Scott Shuttleworth Resigns from USC

July 15—Scott Shuttleworth, director of hospitality at
33,000-student University of Southern California, has resigned. University
officials confirmed the departure but did not give a reason.

During his two years as director, Shuttleworth used his
private sector experience to guide the opening of nine new restaurants and
other foodservice venues both on and off USC’s campus, including The Lab,
McKay’s, Rosso’s and The Lot. Shuttleworth also introduced a monthly Farmers’
Market and was integral in the planning for the 192,000 sq. ft. Campus Center,
due to open in the fall of 2010. The Campus Center will include multiple dining
options as well as a market.

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Ideas and Innovation
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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

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
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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
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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...

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