Page 22 - och0817_Magazine

The Back Page

Farm to Fork

Transition at Westfield State University

BY ANDREW MANKUS We implemented several student surveys
n the summer of 2016, as a part of a larger at Westfield. As a result, we identified that hu-
commitment to healthy, sustainable and deli- manely raised, local and genetically-modified-
Icious foods, Westfield State University made organism-free are the most important dining
the decision to switch from a contract foodser- program attributes for our students. Our find-
vice provider to self-operation. The transition ings solidify our continued momentum toward
was made possible, in part, by a grant from the building local food systems. In addition, our
Henry P. Kendall Foundation. Westfield State also surveys showed a 23 percent increase in overall
partnered with UMass Dining, which shared its satisfaction over our spring 2015 survey of the
expertise and best practices while implement- former dining services provider.
ing its decade-long model program that has Westfield State Dining Services has ex-
successfully provided healthy and sustainable panded access to more than 25 local food
meal options for campus diners while purchas- producers purchasing produce, dairy and sus-
ing from local and regional providers. tainable seafood, as well as proteins. Through
This past July marked my one-year anni- connections with like-minded distributors, we
versary with the new dining program at the are now connected with local farmers across
university. Recruited from UMass Dining, the Pioneer Valley, increasing overall engage-
where I held the position of dining commons ment within the local food system. In addition
manager, I joined the transition team to help to using these local products daily within our
support the change. I enthusiastically accepted operations, our Local Highlight Series within
the position of director of Dining. I brought the Dining Commons features menus high-
along my passion for educating the community lighting dozens of local farms through menus
about the importance of regional food systems, designed by our executive chef, Mary Reilly.
and providing them with healthy, tasty meals. Now our students enjoy greater autonomy
Over the first few months, Dining Services with respect to menu and service through Din-
worked closely with multiple departments across ing Services’ offering a variety of healthy menu
campus initiating action plans and prioritizing choices for all students. We focus on “stealth
goals. Departments including IT, procurement, health” and provide students with a variety of
human resources and payroll were key partners seasonal fruit and vegetables, reduced sodium
in the execution of our smooth transition. We in all recipes, smaller portions of entrées and
shared news about the transition each week desserts, while incorporating whole-grain op-
with faculty and staff through campus com- tions at every meal and eliminating trans-fat.
munications. It’s not always about business — we have
The human resources office worked closely some fun, too! Throughout our first year, we
with union leadership to develop a process to held more than 30 special events within Din-
expedite the hiring of more than 60 full-time ing Services including the Local Highlight
employees and 100 contract employees, as well Series, Global Awareness Lunch Series, Chew
as provided employment opportunities to students on That Series, late-night promotions, special
on campus. We were also successful in hiring event days including Halloween, Valentine’s
key roles within Dining Services management Day and Mardi Gras, as well as hosting Ce-
staff, such as Registered Dietitian Lauren Smith lebrity Guest Chef events in conjunction with
and Executive Chef Mary Reilly. Chef Reilly provides the UMass Dining Services.
university with a wealth of knowledge and information about This transition was a major undertaking, as well as a con-
local food systems while providing culinary excellence to our tinued process. There is still much to be done to get to where
dining program. Her vast experience focusing on local, from we want to be. We have had unbelievable support from the
scratch, seasonal offerings continues our mission to provide Westfield State University community, students, administra-
local, healthy and sustainable meals to our community. tion and, most importantly, with the transitional staff. With
Our student-first mentality is simple: You talk. We listen. their hard work and dedication we can proudly call our new
Being student-centered and -focused is our priority. Our con- Dining Services program our own. Westfield State aspires to
nection to the largest self-operated dining program in the na- be a top-notch student-focused dining program and is well
tion, UMass Dining, which is ranked No. 1 on The Princeton on its way to achieving this goal.
Review’s Best Campus Foods list, gives us a great understanding Andrew Mankus is the director of Dining at Westfield State
of what our students want to see in a dining program. University in Massachusetts.

22 | AUGUST/SEPTEMBER 2017 ON-CAMPUS HOSPITALITY