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
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

FSD Resources