For Cal Dining, Sustainable Seafood

Cal Dining looks to get certified by the Marine Stewardship Council.

For many years Cal Dining, the foodservice program at the University of California at Berkeley, has been a leader in environmental awareness. Several of the buildings in which Cal Dining operates are LEED certified. In 2006, after launching the first all-organic salad bar on a college campus, Cal Dining became the first college dining program to become certified organic. Now, the program is looking to become certified by the Marine Stewardship Council.

“We’ve just started the process for getting MSC certified,” said Ida Shen, executive chef and associate director, Cal Dining. “Our department believes that this is the way we should go.”

MSC certification means that the restaurant or foodservice operator is buying seafood from a wild-catch fishery that is certified sustainable and can be fully traced back to its source. Shen said she expects the certification process to be completed by August.

“The certification will not apply to every fish we serve, but when we do follow the process we will display an MSC ecolabel on the items,” she added. “It means not only that we are buying that seafood from a sustainable source, but that we have handled it differently from other fish, such as storing it on different shelves of our refrigerators and freezers, and have agreed to third-party monitoring and audits.”

According to the MSC, 104 fisheries around the world have been certified, and another 144 are currently being assessed. Those 248 fisheries represent about 12% of the fish caught for human consumption.

Cal Dining already purchases some of its seafood from MSC-certified companies, such as the Salt Spring Island mussels it buys from Clean Fish.

Keywords: 
sustainability

More From FoodService Director

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources