University of California, Berkeley, Becomes First Public University to Earn MSC Sustainable Seafood Certification

BERKELEY, Calif.—The University of California, Berkeley, became the first public university in the United States to earn Marine Stewardship Council (MSC) Chain of Custody certification, which enables Cal Dining to serve its customers MSC-certified sustainable seafood.

The certification process included staff training and an inspection by a third-party certifier. MSC’s “Chain of Custody” system ensures that during every part of the chain, from the fishermen to the distributor, the seafood is not mixed with or substituted for non-certified seafood.

“In line with UC Berkeley’s and Residential and Student Service Program’s commitment to green and sustainable practices, Cal Dining has long been considered a leader in college and university dining, and our team has achieved another milestone,” Shawn LaPean, executive director of dining for Cal Dining, said in a press release. “Five years after becoming the first university dining program in the country to achieve organic certification, we are happy to announce that, UC Berkeley’s Cal Dining is the first public university dining program to be certified by the Marine Stewardship Council.”

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

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...

FSD Resources