have the Marine Stewardship Council recognize featured in a report on sustainable seafood dur-
Binghamton University for supporting our ocean ecosystem,” said Pete ing the PBS NewsHour program.
Napolitano, director of Auxiliary Services. “We are proud to be a part “Sustainability is very important in the
of an organization whose mission is to safeguard our seafood supplies operations of our program,” said Christopher
for future generations. Ocean-to-plate traceability is very important to Howland, director of purchasing and marketing
our students.” with UMass Auxiliary Services. “We’re serving
One of 12 campuses nationwide given the honor, Binghamton Uni- the eaters and leaders of tomorrow, and need to
versity received the Ocean Hero Award for its outstanding environmental make sure what we are serving is reflective of
leadership and support of the MSC and its mission to address the problem our mission. As it relates to seafood, sustain-
of unsustainable fishing and safeguard seafood supplies for the future. ability is very important. The world’s oceans
“We applaud Binghamton University’s contributions to healthy ocean are being overfished. We have an obligation
ecosystems,” said Maggie Beaton, then-commercial manager – Americas to not only support sustainable fisheries, but
with MSC. “By serving MSC-certified fish and seafood in its facilities, to let our students know why it’s important.”
Binghamton University is ensuring there will be plenty more for tomorrow.” The report, which dealt with the increasing
The other schools receiving the award included: use of fish species that are not typically served
• University of Notre Dame, Notre Dame, Ind. in food service, covered UMass’ work with
• Cornell University, Ithaca, N.Y. Sea to Table to serve dogfish on campus. “We
• Loyola Marymount University, Los Angeles, Calif. were able to demonstrate why sourcing local is
• University of Michigan, Ann Arbor, Mich. important and that serving under-loved species,
• University of Virginia, Charlottesville, Va. such as dogfish, can be a success story,” he
• James Madison University, Harrisonburg, Va. said. “We were also able to visit the local docks
• Skidmore College, Saratoga Springs, N.Y. and processing facilities where our dogfish was
• Marist College, Poughkeepsie, N.Y. sourced and processed. The final story shows
• University of Illinois, Champaign/Urbana, Ill. everything from catching it at the source and
• Duke University, Durham, N.C. delivering it to UMass to preparing it so that
• Washington State University, Pullman, Wash. our students, faculty and staff can enjoy some
of the freshest local seafood available.”

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