2016 Spring | Volume 41 | Issue 2 by CCUFSA

VOLUME 41, ISSUE 2 - SPRING 2016

CANADIAN COLLEGE AND UNIVERSITY FOOD SERVICE ASSOCIATION

CCUFSA m a g a z i n e

FEATURED PROFILE

2016 CONFERENCE JUNE 29 â&#x20AC;&#x201C; JULY 2, 2016

ccufsa 2015/16

Back Row (left to right): Albert Ng, Kathryn Howden, Wayne Brittenden, Dave McEwen, Ed Townsley, Kevin McCabe Front Row (left to right): Colin Moore, Lee Elkas, David Boeckner, Frank Miller, Jonathan Oliver, Lorraine Huntley, Sylvia Willms, Gerard Hayes, Mary Garnier

President

Secretary/Treasurer

Jonathan Oliver University of Prince Edward Island Charlottetown, PEI PH: 902.566.0570 FX: 7902.628.4369 joliver@upei.ca

Gerard Hayes George Brown College Toronto, Ontario PH: 416-415-5000 Ext. 2456 ghayes1@georgebrown.ca

Past-President

Keith Hotchkiss Saint Mary's University Halifax, Nova Scotia PH: 902-420-5608 FX: 902-491-6248 keith.hotchkiss@smu.ca

Mary Garnier Memorial University St. John’s Newfoundland PH: 709-864-7922 FX: 709-864-6705 mgarnier@mun.ca

President Elect Colin Moore University of British Columbia Vancouver BC PH: 604-827-2339 FX: 604-822-6395 colin.moore@ubc.ca

Executive Director David Boeckner University of Guelph Guelph, Ontario PH: 519-824-4120 x52222 FX: 519-837-9302 boeckner@uoguelph.ca

Regional Vice-Presidents Eastern

Rex Coffin Memorial University St. John’s Newfoundland PH: 709-864-7840 FX: 709-864-2347 rex.coffin@mun.ca

Central Ed Townsley University of Guelph Guelph, Ontario PH: 519-824-4120 x52852 FX: 519-837-9302 townsley@uoguelph.ca

Kevin McCabe Western University London, Ontario PH: 519-661-3508 FX: 519-661-3950 kmccabe@uwo.ca

Survey Co-ordinator Kevin McCabe Western University London, Ontario PH: 519-661-3508 FX:519-661-3950 kmccabe@uwo.ca

Western Lorraine Huntley University of Alberta Edmonton, Alberta PH: 780-492-6066 FX: 780-492-5297 lorraine.huntley@ualberta.ca Kathryn Howden NAIT Edmonton, Alberta PH: 780-471-8553 FX: 780-491-3991 kathryn@nait.ca

Purchasing Chair Wayne Brittenden University of Guelph Guelph, Ontario PH: 519-824-4120 x52609 FX: 519-837-9302 wbritten@uoguelph.ca

Web Site Editor

External Relations Lee Elkas University of Waterloo Waterloo, Ontario PH: 519-885-1211 x 32704 FX: 519-746-5506 loelkas@uwaterloo.ca

Conference Chair Lee Elkas University of Waterloo Waterloo, Ontario PH: 519-885-1211 x 32704 FX: 519-746-5506 loelkas@uwaterloo.ca

Conference Planning Sylvia Willms University of Guelph Guelph, Ontario PH: 519-824-4120 x52819 FX: 519-837-8630 swillms@uoguelph.ca

Frank Miller Western University London, Ontario PH: 519-661-4030 FX: 519-661-3950 fmiller@housing.uwo.ca

Magazine Editor Albert Ng albertn@mcmaster.ca

Culinary Liaison Dave McEwen University of Windsor Windsor, Ontario PH: 519-253-3000 x3290 FX: 519-973-7082 davem@uwindsor.ca

Resource Maureen Collins University of Guelph Guelph, Ontario PH: 519-824-4120 x52811 FX: 519-837-9302 mcollins@uoguelph.ca

www.ccufsa.on.ca

Editor’s Message

Contents Editor’s Message ............................................1

Albert Ng

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

More than ever, the number of campus customers with special dietary needs has increased and Campus Food Services continue to respond to the growing tide of special diet demands. Unfortunately or fortunately, the number of those requests continues to grow. Meeting the special dietary needs of customers is the responsibility of not just the food service managers and chefs, but everyone involved in making sure the specific needs, food preparation and serving details are handled.

Connecting Culture With Flavour ....................3 University of Waterloo......................................8 Program For Special Dietary Needs Creelman Hall ............................................13 Policies and Protocols to Support

Some ideas on how to better manage the needs: • Excellent communication to all involved is the key; • Develop an effective marketing tool informing your customers to be proactive in communicating their special dietary needs; • Delegate staff who take the responsibility of directly communication with customers with special dietary needs; • Develop an interview protocol and questioning structure to obtain accurate information for recording – the importance of knowing the needs in advance; • Determine, understand and communicate to all staff and your customers the level of committed quality and services provided, and then follow through with those. • Have Chef/Chefs who is determined to build a successful program and fully understand those to plan the menu with the special needs in mind, ie. if it looks good and tastes fantastic, no one would know it was missing this ingredient or that one, and have all the customers enjoy the same food; • Train your staff to know the menu items and the ingredients in them; one of the most disappointing points of customer service is when a server doesn’t know what they are serving; • Create several versions of entrees for different special needs and have them ready and available, therefore those entrees are on the daily menu; go extra mile to create the "wow" factor for your standard menu items; • Work with legal experts to create a liability statement that says the utmost precautions to avoid allergens taken, but can’t guarantee it ie. Gluten-free, peanut free production; To successfully accommodate customers’ special dietary needs properly with accuracy, respect and safely can gain a tremendous amount of goodwill, which would likely add to the bottom line.

