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The Generation Gap
College and University TrendsStorm Hodge
Webcam 101 for seniors
Generation Cafeteria
Production: Cook and park
Facility: Industrial straight line
Famous: Lunch ladies with hairnets
Generation Cafeteria
Generation Convenience
If it’s good enough for the astronauts, it’s good enough for your family!
Motorola’s DynaTAC$3,9951983
Generation Convenience
Generation Convenience
Platform Dining
National Brands
Instant Potatoes and the Visor
Generation Gap
Universities and colleges are on the forefront of research and development.
They seek out the brightest students from around the world.
Then, they visit the cafeteria:
“Hey chef, is this the best you can do?”
Generation Green
Generation Green
Microsoft Kinect for Xbox 360November 2010
Ingredients
Environment
Politics of Food
Nutrition and Wellness
The Sierra Club Ranks ‘Coolest’ Schools: UW is #1
Husky Green Award Winner: Micheal Meyering
Striving for Zero Waste
The UW honored by 2010 Green Washington Award
UW is in top 15 in The Princeton Review’s Guide to Green Colleges
Green Colleges That Are Saving The World Washington Post, April 21, 2010
Coca-Cola’s Eco-Friendly Fountain Cups Debut at UW
The College Sustainability Report Card: Rated A for Food & Recycling
UW Street Food
Food trucks are a hit at the UW
New flavors for HFS dining
UW’s Red Square BBQ Makes You Crave Summer
6 places to chow down at food trucks in Seattle
Loyal E Horton Award Silver Place
UW Street Food
District Market
Cultivate
Roaster and Drip Bar
New Residential DiningReinventing Food Delivery Systems
Focused on production
True plug and play design
Restaurant experience
Chef’s Table: Living Learning Opportunity School of Public Health
UW Farm
Training and Development
Chef’s Table
Chef’s Table
Final thoughts…
4Ward Thinking Nutrition and Wellness Trends in College and
University Food Service
By Tara Sanders, RDRegistered Dietitian, Oregon State University Housing and Dining ServicesNACUFS Pacific Region Nutrition & Wellness Committee Chair
Campus Wide Wellness Initiatives
Registered Dietitians on Staff
Stealth Health and “Nudge” Efforts
Making the healthy choice the easy choice◦ Healthy “Defaults”/Behavior Economics
◦ Pricing strategies
◦ Marketing/Menu Boards
◦ Healthy Icons
University of Northern Colorado’s HealthyConcept, “DASH”
Catering to Special Diets
Gluten Free Food Allergies/Intolerances Vegan/Vegetarian
North Texas’ Mean Greens Vegan Cafehttp://dining.unt.edu/nutrition/index.html
Healthy Beverage Promotion
Hydration Stations Water Bottle Bans
Serving up Whole Grains
Questions?
Trends for Colleges and UniversitiesSustainability & Social Responsibility
THINK 4WARDJanuary 27, 2012
Scott B. BerlinDirector for Dining and Hospitality Services
University of California, Santa Cruz
IndividualizeAnd Create Your Own
Blueprint
• Based on department
• Based on region
• Based on campus/university
• Current trends are recent history with new visions
• Social Responsibility is within department and with vendors
Appetite for Green• Video captures snapshot of
department sustainability initiatives
http://housing.ucsc.edu/dining/news/2011/2011‐02‐25.html
• Built on a foundation of sustainability goals established by collaborating with student organizations and customer feedback.
• Incorporated into the UCSC Campus Sustainability Plan
Our vision : Sustainability is a
Shared Responsibility
•Student participation and pilot programs
•Communication and shared positive reinforcement
•Academic participation-class credits/experiential learning
•Role Model for Campus
•Food Systems Working Groups to explore opportunities
•Create partnerships on many levels-Good neighbor interns
•Take your ideals and educate your staff and customers
•5 Colleges have defined spaces to cultivate and grow small crops. Several have herb gardens.
•Several funded through Measure 43( student referendum fee) generates about $60,00 per year continues every year
•Some produce has been brought to dining halls through ESLP academic programs
•UCSC Farm has 25 acres with 2 year live/learn organic internship program
CAMPUS GARDENS
Take Back the Tap• Student Initiative
• Funded through student local fees
• Fit your business model/Impact to revenue
• Customer demographics
• Identify “desert areas” with limited fresh water
•Pilot program was a collaboration with the County of Santa Cruz
•Previous partnership with ALBA (produce vendor) involved hauling back food scraps that had been put though the pulper
•Stage 1- Collect pre-consumer fruit and vegetable scraps from five kitchens BOH•Stage 2- Adding in all food scraps BOH•Stage 3- Include post-consumer food scraps FOH•Stage 4- Convert trash compactors to compost compactors
•Now diverting over 500 tons per year
•Partnered with academics to offer “Jump to the Dump” experiential learning journeys
•Audits of kitchen compost with posted scores.
Composting
Zero Waste
Zero Waste is the mantra of our times
•Creative marketing gets the message out
•Grabs customers attention
•Dining continues to be the primary “vehicle” to educate our customers and instill lifetime habits
•We’re the largest student employer on campus usually employing about 450•Students make the best ambassadors•Student customers have a genuine interest in our programs•Great opportunity to create new habits for students that will last a lifetime and help them change the world•Our staff become engaged and proud of dining department awards and recognition for sustainability
Student and Staff Involvement
•Student Environmental Center has been an on-going partner in waste education•Track your progress and share results. •Audits provide us most of the statistics we use •Provides a real picture to the customer•These programs have shown an actual reduction in waste
Great Partnerships help to educate everyone
Waste Audits Were the Springboard to Trayless Dining
•Implemented trayless dining in Sep 2008•Good communication made implementation very smooth•Marketing – large posters and signs •SEC assisted with students talking to students•35% reduction in plate waste through education and trayless
•Used the audits to plan ourwaste reduction strategies
•Ability to show direct connectionfrom awareness to testing ofsmaller trays to no trays equalsa reduction in waste
•Awareness that waste reductionalso translates to water, gasand energy savings
Statistics Tell the Story
Implemented a reusable water bottle “Choose to Reuse”
•Designed aggressive re-usable coffee mug program•Provide deep discounts to use the coffee and beverage containers•Reusable to go meal GET containers•All frequent buyer incentive programs involve a reusable container
Reduce and Reuse
•Coffee Program•Tea Program•ALBA/But Fresh Buy Local•Farmers /Social Justice•Canned Tomatoes•Monterey Bay Seafood Watch•Marine Stewardship Council•Humane and Organic Protiens
Fair Trade‐Certified?‐ Fairly Traded?
TRENDS…• Energy tracking• RFP requirements
– Source of origin requirements
– Is vendor green business certified
– Will vendor back haul recyclables
• Campus food service contracts
• Packaging reduction• Real Food/Local & Organic Food Fairs
TRENDS…• Real Food/Local & Organic Food Fairs– Collaborating with City and State governmental departments
– Greenhouse Gas Emissions
• Campus/Company Sustainability Plans
• Fish to Fork
Thank You
CASFS‐UCSC Farmhttp://casfs.ucsc.eduDining http://housing.ucsc.edu/diningUniversity of California Office of the Presidenthttp://ucanr.orgCampus Sustainability Linkhttp://sustainability.ucsc.edu