This summer, the University of Rochester’s Dining Services was recognized for winning a Gold Award in Sustainable Procurement Practices at the National Association of College and University Food Services (NACUFS) annual national conference. The award was judged on the globally accepted Triple Bottom Line philosophy of “people, planet, profit.” This philosophy allows operations to measure their financial successes as well as environmental sustainability and social responsibility. NACUFS strives to support and promote excellence in collegiate dining while upholding its core values of integrity, inclusiveness, continuous improvement, critical thinking, and responsiveness.
The University’s entry focused on local partnerships in dining, specifically our partnership with Headwater Food Hub, which has helped increase the amount of fresh and local food offered in dining operations from less than 50% to 62%. This push for fresh, local, and clean food has increased the overall quality of products in our dining locations. Furthermore, by increasing our procurement of local food, which the University defines as grown or manufactured within New York State, we are able to have positive environmental and social impacts within New York and beyond. Buying local ensures that our food is not unnecessarily shipped from faraway locations which saves on carbon dioxide emissions. Why would we get apples from Washington when we grow them right here in New York? Our partnerships have also allowed many local partners to expand due to the large amount of business we bring as a university. As a large academic and healthcare institution, it becomes increasingly apparent that we should use our financial influence to promote environmental sustainability as well as a social responsibility within our state.
The award-winning entry was prepared by Patricia Hanna ‘19, Dining Team Green’s manager with the support of Director of Campus Dining Services and Auxiliary Operations Cam Schauf and the rest of Dining Operations. Cam Schauf shares his excitement in stating, “We are thrilled with this recognition. First, because it speaks to everything that we value as a dining program. The keys to our program are fresh vibrant food, personalized service and connected communities. Second, the entry was prepared by our Team Green manager, Patricia Hanna. Student involvement in our program is very important to us and we are very proud of Patricia and all that she means to our program.”
By Patricia Hanna, Class of 2019, Dining Team Green Manager
Pictured above from left, Richard Clow, NACUFS awards chair, Patricia Hanna ’19, and Cameron Schauf, director of Campus Dining Services and Auxiliary Operations. (University of Rochester photo)