The 2013 Goldies Awards

Four operations are recognized for excellence in non-commercial foodservice.

By Paul King, Editorial Director
Lindsey Ramsey, Contributing Editor

For our May 2013 issue, FoodService Director celebrates the winners of the third annual Goldies Awards. The Goldies, a collaboration between FSD and The Culinary Institute of America, are designed to celebrate the gold standard of best practices in non-commercial foodservice.

Entrants typically submit information about programs they’ve developed to satisfy some aspect of their department’s mission. Sustainability/environmental awareness, health and wellness, menu development, guest services and financial wizardry are examples of the types of programs entrants have submitted.

Entrants are judged with others in their market segment only. This year, four segments were honored: colleges and universities, hospitals, K-12 schools and senior living. This year’s winners were honored at our MenuDirections conference in March. For the first time, a Grand Goldie was awarded to one of the four honorees. The Grand Goldie was bestowed upon the operation that best encompassed the gold standard in non-commercial foodservice. Check out the links below for full profiles of the winners, as well as links to their winning videos and Snapshots of photos.

C&U Winner: North Carolina State University, Raleigh

Grand Goldie Program Highlights

NC State University’s My Roots are at NC State program represents the gold standard for non-commercial foodservice because: