Raleigh, NC – NC State University announces NC State Dining as the bronze recipient for the 2014 Sustainability Awards, given by The National Association of College and University Food Services (NACUFS). The Sustainability Awards annually recognize and honor member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations.
The NACUFS Sustainability Awards support the globally accepted triple bottom line philosophy, a method of evaluating operational performance by measuring financial success as well as environmental sustainability and social responsibility—also known as “people, planet, profit.”
More than 55 colleges and universities across North America submitted entries in four categories, including Procurement Practices, Outreach and Education, Waste Management, and Energy and Water Conservation. Each entry was judged by a team of collegiate dining professionals including foodservice directors and sustainability coordinators. Students from member institutions may also submit an entry for the Green Student Champion, which honors one student who has demonstrated outstanding leadership in the promotion and implementation of sustainability in campus dining.
“Sustainability is a growing trend in foodservice,” said committee chair Sheryl Kidwell of the University of Kansas. “Dining services play a pivotal role in the overall sustainability goals of a campus.”
Each year’s winning entries are displayed at the NACUFS national conference and award winners are publically recognized. A Grand Prize winner is announced at the annual NACUFS national conference. All winners also receive recognition with a feature article in NACUFS’ magazine, Campus Dining Today.
Competing for one of these prestigious awards not only helps market the dining program as an award-winning program, it builds a sense of pride and team spirit within a dining staff. Sharing creativity and knowledge with other foodservice professionals is a key component to NACUFS membership.
“We are honored to receive this recognition. Our NC State Dining team strives to foster lasting sustainability practices and to support the sustainability goals of our University. My Roots allows us to do that, while providing fresh, wholesome food to our campus through North Carolina agriculture, our business partners and highlighting the achievements of NC State alumni,” said Keith Smith, director of residential dining at NC State.
About NACUFS
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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.
The mission of NACUFS is to foster exceptional campus dining programs through a passion for food and by leadership in education, professional development, networking, information exchange, and innovation in a culture of volunteerism.
NC State Dining is a department of Campus Enterprises, the lead division for retail and hospitality on the NC State University campus. For more information, contact Joanna Minett at 919.513.3969 or via email at: jlminett@ncsu.edu.
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