NACFUS announces 2014 Sustainability Awards winners

A grand-prize winner will be selected at this summer’s conference.

The National Association for College and University Foodservice (NACUFS) has named the winners of the 2014 Sustainability Awards. The Sustainability Awards “annually recognize and honor member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations,” according to the organization’s website.

As dining services plays a vital role in overall sustainability initiatives and standards on college and university campuses, the NACUFS awards spotlight this role on member campuses that submitted entries, while recognizing forward-thinking programs within five categories: procurement practices, energy and water conservation, waste management, materials and resources, and outreach and education. An overall grand-prize winner, the NACUFS Award for Excellence in Sustainable Dining, will be chosen from the gold category winners and awarded during the NACUFS annual conference in Baltimore in July.

Here are the 2014 winners by category:

Waste Management
Gold – Washington University at St. Louis
Silver – University of Western Ontario
Bronze – University of California, Berkeley

Materials and Resources
Silver – University of Connecticut

Outreach and Education
Gold – University of Montana
Silver – Washington College
Bronze – North Carolina State University

Procurement Practices
Gold – University of Massachusetts, Amherst
Silver – Michigan State University
Bronze – Purdue University

There is also a student component of the awards program, the Green Champion Student Award, which recognizes a student from a member school “who has demonstrated leadership in the promotion and implementation of sustainable dining on his or her campus,” according to NACUFS. The gold winner will be presented with a $1,000 cash prize at an on-campus event.
The 2014 Green Champion Student winners are:

Gold – Kathleen Hunt, University of Utah
Silver – Steven Brickel II, Michigan State University
Bronze – Samuel Durfee, Plymouth State University

For more information visit nacufs.org.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources