Morning Interest Session Schedule
11:15-Noon
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Diversity in the Workplace (What does it mean for you as a Business?) Presenter: Robert Knight, Iowa State University Country Living versus City Living is a humorous way to view the tough subject of diversity. It begins by touching on the commonalities of life and ends with how the differences that may separate us do not have to be there. This session uses the simple difference between city and country living as a way to bring two diverse backgrounds together. By doing so, it opens the door to communication in ways we have not thought of before.
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Greening the Campus: How Dining Services can foster a full-circle sustainability program for your campus and community- A relationship model. Presenters: Julie-Ortscheid Stone and Dave Smigo, Augustana College Augustana College is following the journey of a community circle of sustainability- a goal of using or recycling 100% and following a model of self-sufficiency. The model involves academics, campus growing environments, local food producers and distributors, community education events, campus grounds beautification, and local government and school districts. This process poses special challenges for a college with self-operated auxiliary services, but the ultimate cooperation offers exciting results.
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Local Purchasing Presenter: Sara Eberle, University of Northern Iowa The University of Northern Iowa Dining Services has been a cornerstone institution of the Buy Fresh Buy Local Campaign since it’s inception. The campus community has taken a great interest in this program and we are continually looking for new ways to expand. This program will detail their participation and share insights with session participants.
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Nutrition Awareness on Campus: Tapping Alternative Resources Presenters: Thomas Murray, Beth Bozicevich, and Christopher Gaulke, Eastern Michigan University For many smaller institutions, the ability to provide nutritious foods and relevant nutrition information to students is often challenged by the complexity and seemingly cost-prohibitive nature of the topic. This presentation focuses on describing the methods and resources utilized by Executive Chef Thomas Murray and EMU Dining Services that may be useful for other budget-conscious institutions in providing these things to students. An open forum will conclude the presentation to allow others to contribute ideas from their experiences.
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Le Cinq: A 21st Century Journey through the Senses Presenters: Donald King, Allen Gross, and Tim Horgan, Miami University More and more value is placed on the experience you provide your guest. We as dining professionals are challenged each year to come up with new and more creative cuisine. Join us as Miami University chefs take us through an experiential dining education featuring elements of molecular cuisine, sous vide, anti-grilling and tasting plates.
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Providing Systemic Options for the Gluten-Free Student Presenters: Steve Byruch, RC Fine Foods and Rebecca Moreland, National Foundation for Celiac Awareness The gluten-free marketplace grew 28% last year. However, it was not fast enough for the growing need. Awareness, new diagnostic techniques, and a four-fold increase in prevalence have brought gluten-free from a trend to a market shift. The National Foundation for Celiac Awareness has been at the forefront empowering those in food service to meet this rising demand with an efficient program, GREAT: Gluten-free resource Education Awareness Training. This program will equip attendees with the tools needed to painlessly address the needs of these students.
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