Official Electronic Entry Form

Entries will be accepted beginning in August 2012 for the 2013 awards program. The submission deadline is February 1, 2013.

To enter the Sustainability Awards, please fill out the form below. After a successful submission, you will be redirected to a confirmation page and receive a copy of your entry by email.
Note: Entries in progress cannot be saved and returned to later. It is recommended that you draft your answers using the provided worksheets (pdf) before copying your information into this form. Institutional Worksheet | Student Worksheet

*Operational Category:

Goal: Dining services modify traditional purchasing protocols to increase the sustainability of its purchasing decisions and protect the environment by purchasing from local and other producers that support and practice sustainability.
Goal: Dining services monitors energy and/or potable water usage in the various facilities of the department and enacts energy/water conservation practices in each area to reduce dependence on fossil fuels and potable water consumption.
Goal: Dining services staff minimize waste sent to landfills and wastewater systems by diverting biodegradable waste to composting (or other landfill deferred systems) whenever possible, and by maximizing recycling efforts throughout the department.
Goal: Dining services carefully evaluates materials and resources for construction and renovation projects, reusing existing structures and furnishing where appropriate and utilizing new materials consisting of recycled, regional, and rapidly renewable content.
Goal: Dining services provides useful information to students, faculty, staff, and visitors regarding sustainability and the sustainable business practices of the dining services department.
Goal: Student has demonstrated outstanding leadership by championing environmental sustainability in his or her campus dining program.

*Name of College or University (as would be printed on award):

*Address:

*City:	*State/Province:	*Zip:	*Country:

*Submitted By:

*Title:

*Email Address:

*Name of Student (as would be printed on award):

*Student Phone:

*Student Email:

*College or University:

*Phone:

*Address:

*City:	*State/Province:	*Zip:	*Country:

*Foodservice Director Name:

*Foodservice Director Email:

*Student's Status:

Date/Timeline
*Start Date: End Date:
Sustainability initiatives submitted must have occurred between February 1, 2010 and December 31, 2012.

*In 500 words or less, please describe how the implementation of the sustainable dining practice benefited your dining operation:

In 1,500 words or less (combined), please answer the following questions as they relate to your submission. Define your operation's practice as it relates to Triple Bottom Line performance. Triple Bottom Line (TBL) is a method of evaluating operational performance by measuring profits as well as environmental sustainability and social responsibility, also known as "people, planet, profit."

*What actions did you take?

*Evaluate ease of implementation and identify major challenges.

*What were the costs incurred and benefits received, both tangible and intangible?

*What outcomes did you achieve?

*What measurement tools did you use to assess the outcomes?

*Please share any additional lessons learned and assess how applicable your initiative is to other campus foodservice operations.

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.

* In 500 words or less, please describe how your leadership and championing of environmental sustainability benefited your campus dining operation.

In 1,500 words or less (combined), please answer the following questions as they relate to your submission. Define how you have demonstrated leadership in championing environmental sustainability in your campus dining operation as it relates to triple bottom line performance (TBL), a method of evaluating operational performance by measuring financial success as well as environmental sustainability and social responsibility—also known as "people, planet, profit.

*What actions did you take?

*What challenges did you face?

*What outcomes did you achieve?

*What measurement tools did you use to assess the outcomes?

*What did you learn from your experience?

*Please share any additional lessons learned and assess how applicable your initiative is to other campus foodservice operations.

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 student and institution (e.g., John_Smith_ABC_College.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 student and institution.
Videos 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. Videos must be titled with the name of the student and institution.
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.

Upload your PDF(s):
The combined file size of uploaded .pdf documents may not exceed 13mb.

Add a link to your photo album:
Example: www.flickr.com (Please REMOVE the http:// front of your URL)

Add a link to your video:
Example: www.youtube.com (Please REMOVE the http:// front of your URL)

*Check here if you agree with the following statement:
By submitting this electronic entry and checking this box, 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.

*Required Fields

Note: Submission time may vary depending on PDF file size.