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

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources