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

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Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

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Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

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Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources