MenuDirections 2013: Complete Conference Coverage

Conference provided attendees a wealth of healthy, flavorful ideas to take back to their operations.

The 11th annual MenuDirections conference was held last week in Tampa, Fla., where the theme—Healthy Flavors, Healthy Profits—focused on health and wellness. From a general session recipe revamp to world cuisine workshops that delivered health through flavor, the conference brought attendees a wealth of healthy ideas. See below for FSD's full coverage of the conference. 

Daily Reports
MenuDirections 2013: Health is Top of Mind on Day One of Conference
MenuDirections 2013: Recipe and Diet Revamps on Day Two
MenuDirections 2013: World Cuisines Deliver Health Through Flavor on Day Three

Editors' Blogs
Peter Romeo: What Sunk in During Day One
Becky Schilling: Dine-Around Gets Rowdy
Peter Romeo: Cooking (and almost cussin') with Chef Jet Tila
Peter Romeo: Day Two Highlights
Patricia Cobe: A Seat at the Judge’s Table

News
Angelo Mojica chosen as FoodService Director's FSD of the Year
N.C. State wins Grand Goldie; UNC Healthcare, Flik and ACTS also honored

Photos
Facebook Album

Check back at foodservicedirector.com for more photos and the full Goldies videos.

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Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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