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OCH CoverOn-Campus Hospitality





Highlights of the March 2012 Issue


• SUSTAINABILITY:

  Lebanon Valley College Makes
  Sustainable Update

 

The renovated Mund College Center at Lebanon Valley College in Annville, Pa., combines updated food offerings with a more sustainable facility.

The renovated Mund College Center at Lebanon Valley College in Annville, Pa., combines updated food offerings with a more sustainable facility. “Very clearly, our facility was extremely outdated; not very practical, very difficult to manage and certainly not supportive of sustainable initiatives,” said Greg Krikorian, the school's vice president of Student Affairs. “We are a residential college of about 1,600 students, with a commuting population of about 25 percent of our students as well. The Mund College Center is the centerpiece of the student experience, located in the forefront of our residence halls and adjacent to the academic quad. We realized that in order to provide a comprehensive student experience, it was an area we had to focus on.”

The evaluation process for the $13.3 million three-phase project began four years ago by choosing Metz Culinary Management as its new campus foodservice provider. ...

 

• GOING GREEN: CSU Launches Green Guard

In an effort for staff to become more engaged in the green initiatives on campus, Dining Services at Colorado State University (CSU) in Fort Collins launched the Green Guard, which thus far has been highly successful.

“We went to each of the six dining centers and bakery for volunteers to be representatives for this group,” said Mark Petrino, senior associate director of Dining Services. “We received an overwhelming positive response. We chose who we felt were the most qualified and explained to them what the whole thing was about.”

The mission of Green Guard members is to serve as ambassadors for Dining Services' sustainability initiatives in the dining halls. “They take the information that we give them in our monthly meetings, go out into the dining centers and kitchens and explain to the staff exactly what composting is, what recycling is and what goes into each of the bins,” he said. “We have put a bunch of different color bins in the kitchen so that we could ascertain the components of trash — one being recycling, one being composting and another being regular trash that we just take to the landfill.” ...

 

• GOING GREEN: Gators Go Foam Free

Gator Dining Services at the University of Florida in Gainesville made the decision to eliminate foam packaging from all of its dining locations.

“The University of Florida is moving toward having zero waste by 2015,“ said Dana Falstad, sustainability manager with Aramark, the campus foodservice provider. “Single-use polystyrene packaging was our first switch to more sustainable packaging within retail dining on campus. We decided to make the switch to remove polystyrene products to further our sustainability efforts on campus, and it was the next step in our helping to reach our goal.”

The program launched in February 2011 with Classic Fare Catering, followed by the university's two residential dining facilities in May 2011. ...

 

Read the complete SUSTAINABILITY and GOING GREEN...


SPECIAL DIETARY NEEDS:

 

• Dealing with Allergies

With the number of people in the United States reporting a food allergy rising — a recent survey found that one in 13 children have at least one — college and university campuses are seeing, and serving, more students with special dietary requirements.

On-Campus Hospitality spoke with Maria Acebal, chief executive officer of the Food Allergy & Anaphylaxis Network (FAAN), which is celebrating its 20th anniversary as a source of information for those affected by food allergies.

We asked her what points she most wanted to get across to college and university foodservice professionals serving those with food allergies. “The first thing I would say is that food allergies can kill,” she said. “That is such an important point because the words themselves, 'food allergies,' work against us because most people associate food allergies with itchy eyes, runny nose — something that is bothersome, but not life threatening. When someone tells you or starts to talk to you and they have a food allergy, pay close attention because it could be a life and death conversation for them. Those of us who don't live with it can't imagine that one mistaken bite can risk your life.” ...

 

• Tulane — Meeting Students' Special Dietary Needs

At Tulane University in New Orleans, La., students with special dietary needs have a wide variety of allergen-safe foods from which to choose.

“We've got about 40 students,” said Travis Johnson, executive chef with Sodexo, the campus foodservice provider. “They range anywhere from Celiacs (a gluten allergy) to starch. I have a lot of different combinations. There are about seven or eight students who have a combination.”

When students with special dietary needs arrive on campus, they contact Dining Auxiliaries, who puts them in touch with Dining Services. “Once we have an initial conversation, we start doing tours through our dining hall,” he said. “We will tour the dining hall and talk through the options we have.” ...

 

Read the complete SPECIAL DIETARY NEEDS ...



PIZZA:

 

• Pizza Variety at Concordia

Pizza is a mainstay on any college campus. When students do not know what else to have, they often choose a slice, and it is a good idea to offer them a variety of pizza choices.

At Concordia College in Moorhead, Minn., Dining Services has found a way to offer a number of unique pizzas to give students the variety they request.

“Customers always ask for more variety and that is inherent to the business,“ said Janet Paul Rice, associate director of Dining Services. “Even if it is the best food in the world, they eat here every day; it becomes tedious so we are always looking for something — even if we only serve it once a month — to add interest and variety to the menu. They ask for variety and we give it to them in whatever form we can come up with.”

• RECIPES FOR PIZZA SUCCESS