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

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources