FEATURED PROFILE - ccufsa.on.ca · Rex Coffin Memorial University ... We are in the final stages of...

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CCUFSAm a g a z i n e

CANADIAN COLLEGE AND UNIVERSITY FOOD SERVICE ASSOCIATION

VOLUME 42, ISSUE 1 - WINTER 2017

FEATURED PROFILE2017 CONFERENCE

PresidentColin Moore

University of British Columbia

Vancouver BC

[email protected]

Past-PresidentJonathan Oliver

University of Prince Edward

Island

Charlottetown, PEI

[email protected]

President ElectMark Murdoch

Trent University

Peterborough, Ontario

[email protected]

Executive DirectorEd Townsley

University of Guelph

Guelph, Ontario

[email protected]

Secretary/TreasurerGerard Hayes

George Brown College

Toronto, Ontario

[email protected]

Regional Vice-PresidentsEasternRex Coffin

Memorial University

St. John’s Newfoundland

[email protected]

Matt Robinson

Saint Mary's University

Halifax, Nova Scotia

[email protected]

CentralLee Elkas

University of Waterloo

Waterloo, Ontario

[email protected]

Kevin McCabe

Western University

London, Ontario

[email protected]

WesternKathryn Howden

NAIT

Edmonton, Alberta

[email protected]

Lorraine Huntley

University of Alberta

Edmonton, Alberta

[email protected]

Conference ChairKeith Hotchkiss

[email protected]

Conference Co-ChairMatt Robinson

Conference PlanningSylvia Willms


Guelph, Ontario

[email protected]

Survey Co-ordinatorKevin McCabe

Western University

London, Ontario

[email protected]

Purchasing ChairMark Kenny


Guelph, Ontario

[email protected]

Tradeshow/SponsorshipWayne Brittenden

[email protected]

Web Site EditorFrank Miller

Western University

London, Ontario

[email protected]

Magazine EditorAlbert Ng

[email protected]

Culinary LiaisonDave McEwen

University of Windsor

Windsor, Ontario

[email protected]

ResourceMaureen Collins


Guelph, Ontario

[email protected]

www.ccufsa.on.ca

ccufsa 2016/17Back Row (left to right): Frank Miller, Gerard Hayes, Keith Hotchkiss, Sylvia Willms,

Matt Robinson, Kevin McCabe, Ed Townsley, Kathryn Howden, Dave McEwen, Lee Elkas,

Albert Ng, Mark Murdoch

Front Row (left to right): Wayne Brittenden, Colin Moore, Lorraine Huntley, Mark Kenny,

Jonathan Oliver. Absent: Rex Coffin

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 1

For a number of years, more students on campus say they want

food that is healthier, sustainable, and ethically sourced, but

figuring out which foods to eat is often not easy. although the

Canada Food Guide offers the guiding principles of Eating Well

by instructing consumers to eat a certain number of specific

foods a day depending on their age and gender, critics point to

several flaws in the Food Guide that render it unrealistic and out

of date. There are some key principles for healthy and

environmentally sustainable eating:

1. Eat a varied balanced diet to maintain a healthy body weight;

2. Eat more plant based foods, including at least five portions

of fruit and vegetables a day;

3. Value the food. ask about where it comes from and how it

is produced. don’t waste it;

4. Choose fish sourced from sustainable stocks, taking

seasonality and capture methods into consideration;

5. Moderate your meat consumption, and enjoy more peas,

beans and pulses, tofu, nuts, and other plant sources of

protein;

6. include milk and dairy products in the diet and/or seek out

plant based alternatives, including those that are fortified

with additional vitamins and minerals;

7. Eat fewer foods high in fat, sugar and salt;

8. drink tap water.

More customers believe that foods advertised as “farm to table”

or certified sustainability labels are also healthier. While

customers don’t always purchase what they say they want.

These trends are profoundly changing the landscape of

foodservice. University and College food services operators or

providers must assist their customers in making the “right” food

choices: Management and culinary professional staff to provide

students with exciting menu trends and experiences using an

effective communication strategy. We need to be more

transparent about food sourcing and preparation; providing

customers with abundant information about food production

methods, sourcing strategies, calorie and nutrient values, which

can lead students towards healthier, nutritional and more

sustainable choices.

Next Issue...

COMMUniTY EnGaGEMEnT and

inVOLVEMEnTsubmission deadline:

March 27, 2017

Editor’s

Message

albert ng

ContentsEditor’s Message ........................................1

President’s Message ..................................2

Featured Profile: George Brown College ....7

Vancouver University Takes

Up the Challenge ..............................12

RisE and dinE! ....................................13

University of saskatchewan introduces

Their Own Brand of Cereals....................14

University of Ottawa catches on

to certified sustainable, traceable

seafood standards..................................15

Queen’s University’s Best Kept secret: ......16

TEa-licious..................................................18

Trent University Launches

a new artisan Coffee Program ............19

#diningHallHacks at

saint Mary’s University ..........................22

Thoughts from Memorial University ............23

eQuestion ..............................................25

Profile ....................................................33

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 20172

President’s MessageColin Moore, University of British Columbia

Happy new Year CCUFsa and welcome to 2017! i hope you

all had a fabulous holiday season and enjoyed some time

away from work with family and friends. While vacation is

supposed to be about rest and renewal, it is more often than

not a very busy time of celebration and indulgence! so renewal

is what the new Year is all about. Getting our houses in order,

getting back on routine, getting on with our key projects and

priorities at work and getting focused back on Wellness again.

in my fall message, i said this is your organization and it is our

collective contributions and sharing of ideas that make it such

an effective association. The content of the winter magazine

once again proves this to be true. The winter issue allows us

to think about renewal by sharing stories which are always at

the top of our customer’s agenda at this time of the year. The

theme of "Healthy, Fresh & sustainable” is timely and one that

our customers have come to expect from us every day. i

believe our membership does an outstanding job leading the

industry with a focus on sustainability, health and wellbeing.

Universities and Colleges have an obligation to lead and

ensure we do our part in educating our future leaders in this

important topic and way of being.

Our E-question challenges us all to think about the trends in

our industry which are a constant factor we need to consider

and unpack as we change and evolve to meet or exceed the

needs of our customers.Food trends have a large influence on

development of menus and future concepts for our dinning

services, retail and catering businesses. Many of the trends

we will see in 2017 are focused on the foundations of health,

wellbeing and sustainability.

One of the top priorities for the Executive this winter will be the

rebranding of CCUFsa. Our slightly dated look and feel has

served us well for over 20 years and is due for a renovation.

This will include a new CCUFsa logo and a new website that

will be easier to navigate for our existing and future members.

We look forward to unveiling this at our annual conference in

June. We will also be working extensively with Food allergy

Canada assisting with the development of their post-

secondary educational reference materials that will benefit us

all.

Our first member’s event of the year will be our CCUFsa

Winter Workshop in Toronto on February 26th. Last year was

my first workshop and it was time well invested learning from

each other in a casual roundtable format. i encourage you to

register and look forward to seeing you there. Consider staying

an extra day and join us at the Restaurants Canada show after

the workshop on Monday, February 27th.

We are in the final stages of planning for our annual conference

which will be hosted by Keith Hotchkiss and Matt Robinson

and their team at saint Mary’s University in Halifax, June 29th

to July 2nd. Our theme for the conference is “an appetite for

Engagement…..with a Pinch of sea salt!” and i look forward

to engaging with everyone at the conference! Watch for

registration in the next few months and be sure to make plans

to join us for some down east hospitality, education and

celebration.

as you begin 2017 now is the time to take stock and think

about how you will continue to improve what you offer

your campus customers. Our role in the post-secondary

experience is not just support or nourishment; it is integral to

our institution’s achieving their goals. Think about how you can

improve and exceed your experience? What should you start,

stop and continue in 2017. if you can, please take the

opportunity to tell us about it so we can learn from each other

and help our members achieve success in the “triple bottom

line” of people, planet and profit. it is through membership

involvement and the sharing of resources that we attribute our

success! as importantly celebrate what you and those around

you have achieved in 2016.

all the best for the year ahead,

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Anfora Denali Matte Grayembrace the spontaneity

For a dining presentation that’s clearly outstanding, embrace thespontaneity of Denali Matte Gray. The variance of color values presentin the soft matte gray glaze brings rich contrast to food presentation.The hand-crafted glaze application ensures a collection where no twopieces are exactly alike, making each plate, platter or bowl one-of-a-kind. This addition maintains the unrivaled combination of value andgood looks of the Anfora collection while adding contemporary appealto the tabletop.

