NACUFS announced Loyal E. Horton Awards winners

The grand-prize winner to be announced at July conference.

Across six categories tiered by institution size, semifinalist winners of the National Association of College and University Food Services (NACUFS) Loyal E. Horton Awards were named in May. The winning entries will be on display at the organization’s annual national conference, held in July in Baltimore, where NACUFS will announce the grand-prize winners of each category.

One judge with at least five years of foodservice experience will be chosen from each of the six NACUFS regions to determine the grand-prize winners. Using a point system, the top-scoring entry from each of the institution size sub-categories will be deemed the grand-prize winner.

The 2014 winners are:

Category: Residential Dining Concepts

Small School
Gold: Concordia College
Silver: Hendrix College
Bronze: Manhattan College

Medium School
Gold: Azusa Pacific University

Large School
Gold: University of Michigan
Silver: University of Massachusetts
Bronze: Harvard University
Honorable Mention: Michigan State University

Category: Residential Dining – Special Event

Small School
Gold: Hendrix College
Silver: Brigham Young University – Hawaii
Bronze: Washington College
Honorable Mention: California Institute of Technology

Medium School
Gold: University of Wisconsin – Stevens Point
Silver: Northern Michigan University
Bronze: University of Dayton
Honorable Mention: SUNY at Geneseo (Texas Rodeo Night)

Large School
Gold: Montana State University – Bozeman
Gold: University of California – Berkeley (For the Love of Chocolate)
Gold: Virginia Tech
Silver: University of Wisconsin – Milwaukee
Bronze: University of Georgia
Honorable Mention: University of Wisconsin – Madison

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