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 keynote speakers included Olympic athlete Devon Harris and marketing guru Richard Laermer.

No NACUFS conference would be complete without the organization's top-rated educational session agenda, and this year was no exception. Attendees also had the chance to review hundreds of Loyal Horton Award submissions for business-building ideas, and to spend two afternoons networking with vendors at the annual NACUFS Showcase.

In the annual business meeting Janet Paul Rice of Concordia College (Moorehead, MN) was elected president-elect and Rich Newmannof Ohio University was elected secretary-treasurer.

NACUFS presented its top honor, the Theodore W. Minah Distinguished Service Award, to Art Korandanis of The College of the Holy Cross, partly in recognition for his long support of the NACUFS benchmarking program. (View an FM TV video clip of that presentation.

AWARD WINNERS. NACUFS top honor, the Theodore W. Minah istinguished Service Award, being presented to Art Korandanis (center) by 2008-09 President Mark Kraner (left) and 2007-08 President David Annis (right).
(Clockwise from top-right) AWARD WINNERS. 2008-09 NACUFS President Mark Kraner presents Richard Lichtenfelt Awards to Russ Meyer (U of Nevada-Reno) and David Annis (U of Oklahoma). (Middle) The Daryl Van Hook Industry Award went to Nancy Lane of Hubert Co. (right and at bottom) Nathan Mileski, senior chef at Northern Mighigan University, took top honors at the NACUFS Culinary Competition for his winning preparation of Trout Schnitzel, Mohrengemuse Carrots, Sauteed Beet & Celeriac Morel Mushroom Spaetzle
	(Above) Nathan Mileski, senior chef at Northern Michigan University, took top honors at the NACUFS Culinary Competition for his winning preparation of Trout Schnitzel, Mohrengemuse Carrots, Sauteed Beet & Celeriac Morel Mushroom Spaetzle