Bormioli Rocco Essenzasophisticated elegance

Essenza offers the perfect combination betweenfunctionality and style. Inspired by the purity of organicelements, this line features globular shapes and glassclarity to ensure maximum sophistication and stability.

WNK Buffetmake a lasting impression

A superb visual impact is critical when separating the ordinary from the extraordinary in buffet.Steelite International shares your passion for excellence in catering through superior offerings inbuffetware from Worthy Noble & Kent. Create a lasting impression with our vast collection of bothcontemporary and traditional chafing dishes & induction units.

s University is excited , s famed East Coast from June 28th July 2nd, 2017.

Speakers including Steve Foran, Dr. Kevin Kelloway, Dr. Peter Twohig, Dr. Heidi Weigand, Beatrice Pavolo, and Dr. David Scott will deliver sessions that will explore our theme and help develop your ability to engage and envigorate your teams and assorted campus stakeholders. T also promises to deliver a healthy dose of down-home Maritime hospitality

a Saturday morning excursion to the Seaport Market, and a Canada Day evening cruise of Halifax Harbour all on the agenda.

With The Westin Nova Scotian hotel as our home base for CCUFSA 2017, delegates and their families will be close enough to conference hotel is within walking distance of the

Halifax Waterfront Boardwalk, the Halifax Seaport Market, and the Canadian Museum of Immigration at Pier 21. Other nearby attractions include the Maritime Museum of the Atlantic, the Art Gallery of Nova Scotia, the Halifax Citadel National Historic Site, the Old Town Clock, Point Pleasant Park, the famed Public Gardens, craft breweries such as Garrison Brewing, and of course

One of the original railroad hotels owned by Canadian National Railways, the historic Westin originally opened its doors in 1930, but nonetheless boasts plenty of modern amenities such as an indoor pool, a hot tub, and the innovative WestinWORKOUT. CCUFSA Conference rates at the Westin start at only $219 / night.

NATIONALRECOGNITIONAWARDS 2017

Call for NominationsDeadline for Nominations: April 21th, 2017

CCUFSAAWARD OF EXCELLENCE

This award is presented to a deserving CCUFSAmember based upon outstanding contribution to theorganization.

CRITERIA:• Minimum five years membership with involvement in

CCUFSA at the national level• Educational support through presentation of

workshops, programs or interest sessions• Contributions for the betterment of college/university

food services

ELIGIBILITY:Any active CCUFSA member

PAST WINNERS2000 - Albert Ng2001 - Mark Murdoch2002 - Marina Tuthill2003 - Wayne Brittenden2005 - Dave McEwen2006 - Andrew Parr/Kevin McCabe2007 - Gary Buchanan2008 - Lorraine Eriksson2009 - Kathryn Howden2010 - Ed Townsley2011 - Gerard Hayes2012 - Christine Burke2013 - Lee Elkas2014 - Vincent Solek2015 - John Warren

FORWARD ALL NOMINATIONS TO:Mr. Colin Moore

CCUFSA Presidentc/o University of British Columbia

2329 West Mall, Vancouver, BC V6T 1Z4

Please respond to the criteria in typewritten form outlining the accomplishments of your nominee.

GORD G. MANNDISTINGUISHED SERVICE AWARD

This award is the highest honour CCUFSA bestows. Recipients are selectedbased on their contributions to the food services industry.

CRITERIA:• Contributions to CCUFSA - office(s) held, program and committees activities,

leadership exhibited, regional-national activities• Length of service in college/university food service• Contributions to formal education/vocational programs• Special contributions, inventions, designs, development of innovative food

facilities, and dining programs• Contribution to allied food industries• Contribution for the advancement of college/university food services career

development of personnel• Honours received

ELIGIBILITY:Past or present member of CCUFSA

PAST WINNERS2000 - Garry Round2001 - David Boeckner2002 - Frank Miller2003 - No Award2004 - Brian Johnston2005 - Keith Hotchkiss2006 - Mark Murdoch2007 - Wayne Brittenden2008 - Albert Ng2009 - Marina Tuthill2010 - Mike Dash2014 - David McEwen2016 - David Boeckner

Toronto’s George Brown College has established a

reputation for equipping students with the skills, industry

experience and credentials to pursue the careers of their

choice. The college offers programs from its three

campuses located across the downtown core, and

provides housing at its student residence, The George,

which opened in sept. 2016. George Brown offers 152

full-time programs and 243 continuing education

certificates/designations across a wide variety of

professions to a student body of nearly 29,000 (full-time

enrolment) students, including 15 per cent international

students; and over 66,000 continuing education

registrants. students can earn certificates, diplomas,

postgraduate certificates, apprenticeships and degrees.

For more information: www.georgebrown.ca

Our mission is to deliver passionate and service-

obsessed professionals for the urban hospitality and

culinary industry through two schools: Chef school and

school of Hospitality & Tourism Management. We are

anchored in the heart of the Canadian hospitality and

culinary industry, but with a global reach and influence.

This is the place to discover unmatched opportunities for

exceptional graduates.


CCUFSA MAGAZINE • VOLUME 41, ISSUE 3- FALL 20168

in our Chef school, students develop the

knowledge and techniques necessary to succeed

as a chef, cook or culinary manager through our

two-year Culinary Management diploma program.

demonstrations, lectures and hands-on practice

provide the fundamental skills needed for

successful careers in today’s leading restaurants and

culinary industries.

George Brown College prides itself on its exceptional quality

of postgraduate programing for students who are interested

in continuing their studies. Our Postgraduate italian

program includes a semester long study and work

opportunity in italy. The advanced French Patisserie

program provides the same opportunity in France, and the

international program boasts an exceptional study option in

india and Thailand. Finally, our Food & nutrition

Management program provides our students with the tools

necessary to be a Food and nutrition manager.

Our commitment to updated curriculum to meet industry

needs is second to none. By working closely with industry

partners (we have over 500), program advisory committee

members, and current students and graduates, we are

keeping our curriculum up to date and relevant with the skills

and knowledge our students and graduates need to be

successful and competitive.

starting next fall, students at George Brown College's Chef

School will develop both the kitchen skills and business

acumen needed to survive and thrive in the ever-changing

food and beverage industry with the launch of a

new degree program.

The Honours Bachelor of Commerce (Culinary

Management) program starts in september 2017.

George Brown developed the program—the first

of its kind in Canada—based on input from food and

beverage industry experts and employers who highlighted

the need for professionals with both business and culinary

expertise.

“With the rapid expansion of the culinary industry there is a

need for professionals who can marry detailed gastronomic

knowledge with advanced management skills. They require

a level of business expertise to work in modern Canadian

kitchens,” said Christine Walker, George Brown's Chef

school academic Chair.

Highlights of the four-year program include:

• strong foundations in commerce and topics related to

food and foodservice

• Combination of management theory with advanced

culinary courses

• Two externship work placements

“Through blending of theoretical and practical education,

students will gain the skills and knowledge to achieve

successful careers in today’s highly competitive culinary

world," Walker said.


CCUFSA MAGAZINE • VOLUME 41, ISSUE 3- FALL 2016 9

George Brown launched a number of new programs in

2016 to meet the needs of employers and our students in

the following areas:

• Acting for Media: The acting for Media program

moves past just acting for film and television and

comprises training needed to succeed as a screen

actor whether for film, television, online, game, or

interactive mediums.

• Advanced Wine and Beverage Business Management:

a one-year, three-semester postgraduate program

developed for Hospitality diploma and degree graduates,

and industry professionals seeking an advanced level of

learning focused on all aspects of the wine, spirit and beer

business.

• Concept Art for Entertainment: Concept art is an

important component in conceptualizing and driving the

production process of video, games and film. This 12-

month graduate certificate will expand artists’

techniques and creativity, to transform written ideas into

visual experiences.

