NACUFS names tops in college foodservice

Grand prize awards will be announced at national conference in July.

May 9—The National Association of College and University Food Services has announced the winners of its annual Loyal E. Horton awards. Grand-prize winners will be announced at the association’s national conference, which will be held in Boston July 11-14.

Residential Dining Concepts

Small School
Gold: Hendrix College
Silver: Concordia College

Medium School
Gold: Azusa Pacific University

Large School
Gold: University of Georgia
Silver: Stanford University
Bronze: University of Rhode Island
Honorable Mention: University of North Texas

Residential Dining—Special Event

Small School
Gold: Brigham Young University - Hawaii
Silver: Hendrix College
Bronze: Concordia College
Honorable Mention: Concordia College

Medium School
Gold: SUNY at Cortland
University of North Carolina - Wilmington
Silver: SUNY at Cortland
Bronze: University of Richmond
Honorable Mention: University of Dayton

Large School
Gold: Vanderbilt University
Silver: University of Illinois at Urbana - Champaign
Bronze: Virginia Tech
Honorable Mention: Yale University

Retail Sales—Single Concept

Small School
Gold: Lynchburg College
Silver: Hendrix College
Bronze: Concordia College
Honorable Mention: Manhattan College

Medium School
Gold: College of the Holy Cross
Silver: University of San Diego
Bronze: University of Nevada, Reno
Honorable Mention: Northern Michigan University

Large School
Gold: University of Massachusetts
Silver: Texas Tech University
Bronze: Ohio State University
Honorable Mention: Miami University

Retail Sales—Multiple Concepts/Marketplace

Small School
Gold: Ferrum College

Medium School
Gold: Brock University
Silver: University of San Diego
Bronze: Saint Lawrence University
Honorable Mention: University of Dayton

Large School
Gold: North Carolina State University
Silver: Ohio State University
Bronze: Virginia Commonwealth University
Honorable Mention: Michigan State University
Miami University

Catering—Special Event

Small School
Gold: Alfred State College
Silver: United States Military Academy
Bronze: Hendrix College
Honorable Mention: Bryn Mawr College

Medium School
Gold: Cleveland State University
Silver: Azusa Pacific University
Bronze: Washington University in St. Louis
Buffalo State College
Honorable Mention: Case Western Reserve University

Large School
Gold: University of Michigan
Silver: University of Arizona
Bronze: University of North Texas
Honorable Mention: Vanderbilt University

Catering—Online Menu

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

Medium School
Gold: Ashland University

Large School
Gold: Virginia Tech
Silver: University of California - San Diego
Bronze: Syracuse University
Honorable Mention: University of Georgia                                                            

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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