University of North Texas leads First Goldies Awards

March 3—The University of North Texas led the pack with wins in two categories for the inaugural Goldies Awards, presented by The Culinary Institute of America and FoodService Director.

UNT won in the categories of Food Democracy and Financial Wizardy. Compass Group USA won in the Health & Wellness category; the University of California, Santa Cruz, won in the Going Green category; and the University of Massachusetts, Amherst, won in the Focus on the Guest category.

The awards were presented at FoodService Director’s MenuDirections conference, held Feb. 27-March 1. A Goldies Advisory Board, made up of CIA faculty and staff, judged each submission. Each submission required entrants to create a three to five minute video showcasing how their operation represented the gold standard in each category.

To watch the winning videos, click here.

For more information about the Goldies Awards, click here.

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources