| Since his arrival on campus more than 15 years ago, Director of Campus Dining Services and Auxiliary Operations Cam Schauf has worked to transform the campus dining program into one that values and promotes sustainability.
The University’s Dining Services is setting new standards in this regard. With an emphasis on local purchasing and sustainability, the department’s plant-forward menus are providing food that is nutritious and delicious. By changing the purchasing model, hiring talented chefs with a passion for sustainability, and involving students in all aspects of the program, Cam and his team have built a program that continues to improve their customer satisfaction scores and promote all aspects of sustainable dining. Our campus chefs go beyond technique and flavor to ensure that each dish is prepared with integrity and care. They are committed to operations, from sourcing to preparation, that are
Currently, more than 62 percent of Dining Services’ food budget is spent with companies and farms within the state of New York—and the majority of that money stays within 150 miles of our campuses. With the support of Dining Services’ Team Green, the dining team has developed a number of ways to minimize waste. The department’s goal is to inspire innovative thinking, identify new opportunities for action, and engage internal teams to create easy-to-execute solutions that help achieve food waste reduction goals and continue to establish the University of Rochester as a leader in sustainable food practices. Using the whole animal and plant, limiting packaging materials, and reusing clamshells are a few of the programs in place to minimize waste.
Cam’s inspiration for working toward a more sustainable world begins with his wife of 45 years, Betsy. Meanwhile, his vision of that world is constantly challenged and shaped by students at the University of Rochester. In addition, Cam has eight grandchildren whom he loves to spoil; thinking about the world he wants to leave for them may be his greatest inspiration. Know someone who’s made progress with sustainability on campus? Whether their victories are big or small, we’d love to hear about them! Email us today. |
I love my chef he makes great food!
I live in New York myself! I love this healthy food! From our American farms!
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Indeed, the story of a man who, through his efforts, managed to improve a part of education. It’s great when a person really loves his job. Thank you for the inspiration.
great post