Students With Food Allergies ....................14 University of Alberta Teams Up With Sustainival..........................................23 From Field to Fork ........................................24 “Gluten Free” Only Stand at BYU ..................27 eQuestion ....................................................28 Winter Workshop 2016 - Summary ..............31 Awards ........................................................32 Chef’s Profile ................................................34

Next Issue... WHAT iS NEW ON YOUr CAMPUS iN 2016 Submission Deadline: August 26, 2016

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

President’s Message Jonathan Oliver University of Prince Edward Island As i take a moment to look out my office window this morning, i cannot help but think back to this time last year, staring at a snow bank that would have intimidated even Frosty The Snowman! This year, i am able to see the signs of spring with a field of brown grass and puddles of water. This change is a testament to the difference a year can make and that no one person has control over all the changes that impact our daily lives. We have all experienced changes in our lives, some of which are positive and some that have presented challenges. Therefore, we cannot spend a lot of time thinking only about what changes may occur. We also need to spend time thinking about and planning on how we should react to change, when it does occur. Globally over this past year, we have continued to witness events that have proved to impact populations both positively and negatively. We have been witnessing some of the most socially and politically confusing times with the current leadership races occurring in the United States. We have had the unfortunate experience of going through another downturn in the economy. Conversely, we have also had the opportunity to welcome 25,000 refugees into our country, which will have a positive impact on their lives. in all of these instances, lives have been changed, are changing, or will be changed. Without change our lives would be stagnant and most likely…well…boring. Change is not something to be afraid of or to avoid. Change can bring challenges, but more importantly, it can bring opportunity. it may provide someone with an opportunity to experience a new career path, learn new skills, or have a new outlook on life! Whether it is global change, local change, or a personal change, we need to be able to understand it by learning from it. The 2016 CCUFSA Annual Conference is scheduled from June 29th to July 3rd in downtown Toronto. i encourage everyone to attend this conference, which will provide a multicultural diverse culinary experience. it will provide experiences to meet new people and learn new information. it will allow you to think about what changes you can make to provide yourself and the people around you with more opportunities. Take every moment to understand what change will mean to you and the people around you. More importantly, take the opportunity to embrace it and learn from it. See you in Toronto! Jonathan Oliver Director, Ancillary Services University of Prince Edward island

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

REGISTER NOW AT CCUFSACONF.CA On behalf of the CCUFSA Executive the 2016 Conference planning committee, welcome to Toronto, or for many welcome back to Toronto. It’s hard to believe how fast time fly’s by when you’re planning a conference. It seems like only yesterday we were touring Toronto visiting hotels and venues to scope out the perfect conference location. With only a few short months away from the 2016 CCUFSA Conference in Toronto, our team is wrapping up on the final details in what we hope will be an educational and memorable conference for everyone attending. This years theme is Connecting Culture with Flavour. Cultural diversity is evident in our everyday lives, on our campuses and in our communities. With each and every person we engage with on campus comes a different perspective in thought, ideas, food and flavours. In recognition of this, we couldn’t have chosen a better place to celebrate culture than Toronto. We’ve got a fantastic program planned for everyone in a wonderful hotel, partnerships with George Brown College for the chefs completion, Ryerson University for the closing dinner, a night in the harbor and an afternoon at the ball park. We truly hope you can join us. Until then, look forward to seeing you in Toronto June 29th. Lee

JUNE 29 - JULY 2, 2016

CONFERENCE HIGHLIGHTS WEDNESDAYJUNE 29 . Golf Tournament at Royal Woodbine Golf Course . Double Decker City Tour with choice of CN Tower or Steam Whistle Brewery Tour . Carribbean President’s Reception . Kellogg’s Bollywood Party!

THURSDAYJUNE 30 . . . .

Keynote Speaker: Warren McDonald Keynote Speaker: Chef David Adjey Trade Show Cooking Demonstration by Chef David Adjey reserve early, limited seating! . Wine Tasting Seminar - reserve early, limited seating! . Chef’s Competition at George Brown College

FRIDAYJULY 1 . . . . .

Speaker: Karyn Gordon Speaker: Katrina DiGravio Lunch at The Chelsea Hotel Cross Canada Check-Up Harbour Tour with fireworks!

SATURDAYJULY 2 . . . .

Speaker: David Hammond Nutrition Panel AGM Blue Jays Game - reserve early, limited number of tickets! . Closing Reception at Maple Leaf Gardens

JUNE 29 - JULY 2, 2016

KEYNOTE SPEAKERS WARRENMACDONALD Warren Macdonald’s life’s boundaries were redefined in April 1997 with his accident on North Queensland’s (Australia) Hinchinbrook Island. Climbing to the Island’s tallest peak, he became trapped beneath a one-ton slab boulder in a freak rock fall. Two days later he was rescued, only to undergo the amputation of both legs at mid-thigh. Just ten months later, he climbed Tasmania’s Cradle Mountain using a modified wheelchair and the seat of his pants. Warren became the first double above-knee amputee to reach the summit of Africa’s tallest peak, Mt Kilimanjaro (19,222ft), and more recently, in a spectacular effort requiring more than 2,800 pull-ups over 4 days, created history once again in an ascent of America’s tallest cliff face, El Capitan. He is also the only above knee amputee to make an ascent of Canada’s landmark frozen waterfall, the 600 ft “Weeping Wall” in Alberta. Warren’s bestselling book, A Test of Will is the subject of the “Trapped under a Boulder” episode of Discovery’s I Shouldn’t Be Alive series. His documentary film The Second Step has been acclaimed worldwide, screening on National Geographic Television and winning eight international awards.

