Fourth Annual "The Best"

Fourth Annual "The Best"

Environmental/Sustainability

Best environmental change we have made
Across three retail locations, we instituted a 95-cent coffee refill policy for any size travel cup or mug instead of having one price for your first cup and a “refill” price for your second, which was hard to keep track of. This policy encourages our neighbors in the building and those utilizing more green practices to keep these good habits up and helps streamline our service at the register. In another location that serves more espresso beverages, we are now offering 10 cents off any drink when customers bring in their own cup.
—Maya Vincelli, assistant director of retail operations, University of Richmond, Virginia

The best change we’ve made is the addition of pulpers in our facilities.
—Joie Schoonover, assistant director of university housing, University of Wisconsin, Madison

We installed new refrigeration technology that will help to reduce energy consumption by up to 22%.
Ronald DeSantis, director of culinary excellence, Yale University, New Haven, Conn.

Best way to reduce waste or energy consumption
By placing compost containers at each workstation in our multi-platform servery, we have raised employee awareness about the food that gets discarded at the end of a meal period and at the end of the day. This has helped to change production behaviors to avoid waste altogether.
—Patti Klos, director of dining and business services, Tufts University, Medford, Mass.

Best overall sustainability program I’ve seen
We initiated the Farm to College Program at the University of Montana in the spring of 2003 with the help of graduate students from our Environmental Studies Program. Our mission is to support agricultural and economic development statewide through the purchase of local food, while also working to serve higher quality, more nutritious food on campus. We also seek to make purchasing decisions that are best for the well-being of those who use our facilities and for the health of the environment by considering the proximity of food sources to our campus as well as fair, ecologically sound and humane production practices.

In addition to our buying practices, we also established an on-campus garden and a self-contained aquaponics system as a way for us to grow some of our own food and offer a learning laboratory for students on campus. And in our dining halls, we use a variety of reusable and compostable to-go containers, napkins, utensils and serviceware.
—Mark LoParco, director of dining services, University of Montana, Missoula

More From FoodService Director

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources