Dining Services is a recipient of the Silver Award for the 2013 Nutrition Awards, given by the National Association of College and University Food Services (NACUFS). The Nutrition Awards aim to help member institutions advance their culinary expertise by acknowledging successful promotions and outstanding recipes.
Thirty colleges and universities across North America submitted entries in two categories, including Most Innovative Wellness and Nutrition Program, and Best Local Foods Recipe. Each entry was judged by a team of collegiate dining professionals. The team for Most Innovative Wellness and Nutrition Program was headed by administrative dietitian Robin Allen of the University of Illinois at Urbana-Champaign, who said, “To win a Nutrition Award is a great honor in collegiate dining. So many colleges and universities are doing everything they can to make their dining programs more nutritional and beneficial for the students, and it’s excellent for an institution to be recognized for its efforts.”
“We want to be one of the healthiest dining programs in the nation,” said Ken Toong, executive director of Auxiliary Enterprises, “Winning a national award in nutrition for promoting lean protein and healthy eating will inspire us to provide even more delicious and healthy meals to our students.”
Each year’s winning entries are displayed at the NACUFS national conference and award winners are publically recognized. All winners also receive recognition with a feature article in NACUFS’ magazine, Campus Dining Today.
Dining Services is committed to providing a variety of healthy world cuisines using the most sustainable ingredients that taste great. Winner of the 2013 International Food Service Manufacturer’s Association Silver Plate winner and ranked by Princeton Review as the #3 Best Campus Food, Dining Services serves more than 40,000 meals per day. Operating units encompass four residential dining locations, 20 retail eateries, two food trucks, a delivery service, catering, concessions, bakeshop and the University Club.
Founded in 1958, the National Association of College & University Food Services is the professional trade association for foodservice professionals at institutions of higher education in the United States, Canada, and abroad. NACUFS provides its more than 550 institutional and 500 industry members with educational, networking, and professional development opportunities and a variety of informational publications. NACUFS is also heavily involved in industry research.