KARYNGORDON Dr. Karyn is one of North America’s leading relationship / parenting experts, a best-selling author, a media personality, motivational speaker and founder of dk Leadership. Her mission is to inspire people to dream their best life, learn the tools and do it! She is passionate about teaching EQ Leadership Skills (Motivation, Time Management, Organization, Decision-Making, Confidence, Communication & Career Direction) to help develop thriving relationships at home (with ourselves; parents & kids/teens; husbands & wives) and at work (intergenerations: gen Y, gen X, boomers, traditionalists; mentors & mentees; teachers & students).

JUNE 29 - JULY 2, 2016

HOTEL INFORMATION CHELSEAHOTEL Located in the heart of downtown Toronto, the Chelsea Hotel is within minutes of the city’s best live theatre, shopping and attractions. As Canada’s largest hotel with 1,590 rooms, the Chelsea Hotel offers five restaurants and lounges, an adult-only fitness and recreation area, Deck 27, featuring an indoor pool, sundeck and state-of-the-art equipment, and the Family Fun Zone, including the Kid Centre, Club 33 teen lounge and “Corkscrew”, downtown Toronto’s only indoor waterslide. The group rate is $179.00 per night plus taxes. When booking, please specify that you are attending the CCUFSA Annual Conference to receive the discounted rate. To book your room call 1-416-595-1975 or 1-800-243-5732 Group Name: CCUFSA Group Dates: June 27 – July 3, 2016

TOP 10 REASONS TO VISIT TORONTO IN 2016 10. A trip up the iconic CN Tower! 9. Ripley’s Aquarium 8. The nation’s best China Town 7. Canada’s largest amusement park: Wonderland 6. Casa Loma - the stately castle with beautiful gardens 5. Hockey Hall of Fame 4. Distillery District jazz, music, yoga, beer and shopping 3. Art Gallery of Ontario (AGO) & Royal Ontario Museum (ROM) 2. The Toronto Blue Jays!

JUNE 29 - JULY 2, 2016

1. CCUFSA 2016 culture, food, speakers and unforgettable events!

Submitted by Micaela Bushnea-Chew, Marketing & Communications

in just half a century, the University of Waterloo (UW), located at the heart of Canada’s technology hub, has become a leading comprehensive university with nearly 36,000 full- and part-time students in undergraduate and graduate programs. Consistently ranked Canada’s most innovative university, Waterloo is home to advanced research and teaching in science and engineering, mathematics and computer science, health, environment, arts and social sciences. From quantum computing and nanotechnology to clinical psychology and health sciences research, Waterloo brings ideas and brilliant minds together, inspiring innovations with real impact today and in the future. in Food Services at UW, it requires a strong team to rally behind a progressive institution such as this. Our commitment to excellence in hospitality has allowed us to address the challenge and opportunities in developing

a vibrant and dynamic food services operation at UW. Our commitment is to deliver excellence in service, staff training, facility improvement, innovative menu development and community outreach with partners on and off campus. These commitments have allowed us to establish a solid foundation for growth as we strive for continuous improvement. Highlights of our growth opportunities over the next five years include a new 500 bed residence and dining hall, a revitalized student center with an additional 10,000 square feet of dining and seating, our second Starbucks and plans for a food truck. Statistics include: • 33,293 students – 29,004 undergraduate, 4,199 graduate • UWaterloo has a 92.3% retention rate for students compared to 83.3% average across public universities in Canada • Genders: 7 males to 1 female ratio

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

College/University vision and mission statements • The University of Waterloo's mission is to advance learning and knowledge through teaching, research, and scholarship, nationally and internationally, in an environment of free expression and inquiry. • UW Food Services Mission Statement: To believe in and deliver our core values of Customers, Convenience, Choice in every action and decision we make.

• 1,174 full-time faculty, 2,325 full time staff • 15% international undergraduate students, 36% international graduate students • Maclean’s has named University of Waterloo the most innovative university for 23 consecutive years. With a 90% + entrance average, a renowned coop program, over 80% of UWaterloo coop students graduate with a career that earns them $40K + a year. • UWFS recently partnered with Velocity, which is a highly successful start-up community that has contributed to the success of companies such as Kik, Pebble, Vidyard and Mappedin. Velocity created a study and dining space open to all members next to our newest restaurant, South Side Marketplace. • UWFS rebranded their in-house grab and go style of products. Since they have done that, sales have jumped up by 25%. Some of the new and popular items include a Kale Harvest salad,

Salumi sandwich in addition to classics such as a fresh fruit cup, berry yogurt parfait and Caesar salad. • in January 2015, Catering & Event Services moved their operation to Federation Hall which is a state-of-the-art events facility. This venue has tripled the event space previously available to Catering and has resulted in immense growth in events and revenue for the department.

List of branded/franchise operations • Subway • Starbucks • Pita Pit • Pizza Pizza • Booster Juice • Teriyaki Experience • Tim Hortons • Williams

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

FOOD SERVICE INFORMATION • • • •

retail Sales: $10.5 million in the 2015 calendar year, 2.4 million transactions residences: $9.2 million in the 2015 calendar year, 1.1 million transactions 4,729 residence meal plans on a declining balance meal plan Catering: 2.6 million in 2015 calendar year

INTERESTINg INITIATIVES AND plANS • Food Advisory Board: Held in the fall and winter terms, the Food Advisory board is made up of residence students, off-campus students and UW Food Services staff. The goal of the board is to better understand the customers and allow them the opportunity to learn about UWFS and make recommendations for improvements. We’ve utilized the members through sub-committees that include Travelling Tummies – a committee that goes to other universities and compares their food operations to our own, and Mystery Shopper – the students enter our own restaurants and assess the food, service and value. • Nutrition Awareness initiative: UWFS has already made big improvements to their nutrition reporting as most foods are available on their website. A working group had recently been formed by UWFS with Athletics, Health Services and Applied Health Sciences to help identify key issues and how we can help educate students on making healthy, well informed choices. FUTURE gROwTh AND ChANgE plANS • South Side Marketplace – Opening April 11, 2016. Next to Velocity Start. Features Paramount Fine Foods and Ah-So Sushi, as well as UWFS concepts: • The Chef and The Farmer – entrée style dishes with a focus on local foods. • Pho Show – “Build your Own” soup bar with house made pho and ramen broths • Brewed Awakening – California coffee house style café • UWP residence – a new residence will be opening Fall 2017 and with it will be 500 new beds and 500 additional meal plans. A new servery will be located in the new building, providing students with hot foods, salads and take out options. • AHS Starbucks and Fresh food concept – Opening September 2016 will be the campus’ second Starbucks and a new fresh food concept where students will be able to order customizable healthy dishes. • Expansion of SLC – recently UWaterloo students voted to expand their student centre to include a larger servery and dining area. More details about this to come in the future.

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

CCUFSA TORONTO 2016

SHOWCASE SPONSORSHIP (As at April 28, 2016) Awake Chocolate Bluerover Inc. Booster Juice Campbell Company Canada Canterbury Coffee (2) Celco Inc. Champion Moyer Diebel Chesher Equipment Ltd. (2) Cupanion Gay Lea Foods General Mills Canada Guayaki Yerba Mate Hangry Campus Mobile Solutions Kellogg Canada Lassonde Sales Group Maple Leaf Foods (2) McCain Foods Canada Mother Parkers Tea & Coffee MTY Group Olymel Owl Ops (Curvepoint Inc.) Permul Ltd. Quesada Burritos-Tacos Rosina Food Products Smoke’s Poutinerie Inc. Starbucks Coffee Canada Steelite International Canada TTS Marketing (3) WD Colledge Co. Ltd.

Platinum Booster Juice Campbell Company Canada Champion Moyer Diebel Hangry Campus Mobile Solutions Kellogg Canada Maple Leaf Foods McCain Foods Canada Mother Parkers Tea & Coffee Nestle Professional Olymel Rosina Food Products University of Waterloo

Gold Coca Cola

Silver Gay Lea Foods Gordon Food Service Canada Bronze General Mills Canada

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

Program for Special Dietary Needs Creelman Hall

Submitted by Julie richard, Manager

Creelman Hall Marketplace at University of Guelph is a dining hall serving primarily students in surrounding residences. Our staff is able to safely and reasonably guide and accommodate students with allergies, intolerances and other special dietary needs. We cannot accommodate all dietary preferences; however, we can provide students with the information around our menus, how to navigate the dining halls for options and the resources to assist in making a meal plan work. Our meal plan menus are designed to offer flexibility and variety to meet most special dietary needs. We encourage students with allergies and intolerances to contact us as early as possible to ensure a smooth transition to on-campus dining. Designated on-campus housing is available for students with special dietary needs; facilities include student housing kitchens and common-spaces free from common food allergens, and kosher kitchens. Students often contact us shortly before or after arriving to campus, needing assistance in navigating menu options. it can be an overwhelming experience for any new student to begin campus life in September; we understand it can be an additional strain for students with dietary needs to navigate menu selections, often for the first time on their own. We meet with each student individually to offer a written overview of each station in the dining hall, and walk through a specialized tour to identify areas of caution and areas to avoid. Students are shown where to access our weekly dining hall menus, the location of ingredient lists, and are introduced to chefs and managers on site. As a precaution, students are asked to always identify any dietary needs, allergies and intolerances to staff each time they place an order. Several food stations offer set menus; ingredient lists are available but not posted for those menu items. We also offer three food stations with rotating menus: our salad bars, our hot service counter - Mom’s Kitchen and our vegan/vegetarian station - Nature’s Best. ingredient lists are posted and updated daily for Mom’s Kitchen & Nature’s Best. A complete ingredient list is posted for our prepared salads, and each salad is labeled individually with allergens. We identify the most common and severe allergens and dietary needs that we currently serve on campus: milk, egg, soy, fish, shellfish, peanut, tree nut, wheat, sesame, vegan, halal, and no added gluten. Meats are also identified in prepared salads. Sample ingredient cards for Mom’s Kitchen and Nature’s Best are included below. Since we do not have designated allergen-free cooking facilities, we partner with off-campus suppliers to offer gluten-free, nut-free, kosher and vegan desserts, as well as kosher entrées.

a After our initial meeting and a few dining experiences, most dietary needs are managed independently by the student, occasionally consulting with staff. We are so pleased and proud to offer varied and flexible menus to welcome our students to their new homes each September and to keep them safe and nourished during their time with us on campus.

