Campus Dining 2030 and Beyond - 130

Session 6
THE THINK TANK
TRAINING
Training was another theme to emerge as a barrier from the discussion surrounding CSR and sustainability.
To alleviate the barrier of lack of training, participants emphasized the importance of bringing in subject
matter experts to teach and train the staff. They also commented on the importance of standardizing the
training. Doing so makes it easier to ensure consistency and smooth communication across the
organization. Once trained, it is important to identify and highlight the small victories that help the
organization achieve its bigger picture of sustainability. To accomplish this, it was recommended that
behavioral incentives be provided.
Another department identified that would benefit from training are the individuals in charge of food
procurement. These individuals first need to be trained in the sustainability and CSR efforts that are part of
the mission of the college or university's dining services. From there, these individuals require guidance on
requirements for purchasing from women- and minority-owned businesses, as this supports the mission of
the institution, as well as students' desires for community involvement. Finally, these individuals need to be
made aware of and trained in the reporting requirements, and which data support these reporting
requirements, so that they can collect the pertinent information concerning food procurement and
institutional partners.
FOOD INSECURITY & LACK OF INSTITUTIONAL
OWNERSHIP
According to Feeding America, over 44 million people experience food insecurity in the United States. The U.S.
Department of Agriculture (USDA) defines food insecurity as, " a lack of consistent access to enough food for every
person in a household to live an active, healthy life. " Thus, food insecurity is a community and an institutional problem
that college and university dining programs must help to overcome. Part of the solution to this burgeoning issue is to
enhance food literacy among the students and staff of the institution.
This may be achieved through building interdepartmental committees. It was noted time and again that more than
one department owns this problem. Thus, the interdepartmental committees should be comprised of key individuals
who have the requisite knowledge to complement and support food literacy on campus. Participants encouraged
foodservice leaders to connect with the college's or university's dean of students to further support positive student
performance, health and wellness outcomes. An additional resource to tap and with whom to partner are the student
counseling and psychological services (CAPS), as they have additional information on students' mental well-being,
and they may be able to help identify vulnerable student populations and their needs. Another way to alleviate this
issue is to partner with local food banks to learn how to safely and effectively recover wholesome food that would, in
normal operating circumstances, be wasted and discarded. This partnership would help the surrounding communities
and create campus awareness of the issue of food insecurity in the area.
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