UND Serves Alaska Seafood
Dining at the University of North Dakota (UND) in Grand Forks recently started serving more seafood on campus after creating a partnership with the Alaska Seafood Marketing Institute.
“Our director, Orlynn Rosaasen, met representatives from Alaska Seafood when he was attending a NACUFS (National Association of College and University Food Services) event,” said Greg Gefroh, executive chef with UND Dining. “When he got back, he just came to me and said, ‘Is this something you would be interested in doing?' and I said, 'Absolutely.'”
Gefroh researched the recipes by visiting the Alaska Seafood website. “We roughed out the menu and then we wanted to get the recipes in the hands of the culinary staff here so they could do some preliminary testing so we could get some feedback from them on the difficulty — whether it was something that we could pull off or not. They were most receptive to it.” ...
UVA and JMU Achieve MSC Certification
The University of Virginia (UVA) in Charlottesville and James Madison University in Harrisonburg, Va., have achieved Marine Stewardship Council (MSC) Chain of Custody certification. Both schools partner with Aramark for food service, making these the first MSC-certified Aramark properties in the U.S.
The certification of these two universities will provide more than 40,000 students, faculty and employees daily with seafood that can be traced back to a fishery that has been certified to the science-based, global MSC standard for sustainable wild-caught seafood.
“In 2008, Aramark made a commitment that our seafood purchases in the United States would come from sustainable sources by 2018,” said Rita Alison, national senior manager of Environmental Sustainability with Aramark Higher Education. “Working with MSC has helped us develop processes that ensure our seafood can be traced to sustainable sources. Together, we are taking steps to transform the seafood marketplace, and, ultimately, preserve the world's oceans and fisheries.” ...
Seafood Popular at Rutgers
Seafood is an important part of the offerings at Rutgers University in New Brunswick, N.J.
“Seafood is popular on campus,” said Lisa Tenore, senior buyer with Dining Services. “It is incorporated into almost every meal, in one form or another. We try to use mostly local and sustainable.”
More than 90 percent of the seafood served on campus is fresh. “We have local vendors who supply out of Hunts Point Market (in the Bronx, N.Y.) and off the Jersey shore,” she said. “We get some from the West Coast, too, some direct purchase from our fishmongers.” ...
DESIGN: NWMSU Revises Dining on Campus
In the last year, Dining at Northwest Missouri State University in Maryville has undergone a major change in how it serves students.
“We were an all-retail account before, so with the transformation, we have both a residential [all-access] aspect and a retail aspect on campus,” said Kristy Neth, district marketing manager with Aramark, the campus foodservice provider. “The changes were client driven. The university went out for a bid, and this was part of the re-bid effort. We have been here for about 30 years.”
The university decided to go from an all-retail operation to help build community. “They were working on driving student value and participation,” she said. “One of the things that the university really likes to highlight is the community aspect of a residential dining facility, so students can come in and collaborate. We are on an all-access system here, so students on any meal plan can come in as many times as they would like to throughout the week for student collaboration.” ...