Colleges & Universities

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Green Barbecue

UMass Dining partnered with the Center for Student Development to host a ‘Green’ Barbecue. Many items on the menu were from local farmers or local industry. Everything was compostable or able to be recycled, including the plates and utensils.


A trip to Berkeley

I’ve arrived in San Francisco, a city I am quickly learning to love, for the annual conference of the Society for Foodservice Management. I’m here primarily to serve as the moderator of a panel at the conference on Thursday afternoon, so I have the opportunity to do something I don’t get a chance to do much of these days: visit with operators.

In 1981, Psychologist David Elkind coined the term “hurried child” for kids who were being pushed too far and too fast by their parents to succeed in life. It became synonymous for a lifestyle in which kids were never relaxed and never at rest.

Social media and how to use it is quickly becoming one of the hottest topics in non-commercial foodservice. I will be presenting a talk on the subject at the upcoming HFM conference in Indian Wells, Calif., and SFM has Michael Atkinson, founder of foodservice social media site FohBoh, on the program at its national conference next month in San Francisco.

It is amazing how time manages to get away from us, particularly when a holiday rolls around. Here it is, the first full week of July, already 10 days since we gathered together 12 college and university foodservice professionals in Austin, Minn., for a meeting of the minds. It seems like only a couple of days has passed.

Conference season has hit its stride, and the frequent flyer miles are piling up. ASHFSA, NACUFS, HFM, SFM and more are on my agenda, but none of them are as fascinating as the week I just spent at the University of Massachusetts.

We all know that non-commercial foodservice operators are concerned about the environment. But exactly how much are operators doing to make their facilities environmentally friendly, and in which areas are they concentrating their efforts?

Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.

Salaries continue to rise, but the average salary for men increased at a larger percentage rate than women, according to FSD's 2008 Compensation Study.

At Eckerd College, in St. Petersburg, Fla., a student has designed a reusable takeout container called the EcoClamshell. Dining services is taking advantage of her design to try and kick its polystyrene habit.

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