• Consulting graduate certificate program: This

program prepares students for a career in consulting that

could include working for a consulting firm, independently

creating their own employment, or securing a business

development role within an organization.

• Honours Bachelor of Behaviour Analysis: This

program combines philosophy, methodology and

theory with a strong applied learning component to

create a comprehensive understanding of behavioural

psychology and more specifically, applied Behaviour

analysis (aBa).

• Honours Bachelor of Interpretation American Sign

Language – English: This program is the first degree

of its kind in Canada. developed to address the

growing demand for qualified sign Language

interpreters, this degree helps prepare graduates for

work in this dynamic field.

• Media Foundation: The Media Foundation program

offers students the chance to explore a variety of media

career options while developing the skills necessary to

succeed in diploma and advanced diploma media

programs.

• Visual Effects: in George Brown College’s Visual

Effects graduate certificate program, students will

expand upon concepts and techniques in 3d

animation, motion graphics, or audio/video editing for

film and television.

CCUFSA MAGAZINE • VOLUME 41, ISSUE 1 - WINTER 2016 99CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

George Brown College

By The Numbers

Enrolment

• Full-Time: 28,924

• Part-Time: 3,193

• Continuing Education

Registrants: 66,410

• Full-Time programs: 152

More Evolving Program Options at George Brown

Imagine the possibilities.

Twisted Potatoes

Imagine a favourite side with a unique twist that separates you from the competition and creates a wow factor with your guests. Now picture that paired with a succulent Angus beef burger that’s been topped with caramelized onions, aged cheddar and minced chives, and served on a toasted brioche bun paired with a rich brandy and peppercorn sauce for dipping. That’s what we did with our McCain® Twisted Potatoes.What will you create?

NEW

McCain® Twisted Potatoes

Make them your own.

®/TM McCain Foods Limited © 2016MC-0698

For questions or more information on how McCain® can help your business, contact your local McCain® sales representative or visit our website at www.McCainFoodservice.ca

McCainFoodservice.ca

The shape of McCain® Twisted Potatoes . Its special batter, golden to perfection, delivers a crispy win for both you and your guests.

From the perfect accompaniment of a juicy burger, to a delicious base of a potato nacho, imagine the possibilities of making McCain® Twisted Potatoes the

McCain® Twisted Potatoes are anything but ordinary. Guests will enjoy an elevated experience when they order some adventure on the side with this .They’ll be coming back for more.

Product InformationCase Weight

(lbs)Preparation

Code Number Product Description Case Pack Net GrossPrimary

Cooking Method

Temp °F

Time (minutes)

AlternateCooking Method

Temp °F

Time (minutes)

1000004256 Twisted Potatoes 6 x 4.5 lbs 27 28.5 Deep Fry 350 2 ¾ - 3 ¼ Oven 425 8-10

McCain® Twisted Potatoes


Food service Operators across the country are faced with

the same complex predicament: reducing their carbon

footprint, rising disposable costs, and meeting profitability

expectations from their respected institutions. Vancouver

island University (ViU) in nanaimo, B.C. is not the only

university in this predicament. This past year, ViU Food

services has taken up the challenge.

The guiding principle behind the project is ViU's

commitment to sustainable development, “meeting the

needs of the present without comprising the ability of future

generations to meet their own needs” (Brundtland

Commission, World commission on Environment and

development, 1987).

The project implemented a reusable Meal Container,

marketed as an Eco-tainer. The aim was for it to be a

sustainability initiative rather than a cost reduction program.

The largest hurdle to get the project off the ground was the

cost of the containers. ViU partnered with their cold

beverage supplier, which was a win-win scenario. This

meant low overhead cost to ViU to start the program, and

a fantastic marketing opportunity for the cold beverage

supplier. all tax exempt meal plan students (voluntary plan)

received a complimentary Eco-tainer; they are sold to the

rest of the campus for $8 per unit. G.E.T. Enterprises were

the chosen supplier, a 100% BPa product that is also

microwave and commercial dishwasher safe. a card

exchange system is used. When an Eco-tainer is returned

(drop off station near a cashier), the person receives a

voucher which is presented at the till upon ensuing visits.

adoption rate was lower than expected. not being able to

launch the program on the first day of classes is the

suspected reason. despite this, it has been a well received

sustainability initiative. it now gives our guests three plating

options: “Eco-tainer”, “To-go” and “China”. ViU now

charges $0.50 per decomposable/biodegradable clamshell,

which is more receptive when having three plating options.

Furthermore, it is part of the marketing strategy - it only

takes one meal a week per academic year for the Eco-tainer

to pay for itself. With a stronger marketing campaign and

having the Eco-tainer available for september, the adoption

rate will increase.

Thank-you to my CCUFsa colleagues who provided me

with valuable information during my research stage of this

project.

Vancouver University Takes Up the Challengeimplementing the “Eco-tainer” take-out container option

Submitted by: Marcus Molfenter, VIU


You wouldn’t want to drive your car on empty so why run

your body on empty? However, nearly 40% of Canadians

skip breakfast! did you know that skipping breakfast has

been associated with weight management and other health

issues? as well, you are more likely to experience that mid-

morning lack of focus, or “Brain drain”.

By having something to eat, even something small, within

1-2 hours of waking up you are more likely to have

increased energy and focus, improved appetite control, and

maintain a healthy weight. not hungry when you first wake

up? Have a small snack, like fruit or a handful of nuts, and

pack a breakfast for later.

Tips to a great Breakfast: • Have breakfast that is ready in 5 minutes or less or

keep healthy “grab and go” items on hand or at work

• Take the time to plan ahead the night before

• include protein and fibre to help keep you full longer

• drive by the drive-thru! skip the pesky pastries and

high salt and fat options with your morning coffee

stuck on what to have for breakfast? Try this delicious and

nutritious breakfast wrap we just included in our CRaVE feel

good food menu. With 23 grams of protein and 8 grams of

fibre it is bound to keep you satisfied.

MEXICAN BREAKFASTWRAP

• ½ cup egg whites

• 2 tbsp salsa

• 2 tbsp guacamole

• 1 tbsp onion

• 1 tbsp red or green pepper

• 1 sosensible whole wheat wrap (12 inch)

in a skillet, cook egg whites with onion and pepper

add egg mixture to wrap and top with guacamole

and salsa and enjoy!

Fun Fact: sumo wrestlers will skip the morning meal to help

them successfully gain large amounts of weight. By

skipping breakfast they have less appetite control

and are able to eat larger amounts of food at other

meals. Prolonged periods without eating can cause

the body to go into “starvation mode” and store

calories as fat more efficiently

RISE ANDDINE!Submitted by: Nicholas Creelman, NAIT

Hello from the beautiful University of saskatchewan campus.

Culinary services at the University of saskatchewan is taking

steps to make dining on campus healthier, localized and

more sustainable for students, staff and faculty alike.

The invention of three new breakfast cereals produced on

campus at the Food Centre derived from saskatchewan-

based products has been a project in the making for a few

years now. The cereals were finished in the spring of 2015

and are only one of the several new initiatives that have been

recently introduced.

The University of saskatchewan Culinary services team

worked closely with the on campus Food Centre to create

our own recipes and they’re all lentil-based cereal made

from products from saskatchewan. These new cereals are

actually made and produced at the Food Centre on

campus.

as part of our mandate serving up local food is part of

finding solutions to both reduce waste and to lessen the

University of saskatchewan’s environmental footprint.

students who currently dine with us can take an active part

in this process simply by consuming these food products.

The new cereals have replaced other commercial cereal

products that were previously offered, and demand for the

new product seems to be very strong with students

choosing these new cereals over other cereals that we also

offer. students who eat at Marquis Culinary Centre appear

to be appreciating the

healthier and local breakfast

option.

To date we have ordered

several production runs of

our new cereals and are

looking to add more locally

developed and produce

items using saskatchewan

based ingredients.

