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OCH CoverOn-Campus Hospitality





Highlights of the APRIL 2012 Issue


FOOD WASTE MANAGEMENT:

 

• Laying a Foundation of Sustainability

 

A lot of food is produced at Kendall College in Chicago, Ill.

“Our culinary arts school, which is quite frankly one of the best in the country, is a very intense system in which we use a lot of food,” said Christopher Koetke, CEC, CCE, vice president, School of Culinary Arts. “That is just what we do because we are committed to super-high education and high quality. We use an awful lot of food. We also provide the food service for the entire campus and through two different restaurants.”

Sustainability has been a topic of great importance in the education of its culinary students. “We have been very committed to all things sustainable now going on about seven years,” he said. “Waste was one of the first things that we tackled. We started composting as one of our first initiatives. Since then, we have done a lot of other things, including educating a lot of other people around the country about how to teach sustainability in culinary education and how to implement sustainable initiatives in different operations, whether it is a school or a foodservice business.” ...

 

• Green Efforts at The Bay View Café

The Bay View Café at Lawrence Berkeley National Laboratory on the campus of the University of California-Berkeley tries to operate as sustainably as possible.

The café, which has been operated by the Epicurean Group for the last year, offers a wide range of services to the labs. “We run the café for breakfast and lunch,” said Brian Barisione, district manager with the Epicurean Group. “We also provide a wide range of catering to them at the lab. We do a lot of catering with the university itself. We bid against other caterers on the campus.”

Bay View features several concepts. “We have a grill concept which is basically anything that you can think of that would be produced on a grill,” he said. “We also have a fresh, made-toorder deli station and a tossed-to-order salad station. The tossed-to-order salad station is unique in that the salads presented in that, you can get as a tossedto- order salad, a wrap or as a sandwich. ...

 

• Denison Promotes Composting

In an effort to increase the amount of post-consumer food waste composted on campus, Dining Services at Denison University in Granville, Ohio, in conjunction with the school's Office of Sustainability, recently hosted a week-long promotion educating students on the benefits.

Dining Services weighed all of its post-consumer food waste for a three-week period — the week before, the week of and the week after the promotion. “We tracked our total pounds of compost per meal we served, broken down to tens of ounces,” said Niles Gebele, general manager with Sodexo, the campus foodservice provider. “We took our total pounds and divided it by the meals to come up with a ratio. We did it a week before the promotion, the week of the promotion and the week after the promotion. The first week was a baseline. Obviously, we would see a spike during the promotion week and we really wanted to see how well it stuck.” ...

 

• Keeping Waste To A Minimum at Villanova

For more than 50 years, food waste management has been an important topic on the campus of Villanova University in Philadelphia, Pa.

“I am looking back on all the different efforts in aligned purposes and performances,” said James Kolumban, RD, LDN, associate director of Dining Services. “It goes back over 50 years, beginning with composting and managing pre- and postconsumer waste.”

In the last year, to track and help reduce its pre-consumer waste, Dining Services has begun using LeanPath to weigh it. “What is interesting about the tool that we implemented in the past year is that it really causes you to step back and take a look because you are continually taking snapshots of how you run your business, i.e. pre-consumer waste that is involved leading up to the presentation of the food for the customer to taste,” he said. ...

 

Read the complete FOOD WASTE MANAGEMENT ...


DESIGN: MIT Dining's Flagship

 

When the Massachusetts Institute of Technology (MIT) in Cambridge launched its first comprehensive board plan, it wanted to open a flagship meal plan operation at the same time.

That operation is The Howard Dining Hall in Maseeh Hall, one of five board operations on campus. “The institute will go through and target buildings for complete renovations, and that was one that was targeted several years ago,” said Michael Myers, assistant director of MIT Dining. “They completely gutted the entire building to make more room for residential use. With that building being done, it was also determined that it would be fantastic to house our flagship meal plan operation.”

Prior to the renovation, Maseeh Hall only served as residential housing with no foodservice operations. “This was a very historical building on campus and throughout the renovation process through the entire building, MIT and the whole team did a fantastic job in preserving the historical, classical look and feel of the building,” he said. “It is a good mixture of modern and classical architecture, and it is still a very warm and inviting facility.”

 

Read more MIT Dining's Flagship ...



WORLD CUISINE:

 

• Passport to Variety at UNCG

Each week, students at the University of North Carolina at Greensboro take a surprise culinary journey without leaving campus at Passport Station.

“Passport Station is a pop-up restaurant concept,” said Kevin Deans, Dining Services director with Chartwells, the campus foodservice provider. “The thought of the pop-up concept was kind of unique to do — popping a concept into an existing station to change it.”

One day each week, one of the existing stations is transformed into the Passport Station, which features a different cuisine. “We have featured Mexican, Japanese and Carolina barbecue,” he said. “We did Austria with a dessert theme. We are doing Dim Sum and we are doing England with fish and chips.” ...

• Penn State Celebrates Diversity

 

To celebrate the diverse population on campus, the Office of Student Affairs and the department of Housing and Food Services at Pennsylvania State (Penn State) University Hazleton, recently presented a Cultural Expo with education and food.

“The expo highlights the diverse student body at Penn State Hazleton, which currently enrolls 1,300 students from countries as far away as India and states as far away as Minnesota,” said Jonathan Kukta, director of Housing and Food Services for Penn State Hazleton and Penn State Schuylkill. “Being Housing and Dining Services, diversity is a big part of our mission for the campus. It is incredible for students, faculty and staff to taste all of the different foods from the different cultures and have an understanding and a greater appreciation for them.”

The event featured 25 banquet tables offering information and traditional dishes from the different countries and regions the student population represents. ...

 

Read the complete WORLD CUISINE ...