CDT Fall 2022 - 20

Whether an operation is starting a
sustainability program from scratch or already
has a mature program, the NACUFS Collegiate
Foodservice Sustainability Guide provides
an overview and best practices of ten key
sustainability issues:
* Food Waste
* Carbon Footprint
* Social Equity
with suppliers, who work alongside dining operations
to develop, test, and bring new sustainable products
and services to market.
* Local, Seasonal Menus,
and Purchasing Strategy
* Waste Reduction
* Animal Welfare
* Biodiversity & Habitat Protection
* Sustainable Seafood
* Sustainability Collaboration
* Ingredient Transparency
These issues are likely already on any
operator's radar, so the guide provides a
quick overview and a simplified list of action
steps for immediate impact on an operation's
sustainability efforts. By deciding what issues
and sustainability efforts an operation should
prioritize, the guide assists dining teams to
adopt best practices rather than scramble
to react. By defining, maintaining, and
educating on the appropriate sustainability
goals, the campus community achieves a
better understanding of how food ties into
sustainability. Utilizing the guide, operators
are ensuring the same clear direction is
communicated to suppliers and distributors to
understand priorities, align efforts, and commit
to improving over time.
Collegiate foodservice operations play a
pivotal role across the country. They create
value for the institution, students, faculty, and
extended communities of alumni and donors.
Generations of leaders are educated about
food and given the opportunities to contribute
to change. The challenge of constantly
offering something new to the customer who
eats within a dining operation several times
a day makes kitchens and tables the center
of innovation in foodservice. This enables the
swift testing of promising and new solutions
and is a valued contribution to partnerships
Moreover, dining operations are the entryway for the
campus community to challenge key issues and do
more to reduce waste and carbon footprint, support
local food economies, and create opportunities
for small and disadvantaged business owners.
In addition, they serve as living laboratories for
students and faculty whose academic pursuits
in biology, nutrition, business, anthropology,
communications, and so many other disciplines
increasingly focus on food.
The NACUFS Collegiate Foodservice Sustainability
Guide was developed with the immense impacts
of your operation in mind. This means NACUFS
members can use the guide to make an immediate
impact. The guide was also created in a quick and
easy to read format. It only takes a few minutes to
read the best practices of each of the ten issue areas
and provides quick application for lasting impact.
20 CAMPUS DINING TODAY | CELEBRATING ONE YEAR OF THE NACUFS COLLEGIATE FOODSERvICE SUSTAINABILITY GUIDE

CDT Fall 2022

Table of Contents for the Digital Edition of CDT Fall 2022