VANILLA-OOO’SOat FlourLentil FlourIcing SugarPea Hull FibreSugarBaking PowderSaltVanillaBaking Soda

CINNAPOPSWheat FlourPea FlourPea StarchBrown SugarOat FlourPea Hull FibreSugarCinnamonSaltVanilla

BREAKFAST BERRYOat FlourLentil FlourSaskatoon BerryConcentrateIcing SugarPea Hull FibreSugarBaking PowderSaltVanillaBaking Soda

University of Saskatchewan IntroducesTheir Own Brand of CerealsGeorge Foufas, consumer Services Associate Director, University of Saskatchewan

UNIVERSITY OF SASKATCHEWAN CEREALS INGREDIENTS


CCUFSA MAGAZINE • VOLUME 41, ISSUE 1 - WINTER 2016 1515CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

The University of Ottawa is celebrating World Fisheries day with the

achievement of Marine stewardship Council (MsC) certification, solidifying

the University’s commitment to sourcing and serving wild seafood that

meets the world’s most rigorous standards for sustainable fishing and

traceability.

“aquatic ecosystems around the world are under tremendous pressure

from a combination of environmental change, habitat degradation, and

over-harvesting. This commitment by the University of Ottawa will make a

real difference in encouraging and supporting sustainable seafood

harvesting,” says nathan Young, interim director of the school of

sociological and anthropological studies at the Faculty of social sciences.

By choosing seafood with the blue MsC label, uOttawa diners can trust

they’re making an ocean-friendly choice that directly rewards fishers,

companies and institutions dedicated to preserving healthy oceans and

sustainable seafood supplies for generations to come.

“MsC certification is an important marker of ecological sustainability,

allowing consumers to know their seafood can be traced to a well-

managed, sustainable fishery. This is particularly important given the overall

trend of fish stock decline,” says Melissa Marschke, associate professor of

international development and global studies.

as an international non-profit organization established to address the

problem of overfishing, the MsC runs the world’s most recognized

certification program for sustainable seafood. The program recognizes

fisheries that manage their fish stocks responsibly and ecologically, and

then assures traceability from ocean to plate.

“World Wildlife Fund Canada applauds the University of Ottawa’s decision

to address the problem of unsustainable fishing by purchasing Marine

stewardship Council-certified seafood. Overfishing is a serious threat to the

health of our oceans, as almost one-third of fish stocks globally are now

considered overfished. Choosing MsC means supporting a healthy marine

environment by only consuming fish from stocks that are well-managed

and sustainably harvested,” says Bettina saier, vice president of oceans,

WWF-Canada.

The University of Ottawa is working towards one-hundred percent MsC-

certified wild seafood for its state-of-the-art dining hall, which feeds 7,500

people a day and prepares 20 tonnes of seafood each year. The University

ranks as the second most sustainable university in Canada according to

the Ui Green Metric Ranking.

Marine Stewardship Council (MSC)

The MsC is an international non-profit organization. Our vision is for the

world’s oceans to be teeming with life, and seafood supplies safeguarded

for this and future generations. Our ecolabel and certification program

recognizes and rewards sustainable fishing practices and is helping create

a more sustainable seafood market.

The blue MsC label on a seafood product means that:

• it comes from a wild-catch fishery which has been independently

certified to the MsC’s science-based standard for environmentally

sustainable fishing.

• it’s fully traceable to a sustainable source.

More than 280 fisheries in over 35 countries are certified to the MsC’s

standard. These fisheries have a combined annual seafood production of

almost nine million metric tonnes, representing close to 10% of annual

global yields. Over 20,000 seafood products worldwide carry the blue MsC

label.

Media inquiries:

sarah Foster, Media Relations Officer, University of Ottawa

613-762-2908 • [email protected]

Céline Rouzaud

Marketing and Communications Manager, MsC Canada

416-779-7014 • [email protected]

University of Ottawa catches on to certified sustainable, traceableseafood standards

Submitted by: Céline Rouzaud, MSC Canada


starting at university is a time of transition for many students.

it’s not always easy to maintain good eating habits in a new

setting, especially for students who may be living on their own

for the first time. This is what motivated Queen’s Hospitality

services to create a new position and bring me on board as

the department’s Registered dietitian and Wellness Manager.

i work closely with Hospitality’s skilled culinary team to help

students meet their dietary and wellness goals while on

campus.

My responsibilities include developing programming and

working one-on-one with students to help them navigate the

food environment. i have a Masters of Public Health and a

passion for building healthy communities and helping others

lead happy healthy lives through food and nutrition. i am

available to meet with students to discuss a wide variety of

nutrition and wellness topics, from eating well on and off

campus, and busting nutrition myths, to helping students

manage food allergies and dietary restrictions.

in addition to working with students, i am also co-managing

Queen’s weekly campus farmers’ market. This year, Queen’s

Hospitality services is taking steps to revitalize and expand the

campus market. Our aim is to create a vibrant hub on campus

that contributes to an alternative and sustainable food system

for the Queen’s campus community. One of our long-term

objectives is to extend this vision throughout our services on

campus. To further our relationships with producers, we will

integrate them from our market initiative into our campus dining

halls and procurement processes.

at the helm of our dining halls is a team of skilled Chefs who

prepare most of our meals from scratch, including soups,

various international cuisines, and vegan and vegetarian dishes.

They continuously choose fresh product over frozen, while

being mindful of seasonality and product availability. We also

have our own Bake shop where we produce fresh breads,

cakes, and pastries daily for our retail locations and dining halls.

Our commitment to ‘fresh and sustainable’ also extends to our

retail units on campus. One of Queen’s campus restaurants,

the Canadian Grilling Company, uses fresh protein choices,

buns made from our bake shop, and condiments made from

scratch, in addition to sourcing ingredients from Canadian

farmers.

Queen’s Hospitality services is committed to balancing

sustainability with a high level of customer service.

sustainability is a thread that runs though many of our

decisions. Our team focuses on purchasing local food items,

and we highlight local food choices in our dining halls – from

produce to bread and milk. We identify where these foods are

produced and we work to engage students through events

such as ‘Field to Fork’, where our chefs feature recipes that use

local produce of the season. Considerations for sustainability

do not stop at purchasing. When planning dining hall menus,

our executive chefs think about seasonality, food trends, variety,

and student demand to ensure that students have an enjoyable

dining experience, while considering how to we can minimize

food waste.

This year, Hospitality services has also added a new program

to support students with dietary restrictions and food allergies

through meals that are based on the freshness of their raw

ingredients. Queen’s is the first Canadian university to offer the

“simple servings” program in campus dining halls. at simple

servings stations, all dishes are made without many of

Canada’s top allergens including, milk, eggs, wheat, soy,

shellfish, peanuts, tree nuts, mustard, sesame, and gluten. This

platform is dedicated to serving students simply prepared foods

without any additives or mystery about what ingredients are in

their meals, much like students and their families would prepare

in their own homes. in Leonard Hall, Queen’s largest dining hall,

simple servings has become a crowd favourite and the culinary

team has more than doubled the production of menu items for

that station. “We’ve seen a steady increase in student

participation at simple servings,” says Leonard dining Hall

Executive Chef drew Carroll. “it’s proving to be an extremely

popular destination among students and we’ve received many

encouraging comments.”

Our teams strive to support student wellbeing, while balancing

sustainability, taste, and trends. Queen’s Hospitality services is

excited to continue innovating ways to support our students

now and for years to come.

For more information, visit http://dining.queensu.ca/nutrition/

Queen’s University’s Best Kept Secret: Local, Suitability, and Wellness One Meal TimeBy: Liana Bontempo, MPH, RD.

FOR MORE INFORMATION, PLEASE CONTACT:

GRAB-N-GOFUN SNACK OPTION!

for a

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West - Brad [email protected]

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Ontario - Mark [email protected]

1-647-393-8073

Quebec/Maritimes - Roxane Blais [email protected]

1-514-292-2380

a little over 3 years ago, Frank Miller was waiting anxiously in

the Chicago airport for a return flight back to London, Ontario.

While sipping on a cold beverage in Chili’s, he peered across

the concourse and noticed a new kiosk named “argo Tea”.

Ever Mr. Curious, Frank proceeded to finish his beverage and

go for the short walk to check out this new concept.

