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Around the Campus

                  MSC Certification Expands to Canadian Schools

Aramark has achieved Marine Stewardship Council (MSC)                    MSC is the world’s leading certification and ecolabeling
     Chain of Custody certification, allowing it to source and       program for sustainable wild-caught seafood. It begins with
serve wild-caught seafood that is sustainable and traceable to       independent certification of fisheries and extends through the
a certified fishery, at 15 of its largest university and college     entire supply chain. MSC Chain of Custody ensures that from
accounts across Canada.                                              ocean to plate, MSC-labeled seafood is purchased from a cer-
                                                                     tified supplier, properly segregated and labeled so it is never
    This milestone builds on the success at Dalhousie University,    substituted with non-certified species, and is traceable back
the first Aramark account to achieve MSC certification in 2014,      to a certified source.
and, through the MSC program, will have a positive impact
on the seafood-purchasing practices in an important group of             Throughout 2016, Aramark will serve approximately 30,000
higher-education institutions in Canada. It also further solidifies  pounds of certified seafood at the following colleges and univer-
the Aramark commitment to support sustainable fisheries and          sities, and expects that volume to grow through the successful
solutions that promote healthier oceans for generations to come.     promotion of their partnership with the MSC:
                                                                     •	 Carleton University (Ottawa, Ontario)
    “We are proud to be partnering with the Marine Steward-          •	 Concordia University (Montreal, Quebec)
ship Council to identify MSC-certified species on our menus          •	 Dalhousie University (Halifax, Nova Scotia)
through the use of the blue ecolabel,” said Scott Barnhart,          •	 Durham College/University of Ontario Institute of
senior vice president, Global Supply Chain & Procurement at
Aramark. “We continue to grow the number of MSC-certified              Technology (Oshawa, Ontario)
species on our menus as part of our commitment to responsible        •	 Glendon College (Toronto, Ontario)
sourcing, and we’re focusing on practices that help us educate       •	 MacEwan University (Edmonton, Alberta)
and engage our consumers around this global issue.”                  •	 Memorial University (St. John’s, Newfoundland and Labrador)
                                                                     •	 Saint Mary’s University (Halifax, Nova Scotia)
                                                                     •	 Seneca College (Toronto, Ontario)
                                                                     •	 University of Alberta (Edmonton, Alberta)
                                                                     •	 University of BC Okanagan (Kelowna, British Columbia)
                                                                     •	 University of Calgary (Calgary, Alberta)
                                                                     •	 University of Lethbridge (Lethbridge, Alberta)
                                                                     •	 University of Manitoba (Winnipeg, Manitoba)
                                                                     •	 Wilfrid Laurier University (Waterloo, Ontario)
                                                                     •	 York University (Toronto, Ontario)

                                                                         “We are extremely proud to count Aramark Canada among
                                                                     our partners,” said Jay Lugar, program director for MSC in
                                                                     Canada. “Their work to achieve MSC certification and enthu-
                                                                     siasm for communicating their engagement will undoubtedly
                                                                     provide considerable added value as their customers look to
                                                                     them to provide sustainable-dining options that meet the high-
                                                                     est global standards.”

                  Wittenberg Names New Dining Partner

Wittenberg University in Springfield, Ohio, will offer               vegan, a fresh salad bar, as well as healthier snack options.
       its students, faculty and staff fresh dining options          Café and retail-inspired selections include fresh-dough pizza,
through a new partnership with Parkhurst Dining, a family-           fresh subs made to order with house-roasted deli meats and
owned foodservice management company headquartered                   Salad by Design.
in Homestead, Pa.
                                                                         Firehouse Chicken and Build-a-Burger concepts will
    Wittenberg selected Parkhurst based on its award-winning         also be popular spots for students where hand-formed fresh,
foodservice management and commitment to high-quality,               never-frozen burgers, fresh grilled chicken and hand-cut
made-from-scratch food.  “One of the primary reasons we              fries are the standard. The new coffeehouse experience will
partnered with Parkhurst is to improve the student experience        feature We Proudly Brew Starbucks Coffee where guests
on campus,” said Casey Gill, dean of students at Witten-             will be able to purchase a variety of hot and cold beverages.
berg. “We believe that Parkhurst’s culinary-focused approach
to foodservice management, as well as their personalized                 “We are working with the current Wittenberg team
services, mirrors our culture in providing a friendly and            members to make the transition to Parkhurst as smooth as
welcoming atmosphere. We are particularly excited about              possible,” said Bill Albright, Parkhurst vice president of
Parkhurst’s commitment to their Culinary Gold Standards              higher education. “It is Parkhurst’s practice to offer existing
that ensure the best flavors, nutrients and freshness in their       hourly team members employment opportunities within our
cooking.”                                                            organization. New Parkhurst team members are provided in-
                                                                     house culinary and service training to uphold our high-quality
    The resident dining hall will feature a creative and cul-        food and service standards. We look forward to bringing a
turally diverse mix of nutritionally balanced meals daily.           variety of healthier, innovative and progressive dining and
Students can select from whole grains, grilled proteins,             catering options to the Wittenberg campus community.”

4 | AUGUST 2016                                                     ON-CAMPUS HOSPITALITY
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