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

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources