Ccufsa magazine winter 2017 1 by laelkas

VOLUME 42, ISSUE 1 - WINTER 2017

CANADIAN COLLEGE AND UNIVERSITY FOOD SERVICE ASSOCIATION

CCUFSA

m a g a z i n e

FEATURED PROFILE

2017 CONFERENCE

ccufsa 2016/17 President

Secretary/Treasurer

Colin Moore University of British Columbia Vancouver BC colin.moore@ubc.ca

Gerard Hayes George Brown College Toronto, Ontario ghayes1@georgebrown.ca

Past-President

Regional Vice-Presidents Eastern

Jonathan Oliver University of Prince Edward Island Charlottetown, PEI joliver@upei.ca

President Elect Mark Murdoch Trent University Peterborough, Ontario markmurdoch@trentu.ca

Executive Director Ed Townsley University of Guelph Guelph, Ontario townsley@uoguelph.ca

Rex Coffin Memorial University St. Johnâ&#x20AC;&#x2122;s Newfoundland rex.coffin@mun.ca Matt Robinson Saint Mary's University Halifax, Nova Scotia matt.robinson@smu.ca

Central Lee Elkas University of Waterloo Waterloo, Ontario laelkas@uwaterloo.ca

Back 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

Kevin McCabe Western University London, Ontario kmccabe@uwo.ca

Western Kathryn Howden NAIT Edmonton, Alberta kathryn@nait.ca Lorraine Huntley University of Alberta Edmonton, Alberta lorraine.huntley@ualberta.ca

Conference Chair Keith Hotchkiss keith.hotchkiss@smu.ca

Conference Co-Chair Matt Robinson

Conference Planning Sylvia Willms University of Guelph Guelph, Ontario swillms@uoguelph.ca

Survey Co-ordinator Kevin McCabe Western University London, Ontario kmccabe@uwo.ca

Purchasing Chair Mark Kenny University of Guelph Guelph, Ontario mkenny@uoguelph.ca

Tradeshow/Sponsorship Wayne Brittenden wbritten@uoguelph.ca

Web Site Editor Frank Miller Western University London, Ontario fmiller@housing.uwo.ca

Magazine Editor Albert Ng albertn@mcmaster.ca

Culinary Liaison Dave McEwen University of Windsor Windsor, Ontario davem@uwindsor.ca

Resource Maureen Collins University of Guelph Guelph, Ontario mcollins@uoguelph.ca

www.ccufsa.on.ca

Editor’s Message

Contents

albert ng

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

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

Featured Profile: George Brown College ....7 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.

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

Next Issue... COMMUniTY EnGaGEMEnT and inVOLVEMEnT submission deadline: March 27, 2017

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

President’s Message Colin 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 postsecondary 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 % % in% the “triple % % % % and help our members achieve success bottom " % % % % % % line” of people, planet and profit. it is through membership % % % that% we attribute % % our % involvement and the sharing of resources success! as importantly celebrate what you and those around % % % % % % % you have achieved in 2016. all the best for the year ahead,

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

Anfora Denali Matte Gray embrace the spontaneity For a dining presentation thatâ&#x20AC;&#x2122;s clearly outstanding, embrace the spontaneity of Denali Matte Gray. The variance of color values present in the soft matte gray glaze brings rich contrast to food presentation. The hand-crafted glaze application ensures a collection where no two pieces are exactly alike, making each plate, platter or bowl one-of-akind. This addition maintains the unrivaled combination of value and good looks of the Anfora collection while adding contemporary appeal to the tabletop.

WNK Buffet make 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 in buffetware from Worthy Noble & Kent. Create a lasting impression with our vast collection of both contemporary and traditional chafing dishes & induction units.

Bormioli Rocco Essenza sophisticated elegance Essenza offers the perfect combination between functionality and style. Inspired by the purity of organic elements, this line features globular shapes and glass clarity to ensure maximum sophistication and stability.

CCUFSA MAGAZINE â&#x20AC;˘ VOLUME 42, ISSUE 1-WINTER 2017

6DLQW 0DU\Â·s University is excited WR KRVW &&8)6$Â·V DQQXDO FRQIHUHQFH LQ +DOLID[ 1RYD 6FRWLD, RQ &DQDGDÂ·s famed East Coast from June 28th Â² July 2nd, 2017. Speakers including Steve Foran, Dr. Kevin Kelloway, Dr. Peter Twohig, Dr. Heidi Weigand, Beatrice Pavolo, and Dr. David Scott will deliver sessions that will explore our theme Â² Â´$Q $SSHWLWH IRU (QJDJHPHQW :LWK D 3LQFK RI 6HD 6DOWÂµ Â² and help develop your ability to engage and envigorate your teams and assorted campus stakeholders. TKLV \HDUÂ·V FRQIHUHQFH also promises to deliver a healthy dose of down-home Maritime hospitality ZLWK D JROI WRXUQDPHQW DW *OHQ $UERXU *ROI &RXUVH D WULS WR 3HJJ\Â·V &RYH D WUDGLWLRQDO /REVWHU 'LQQHU DW 6W 0DU\Â·V %RDW &OXE RYHUORRNLQJ WKH 1RUWKZHVW $UP 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 +DOLID[Â·V ZDWHUIURQW DQG KDUERXU WR VPHOO WKH VDOW LQ WKH DLU ,GHDOO\ ORFDWHG WKH 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 Â² of course Â² +DOLID[Â·V KHDOWK\ VHOHFWLRQ RI GRZQWRZQ SXEV DQG HDWHULHV 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.

NATIONAL RECOGNITION AWARDS 2017 Call for Nominations

Deadline for Nominations: April 21th, 2017

GORD G. MANN

CCUFSA

DISTINGUISHED SERVICE AWARD

AWARD OF EXCELLENCE

This award is the highest honour CCUFSA bestows. Recipients are selected based 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 WINNERS

2000 - Garry Round 2001 - David Boeckner 2002 - Frank Miller 2003 - No Award 2004 - Brian Johnston 2005 - Keith Hotchkiss 2006 - Mark Murdoch 2007 - Wayne Brittenden 2008 - Albert Ng 2009 - Marina Tuthill 2010 - Mike Dash 2014 - David McEwen 2016 - David Boeckner

This award is presented to a deserving CCUFSA member based upon outstanding contribution to the organization.

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 WINNERS

2000 - Albert Ng 2001 - Mark Murdoch 2002 - Marina Tuthill 2003 - Wayne Brittenden 2005 - Dave McEwen 2006 - Andrew Parr/Kevin McCabe 2007 - Gary Buchanan 2008 - Lorraine Eriksson 2009 - Kathryn Howden 2010 - Ed Townsley 2011 - Gerard Hayes 2012 - Christine Burke 2013 - Lee Elkas 2014 - Vincent Solek 2015 - John Warren

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

FORWARD ALL NOMINATIONS TO: Mr. Colin Moore CCUFSA President c/o University of British Columbia 2329 West Mall, Vancouver, BC V6T 1Z4

Torontoâ&#x20AC;&#x2122;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 serviceobsessed 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 â&#x20AC;˘ VOLUME 42, ISSUE 1-WINTER 2017

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, 41, ISSUE ISSUE31-WINTER FALL 2016 2017

More Evolving Program Options at George Brown 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 12month 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.

George Brown College By The Numbers Enrolment • Full-Time: 28,924 • Part-Time: 3,193 • Continuing Education Registrants: 66,410 • Full-Time programs: 152

CCUFSA MAGAZINE VOLUME 42, ISSUE 2017 CCUFSA CCUFSA MAGAZINE MAGAZINE ••VOLUME • VOLUME 41, 41, ISSUE ISSUE 1 -1-WINTER WINTER 3- FALL 2016

NEW

Twisted Potatoes

McCain® 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?

Imagine the possibilities.

Make them your own. McCain® Twisted Potatoes are anything but ordinary. Guests will enjoy an elevated experience when they order some adventure on the side with this L`L JH[JOPUN M\U HUK \UPX\L WYVK\J[. They’ll be coming back for more. The shape of McCain® Twisted Potatoes LɈVY[SLZZS` JYLH[LZ HU V]LYÅV^PUN WSH[L. 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 JVYULYZ[VUL VM H NYLH[ ZPNUH[\YL KPZO

McCain® Twisted Potatoes

Case Weight (lbs)

Product Information

Code Number

1000004256

Product Description Twisted Potatoes

Preparation

Case Pack

Net

Gross

Primary Cooking Method

Temp °F

Time (minutes)

Alternate Cooking Method

Temp °F

Time (minutes)

6 x 4.5 lbs

28.5

Deep Fry

350

2¾-3¼

Oven

425

8-10

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 MC-0698

Vancouver University Takes Up the Challenge implementing the “Eco-tainer” take-out container option Submitted by: Marcus Molfenter, VIU 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).

