Union South, University of Wisconsin, Madison

By creating distinctive concepts, the UW Union South has become a campus destination.

A wood-stone hearth oven is the centerpiece of this sandwich and salad concept, which also is where Union South dining focuses its local purchasing efforts. There is a 60-room hotel in the union, and Harvest Grains often lures hotel guests downstairs in the morning with its hearth-finished breakfast sandwiches such as the Titletown, which includes egg, sausage, Wisconsin cheddar and green peppers. Other sandwiches include the The Pretzel (oven-roasted turkey, smoked ham, swiss cheese, caramelized onions and stone-ground mustard on a pretzel roll) and the Farmers’ Market (grilled portobello mushroom, organic spring greens, tomatoes, red onions and hummus on a cheese roll), as well as salads and sides.

Harvest Grains takes advantage of as many local products as the department can source, says Korz, be it local produce, baked goods or even tortilla chips.

“The university has a tremendous relationship with agriculture, so it is important to make those connections” Korz says. “It’s also a challenge because you have to react to the seasonality of the menus, which is something we currently do through specials. I don’t think we have fully realized our potential for working in as much local and organic in that location as we can. [Harvest Grains] is one [unit] that I think is ripe for more development.” 

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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.

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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.

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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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From Ovention.

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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