Apple Sage Chicken grilled chicken breast, onions, sage, garlic, sliced apples, salt & pepper

Quinoa & Bu ernut Squash Stew bu ernut squash, quinoa, onion, turnip, carrot, oil, cornstarch, spices

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

Hospitality Services, Western University

Policies and Protocols to Support Students with Food Allergies Submitted by Anne Zok, Nutrition Manager

SUMMArY: The safety of our students at Western is a high priority. Our over-arching message to students with dietary restrictions is to self-identify! This message can be found in various locations (The Department of Housing website, the Hospitality Services website, in literature provided during Student Academic Orientation, March Break and Fall Open House and in the student handbook.) Our point-person for incoming first-year students with special dietary needs is the Nutrition Manager with Hospitality Services. She meets with students (and parents) during student academic orientation; works closely with the Department of Housing to compile a list, by unit, of students with special dietary needs; and arranges for students (and their family) to meet with our unit leaders during move-in weekend. Students with food allergies/intolerances are asked to complete a "Food Allergy Emergency Plan" form which provides our staff with information on their specific dietary needs.

Protocols around any emergency are to call 911 (campus police) to dispatch SErT (Student Emergency response Team). Our SErT team carries with them, 2 epi-pens. Our staff follow this protocol in response to any student emergency.

CCUFSA MAGAZINE â&#x20AC;˘ VOLUME 41, ISSUE 2- SPRING 2016

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CCUFSA MAGAZINE â&#x20AC;¢ VOLUME 41, ISSUE 2- SPRING 2016

Sample Posters: Front of the House: CCUFSA MAGAZINE â&#x20AC;¢ VOLUME 41, ISSUE 2- SPRING 2016

Back of House (for Staff)

CCUFSA MAGAZINE â&#x20AC;¢ VOLUME 41, ISSUE 2- SPRING 2016

20 20 CCUFSA CCUFSA MAGAZINE MAGAZINE •• VOLUME VOLUME 41, 41, ISSUE ISSUE 22- SPRING SPRING 2016 2016

Demand the Original.

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Quebec/Maritimes - Roxane Blais roxane.blais@danone.com 1-514-292-2380

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.

University of Alberta Teams Up with Sustainival to Fuel Green Energy Education The University of Alberta’s used kitchen grease will now be used to power carnival rides and educate the public about more sustainable energy options, thanks to a partnership with Edmonton-based non-profit Sustainival and their Green Grease program. Like many large institutions, the University of Alberta (U of A) has dozens of food service locations on its campuses, many of which have deep fryer equipment. The used cooking oil from these fryers must be frequently changed out, resulting in an organic waste material. While used cooking oil could serve many purposes, traditionally it is captured and used primarily in the production of animal feed products. recently, however, the U of A Waste Diversion Working Group was introduced to a local organization with an alternative vision for this energy-intense resource. Sustainival is the world’s first green carnival and it started in the U of A’s home town of Edmonton, Alberta. Sustainival uses the venue of a carnival as an educational platform to talk about cleaner, greener forms of energy –

and they power the entire event with biodiesel. in 2014 Sustainival launched the Green Grease program and began to collect used cooking oil and produce their own biodiesel. Sustainival has reached over a million attendees at over a dozen different carnival events in Edmonton, Fort McMurray, Calgary, the Shambhala Music Festival and Little rock, Arkansas with plans to bring a massive event back to Edmonton in June of 2017. Excited by this innovative idea, the university ran a six month pilot of the Green Grease collection program at two of their highest grease-generating locations and were pleased with the user-friendly bins and service levels provided by Green Grease. University staff encountered no spills and the bins were right-sized for each location. Following this successful pilot, the U of A expanded the program and is now proud to support Sustainival at all of its food service locations. Taking a zero waste approach, the university aims to divert 90 per cent of its waste from landfill by 2020 and Green Grease is an exciting part of these efforts.

Submitted by the University of Alberta and Sustainival. Authors: Shannon Leblanc & Jessie Kwasny (U of A); Joey Hundert (Sustainival) CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

From

Field to Fork at

Augustana Campus Sumbitted by Lilas Bielopotocky and Keteryna Barnes

Lilas Bielopotocky has worked at Augustana Campus in food services for 27 years. Starting out as a cook on the floor, she is now supervisor where she is in charge of planning menus, hiring, supervising staff, and ordering food. She integrates sustainability into food services at Augustana with initiatives such as “Field to Fork” meals and a tray-less cafeteria.

How did you start integrating sustainability into your workplace? in 2008 roger Epp, the Dean of Augustana Campus, came to me with the international Best Seller “Animal, Vegetable, Miracle” by Barbara Kingsolver and asked if the cafeteria could do a “Field to Fork” meal. “Field to Fork” was Augustana’s theme for that year. i said we’d do everything to make this possible. This meant buying all local and making sure the staff were onboard and working together with this plan. i started calling local farmers to see what they had in their gardens, or to find enough beef for a local supper. Once we were able to pull this off, we started doing these meals whenever we could fit this into our budget, buying local and making sure all the product was inspected. How did you pull it off? i am from a rural community, like many of our other kitchen staff, says Lilas. We worked together to make our lives a little easier. For example, when we did the first “Field to Fork” dinner, we actually went out to a field near Ohaton, AB. They said, “Take all the beets you want”, so we picked them straight from the field.

