Sustainability Awards

Congratulations to the 2016 medal winners!

Outreach and Education
Gold – Brown University Dining Services
Silver – University of Illinois at Urbana-Champaign
Bronze – Virginia Tech

Waste Management
Gold – Princeton University (Grand Prize)
Silver – Colorado State University
Bronze – Johnson County Community College

Procurement Practices
Gold – Harvard University Dining Services
Silver – University of Massachusetts Amherst
Bronze – University of Massachusetts Dartmouth

Green Champion Student
Sarah Leann Ross, Colorado State University

The NACUFS Sustainability Awards annually recognize and honor member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations. The NACUFS Sustainability Awards support the globally accepted triple bottom line philosophy, a method of evaluating operational performance by measuring financial success as well as environmental sustainability and social responsibility—also known as “people, planet, profit.”

With the creation of these unique awards, NACUFS leads the foodservice industry in recognizing the pivotal role that dining services play in the overall sustainability goals of a campus and the daunting challenge that the dining services staff face in satisfying customers and generating revenue while simultaneously minimizing environmental impact.

The annual awards contest will recognize excellence in sustainable campus dining with a gold, silver, and bronze award in each of five operational categories:

An overall grand prize winner will be selected from among the gold category winners.


Sustainability initiatives submitted must have occurred between February 1, 2015 and December 31, 2016.


In 2,000 words or less (combined), please answer the following questions as they relate to your submission.
1. Define your operation's practice as it relates to Triple Bottom Line performance.
2. What actions did you take?
3. Evaluate ease of implementation and identify major challenges.
4. What were the costs incurred and benefits received, both tangible and intangible?
5. What outcomes did you achieve?
6. What measurement tools did you use to assess the outcomes?
7. Identify lessons learned and assess the applicability of your initiative to other foodservice operations.
8. Describe how the implementation of the sustainable dining practice benefited your dining operation

Supporting Materials

A maximum of three collateral files may be submitted as support documentation with your entry. Files must meet the following criteria:

  • Uploaded documents must be in .pdf format.
  • The combined file size of uploaded .pdf documents may not exceed 13 megabytes.
  • File names must contain the name of the institution and entry category (e.g., Example_College_Procurement_Practices.pdf).
  • A maximum of 25 photographs may be submitted, either contained within uploaded .pdf documents or in an album on a photo sharing website (e.g., Flickr, Picasa). Online albums must be titled with the name of the institution and entry category.
  • Video must be no longer than four (4) minutes in length and hosted on a video sharing website (e.g., YouTube, Vimeo) or on the institution's own website. Video must be titled with the name of the institution and entry category.
  • Any uploaded documents which contain copyrighted material and/or trademarks of others must first have written permission from each copyright and/or trademark owner for the purpose reflected in the entry and for further publication by NACUFS.

Note: Submission time may vary depending on PDF file size. For questions or troubleshooting, please contact webmaster@nacufs.org.

Upload your PDF(s)
The combined file size of uploaded .pdf documents may not exceed 13mb. Files MUST be in PDF format.

Select File
Select File
Select File

By submitting this electronic entry and checking the box below, I understand that the Voting Delegate for our school is in agreement with the following statement:
I understand that entries not meeting specific requirements will be disqualified. I agree that all information on this entry form is accurate. I have read and agree with the official rules and regulations. On behalf of my institution, I grant permission for the National Association of College & University Food Services (NACUFS) to publish and/or use in any way, the material submitted as this entry, including that located at the website above. I certify that my institution has obtained from the copyright and/or trademark owner(s) written permission to use, for the purposes reflected in my institutions contest entry and for further publication and use by NACUFS, any copyrighted materials and/or trademarks not owned by my institution, and I will provide a copy of such permission(s) upon the request of NACUFS.

Do you agree? *

* Required Fields