Dear fellow NACUFS members. It is hard to believe we are halfway through the fall semester; here in the Northeast foliage is at its peak and our menus showcase the bountiful harvests, tantalizing our students’ taste buds.
College and University Dining continues to be an exciting and dynamic segment—in recent years the role of a campus food service provider evolved from providing a service to enhancing campus life through dining experiences. As college and universities across the country compete to be the destination of choice for the best and brightest, institutions must differentiate themselves to attract top students—a strong dining program can influence enrollment decisions. NACUFS mission to support and promote excellence in collegiate dining is paramount.
I am honored to represent such a passionate group of individuals; our members’ dedication to NACUFS is unparalleled. As we move through the transition process together the council’s top priorities are communication and engagement—both veteran and first time members. Specifically we will focus on education, marketing and membership in concert with the overall organizational goals to be the place, the source and the voice for campus dining.
NACUFS’s strength comes from the power of its members. We are one organization focused on a common goal, excellence in collegiate dining, uniquely differentiated from any other organization by a rich mosaic of regional character.
Thank you again for the opportunity to serve NACUFS as your northeast regional director and welcome your continued thoughts and feedback.
NACUFS Northeast Regional Director
A Prism of Possibilities awaits us Northeast President Mike Kmec wishes everyone a Happy and Prosperous New Year.
Time Flies! Our 2013 NACUFS Northeast Region Conference will be here before you know it. We would like to provide you with an update; we already have 120 booths confirmed for the Industry Showcase on March 15, great educational opportunities from a nationally renown nutrition expert Dawn Jackson Blatner (The Flexitarian Diet) plus Corporate culture authority Larry Johnson and Jeff Tobe, author of "Coloring Outside the Lines: Business Thoughts on Creativity, Marketing and Sales". All sessions and activities will take place on Campus and we have a block of 300 rooms reserved for NACUFS at nearby local hotels. With the theme ‘Prism of Possibilities’ the conference will offer a spectrum of opportunities for education, networking and entertainment. In terms of weather, it will be sunny and mid 70’s, according to Bill McNamara, our Conference Chair (he might be referring to the warm dispositions of attendees). And if the forecast changes to rain, fitting for this year’s theme – we will all look for a rainbow or at least a silver lining to the clouds.
Come and join us! Register http://www.nacufs.org/documents/northeast/NortheastRegistration2013.pdf
The deadline to submit is January 4, 2013.
For more information visit http://www.nacufs.org/regions-northeast/ne-regional-conference/
By: McKellen Rattery
Cornell University, Class of 2013
Becoming a Cornell student means adopting a way of life. Cornellians tend to take on 20 plus credits for a semester, adapting to sever weather conditions and becoming an environmental friendly citizen. When it comes to campus food, there is always a discussion involving at least one of Cornell’s many sustainable initiatives, such as sourcing local beef, producing its own dairy products and just recently, its new sustainable seafood program.
This summer, the university became the first Ivy League to serve Marine Stewardship Council (MSC) certified sustainable seafood, the world’s leading certification and eco-label program for sustainable fishing and seafood traceability. The new sustainable initiative will allow students to learn the importance of preserving the world’s fish stocks for the future, while becoming conscious consumers. Ms. Kerry Coughlin, Regional Director or the Americas of the Marine Stewardship Council says, “when students see the MSC logo, they will know that particular seafood product has been traced all the way back to that certified sustainable fishery of origin.”
To raise awareness and increases recognition of the MSC logo’s direct correlation to sustainable and traceable seafood products, the dining hall plans to include the MSC logo next to all menu items online to indicate the sustainable seafood options, along with banners on the MSC certification and mini educational sessions in the dining hall. In addition, new species of fish such as swai, branzino, haddock will be added to the menu. Eunjung (Jackie) Na, a Psychology major and a seafood enthusiast, shares how grateful she is for the seafood initiative, “it's hard to make a contribution as an individual, and usually we are too busy getting through the day. Cornell has made sure on the institutional level that our choices - no matter how small - support sustainability.” Ms. Coughlin agrees that “a student at Cornell has a lot that they’re focused on, if students can take a moment to recognize that their university has the MSC logo on their behalf, they can just relax and concentrate on what else they have to have do.”
Ms. Coughlin also highlights that “universities are institutions of education; they’re educating people about the world and about issues in the world, so it almost seems like an obligation to educate the students about the importance of ensuring food security and for environmental reasons that we preserve the world’s fish stocks.” Often, students take for granted what programs their universities offer in hopes of teaching them. However, what they do not realize is that the exposure to the MSC logo and learning about sustainable seafood fortifies their lifestyle choices and values. Furthermore, we are the coveted 18-to-30 year old demographic, making the College spending market approximately $300 billion. Cornell’s partnership with MSC will ultimately increase the likelihood that students become lifelong consumers of sustainable seafood.
Now that’s some food for thought.
Want to offer something new and exciting for your students? In case you never heard of Bibimbap, it’s a signature and popular Korean dish and arguably one of the most popular foods in the world. The dish is most often composed of a bowl of white rice, sautéed seasoned vegetables, eggs, and gochili pepper paste.
Tim McFate, the manager of Portfolio Cafe, has successfully implemented a bibimbap bar concept in his café. He describes it as a, “simple concept, self-served, with a wide appeal.” The appeal comes from being a healthy, easy-to-make dish that takes up only the space of a bowl. Bibimbap is a beloved comfort food in many parts of the work and with the appeal to grow as a campus food.
For more information contact Ginnie at email@example.com 401-427-6978 or Tim firstname.lastname@example.org 401-427-6917
We need your help!
Nominations are being accepted for the positions of NACUFS Northeast Region Treasurer and NACUFS Northeast Region Secretary. I urge all members to carefully consider nominating persons who will be good leaders for our region. Northeast Region elections will be held at the business meeting during the Regional Conference being held March 13 – 16, 2013 at SUNY - Cortland.
Please nominate a deserving colleague, complete the form and return it by January 18, 2013 to:
Assistant Director of Dining
College of the Holy Cross
1 College St.
Worcester, MA 01610
Fax (508) 793-3636 e-mail – email@example.com
Award winning Cornell Dining will host the 7th Annual Fall Harvest Dinner on Thursday, September 20, 2012, at Robert Purcell Marketplace Eatery. The event will feature products from local, regional, and New York State farmers and merchants.Prior to the dinner, Cornell Dining will be conducting an information session featuring special guest speaker Kerry Coughlin, Regional Director for the Americas at the Marine Stewardship Council.
The dinner consists of seven food stations, including: Antipasto – Varieties of Smoked Meats and Cheeses Soups – Corn Chowder with Braised Fennel Pizza & Pasta Station – Lobster Pizza, Pulled Pork Pizza, *Hammy Mac and Cheese From the Grill – **Oyster Po’boy, Buttermilk Chicken Tenders Mongo Station – **Garlic Prawns, Pad Thai Style Soy Marinated Tofu Entrees – *Porchetta Pork Loin, Seared Coho Salmon Filet Desserts – Cornell Apple Bread Pudding, Sweet Honey Cake & Spiced Plums with Vanilla Bean Ice Cream.
This event is open to the public and NACUFS community. For more information, contact Phil Doane, Marketing Manager, Marketing and Communications 607 255-3875 firstname.lastname@example.org