Campus Dining Today - NACUFS 2023 - 20

2023 CATERING - SPECIAL EVENT
GRAND PRIZE:
University of North Texas
THE MENUS OF CHANGE UNIVERSITY
RESEARCH COLLABORATIVE EIGHTH
ANNUAL ALL-MEMBER MEETING
The University of North Texas (UNT) hosted the 8th Annual AllMember
Meeting for the Menus of Change University research
Collaborative (MCUrC) in October 2022 with more than 100
attendees representing 18 institutions and 20+ industry partners.
UNT Dining seized the opportunity to position the university as a
pioneer of sustainable, forward-thinking campus dining practices.
With meticulous planning and sincere hospitality, verde Catering
from UNT supported that goal with everything from menu
ingredients to impeccable waitstaff.
2023 Catering - Special
Event Award Winners
GOLD
Yale University
University of North Texas
University of Richmond
SILVER
Seton Hall University
BRONZE
University of Michigan
Pennsylvania State University
United States Naval Academy
The MCUrC is a ground-breaking initiative from The Culinary
Institute of America and Harvard T.H. Chan School of Public Health
that works to realize a long-term, practical vision integrating
optimal nutrition and public health, environmental stewardship
and restoration, and social responsibility concerns within the
foodservice industry and the culinary profession. The goal with
the event menu was to craft an experience that showcased
MCUrC's core principles-including sustainability, inclusivity, and
nutrition-through both taste and presentation. This included
house-made condiments, campus-grown greens, freshly baked
bread, cold-pressed beverages and internationally inspired recipes
and techniques. By sourcing locally, the menu was economical yet
upscale and scratch-prepared to minimize waste.
The Principles of Healthy, Sustainable Menus, which are 24
guidelines from the MCUrC, provide unique guidance for the
foodservice industry and bring together findings from nutritional
and environmental science perspectives on optimal food choices,
trends in consumer preferences, and impacts of projected
demographic shifts. These were woven into the menus and
presentation strategy throughout the three-day event. In addition,
icons indicating allergens and additional dietary concerns clearly
identified all menu items, and chefs took care during food
preparation to eliminate the possibility of cross contamination.
With more than two years of planning, verde Catering ensured
their clients' satisfaction with subthemes that supported
the MCUrC principles. To develop and execute themes such
as " Modern Tastes of the World, " chefs called upon their
extraordinary talents and diverse cultural upbringings to craft
international delicacies. Carefully crafted details lent themselves
to sustainability and guest satisfaction, including paper tasting
spoons rather than plastic, placing tacos in individual reusable
holders for cleaner bites, and skillful, chef-crafted ice carvings.
From custom-designed signage and identifiers to tables lined with
hydroponic microgreens, vases full of colorful produce and aguas
frescas brimming with fresh fruit, the team highlighted MCUrC's
color and nutrition symbolism throughout.
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CAMPUS DINING TODAY | DINING AWArDS
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