Winners for 2011 Loyal E. Horton Awards announced

May 25—The National Association of College and University Food Services has announced the winners of its annual Loyal E. Horton awards. Grand-prize winners will be announced at the association’s national conference, which will be held in Dallas July 13-16.

Residential Dining Concepts

Small School

Gold: Concordia College

Silver: Hendrix College

Medium School

Gold: Case Western Reserve University

Silver: Cleveland State University

Bronze: Kansas State University

Honorable Mention: Azusa Pacific University

Large School

Gold: University of Michigan

Silver: North Carolina State University

Bronze: University of Georgia

Honorable Mention: University of Rhode Island

Residential Dining—Special Event

Small School

Gold: Alfred State College

Silver: Bryn Mawr College and Hendrix College

Bronze: Ferrum College

Honorable Mention: Marist College and Concordia College

Medium School

Gold: SUNY Cortland

Silver: University of San Diego

Bronze: Southern Illinois University

Honorable Mention: University of North Carolina

Large School

Gold: Virginia Tech University

Silver: Ball State University

Bronze: University of Georgia

Honorable Mention: Virginia Tech University and Ohio University

Retail Sales—Single Concept

Small School

Gold: Rhode Island School of Design

Silver: Hendrix College

Bronze: Concordia College

Medium School

Gold: Azusa Pacific University

Silver: Messiah College

Bronze: Cleveland State University

Honorable Mention: Johnson & Wales University

Large School

Gold: University of Illinois and University of North Texas

Silver: Miami University

Bronze: Brown University and University of Cincinnati

Honorable Mention: University of Oklahoma

Retail Sales—Multiple Concepts/Marketplace

Medium School

Gold: Brock University

Silver: University of Dayton

Bronze: Azusa Pacific University

Large School

Gold: Miami University

Silver: University of Washington

Bronze: University of Colorado at Boulder

Honorable Mention: University of Rochester

Catering—Special Event

Small School

Gold: Washington and Lee University

Silver: Hendrix College

Bronze: Ferrum College and United States Military Academy

Honorable Mention: Roanoke College

Medium School

Gold: Brock University

Silver: Azusa Pacific University

Bronze: University of Northern Colorado and University of Dayton

Honorable Mention: Kansas State University, Manhattan, Kan.

Large School

Gold: Iowa State University

Silver: University of Connecticut, Storrs, Conn.

Bronze: Syracuse University, Syracuse, N.Y.

Honorable Mention: Miami University

Catering—Online Menu

Small School

Gold: Hendrix College, Conway, Ark.

Silver: Concordia College, Moorhead, Minn.

Bronze: College of Saint Benedict

Medium School

Gold: Northern Michigan University

Silver: University of Nevada, Reno, Nev.

Bronze: Azusa Pacific University

Honorable Mention: College of the Holy Cross

Large School

Gold: University of Kansas, Lawrence, Kan.

Silver: University of Akron

Bronze: Syracuse University, Syracuse, N.Y.

Honorable Mention: Villanova University, Villanova, Pa.

More From FoodService Director

Ideas and Innovation
vote buttons pins

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
chalkboard

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
raised garden beds

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
chartwells teaching kids

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...

FSD Resources