new concepts

This year we started coffee and conversation with the foodservice director. It was a huge success. It gives hourly staff the chance to sit around the table with me and talk about what’s going on and have an outlet for ideas and frustrations, challenges, opportunities and triumphs. Next year we’re going to do that three times a year. I do it with four groups of kitchen managers, so about 15 people in each one. We say up front there’s no retaliation here. What happens here stays here, unless there’s something that needs to be corrected, and then I’ll correct it.

We created a Sustainable Products Project blog using Blogspot, Google Maps and Google Earth. Once we identify local food items that we use they are imported into the blog. The item then has travel miles associated with it, location on campus where served and what makes it sustainable. Photos are also incorporated if available on Google Earth. Students and visitors can link to the blog from our homepage.