Fast forward three years to september 2016. Canada’s first

argo Tea Café opens in Weldon Library on the campus of

Western University.

argo Tea is a chain of tea cafes that was founded in the Lincoln

Park community area of Chicago in June 2003. it is now

headquartered in Chicago where more than a dozen locations

opened prior to their expansion into new York City in 2010.

st. Louis and Boston were next and by 2011 argo had 26

locations, as well as bottled tea distribution in over 3,000

grocery stores. By spring 2013, argo opened in Beirut then

continued their international expansion into Qatar and dubai.

Today, there are over 50 argo Tea cafes and counting, including

15 university locations in the U.s.

argo Tea primarily sells a variety of hot and cold tea-based

signature drinks. in addition, it offers about three dozen

international varieties of loose-leaf tea along with coffee, baked

goods, salads and sandwiches. The tea menu includes a

variety of black, green, white and natural herbal teas, served

hot or iced. One of its signature drinks, the Teappuccino, is a

black tea mixed with steamed milk and froth, which the

company has trademarked. The menu leverages the new

wave of specialty teas that may be served sweetened or

spiced, then blended with milk, sparkling water or fruit juices.

Bubble tea is a very strong part of the program.

With tea being the second most popular beverage in the world,

next to water, and the increasing awareness of the health

benefits of tea, Western was very confident in the success this

concept would have on campus. The proof of this occurred

very quickly. Replacing a coffee shop, revenues in this facility

have increased by over 180% since september and argo Tea

has become the number 1 location for tea lovers across

campus.

TEA-liciousBy: Kevin McCabe, Associate Director – Hospitality Services, Western University



Concerned about lackluster coffee sales at locations on campus that are not Tim Hortons branded, Trent University

Foodservice undertook a revamp of its on-campus coffee program that has helped increase single cup sales by over 25%.

The new coffee program was jointly developed with Charlie Burke, owner of Baden Coffee Company. Electric City artisan

Coffee was born. Peterborough is known as the Electric City as it was the first city in north america to have publicly available

electricity. Building on that pioneering sense, the Electric City artisan Coffee brand has been developed uniquely for Trent

University.

While rethinking coffee on campus it was important that we checked all of the boxes:

Local: The new coffee is roasted, in small batches, in small town Ontario.

Organic: all of the coffees used in the coffee blends are organic.

Fair Trade. all of the coffees are Fair Trade.

Fresh: Using whole bean coffee, and grinding fresh for each pot, has greatly improved the freshness of the coffee.

Working with small batch roasting has allowed coffee to go from green, through roasting, on site grinding and service

in two weeks or less.

Sustainable: Replacing the in house Chartwells brand with Electric City artisan Coffee has given Trent greater flexibility

in using coffee within existing and new lug-a-mug, combo and other promotions that help drive sales and support

sustainability initiatives on campus. The paper cups are compostable and recyclable.

Tastes Great: The four new coffee blends are fantastic. Each blend has a unique roast profile using coffees from

Central and south america, africa and sumatra.

The creation of a coffee profile, and the custom roasting of the coffee blends is as much art as science. Charlie Burke says “

Working with Trent University has been an exciting project, bringing our high quality specialty coffee to Trent University and

creating the Electric City artisan Coffee brand.”

Trent University Launches A New Artisan Coffee Program

Mark Murdoch, Trent University


With our fully flavoured bases,

you can create custom soups just

by adding a few ingredients.

Try our wide range of classic and

on-trend authentic flavours.

With rich, savoury flavour – and no

artificial colours or flavours – our

versatile stocks are the perfect start

for robust, full-bodied soups

and stews.

Our flavourful, aromatic broths are

simmered with quality ingredients.

With unlimited flexibility, they bring

simple, delicious flavour to any

soup recipe.

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Our flavourful, aromatic broths are

simmered with quality ingredients.

With unlimited flexibility, they bring

simple, delicious flavour to any

soup recipe.

With rich, savoury flavour – and no

artificial colours or flavours – our

versatile stocks are the perfect start

for robust, full-bodied soups

and stews.

With our fully flavoured bases,

you can create custom soups just

by adding a few ingredients.

Try our wide range of classic and

on-trend authentic flavours.

Trent University Launches A New Artisan Coffee Program con’t.

Cam Burke custom roasts one of Trent’s unique Electric City Artisan Coffee

blends at the custom roasting facility in Baden Ontario.

in addition to creating great coffee, a complete branding and signage

program was developed by Baden Coffee, including mugs and shirts.

Electric City artisan Coffee has replaced the Chartwells in house brand,

Roasters, at the four main dining halls, one coffee kiosk, and the starbucks

We Proudly Brew program that was featured at a coffee shop, which has

since been rebranded as the Electric City Café. Chartwells has been very

supportive of the change, which was made more practical by Trent’s

movement to a management fee contract model in september of 2016.

Electric City artisan Coffee is also available in half pound and one pound

bags, whole bean or ground, and in K-Cups, for retail sale which showed

strong sales over the holiday season. President Leo Groarke has been

adding Elecric City artisan Coffee to gift packages he provides to visitors

and dignitaries, as far away as China. Trent’s Recruitment and admissions

department mailed coffee to many guidance counsellors across the

province as a little reminder of Trent’s pioneering spirit and to help them

Challenge the way they think.

Campbell’s® Low Sodium

Chicken Stock

©2016 Campbell Company of Canada

Introducing Campbell’s Scratch Starters™ – a full line of flavourful broths, stocks

and bases that make it easy to create scratch soups your customers will crave.

Because when you start with Campbell’s, every soup story ends deliciously.

Learn more at CampbellsFoodservice.ca

Introducing Campbell’s Scratch Starters™ – a full line of flavourful broths, stocks

and bases that make it easy to create scratch soups your customers will crave.

Because when you start with Campbell’s, every soup story ends deliciously.

Learn more at CampbellsFoodservice.ca


The #diningHallHacks promotion is an ongoing residence dining social Media promotion implemented by

Food services at saint Mary’s University. The intent of the promotion is to align and cross promote the student

focused residential menu on social channels. The student centered focus is to promote food quality and

variety in an effort to drive traffic to locations and avoid menu fatigue.

The program is run through the Registered dietitian who manages all content via social Media platforms of

Facebook, Twitter, and instagram. Content uploaded is a mix of video and still images with detailed

descriptions. The implementation of #diningHallHacks has increased local user engagement on all social

Media channels.

dining Hall Hacks began as a social media tactic to help students better identify how to put foods together.

it has developed into a strategy for culinary education on what flavors taste best together, how to best use

the ingredients at your disposal, and how to create healthier options. The hope is that the skills students

learn while eating in residential dining will help them to make healthier choices out of available ingredients in

their own homes one day.

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#diningHallHacksat saint Mary’s University Submitted by Matt Robinson

as my fellow CCUFsa colleagues know, managing

food operations on a post-secondary campus makes

for an interesting job. While each campus and

operation is unique in and of itself, we all deal with

similar challenges, strategies, opportunities and more.

With this in mind, i thought it might be worth sharing

a couple of interesting things that are on the radar at

Memorial University.

