Campus Dining 2030 and Beyond - 22

Corporate
FOCUS GROUPS
Social Responsibility (CSR)
Efforts to enhance the society around us are a focal point for many, if not all,
organizations. Thus, a discussion around corporate social responsibility (CSR) efforts
was deemed a valuable topic of conversation for the future of college and university
foodservice programs. Focal points of this piece of the focus groups included an
emphasis on a need to better tell the CSR story and to better communicate how,
when, and why certain practices are taking place.
1. Need to tell the story of what they do
a. The story of what the school is doing for sustainability
i Eliminate single-use and/or plastic containers.
ii. Composting
b. Where food comes from
i More locally sourced products.
c. That industry partners have the same values
d. Communicate authenticity and data around initiatives
2. Balancing costs and sustainable products
Manufacturing must find ways to reduce costs while providing sustainably
packaged and sourced products
a.
b.
Corporate is going to need to work on making sustainability affordable for
foodservice operations to be able to implement, as well as acceptable to the
consumer
3. Part of campus culture
b.
c.
d.
e.
f.
a. Communicate with parents as they are more interested now
Plan to focus on sustainable packaging; carbon foot-printing menus/trajectory;
local, responsible and diverse spend targets; and wellness
Implement strategies that mitigate carbon impact, preserve resources for
future generations, and build a carbon literate workforce
Offer ongoing opportunities for students, faculty, and staff to learn about and
practice responsible, sustainable living in a collaborative environment
Food is a sector where everyday climate action is possible and critical, so our
job is to also make it accessible and engaging
Consumer desire for individuality in their food choices drives foodservice
operators to be flexible with design; however, focusing on local/sustainable
doesn't always jive with offering authentic and diverse food options
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Campus Dining 2030 and Beyond

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