Goal: Dining services staff minimize waste sent to landfills and wastewater systems by diverting biodegradable waste to composting (or other landfill deferred systems) whenever possible, and by maximizing recycling efforts throughout the department.
Goal: Dining services carefully evaluates materials and resources for construction and renovation projects, reusing existing structures and furnishing where appropriate and utilizing new materials consisting of recycled, regional, and rapidly renewable content.
Goal: Dining services provides useful information to students, faculty, staff, and visitors regarding sustainability and the sustainable business practices of the dining services department.
Sustainability initiatives submitted must have occurred between April 1, 2019 and March 31, 2020.
In 2,000 words or less (combined), please answer the following questions as they relate to your submission.
1. Define your operation's practice as it relates to Triple Bottom Line performance.
2. What actions did you take?
3. Evaluate ease of implementation and identify major challenges.
4. What were the costs incurred and benefits received, both tangible and intangible?
5. What outcomes did you achieve?
6. What measurement tools did you use to assess the outcomes?
7. Identify lessons learned and assess the applicability of your initiative to other foodservice operations.
8. Describe how the implementation of the sustainable dining practice benefited your dining operation
Supporting Materials
A maximum of three collateral files may be submitted as support documentation with your entry. Files must meet the following criteria:
- Uploaded documents must be in .pdf format.
- The combined file size of uploaded .pdf documents may not exceed 13 megabytes.
- File names must contain the name of the institution and entry category (e.g., Example_College_Procurement_Practices.pdf).
- A maximum of 25 photographs may be submitted, either contained within uploaded .pdf documents or in an album on a photo sharing website (e.g., Flickr, Picasa). Online albums must be titled with the name of the institution and entry category.
- Video must be no longer than four (4) minutes in length and hosted on a video sharing website (e.g., YouTube, Vimeo) or on the institution's own website. Video must be titled with the name of the institution and entry category.
- If an entry uses materials that could be subject to copyright and/or trademark protections, the entrant institution should consult with the entrant’s legal counsel or appropriate institutional office as to whether written permission from each copyright and/or trademark owner is required. If written permission is required for the purposes reflected in the entry, a copy of each such written permission shall be submitted with the entry and such written permission shall also provide for further publication and use by NACUFS.
Note: Submission time may vary depending on PDF file size. For questions or troubleshooting, please contact webmaster@nacufs.org.
Upload your PDF(s)
The combined file size of uploaded .pdf documents may not exceed 13mb. Files MUST be in PDF format.
I understand that entries not meeting specific requirements will be disqualified. I agree that all information on this entry form is accurate and that NACUFS is relying on the statements and representations set forth herein. I have read and agree with the official contest rules. On behalf of my institution, I grant permission for the National Association of College & University Food Services (NACUFS) to publish and/or use in any way the material submitted as and in connection with this entry. If required by law, I certify that my institution has obtained from the copyright and/or trademark owner(s) written permission to use and reproduce, for the purposes reflected in my institution’s contest entry and for further publication and use by NACUFS, any copyrighted materials and/or trademarks not owned by my institution, and if obtained, I will provide a copy of such permission(s) upon the request of NACUFS.
