CDT Fall 2022 - 10

leadership
agenda
As another year ends, we are once again
reflecting on what has been accomplished,
and where we will be heading in 2023. How
will we move forward with sustainability?
In our operations, in business, and
as an organization, how will we keep
sustainability in the forefront of our
everyday work?
ROB E RT NEL S ON, C AE
CHIEF EXECUTIvE OFFICER
RNELSON@NACUFS.ORG
NACUFS offers products that help you
to advance sustainability within your
operation. If you haven't purchased it
yet, the NACUFS Collegiate Foodservice
Sustainability Guide©
offers quick,
actionable items to improve your
operation's sustainable practices in
ten different areas. NACUFS is always
building on this guide to bring you more
sustainability resources.
Angela Peterson North Carolina Agricultural
and Technical State University
Cam Schauf
Zia Ahmed
Dustin Cutler
Ken Toong
University of Rochester
The Ohio State University
Cornell University
Lenny Condenzio Ricca Designs
Dale Gomez
Nadeem Zafar
Kelly Banuls
Patti Klos
David ter Kuile
Robert Nelson
Michael Cheng
University of Massachusetts
Florida International University,
Chaplin School of Hospitality
and Tourism Management
Chartwells Higher Education
Sodexo
Lance Reynolds US Foods
Sarah Naqvi
HMS Host
Tufts University
Vanderbilt University
NACUFS
Florida International University,
Chaplin School of Hospitality
and Tourism Management
Recently, NACUFS held a virtual Town
Hall on sustainability. In this one-hour
conversation, representatives from four
different schools shared information
on their sustainability programs and
answered questions on topics surrounding
sustainability. Additionally, in the NACUFS
Microlearning Library you'll find several
videos on sustainability.
These videos, on
subjects such as
waste management
and trayless dining,
are a quick and easily
accessible method of
learning about other
campuses' sustainability
practices, and many
other collegiate
foodservice disciplines.
How has NACUFS
continued moving itself
as an organization in a
sustainable direction?
How are we working to
stay relevant? In 2022,
we launched several
Additionally, NACUFS kicked off a futurefocused
research initiative, Campus Dining:
2030 and Beyond. Partnering with US
Foods, Sodexo, and Chartwells, NACUFS has
engaged Florida International University's
Chaplin School of Hospitality to undertake
the research. The research project is designed
to gain a better understanding of what
collegiate dining might look like in 2030
and beyond. The project is guided by an
Advisory Board composed of thought leaders
in the foodservice industry. The research has
commenced with initial focus groups and will
culminate in a one-day symposium in 2023.
Looking to the future will help make NACUFS
a sustainable and relevant organization as the
world continues to change at a rapid pace.
The Advisory Board is composed of operators
representing self-operated and contracted
campuses, academics, and representatives
of important areas of the industry, such as
design, supply chain and technology.
Finally, NACUFS looks forward to a
sustainable future as we continue to execute
our 2022-2024 strategic plan, approved by
the NACUFS Board of Trustees in late 2021.
We've seen great progress over the past year,
growing our programs, products, and services;
and extending our reach into new institutions.
We hope to continue this momentum as we
move into 2023.
new methods and courses of learning for our
members. Our internet based microlearning
program is available to all institutional
members, at no additional charge, anytime
and anywhere. Additionally, we created a
brand-new online course focused on the
" Guest Experience " domain of the NACUFS
Collegiate Dining body of Knowledge™, which
will launch soon. Finally, NACUFS launched
a new workshop on financial management,
knowing that a sustainable dining operation
is one that is well managed in all areas,
especially finance.
10 CAMPUS DINING TODAY | LEADERSHIP AGENDA
CDT Fall 2022

Table of Contents for the Digital Edition of CDT Fall 2022
