The NACUFS 2019 National Conference took centerstage in Denver last month. Many of Metro New York and the nation’s leading college and university food service directors headed to the Rockies for an opportunity to interact with some of the best collegiate dining operators in the country. The annual event provided an opportunity to collaborate with industry leaders and peers to discover new ideas, build connections, ignite creative passions, and the opportunity to connect to reach new heights in the industry.
A pair of Tri-State universities won prestigious NACUFS 2019 national awards. Stony Brook University of Long Island won a Sustainable and Operational award for their Outreach and Education program. The NACUFS Sustainability Awards annually recognize and honor member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations. The NACUFS Sustainability Awards support the globally accepted triple bottom line philosophy, a method of evaluating operational performance by measuring financial success as well as environmental sustainability and social responsibility—also known as “people, planet, profit.” Sixteen universities across North America submitted entries in this category. A team of four judges examined each entry carefully and selected top candidates.
The University of Connecticut was presented with a NACUFS nutrition award for Best Local Recipe. The NACUFS Nutrition Awards aim to help member institutions highlight successful wellness promotions and outstanding recipes. Twenty-one universities across North America submitted entries in this category. A team of four judges examined each entry carefully and selected top candidates.
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Competing for one of these prestigious awards not only helps market the dining program as an award-winning program, it builds a sense of pride and team spirit within a dining staff. Sharing creativity and knowledge with other foodservice professionals is a key component to NACUFS membership.
NACUFS was founded in 1958 by a group of 19 college and university foodservice professionals from across the United States. Since its inception, NACUFS has focused on its mission to support and promote excellence in collegiate dining by providing members with the programs and resources they need to excel, from benchmarking and best practices to education programming and professional networking.
NACUFS membership is composed of institutions of higher education from across the United States, Canada, and abroad; and, industry members from the food and beverage; equipment and supplies; consulting and services; and technology market segments.
To learn more about NACUFS and the NACUFS 2019 Conference, visit their website.
