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Reducing Food Waste in Foodservice
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect…
Interviews
January 18, 2013
Ken Toong, Director of Auxiliary Enterprises at UMass, has been an influential figure in the development of their award-winning dining program. Ken took the time to answer a few questions on the success of the program and the principles behind it.
A: We put our students first while continuing to enhance our four pillars: healthier cuisine, sustainability/permaculture, flavors and world cuisines.
A: Sustainability is one of our guiding principles. We also aim for sustainable growth through regeneration.
A: I thrive on being surrounded by lots of engaging, innovative people where customers are put first and opportunities are endless. I firstly see myself in the people business and --of course -- I love good food!
A: I believe that success is never final, and so we will continue to innovate. We also plan to spend $70 million to renovate our major dining facilities.
A: Planning, coaching, motivating, talking to our staff/customers and tasting food.
A: Our millennial diners are demanding food that tastes good, and is good for them while also supporting sustainability efforts
A: We want to be one of the healthiest dining programs and most sustainable universities in the nation. SPE Certified will assist us to accomplish our goals through recipe development, refining some of our cooking methods and using healthy ingredients.
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect food waste from landfills.
Nutrition 101
Nutrition 101
September 26, 2018 by Doreen Garelick, Dietetic Intern
Ever notice headlines about rapid weightloss? Dietetic Intern Doreen Garelick looks deeper into a recent eye-catching headline to see if there's any truth behind it.
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