We ended up inviting all the farmers who supplied the food for that first meal. The students who attended were so pumped up about the Local Event that they gave all of us, and the farmers, a standing ovation. At the beginning it took a fair bit of planning to track down local suppliers, but now it’s just part of the routine. Now we only serve locally-raised red meat in the cafeteria. i also try to make sure our other suppliers are as local as possible, such as our mushroom and vegetable. Our larger grocery companies, such as Sysco Foods and Gordon Food Services, have come a long way with local purchasing. They have made buying local much easier and it is all Government approved product. What are some other sustainable initiatives you started? in 2009 the cafeteria went tray-less. This: • Saves ½ a gallon of water for every tray that does not have to be cleaned. That’s a lot of water! • reduces the amount of chemical cleaning agents needed; thus there are less chemicals going down the drain. • reduces the amount of waste produced by approximately 30%. in the past, trays were often

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

loaded with far more delicious food than the average person would eat, ultimately producing a lot of waste. Without trays, people tend to take what they CAN eat; an effort that is undoubtedly affecting staff and student waistlines as well! We also have some other environmentally-friendly features: • Compactor for all cardboard and plastics • No disposable dishware in the cafeteria; we use only china dishes • All condiments are in bulk instead of portioned out • All compostable paper products in the Forum Café • At Augustana we have been composting and one of our colleagues has been feeding her chickens and pigs the daily compost. We have clear compost pails sitting in the cooks’ stations so we can see what’s ending up in the compost pail; we can see what the food waste is and what the source might be. it also demonstrates that there is a need for composting at

Augustana. Starting very soon, the City of Camrose will be picking up the compost. Why is it important to make sustainable food choices? i think it’s very important for the money spent to stay in our communities and to invest in our local economy. it’s also good for health and wellness. When you know where your food comes from, you know it’s better for you and the environment. Some other initiatives cut down on power, water and waste. These actions start out small and it all adds up.

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Food is , e n i c i Med e v o L s i Food 22nd Annual Tastes of the World Chef Culinary Conference UNIVERSITY OF MASSACHUSETTS, AMHERST – June 5-10th, 2016 Join us at the award-winning Tastes of the World Chef Culinary Conference • 25 Accomplished speakers and guest chefs • 25 Hands on workshops • 2 Cooking competitions • Founded in Canada at Trent University in 1994

For more information visit www.chefculinaryconference.com #FIMFIL16 to join the conversation

Featured Speakers

Alice Waters, Jet Tila, John Ash and many more! ALICE WATERS American Chef, restauranteur, activist, and founder of the Edible Schoolyard program

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C U L I NARY C O N F E R E N C E

“Gluten Free” Only Stand at BYU Sumbitted by Kelley Williams, Brigham Young University

Football is a wonderful time of year here at BYU Dining Services. We have upwards of 1200 staff working full time for one game. With 87 stands in the stadium and about 60,000 attendees we decided to start a "Gluten Free" only stand. The summer before our first game we scoured the internet, worked with our purveyors, attended conferences, and spoke with many dietitians and chefs. At the end of the summer we held a tasting for the Executive Chef, Director of Dining Services, and Concessions General Manager. We had found a wonderful bun (made locally) for pulled pork sandwiches and hotdogs. Our Pastry Chef makes a great gluten free pizza crust, chocolate chip cookies, and the famous BYU Mint Brownie. We opened the 88 stand in our stadium with gluten free items only. We had a disclaimer for the items made on our campus -'made in a facility that contains gluten'. We decided not to market this little kiosk so we could work out the bugs but when the celiac and gluten intolerant people found us, we captured more than the Concessions Manager thought possible. it is a great addition to the stadium, and my favorite comment came from a little 10 year old boy that said, “Thank you for making something i can eat”. it was a great 1st year and we should now consider expanding to basketball.

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

CCUFSA eQuestion Complied by Joan Williams, Western University

As a responsible University Food Service leader, how do you: – Monitor and measure the process? – How closely do you work with your Health Department? – Do you have a 3rd party auditor that measures your practices? – How do you partner with your distributors to follow the food chain? – What do you do if there is a reported food borne illness problem?

Just a few questions that will create an improved process for the future for us all. One of our primary concerns is the safety of our food. in order to minimize the chance of a food related health concern we have to diligently inspect the flow of food through our operations to ensure that we maintain the integrity of the food. Food safety starts with training. Providing employees with the information necessary to enable them to perform correctly is an absolute priority. All of our food handlers receive some form of food safety training. All part-time staff must attend an introduction that addresses the major concerns of cross-contamination, proper personal hygiene and proper cleaning and sanitation techniques. Our full-time food handlers attend a National Food Safety Training Program and upon successful completion receive their certification. A pivotal point in the safety of food is purchasing. All dry and frozen goods purchased through our primary distributors follow HACCP protocols. All product cases are marked with lot codes, date codes, mfg. production codes, that are traceable through the supply chain. Produce from our primary produce supplier is traceable in the same fashion through invoices, packer labeling, and many loads are purchased direct from farmers rather than through food terminals. We purchase many produce items directly from U of G research farms which are operated by U of G Staff. All purchases made through Elmira Produce Auction Co-Operative is tracked by grower number (individual farmer), and each box of produce can be traced by this number to the farm. And many of our products are purchased by spec, i.e.: Ontario, 100 Mile, and we ask for origin information and

