In spite of jokes about beer and sausage, college operators focus on training, leadership skills and culinary trends.
Gathering in downtown Milwaukee on the shore of Lake Michigan, members of the National Association of College and University Food Services assembled in June for its annual summer conference. The opening keynote presentation by Colin Beavan (aka “No Impact Man”) set the tone for the conference theme of sustainability. Beavan described the travails he and his family faced during the year in which they sought to lead a “No Environmental Impact” lifestyle in the heart of New York City. Other ...
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