CDT Fall 2022 - 21

WHO SHOULD USE
THE GUIDE AND HOW:
OPERATORS: The toolkit is primarily meant to serve
operators. The guide contains best practices and quick
action steps, and the toolkit contains training resources
for on-campus teams to allow staff to make changes and
educate customers.
POINT OF SERVICE AND SELECTION: The training
resources included in the toolkit are informative for those who
work on the frontline of any foodservice operation. The guide
provides talking points and conversation starters for anyone
engaging with customers.
DISTRIBUTION AND PROCESSING: Sustainability
includes important aspects such as packaging, seasonality,
locality, and ingredient transparency-items growing in
increasing importance to collegiate foodservice professionals
with sustainability goals. The guide helps to create an
understanding of customer demands, and allows distributors
and processors to tailor to them.
PRODUCTION: The guide contains preferred production
practices and tips to improve sustainability through
culinary and purchasing decisions. An awareness of these
preferences and guidelines (often seen in campus purchasing
departments) helps operations align with the needs of
customers, while also considering their bottom line.
" MDining recently used the NACUFS
assessment tool in collaboration with
our student interns. This was a great
way to celebrate our accomplishments,
identify opportunities to improve,
engage our students in sustainability
work and build ownership within our
department. "
Keith Soster, director of Sustainability, Student & Community
Engagement at the University of Michigan
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