University of Oklahoma donates leftover food from dining halls

About 170 meals each day go untouched and were being thrown away before donation program started.

Scarcity of food may not be a problem on OU’s campus, but for many residents in surrounding areas, that’s often not the case.

To combat this problem, an OU Housing and Food Services initiative is in place which donates around 1,200 meals per week to a range of aide-based nonprofit organizations.

An average of 12,000 to 15,000 meals are served on campus daily, Housing and Food Services spokeswoman Lauren Royston said.

About 1,500 meal exchanges are used each day in Couch Cafeteria alone, cafeteria manager Sharrie Sanders said.

Even with so much food consumed on campus, approximately 170 meals are untouched and traditionally went to waste, Royston said.

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Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

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Managing Your Business
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Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

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The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

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