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Around the Campus

consumer end,” Faustman said, “and it’s kind of pathogens it can carry, and Din- Dining Services made a big change to
not just a bruised apple or a stale piece of ing Services is pretty good at knowing student meal plans: removing the limit
bread that gets thrown away – it’s all of the what they can donate to soup kitchens on the number of meals a student could
water, land use, transportation and labor and pantries versus what they have to eat in a semester.
that went into putting it on your plate.” throw away,” Ives said.
“When you have a culture and a mind-
Up to 40 percent of food goes un- Dining Services has implemented set like that, subliminally you’re saying
eaten in the U.S., resulting in a loss of numerous initiatives to reduce food to yourself, ‘I’ve got to take enough food
$1,365 to $2,275 per family, or $165 waste, including tracking consumption to account for the dollar amount that I’m
billion nationally per year, according to on a daily basis to better predict demand, paying.’ We changed the whole concept
the National Resource Defense Council. reusing frozen leftovers in future recipes, of the meal plan.”
donating excess food to soup kitchens
“Ugly fruit, raw meat and food near- and composting scraps that are no longer Following state funding cuts to UCo-
ing its expiration date are all on the table, fit for consumption. nn, Dining Services did not receive an
but one thing philanthropic foodies aren’t increase in its meal plan budget despite
allowed to pass on is precooked food,” While Dining is still experimenting rising food and labor costs. “Continuing
said Jillian Ives, academic advisor for with computer programs that measure to cut out food waste will be a big part
CAHNR. While things like pre-made and project the university’s precise lev- of maintaining quality service for less.
sandwiches are generally safe, food that els of food waste, Executive Director We’ll have to figure out where our wiggle
has been sitting in a salad bar serving Dennis Pierce said it has declined sig- room is, what’s the way to address this
tray can be a health risk. nificantly since the department began financial challenge, and really, the way
using these systems. Several years ago, to do that, is through waste,” Pierce said.
“You do have to pay attention to what

Wagner College Brings 1990s Back SHOW SCHEDULE

Wagner College in Staten Island, N.Y., recently celebrating the JANUARY 10–12, 2017
decade of grunge and boy bands when it held a 90s Night. THE SPECIAL EVENT CONFERENCE AND TRADE SHOW
“Our goal with this themed night was to increase participation
in our dining hall, provide a special menu with new features, a Long Beach Convention Center
seasonal flair, entertain our students through our monitors while Long Beach, Calif.
dining with music, trivia and shows from the 90s,” said Margaret 800-927-5007
Kehoe, marketing manager with Chartwells, the campus foodservice
provider. Kehoe created the event with Executive Chef Michael www.TheSpecialEventShow.com
Purpura, and Assistant Dining Services Director Kathi Indelicato.
JANUARY 11-13, 2017
“We surveyed our students to get a playlist of some of their 6TH ANNUAL ACF SANCTIONED CULINARY COMPETITION AND
favorite music that came onto the scene in the 90s, and we wanted
to make sure the playlist highlighted all the different genres of CONFERENCE
music the decade had to offer,” Kehoe said. “With the start of Skidmore College
a new semester at Wagner College, this event was designed to Saratoga Springs, N.Y.
create a fun atmosphere that students of all ages could relate to.”
518-580-8326
The Dining team researched several websites to find some of skidmore.edu/diningservice/events/ACF
the most popular foods that every 90s student would remember
growing up with, including pizza bagels, super-size pigs in a blan- FEBRUARY 9–11, 2017
ket, Hot Pockets, cosmic brownies, dirt pudding cups and dessert THE NAFEM SHOW
treats from the boardwalk — fried Oreos and apple fritters — all
of which were made in-house to give students the taste of comfort Orange County Convention Center
foods they grew up on. Orlando, Fla.
312-245-1054
6 | NOVEMBER 2016
www.nafem.org
North American Association of
Food Equipment Manufacturers

MARCH 12–15, 2017
CATERSOURCE

Morial Convention Center
New Orleans, La.

877-932-3632; 612-870-7727
www.catersource.com

MARCH 19–21, 2017
SEAFOOD EXPO NORTH AMERICA
Boston Convention & Exhibition Center

Boston, Mass.
207-842-5504
www.seafoodexpo.com

MARCH 19–23, 2017
ACUI 97th ANNUAL CONFERENCE
Philadelphia Marriott Downtown

Philadelphia, Pa.
812-855-8550
www.acui.org

Association of College Unions International

ON-CAMPUS HOSPITALITY