Access to Information Legislation:The province of newfoundland & Labrador has very

robust legislation regarding access to information in

the public sector, which generally leans towards very

open access. increased transparency and openness

is likely a trend across the country. When the

legislation is combined with a high level of public

interest in very detailed information, and an

environment where people care a lot about politics,

the result is a significant number of access to

information requests. at Memorial University, the

number of requests received by our information,

access & Privacy Office has grown exponentially,

requiring a very significant amount of resources to

manage the requests. While the legislation does not

allow for the identity of the requestors to be made

available, we do know that they are coming from local

media, student union groups and more. The focus of

the requests vary greatly, but ancillary Operations has

not been excluded from the public interest. in some

cases, these requests have resulted in the release of

documents that might normally have been considered

confidential in the past, including current and past

food service contracts & RFPs, commercial lease

agreements, vending contracts and more.

i won’t argue the merit of either side of the debate…

the first being that as a public sector entity it is only

right for full and open disclosure of any and all

information; the opposing being that certain

information should not be shared in order to manage

competitive business operations and protect the

interests of third parties. Both sides have their merit,

and i’ve been involved in numerous conversations

where both have been debated. What is interesting

is how this might be slowly changing the playing field

for our operations. What would be the impact of

having financial information shared openly with your

campus community and the greater public regarding

negotiated commissions, capital investments, profit

margins, franchise agreements and other detailed

information? if your existing contract was made

public, would it have a positive or negative change to

the competitive advantage your institution might have

during your next RFP? Would the companies

responding to your RFP be as aggressive with their

bid package knowing it might be made public? i

recently completed an RFP for a leased space in our

food court, and received a formal access to

information request for the responses just days after

the RFP closed, long before the submissions were

evaluated… let alone awarded. should the public

know a particular company was interested in being on

your campus, even if they didn’t get awarded the

business, or does this put them at a disadvantage in

the marketplace (i.e. if they were also bidding on

another location off campus). To take it a step further,

there is some thought that we should move toward an

open contract model… essentially posting for public

review any and all contracts that exist within the

institution. interesting scenarios indeed. For all of us,

it begs us to pause and consider that the landscape

is changing in terms of the information we manage

and the impact of how it must be managed in the

future.

Steam kettles, Preventative maintenance & more:We had a major incident in one of our kitchens

recently whereby a steam kettle exploded while being

worked on for maintenance. not uncommon to have

equipment issues, but what many don’t realize is that


Thoughts from Memorial UniversitySubmitted by Rex Coffin, Director Ancillary Operations (VP Eastern Region, CCUFSA)


steam kettles are considered pressurized vessels, and

in our particular case when it exploded, it caused

significant damage to surrounding equipment, and

could have been devastating if anyone was working in

the immediate area at the time. Fortunately for us, the

kitchen was shut down at the time, and the few

individuals who were working were not close to the unit

at the time of the explosion.

The incident has resulted in a major investigation by

various stakeholders, including our facilities division,

health & safety division, provincial authorities and so on.

it became apparent that the steam kettles we had in

service did not have CRn`s (Canadian Registration

numbers for pressurized vessels), which then resulted

in a complete shutdown of all steam kettles in all

kitchens (no more soup for you!!!), some of which had

been purchased many years ago and some practically

brand new. The process to acquire the necessary

CRns has been a very time consuming and difficult

one, and even now – 8 months after the initial incident

– we have certain kettles still shutdown waiting for the

appropriate certification and paperwork. if you google

CRns, you will see various sites that discuss the

process, with one (www.pveng.com) stating “many

people who have attempted to register fittings or

vessels in Canada tell us that this is the most difficult

task they have accomplished in their career”. Lucky

me!

i won’t go into detail on this topic as it certainly isn’t all

that interesting to most of us… but what i will advise is

that if you have steam kettles in your kitchen and think

you will need to modify/replace them at some point

soon… you may want to give yourself extra time to

investigate if and how CRns will affect your process.

The CRn process is different for each province, and

various manufacturers/models may or may not have

CRns. if that’s the case, getting one registered, if

needed, is very time consuming for everyone involved.

Perhaps more significant is the importance of having a

good preventative maintenance schedule in place, and

designated qualified individuals performing work on

your equipment. There were many factors that led to

our incident, but one critical one was the failure of a

pressure switch (the built in mechanism designed to

prevent such explosions) that failed when needed, but

that had also not been properly checked/replaced on

a PM schedule. We are now actively working with our

Facilities Management division to assess all of our

equipment to determine and implement a good PM

program across the board. There’s no doubt that

investing in PM work does increase ongoing annual

operational costs, but it also prevents more expensive

equipment failures, delays, production impacts, safety

concerns and more.

stay safe everyone!

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Thoughts from Memorial University con’t.


Submitted by: W. Colin Moore, Director, Food Services. The University of British Columbia,Vancouver Campus

Being mindful of trends is critical to staying current and

ahead of our customers’ expectations. Food trends can

also be very dangerous. Many trends are not well

grounded in the fundamentals of wellness and nutrition.

Many trends are short lived and can cost your business

in rebranding and renovating. The Kale trend may be over

but that doesn’t mean we should replace it with the new

seaweed trend!

Following the trends can lead to menu creep and too

much variety, adding incremental costs. at UBC we try

and stay grounded in the basics of health and wellbeing,

our food values, and the sustainability commitments we

make as a university. We try and create menus and

locations that are focused and specialized. Having

smaller menus adds to the credibility of the food. The old

strategy of “we will customize and create whatever you

want” can just lead to a food faux pas! We want to lead

the culinary decisions and position ourselves as the

experts. For example, our Mercante Pizza restaurant has

5 types of pizza and there are no substitutions. Less on

the menu but a menu that’s so good you would be willing

to eat it every day is a good strategy and a “trend” that

works well for us. Often the more variety you try and have

tends to marginalize the whole menu. We recently

opened Open Kitchen, a new 300 seat residence dining

restaurant. While there are 9 individual kitchens and

menus, the menu at almost every station is static and

does not change or rotate. Compared to our 2 other

residence dining restaurants Open Kitchen has about 1/3

of the variety yet they consistently get higher customer

feedback scores in Quality and Variety. also, at UBC we

are introducing a new Food Vision and Values document

that sets a new high standard for food decisions going

forward and helps us navigate the endless onslaught of

food trends.

some of the top trends we see and want to try and

imbed into our business are:

• Helping customers choose more sustainable diets

• Greater selection of products geared to those with

food sensitivities

• no artificial colors, flavors, sweeteners, or prophylactic

hormones and antibiotics simple ingredient lists

(everything/most things on the list should be

something you can buy yourself at the grocery store)

• Combining cost, taste, convenience and health

benefits is key

• Ensuring transparency in labelling, purchasing,

ingredients, processes etc..

• Functional foods that do good stuff for your body,

especially pre- and pro-biotics

• Offering healthy bowls at all meal occasions

CCUFsa eQuestionCompiled by: Joan Williams – Western University

25

Food trends have a large influence on our dining services, retail and catering. What are the top five (5) trends that you see evolving that impact on how we build menus and develop concepts for the future?

What adjustments are you making to address up and coming movements?

eQuestion

• developing menus with more plant based proteins, not

because we want to be vegetarians but simply

because using plant based proteins is better for you

and is much better for the planet and reducing GHG

emissions

at UBC we are focused on the following key areas;

• Increasing healthy focused offerings, students

arrive on campus with a much more advanced

knowledge of nutrition than years prior and are

expecting options to be available for them

• Building dedicated vegetarian stations, no longer

can vegetarian options be a token addition to the

menu, they need to be well designed, executed and

readily abundant. The plant based protein trend will

continue to rise.

• Vegetarian Comfort Foods, Vegetables will continue

their rise on the dinner plate, as animal proteins and

heavy side dishes make way for more vegetarian

options. More options like mashed cauliflower instead

of rice and pasta, lightly fried or roasted Brussel

sprouts instead of Yam fries.

• Street food inspired menus, as the food truck scene

continues to expand in popularity, restaurants (brick &

mortar) are beginning to develop concepts on this

trend and they are becoming more and more

prevalent. street food is simple, wholesome and

approachable

• Value added culinary options, this includes house

made breads, condiments, charcuterie, pickling and

other side of the plate initiatives to help us improve the

overall experience

• More ancient grain options, while quinoa has

become mainstream over the past five years diners are

starting to understand the value of ancient grains such

as Bulgur, Millet, Kamut, spelt, Teff, etc

• Food education, while our students have an

advanced knowledge their culinary skills have depleted

over the years. We want to play an important role,

specifically with our 1st year students to ensure that

they have some basic cooking and food purchasing

skills

• New catering company! software being introduced

with our launch of scholar’s catering will allow us to be

more responsive, being able to introduce and update

menu items in a more timely manner, greatly reducing

menu fatigue and allowing us to offer seasonal, local

and fresh options

• Local Sourcing, we are committed to sourcing the

majority of our food purchases from within 250 km’s

of campus. We are the biggest customer of the UBC

farm purchasing over $100k every year

Locally sourced is what we live by and we will continue

to expand and build on this commitment. Our Food

Values are great guiding principles that will continue to

challenge us to continually push the boundaries and

improve. in summary, be careful of short lived and suspect

trends, keep food clean, simple, as local as possible,

transparent, value added and good for the planet!

an interesting article that we found on food trends.

http://www.forbes.com/sites/phillempert/2016/12/14/the-su

permarketgurus-2017-food-trend-forecast/#49d51e324d0c

Submitted by: Amina Hussain, Manager, YU-Card and Food Services. York University

Food services and aramark, our main caterer, continue

to address evolving food trends -- though we have yet to

serve up our first Bugs for Protein menu. The top 5

future trends that we will continue to address are:

Demand for local and sustainable food choices

Fresh local farm-to-table and sustainable food is one

trend that continues to build momentum at York. We will

continue to improve and expand the Healthy Kitchen

concept which focuses on locally sourced ingredients and

serves MsC (Marine stewardship Council) Certified fish.


