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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