certifications when purchasing i.e.: Halal, Kosher, Gluten Free. We have systems in place to minimize the chance that things may go wrong once the food products enter our operations. Through proper receiving, storage, preparation, cooking and service we work to maximize the safety of the food. in order to ensure that all of our efforts are successful, we look to our local Health Department to provide us with positive feedback on where and how we can improve our systems and procedures, during their regular inspections. We also ask them for input on any new operation or renovation planning so that we can meet all required standards. As well, we have worked with the Health Department to develop procedures that we follow should someone report a potential case of food borne illness. These procedures allow us to effectively collect and archive any information needed to aid an investigation. in addition to the Health inspectors, we have a 3rd party auditor that inspects our operations at least twice a year and provides us with an intensive snapshot of exactly what is going on. The findings of these audits are discussed with the management team and any needed changes to our procedures are addressed. Submitted by: Ed Townsley, interim Executive Director, Hospitality Servicers. University of Guelph

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

CCUFSA eQuestion Submitted by: Barry russell, Health & Safety Manager, Hospitality Services. Western University

As a responsible University Food Service leader, how do you:

supplier is consulted regularly on recalls of produce that come through the CFiA or the FDA.

- Monitor and measure the process? Monthly checklists are completed. We communicate with the Health Unit and our third party auditor. Management makes regular visits and follows up.

Sysco has an excellent system in place for recalled product. They usually know and inform us if we have recalled product in our system prior to our receiving any notification from other parties.

- how closely do you work with your health Department? We have developed an excellent relationship with the Health Unit. They are consulted regularly during the planning process of any new or renovated concepts. They are one of the first contact points after a food borne illness report.

- what do you do if there is a reported food borne illness problem? These come in various forms of communication, as well as sources. Parents often report such topics. regardless of the source, we handle these in the same manner. Our Food Safety Manager is the key contact that will deal with the complaint. information is gathered; menu reports, HACCP temperatures etc. Health Unit is contacted to give them the heads up. Contact is made with the complainant within a couple of hours of receiving the comments. ideally, a face to face meeting is set up with the student as soon as they are able to meet.

Meetings are scheduled prior to startup every year to review any changes or hot topics. - Do you have a 3rd party auditor that measures your practices? Western uses Steritech as a third party auditor; they are in twice per year (mid-September & mid-January). Audits will be conducted as needed based upon the overall score and opinion of the auditor. Our auditor is a key partner and is consistently used as a subject matter expert in our food handling program.

- how do you partner with your distributors to follow the food chain? Distributors are an excellent source of communication. Many food chain issues come from produce. Our

We do not admit or deny fault; however, once we explain what we have done and review our findings with them it's usually a non-issue with the student or parent. Follow up a couple of days later is completed to ensure the student is feeling better. A few key factors to the success of defusing any problems are: • the speed in contacting whoever complained, • communication with the rest of our management team • ensuring one person is the key contact.

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

Authentic Hand Slaughtered Halal Poultry Meet the needs of the diverse demographics in higher education! Zabeeha by b Hand Abattu Ă la main

Hand slaughtered and individually blessed Finest quality air chilled chicken Made at a Federally regulated facility that is BRC audited and HACCP recognized Certified by the Halal Monitoring Authority (HMA)

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Mina Halal IQF Chicken Drums

42272

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Mina Halal IQF Chicken Thighs

42273

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Mina Halal IQF Chicken Legs Back Attached

42270

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Mina Halal IQF Boneless Skinless Chicken Breast

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Mina Halal Chicken Nuggets

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6 x 2 kg

Mina Halal Breaded Chicken Burger

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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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CCUFSA Winter Workshop 2016 – Summary By Kevin McCabe and Ed Townsley The workshop was held on Sunday Feb. 28, 2016 at the OMNI King Edward Hotel in Toronto. This year there were 39 attendees from across Canada. We opened this year’s workshop with a welcome and introductions followed by round table discussions.

Topics: Food Allergy Canada Presentation Beatrice Provolo Managing Dietary Restrictions – Bruce Griﬃths

Denali Gray

Food and Menu Trends – Ed Townsley Revenue Generating Ideas – Kevin McCabe What’s new in Sustainability – Mark Kenny Residence Dining Operations – Carrie Schnurr Retail Operations – Brenden McCrory Cost control measures – Dave McEwen Key Productivity Indicators - Lee Elkas Catering and Outside Vendors – Colin Moore Catered School Breakout Session – Gerard Hayes What structure is in place for communication between contractor and your school?

Hand-crafted excellence

Update on expected RFP’s

Anfora’s Denali Gray is a new and exciting approach to artisan style glazing. The beautiful, semi-transparent blue/gray glaze is accented with a shadow rim, enhancing a very farm-to-table appeal. The handcrafted glaze application ensures a collection where no two pieces are exactly alike, making each plate, platter or bowl one-of-a-kind. The contemporary assortment of shapes will bring a sense of timeliness to any presentation.

Expected contract terms and conditions What’s new in the catered service model? Overall satisfaction levels (your school)

Thank you to all of the moderators for facilitating the round table discussions.

www.steelite.com

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

Awards

Our flavourful, aromatic broths are simmered with quality ingredients. With unlimited flexibility, they bring simple, delicious flavour to any soup recipe.