? ? ? ? ? ? ? ? ? ? ? ?

eQuestion


an in-servery urban cultivator grows herbs and microgreens

which supports the fresh food concept.

Health conscious and lower calorie options

Healthfulness is a trend that is ever challenging with all

the fast-food choices available on campus. aramark

launched Get The Good Stuff for a speedy and healthy

option. We will continue to expand this line of products

that includes pre-made sandwiches, wraps, salads,

parfaits and other snacks that meet a specified nutrient

criteria (such as lower calorie, lower saturated fat and

sodium, and incorporates at least one serving of

vegetables per entrée).

We expect to see a pronounced shift toward a wider

selection of low-calorie menu options with the new

Ontario Menu Labeling act in place as of Jan 1st, 2017

which requires food retailers with more than 20 outlets to

post the calorie content on their menus.

Display Cooking

Customers enjoy the experience of a customized dish

with ingredients of their choice, seeing their meal being

prepared and interacting with those preparing it. Our

made-to-order food stations are popular especially with

students with dietary restrictions or those who simply wish

to choose the healthier alternatives. We plan to expand

on the ingredients choices to cater to the diverse

population on our campus.

Expanding dietary preferences (vegan/vegetarian/no

gluten/dairy free/nut free/religious)

More and more we are requested to accommodate most

dietary preferences, either due to medical diagnosis for food

intolerances and allergies, or religious dietary requirements,

or as a matter of personal preference. aramark will continue

to adjust their menu options to satisfy those with dietary

preferences, train their staff accordingly, and clearly define

specific available options (vegan, vegetarian, locally sourced,

Halal, no gluten, and Get The Good Stuff) with signage and

labelling logos that help customers identify available options.

it is equally important that the customer talk to a food service

professional and we will strive to open more communication

channels for the community to establish personal

connections with our chefs and nutritionist, in addition to

those methods already in place, such as e-mail, ask the

dietician event, cooking classes, and information sessions.

Technology connectivity

There is a growing expectation for food services

managers to use social media to connect with their

customers - not only to promote food in various venues

but also for handling customer feedback. aramark

recently launched Hangry – the app for mobile food

ordering - and we will continue to look for other

opportunities to connect food services with student

lifestyles and social media habits.

Submitted by: Dean Wright, Director of Dining Services.Brigham Young University

at BYU we are seeing an increase on what i would call

Tiki food, or foods usually equated with Hawaii and the

south Pacific. Following this is a move from GMO’s (at

least wanting to know what is made with GMO’s); the

expanding role of technology; dining rooms that are

warmer in atmosphere (doing away with the stark

minimalist atmosphere) and more plant based foods.

? ? ? ? ? ? ? ? ? ? ? ?

EQuestion:Food trends have a large influence onour dining services, retail and catering.

What are the top five (5) trends that yousee evolving that impact on how webuild menus and develop concepts forthe future?


eQuestion

29CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

Submitted by: Jim Booth, Executive Director, Ancillary Services. The University of Lethbridge

Key Trends

• Move to RFid “tap” at POs and Vending to speed

transactions, introduce wristband tap for sale at

bookstore – personalize, extra income

• after Hours offerings – late night delivery – pizza etc.

• Order via mobile and then pick up from retail [aka

sBux app, Hangry etc.]

• Pop-Ups – new temporary concepts to mitigate menu

fatigue and increase interaction between food and

students, faculty & staff

Actions

• introducing RFid cards Fall 2017 – Food retail, snack

& beverage vending, print/copy, bookstore, laundry

• Pizza 73 now, adding additional vendors

• Currently assessing mobile options

• introduced $80 student fee for investment in new pop-

up concepts

Submitted by: Tony Bender, General Manager, Aramark. University of Alberta

• a return to comfort food, items such as “all day”

breakfast, basics like they would have at home Mac n

Cheese, ice Cream etc. Value Menus and Combos.

• dietary wants/needs and new niche products – gluten

free products, vegan, vegetarian and local products.

an example is dairy replacements like daiya brand

products (vegan butter, cheese, sour cream).

• Good food made for on the go. students are looking

to reduce wait times in lines, and they are under time

constraints. Ready- made quality food they can get on

the fly.

• students want an increase in choice. Pop up

locations, Halal one day, Tacos the next, etc.

• Rotational menus for residents of our dining Hall that

eat at the same location daily, offering new entrée’s

weekly and fine tuning the experience is key.

What adjustments are you making to address up and

coming movements?

• We complete visits and look at various modes of

feedback to understand the needs of our students.

• Research trends and meet with local food producers,

visit Whole Food Markets and see what the demographic

is buying for groceries.

• Look at our existing dining spaces and evaluate all

stations to see if they are resonating with students.

• Look at new modes of service delivery and food carts

that allow flexibility in offering that can be tailored to

the “pop up experience”.

• Potential being explored for “all you care to eat” to

allow more flexibility, cost certainty and ensuring our

students don’t “starve to save”.

Submitted by: Don Henriques, Manager, Campus Services.Humber Lakeshore Campus.

Our chef at Humber has recently spent some time online

researching current food trends and has compiled the

following list:

• Organic, antibiotic-free and hormone-free meats

• Plant based proteins like coconut bacon, beet

burgers, yam steaks etc.

• Plant based water like coconut water, cactus water,

watermelon water.

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EQuestion:Food trends have a large influence onour dining services, retail and catering. What are the top five (5) trends that yousee evolving that impact on how webuild menus and develop concepts forthe future?


eQuestion


• Build your own pizza concept

• Fried chicken is back in fashion

• There is a new kind of sushi called Poke from

Polynesian cuisine. Basically raw fish with all kinds of

toppings and soya sauce. This is getting very popular

in the market now.

Submitted by: Karin DeCaluwe, Meal Plan Coordinator,Hospitality Services. Western University

at Western University we have been compiling data on

Food Trends across north america. Trends are turning

to Fresh and Healthy fast food. some trending words

that we look to implement into our menus are Plant

Based, Fresh and Healthy, Local and sustainable. Meat

is still a part of the meal but as a much smaller portion.

The meat offered is more of a luxury if it is locally and

Environmentally sustainably sourced.

Gluten-Free is showing a strong staying presence for the

future. Chefs are trying to invent new receips that are

interesting and delicious. Organic and non-GMO are also

still key trend words that we are seeing and we will

continue to see in the future.

Following Trends

Restaurants are following the trends by trying to use more

natural ingredients and less processed foods. There is

much more local sourcing to improve on the delivery of

fresher foods with and improving the local economy of

the neighbourhood. By sourcing local, we reduce emissions

and energy use simply by the decrease in shipping and

storage. Restaurants are expanding their Gluten-Free

menu options and are cutting down on waste by using

the entire ingredient, for example, broccoli stems are not

being thrown out but are cut into thin wedges and are

included in the recipe.

Businesses are also trying to reduce waste by donating

perishable foods instead of letting these go to waste.

The current trend setters are our newest generation, Gen

Z’ers. They are the ones driving the trends that Millennial’s

will adopt. Gen Z’ers spend more money on food than on

anything else.

Which in turn means that Universities and Colleges are

instrumental in setting trends since Gen Z’ers are our

current first year students. We have the opportunity to

influence flavors and menu choice.