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.

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.

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

RISE AND DINE! Submitted by: Nicholas Creelman, NAIT

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 midmorning 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.

MEXICAN BREAKFAST WRAP • 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

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

add egg mixture to wrap and top with guacamole and salsa and enjoy!

• 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.

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

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

University of Saskatchewan Introduces Their Own Brand of Cereals George Foufas, consumer Services Associate Director, University of Saskatchewan

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.

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 saskatchewanbased 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.

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.

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

UNIVERSITY OF SASKATCHEWAN CEREALS INGREDIENTS VANILLA-OOO’S

CINNAPOPS

BREAKFAST BERRY

Lentil Flour

Pea Flour

Lentil Flour

Oat Flour

Icing Sugar

Pea Hull Fibre Sugar

Baking Powder Salt

Vanilla Baking Soda

Wheat Flour Pea Starch

Brown Sugar Oat Flour

Pea Hull Fibre Sugar

Cinnamon Salt

Vanilla

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

Oat Flour

Saskatoon Berry Concentrate Icing Sugar

Pea Hull Fibre Sugar

Baking Powder Salt

Vanilla

Baking Soda

University of Ottawa catches on to certified sustainable, traceable seafood standards

Submitted by: Céline Rouzaud, MSC Canada

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 wellmanaged, 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 MsCcertified 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 • sarah.foster@uOttawa.ca Céline Rouzaud Marketing and Communications Manager, MsC Canada 416-779-7014 • celine.rouzaud@msc.org

CCUFSAMAGAZINE MAGAZINE••VOLUME VOLUME41, 42,ISSUE ISSUE1 -1-WINTER 2017 CCUFSA WINTER 2016

Queen’s University’s Best Kept Secret: Local, Suitability, and Wellness One Meal Time By: Liana Bontempo, MPH, RD. 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. 16

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/

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

GRAB-N-GO for a FUN SNACK OPTION!

FOR MORE INFORMATION, PLEASE CONTACT: West - Brad Laurie brad.laurie@danone.com 1-780-699-4534

Ontario - Mark McGillen mark.mcgillen@danone.com 1-647-393-8073

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.

TEA-licious

By: Kevin McCabe, Associate Director – Hospitality Services, Western University

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.

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

Trent University Launches A New Artisan Coffee Program Mark Murdoch, Trent University Concerned about lackluster coffee sales at locations on campus that are not Tim Hortons branded, Trent University Foodservice undertook a revamp of its on-campus coffee program that has helped increase single cup sales by over 25%. The new coffee program was jointly developed with Charlie Burke, owner of Baden Coffee Company. Electric City artisan Coffee was born. Peterborough is known as the Electric City as it was the first city in north america to have publicly available electricity. Building on that pioneering sense, the Electric City artisan Coffee brand has been developed uniquely for Trent University. While rethinking coffee on campus it was important that we checked all of the boxes: Local: The new coffee is roasted, in small batches, in small town Ontario. Organic: all of the coffees used in the coffee blends are organic. Fair Trade. all of the coffees are Fair Trade. Fresh: Using whole bean coffee, and grinding fresh for each pot, has greatly improved the freshness of the coffee. Working with small batch roasting has allowed coffee to go from green, through roasting, on site grinding and service in two weeks or less. Sustainable: Replacing the in house Chartwells brand with Electric City artisan Coffee has given Trent greater flexibility in using coffee within existing and new lug-a-mug, combo and other promotions that help drive sales and support sustainability initiatives on campus. The paper cups are compostable and recyclable. Tastes Great: The four new coffee blends are fantastic. Each blend has a unique roast profile using coffees from Central and south america, africa and sumatra. The creation of a coffee profile, and the custom roasting of the coffee blends is as much art as science. Charlie Burke says “ Working with Trent University has been an exciting project, bringing our high quality specialty coffee to Trent University and creating the Electric City artisan Coffee brand.”

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

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

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

Cam Burke custom roasts one of Trent’s unique Electric City Artisan Coffee blends at the custom roasting facility in Baden Ontario.

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.

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

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

in addition to creating great coffee, a complete branding and signage program was developed by Baden Coffee, including mugs and shirts.

