The National Association of College & University Food Services (NACUFS) has launched an awards contest to recognize the pivotal role that dining services plays in the overall sustainability goals of a college or university. 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.”
“NACUFS fully supports and promotes the integration of environmentally friendly practices in every aspect of collegiate dining,” says Nona Golledge, NACUFS president and director of dining services at the University of Kansas. “With the creation of the NACUFS Sustainability Awards, the association seeks to honor foodservice programs that are on the leading edge of implementing sustainability solutions on campus.”
The annual awards contest will recognize excellence in sustainable campus dining with a gold, silver, and bronze award in each of five operational categories: procurement practices; energy and water conservation; waste management; materials and resources; and outreach and education. An overall grand prize winner will be selected from among the gold category winners.
The contest will also include a Green Champion Student Award, recognizing one enrolled student from a NACUFS member institution who has demonstrated leadership in the promotion and implementation of sustainable dining on his or her campus. The Green Champion Student Award will include a $1,000 cash prize.
The NACUFS Sustainability Awards contest is open to all NACUFS institutional members in good standing. Entries will be accepted through January 15, 2012, and the winners will be announced and recognized in July 2012 at the NACUFS national conference in Boston. Winning entries will also be featured on the NACUFS website to promote sustainability best practices within the association.
Full contest details can be found at www.nacufs.org/sustainabilityawards.