Trending Foods

Fresh pressed juice, smoothies and kombucha are

trending and making leaps and bounds in the Food

industry. Burritos and tacos have proved they are here

to stay. The Hawaiian dish Poke is a fan favourite.

Homemade soups and charcuteri boards are staples at

Trendy restaurants. Hot sauce may not seem new but it

is trending which has caused the industry to provide new

EQuestion: Food trends have a large influence onour dining services, retail and catering. What are the top five (5) trends that yousee evolving that impact on how webuild menus and develop concepts forthe future?


eQuestion


flavours from multiple different brands. Fresh pizza with

vibrant colours and flavours are continuing to trend.

seaweed is an exotic flavor that is currently trending.

Water from unique sources are very trendy and it’s not

just coconut water on the shelves, we are also seeing

cactus water and maple tree water. The unique waters

are punched full of flavor and offer an energy boost

without the added sugar. Burgers are always a crowd

pleaser whether they are meat based, plant based or

blended like the fan favourite mushroom-beef burger. a

wide variety of condiments to top the burger are essential

to please different palettes.

sandwiches are making a comeback but with a demand

for better artisanal breads. Trending sandwiches are open

faced to cut down on the gluten intake and the carbs.

sandwiches should be made on fresh bread with

seasonal, crisp vegetables and fresh garnish.

Breakfast needs to be fast, flavorful, healthy and filling.

The breakfast bowl is a mélange of ingredients in one

easy meal. They can be sweet, savory and easy to

customize. Breakfast bowls are increasingly being rolled

out on menus at chain restaurants, colleges and

universities nationwide.

Trends for 2017

according to the national Restaurant association, chefs

are experimenting with new cuts of meat, a broader

variety of Ethnic spices and african flavours. There

will be a focus on housemade items ranging from

condiments to cold cuts which will cut down on

unnecessary allergens. We will see more sustainable

seafood, housemade/artisan ice cream, artisan cheeses

and savory desserts. There will be more Housemade

sausages and a greater use of ancient Grains.

Western is Delivering on Trends

To deliver on the top trends we try to provide freshness,

offer less processed foods and have more healthy

options. Our menu has evolved to become more

customizable, interactive and trendy consisting of many

plant based selections with the option of meat on the

side. We have adapted by catering to allergies and

ingredient intolerances.

EQuestion:Food trends have a large influence on our dining services, retail and catering. What are the top five (5) trends that you see evolving that impact on how we build menus anddevelop concepts for the future?


eQuestion


Example #1 Campus Operations: Einsteins

Western’s very own “Einstein’s” is a new concept which follows many of the current trends. after a moderate renovation

including updated menu boards and the addition of doi Chaang Coffee Co, Einsteins has increased the average check while

also reducing labour costs by introducing self serve stations. due to such positive feedback we may see an Einstein’s #2.

Example #2 Residence Operations

Residence Operations are right on track with the growing food trends. Many interactive stations are featured where students

can make their own choice combinations. For January 2017 our seven residence dining halls have introduced a fresh new

set of Menu cycles that offer students six weeks of varying menu items. Millennials and Gen Z’ers alike are driving the

popularity of our convenient, fresh and quick meals in a bowl. Every ingredient is identifiable which leaves students plenty

of room to make healthy choices. snack options like fresh fruit, breakfast bars and yogurt are just a few of the ways that

residence operations are encouraging students to make healthful, flavourful choices that are portable. Residence dining

is also proud to announce that we are currently running our 3rd annual CHOPT competitions which have proven to be

hugely popular among our student population.

1. What inspired you to choose a career as a chef.i have always enjoyed working in the hospitality industry

and was particularly driven to the excitement the kitchen

brings. i wanted a job that was rewarding, creative and

different every day.

2. Can you describe your journey in reaching theposition being held within your organization?

after working in hotels and restaurants in Canada,

England, new Zealand and australia, i was given the

opportunity to teach professional cooking in post-

secondary education. George Brown College hired me

as full time faculty in 2004 and i had found my true

passion. in 2012 i was offered the position of academic

Chair which has been an incredible opportunity.

3. What is your philosophy on cooking?don’t make it too complicated; you should be able to

know what you are eating.

4. What is your greatest challenge?Finding time to do everything i want to do.

5. What expertise would you pass on to prospectivechefs?

don’t expect opportunities to be given to you, you need

to work hard and earn them.

6. If you weren’t a chef, what would you be?if i wasn’t in the hospitality industry, i would like to be a

journalist in high risk countries.

7. What has been your best dining experience?My best dining experience was in a small town in China.

it was really simple food, but the overall experience was

incredible.

8. What is your philosophy on life?never stop learning. in the culinary industry there is so

much to learn whether it is different cultural cuisine,

unique ingredients, getting to know your farmers or even

higher education.

9. What is your favourite saying?i love my job!

10. What are your thoughts on the future of college anduniversity dining?

as consumers (students) become more educated in food,

they are going to be more demanding and wanting more

local and freshly made foods available on campus.

11. If you were stranded on a island, what food would youcrave?

Peanut butter

Christine Walker is the Chair of George Brown College’s renowned Chef school.

she is a Certified Chef de Cuisine with diplomas in Culinary Management and

Hotel & Restaurant Management, and apprenticeship and Teaching Effectiveness

Certificates. Her work experience includes several well-known hotels in London,

the King Edward in Toronto, and five star hotels, golf clubs and restaurants in

australia and new Zealand. she has won various awards including the Excellence

in Teaching and learning award, and has been inducted as a fellow with the

Ontario Hostelry institute. Christine is currently completing an MBa in sustainable

commerce.

Profile – Chair of GBC Chef School



Chef John Higgins has cooked for the Queen at

Buckingham Palace, on the Royal Yacht Britannia, for

heads of state in Washington and for celebrities around

the world.

at the beginning of his culinary career, he apprenticed at

the Michelin star Restaurant in Glasgow, Malmaison,

and then worked at the world-famous, five-star luxury

hotel in scotland, Gleneagles. Upon immigrating to

north america, John worked for the Four seasons Hotel

in Canada and the United states and his final stint in the

hotel industry was at the King Edward Hotel in Toronto.

now, John is the director of one of north america’s top

culinary schools, George Brown Chef school in Toronto.

since arriving in 2002, John has steered the school

through a massive expansion due to an explosive

demand in enrolment. With his scottish brogue, keen wit

and passion for teaching, John is leading the way for the

next generation of talented chefs. He has traveled the

world, from india to italy and sao Paulo, promoting

Canadian cuisine.

John has made several television appearances

including, Food network’s at the Table With and he was

also a guest judge on the first season of Top Chef

Canada. John is now a judge on the food networks

Chopped Canada.

John has a long list of accolades, including being the

first chef to receive the Toronto arts Culinary award, and

he was captain of the Canadian Culinary Olympic Team

at several different international and worldwide

competitions. in this era of celebrity chefs, he reminds

his students that being a chef is hard work that requires

passion and dedication.

Profile – John Higgins

Ganache MousseYields: 4 portions

Ingredients• Milk chocolate (room temperature, chopped): 156 grams

• dark chocolate (room temperature, chopped): 156 g

• 35 per cent cream (boil, then add to chocolate): 125 g

• Gelatin sheet (gelatin and whiskey soaked together and melted on a double boiler): 3 g

• Whiskey: 1 oz

• 35 per cent cream (soft peaks, 2-2.5 minutes on third speed): 750 g

Method• Chop chocolate and place in a small bowl.

• Bring first quantity of cream to a boil and add/pour over chocolate. allow to stand for one to two minutes.

• Whisk to incorporate. Cool to 40 C.

• add melted gelatin and whiskey.

• Whip second quantity of cream to semi-soft peaks and then fold in a ganache in thirds.

Notes• do not over mix because it will separate

• Keep mousse at room temperature

• Use hot spatula for smoothing the mousse

Ganache Mousse

Chef John Higgins, director of George Brown College’s

Chef school, spent two years cooking for Queen Elizabeth

ii and her family at Buckingham Palace in the early 1980s

and ganache mousse was among Her Majesty’s

favourites. With five ingredients you can make this royal

dessert and eat like a queen.


17660RZ_a

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