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Overview:
With current initiatives in government and leadership, higher education is making a commitment to creating more sustainable campuses, and dining services is no exception. Students are also becoming more environmentally conscious, and innovative campuses across the nation are launching sustainable dining initiatives. However, there are multiple avenues to explore when considering sustainability in dining services and no two institutions are alike.
Learn how a dining services manager can begin to assess opportunities and implement change to become sustainable. In this on-demand webcast, you will learn the various aspects and opportunities for a more sustainably-operated dining program and how to address a plan in incremental steps. Topics to be discussed include:
- Defining sustainable dining
- Understanding the key 'categories' of sustainable Food Service
- Evaluating the levels of sustainable food to decide what is right for your campus
- Developing a test site for better execution
- Achieving buy-in from your institution
- Partnering with sustainability groups
- Partnering with the media and student groups
Target Audience:
Dining services officers and managers, sustainability coordinators, and other auxiliary services professionals interested in exploring sustainable dining options or expanding their current sustainability initiatives.
Program Agenda:
| ON-DEMAND Presentation |
| Live Session Took Place On April 15, 2009 |
- Defining sustainability in dining services
- Understanding the various categories of sustainability in Food Service
- Food, supplies
- Seasonality, environmentally conscious, local, purchasing
- Facilities
- Equipment, kitchens, natural resource consumption, waste reduction
- Community
- Customers, Food Service Staff, Administration
- Communication
- Marketing, Collaboration, Curriculum
- Understanding the levels of sustainability
- Determine where YOU are currently
- Steps to take to get to the next level
- Developing a Test Site for better execution
- Establishing a controlled environment provides measurements versus other units and prior accounting periods
- Using beta testing to forecast the impact on campus
- Risk management
- Achieving buy-in from your institution and managing expectations
- Leadership or student-driven initiatives
- Managing low hanging fruit vs. extensive long term strategies
- Partnering with sustainability groups
- Building relationships with internal committees, shared goals
- Using outside organizations with expertise and economical options
- Partnering with media and student groups
- Proactive relationships with your student, local paper, and state paper
- Harnessing and directing the energy and resources from student groups to roll out your programs
- Immediate and Next Steps
- Resources
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Instructors:
John Turenne, President and Founder, Sustainable Food Systems
John was one of the lead innovators in sustainable food practices during the creation of the Yale Sustainable Food Project. Realizing the impact of food service decision making on the world around us and with 25 years of experience in the field, he transformed a conservative university food service model to create a sustainable dining program through careful planning, teaching, and development.
John continues as a leading innovator in bridging the gap between conventional and sustainable dining programs working with the Culinary Institute of America, Harvard Medical School, Mountain College, Kaiser Permanente, and several public hospital and school systems.
Owen Moore, Dining Services Director, NYU Dining Services
Owen is the director of dining and business development for the campus services division at New York University, with responsibility for catering, campus dining, vending, and the faculty club. His other responsibilities include laundry services, contract agreements, and strategic planning within the Division. Owen has increased campus dining revenue 24 percent in three years at NYU from $18 million to $25 million, and he has overseen the planning, budget, and management of renovation projects from $100,000 to $2.5 million.
Owen lectures the topic of on-site management at the Tisch School of Hospitality at the University. Owen began his on-site career with ARAMARK business services and after successful years at Goldman Sachs, Chase, and JP Morgan accounts he focused his skills of innovation, attention to detail and leadership to the campus services market as the District Manager for NYU, Barnard, and Mercy Colleges.
Since 1997 Owen has been active within The Society of Food Service Management (SFM) by participating in National and Critical Issues Conferences, co-chairing the Diversity Committee, and is a current member of the board of directors. He was also the 2007 Hennessy Traveler representing SFM for the United States Air Force Food Services and is the President-Elect for SFM in 2009.
Ordering Information:
Ordering
Order online using our secure ordering system, or call 720.488.6800. After ordering, you will receive a confirmation of payment or an invoice, depending on method of payment. All audio is streamed on your computer speakers using your computer's sound card. |
Shipping
A CD-ROM version of the archive will be mailed within 3 business days of the time the order is placed. Shipping within the United States and Canada is free of charge. For orders shipped outside the United States and Canada, an additional $35 USD will be charged. |
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