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

#diningHallHacks at saint Maryâ&#x20AC;&#x2122;s University Submitted by Matt Robinson

, , 6

, ,

, , ,

, ,

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 , while , eating in residential , , dining , will help, them, to make , ,healthier ,choices out,of available, ingredients , , learn in their own , homes , one,day. , , , , , , , , , ,

, ,

, , ,

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

, ,

The #diningHallHacks promotion is an ongoing residence dining social Media promotion implemented by , , , , The ,intent of the promotion , , is to align , and cross, promote , the , student , Food services at saint Maryâ&#x20AC;&#x2122;s University. 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.

, , ,

, , , , , , , , ,

CCUFSA MAGAZINE â&#x20AC;˘ VOLUME 42, ISSUE 1-WINTER 2017

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

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.

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.

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

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

Thoughts from Memorial University con’t.

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.

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!

The incident has resulted in a major investigation by various stakeholders, including our facilities division, i won’t go into detail on this topic as it certainly isn’t all health & safety division, provincial authorities and so on. that interesting to most of us… but what i will advise is it became apparent that the steam kettles we had in that if you have steam kettles in your kitchen and think service did not have CRn`s (Canadian Registration you will need to modify/replace them at some point numbers for pressurized vessels), which then resulted soon… you may want to give yourself extra time to in a complete shutdown of all steam kettles in all investigate if and how CRns will affect your process. kitchens (no more soup for you!!!), some of which had The CRn process is different for each province, and been purchased many years ago and some practically various manufacturers/models may or may not have ( ( new. ( ( The (process( to acquire ( ( ( ( the necessary ( ( ( ( ( ( CRns. if that’s the case, getting one registered, if brand ( ( ( ( ( ( ( ( ( ( ( ( ( ( CRns time consuming and difficult needed, is very time consuming for everyone involved. ( ( (has been ( ( a( very ( ((E#*&$2/&-04()#*($';(&"-(H.&="-2(G/'('"$&(7#G2(/&(&"-(&.+-;( (

(

( (

(

( (

(

( (

(

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!

(

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

CCUFsa eQuestion Compiled by: Joan Williams – Western University

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? 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 MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

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 2017

eQuestion 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 and develop concepts for the future? What adjustments are you making to address up and coming movements? 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.

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

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

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.

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

eQuestion • Build your own pizza concept • Fried chicken is back in fashion • There is a new kind of sushi called Poke from Polynesian cuisine. Basically raw fish with all kinds of toppings and soya sauce. This is getting very popular in the market now.

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 and develop concepts for the future? What adjustments are you making to address up and coming movements?

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. 30

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

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

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.

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.

Breakfast needs to be fast, flavorful, healthy and filling. The breakfast bowl is a mĂŠlange of ingredients in one

CCUFSA MAGAZINE â&#x20AC;˘ VOLUME 42, ISSUE 1-WINTER 2017

eQuestion Example #1 Campus Operations: Einsteins

Western’s very own “Einstein’s” is a new concept which follows many of the current trends. after a moderate renovation including updated menu boards and the addition of doi Chaang Coffee Co, Einsteins has increased the average check while also reducing labour costs by introducing self serve stations. due to such positive feedback we may see an Einstein’s #2.

Example #2 Residence Operations Residence Operations are right on track with the growing food trends. Many interactive stations are featured where students can make their own choice combinations. For January 2017 our seven residence dining halls have introduced a fresh new set of Menu cycles that offer students six weeks of varying menu items. Millennials and Gen Z’ers alike are driving the popularity of our convenient, fresh and quick meals in a bowl. Every ingredient is identifiable which leaves students plenty of room to make healthy choices. snack options like fresh fruit, breakfast bars and yogurt are just a few of the ways that residence operations are encouraging students to make healthful, flavourful choices that are portable. Residence dining is also proud to announce that we are currently running our 3rd annual CHOPT competitions which have proven to be hugely popular among our student population.

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

Profile

– Chair of GBC Chef School

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.

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 the position 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 postsecondary 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 prospective chefs? 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 and university 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 you crave? Peanut butter

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

Profile

– John Higgins

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.

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

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.

Ganache Mousse Yields: 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

CCUFSA MAGAZINE • VOLUME 42, ISSUE 1-WINTER 2017

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)

Product

Product Code

Pack Size

Mina 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

facebook.com/minahalal

17660RZ_a