CDT Fall 2022 - 19

Last fall, NACUFS launched the NACUFS Collegiate
Foodservice Sustainability Guide©
to college and
university campuses, suppliers, distributors, and
producers across the country. While many colleges
and universities have adopted comprehensive
sustainability efforts aligned with programs like
the Sustainability Tracking, Assessment & Rating
System™ (STARS®) from the Association for the
Advancement of Sustainability in Higher Education
(AASHE), NACUFS saw the need for a supplemental
toolkit specific to the needs of collegiate foodservice
operators. Additionally, the current collegiate
foodservice customer prioritizes sustainability, and
this priority is only gaining strength.
According to the NACUFS Customer Satisfaction
Benchmarking Survey in 2021, 65 percent of
customers ranked " environmentally friendly practices
related to food " as somewhat or very important to
their satisfaction, while 64 percent of customers
ranked " social/ethical practices related to food " in
the same way. Knowing this, NACUFS created the
sustainability task force, which alongside its advisors,
developed the sustainability guide.
Protecting our environment, promoting animal
welfare, and ensuring the integrity of the food
supply all matter-to NACUFS, NACUFS members,
and members' customers-demanding attention.
As a result, the guide reflects a new and expanded
understanding of the specific issues central to
sustainability in collegiate foodservice. Within the
guide is an overview of 10 sustainable priorities
for collegiate foodservice professionals and a
common set of expectations to advance the industry's
sustainability, focused on supporting partnerships with
food suppliers and distributors.
The key issues of sustainability in the current
environment are prioritized in the guide. It is designed
to help collegiate foodservice professionals plan, adopt,
and improve their sustainability impact within the
overall institutional structure, and global environment.
While the primary objective is to provide information
to foodservice professionals, this proprietary guide has
distinct applicability for other partners in the supply
chain beyond suppliers.
65 percent of customers
ranked " environmentally
friendly practices related to
food " as somewhat or very
important to their satisfaction,
while 64 percent of customers
ranked " social/ethical practices
related to food. "
NACUFS 2021 Customer Satisfaction Benchmarking Survey
CELEBRATING ONE YEAR OF THE NACUFS COLLEGIATE FOODSERvICE SUSTAINABILITY GUIDE | CAMPUS DINING TODAY
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CDT Fall 2022

Table of Contents for the Digital Edition of CDT Fall 2022
