featured profile - ccufsa.on.ca · rex coffin memorial university ... we are in the final stages of...
TRANSCRIPT
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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
Past-PresidentJonathan Oliver
University of Prince Edward
Island
Charlottetown, PEI
President ElectMark Murdoch
Trent University
Peterborough, Ontario
Executive DirectorEd Townsley
University of Guelph
Guelph, Ontario
Secretary/TreasurerGerard Hayes
George Brown College
Toronto, Ontario
Regional Vice-PresidentsEasternRex Coffin
Memorial University
St. John’s Newfoundland
Matt Robinson
Saint Mary's University
Halifax, Nova Scotia
CentralLee Elkas
University of Waterloo
Waterloo, Ontario
Kevin McCabe
Western University
London, Ontario
WesternKathryn Howden
NAIT
Edmonton, Alberta
Lorraine Huntley
University of Alberta
Edmonton, Alberta
Conference ChairKeith Hotchkiss
Conference Co-ChairMatt Robinson
Conference PlanningSylvia Willms
University of Guelph
Guelph, Ontario
Survey Co-ordinatorKevin McCabe
Western University
London, Ontario
Purchasing ChairMark Kenny
University of Guelph
Guelph, Ontario
Tradeshow/SponsorshipWayne Brittenden
Web Site EditorFrank Miller
Western University
London, Ontario
Magazine EditorAlbert Ng
Culinary LiaisonDave McEwen
University of Windsor
Windsor, Ontario
ResourceMaureen Collins
University of Guelph
Guelph, Ontario
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several flaws in the Food Guide that render it unrealistic and out
of date.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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CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 3
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 42, ISSUE 1-WINTER 2017 7
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 42, ISSUE 1-WINTER 20178
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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201712
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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 13
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 42, ISSUE 1-WINTER 201714
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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201716
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
YOCRUNCH® of The YoFarm Company, used under lic. DANONE® Cie Gervais Danone, used under lic. ®M&M’S, M and the M&M’S character are trademarks of Mars Canada Inc. ©Mars Canada Inc., 2015. Used under license. ®SNICKERS is a registered trademark of Mars Canada Inc. ©Mars Canada Inc., 2015. Used under license. ®TWIX is a registered trademark of Mars Canada Inc. ©Mars
Canada Inc., 2015. Used under license. ®OREO and the OREO Wafer Design are trademarks of Mondelēz International group, used under license.
West - Brad [email protected]
1-780-699-4534
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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201718
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 19
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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201720
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
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for robust, full-bodied soups
and stews.
Our flavourful, aromatic broths are
simmered with quality ingredients.
With unlimited flexibility, they bring
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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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201722
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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 23
Thoughts from Memorial UniversitySubmitted by Rex Coffin, Director Ancillary Operations (VP Eastern Region, CCUFSA)
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201724
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.
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017
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.
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201726
? ? ? ? ? ? ? ? ? ? ? ?
eQuestion
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 27
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?
What adjustments are you making to address up and coming movements?
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?
What adjustments are you making to address up and coming movements?
eQuestion
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201730
• 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?
What adjustments are you making to address up and coming movements?
eQuestion
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 31
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?
What adjustments are you making to address up and coming movements?
eQuestion
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201732
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
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 33
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 201734
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.
CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017 35
17660RZ_a
Product Product Code Pack SizeMina Halal IQF Chicken Drums 42272 4 x 4 kg
Mina Halal IQF Chicken Thighs 42273 4 x 4 kg
Mina Halal IQF Chicken Legs Back Attached 42270 4 x 4 kg
Mina Halal IQF Boneless Skinless Chicken Breast 42271 4 x 4 kg
Mina Halal IQF 6oz Boneless Skinless Chicken Breast 42274 4 x 4 kg
Mina Halal Chicken Nuggets 42102 6 x 2 kg
Mina Halal Breaded Chicken Burger 42101 6 x 1.84 kg
Mina Halal Fresh Bulk Chicken Back Attached Leg 19133 20 kg
Mina Halal Fresh Bulk Chicken Legs No Back 19130 18 kg
Mina Halal Fresh Bulk Chicken Random Tenders 86211 18 kg
Mina Halal Fresh Bulk Whole Chicken Wings 19170 20 kg
Mina Halal Boneless Skinless Thigh FZ 19142 5 kg
Mina Halal Chicken Breast Chunk Meat FZ 19310 18 kg
Mina Halal Chicken Tender Trim FZ 19312 18 kg
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