University of Guelph Presented to

Sunny Ye-Seul Choi

Culinary professional Development grant Award winner

David Fisher Chef Manager McMaster University

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

With rich, savoury flavour – and no artificial colours or flavours – our versatile stocks are the perfect start for robust, full-bodied soups and stews.

By Wayne Brittenden

Campbell’s® Low Sodium Chicken Stock

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

Chef Profile Greg Skolmowski Banquet Chef University of Waterloo

The University of Waterloo’s newest addition, Greg Skolimowski, comes from a background of cooking on cruise ships and working in high end restaurants. Through his extensive travel, Greg has a vested interest in taking emulsion and fusion cooking to the next level. Greg joined UW Food Services as the banquet chef in March and looks forward to learning the ropes and adding his own flavour to the Catering & Event Services team. 1. What inspired you to choose a career as a chef? When i was twelve years old, i was watching iron Chef. i turned to my parents and said “that’s what i want to do.” From then on, i had a strong interest in cooking, creating new foods; and my parents have supported me through my entire journey. 2. What is your philosophy on cooking? To always use fresh and local ingredients in foods. Keeping current and up to date on food trends is always extremely important. They change so quickly, it’s key to know where the industry is going, and to use your skills and expertise to the best of your ability.

3. Describe what your ultimate cooking experience would be. i would definitely love to try being a part of a black box cooking competition like iron Chef. 4. If you weren’t a chef, what would you be? i would be a psychologist. i have read and studied about behaviours and motivations of people when learning management techniques. i find the social aspects of human beings extremely interesting. 5. What is your favourite food? Wine? Sushi and Chianti. 6. What has been your best dining experience? Mikla in istanbul. The presentation of the food combined with the outstanding service made this an unforgettable dining experience. 7. What are your thoughts on the future of college and university dining? i am so impressed with how much it has evolved, and i want to help bring it up to Michelin level of quality and service.

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016

Gregory Skolimowski

Absolute Orange SErVES 12 — PrEPArATiON TiME: 5-45 minutes — COOKiNG TiME: 3 ¼ Hours

Ingredients: 4 Oranges, Whole (Valencia or Blood Orange) 4 Oranges, Juiced 6g Agar Agar 1L Water 300g Glucose Powder 200g Sugar 3g Xanthan Gum 1tbsp Pumpkin Seed Oil

Equipment Needed: Sous Vide Machine Ice Cream Machine (or Liquid Nitrogen if available) Emersion Blender Piping Bag with medium-fine tip, plain Vacuum sealer Strainer (Fine Chinois) Silpat mat with sheet pan OR circular silpat moulds

preparation: (Described in step by step form due to the low amount of ingredients being used for 3 different components) 1. Prepare Sous Vide bath, 92 degrees C. 2. Combine the sugar and water in a pot, and bring to boil. 3. Blanch 4 oranges in water for 1 minute (separate boil water pot), and then shock in ice water. 4. Combine oranges and simple syrup in vacuum bag and loosely seal, attempting to remove as much air as possible without spilling liquid. 5. Place bag of oranges and liquid in sous vide bath for 2 hours. 6. While cooking, juice the other 4 oranges, prepare ice cream machine. 7. When finished, remove the bag from the machine, place in ice water bath for 30 minutes, then reserve the liquid and remove the oranges from the syrup. 8. Take 2 of the poached oranges and puree with the poaching syrup, fresh orange juice, and xanthan gum using an emulsion blender. Be sure to cut up the poached oranges into manageable pieces before blending. 9. Strain the liquid. Measure out 700ml of the liquid and add glucose powder, then blend again. The remaining liquid will be used for gel and jelly. 500ml of remaining liquid is necessary to mix with 6g of Agar Agar. if you have more liquid left over, discard. Freeze only 700ml of the liquid in the ice cream machine. OpTIONAl: if using liquid nitrogen, place liquid into steel bowl and rapidly whisk to form sorbet. (Be CArEFUL!)

2 4L Sauce Pot 2 Bowls, 1 filled with ice and water Knife Long Needle Tongs

10. As the liquid is being frozen in the machine, prepare the other 2 oranges. Cut slits in an X shape at one end of the orange and remove the pulp with the needle tongs. Gently do this to ensure the oranges stay in tact. reserve at room temperature. 11. While sorbet is freezing, take emulsion blender and blend in Agar in a pot over heat until brought close to a boil. remove from heat, mould in circular silpat moulds, or on a sheetpan with a silpat sheet and place into the fridge for 20 minutes. Make sure you refrigerate all liquid with Agar inside. 12. After making the discs that are necessary, take the remaining jelly and blend it to form a sheared gel. Place gel into squeeze bottle with fine tip. 13. When sorbet is complete, take the sorbet and place into the piping bag, and then fill the oranges until completely full. Place into the freezer until the plating is near completion. (if the oranges are left longer, they will harden, and will not soften before the sorbet melts for plating). 14. Take the gel and draw 3 layers of circular rings on the plate as shown in the picture, then lightly drip in pumpkin seed oil and gently smear it with a toothpick to distribute it within the rings. 15. Place jelly on the plate right beside the meeting point of all 3 circles. 16. remove the oranges filled with sorbet from the freezer and cut them in 6 pieces. Place one of the pieces between the gel and jelly. 17. Serve immediately.

CCUFSA MAGAZINE • VOLUME 41, ISSUE 2- SPRING 2016