The National Association of College & University Food Services (NACUFS) publications are designed to help you strive for excellence by providing connection with other member institutions, current trends and innovative practices, and helpful information for navigating contracts and sustainability.

Campus Dining Today

Campus Dining Today®, the official magazine of the National Association of College & University Food Services, is included with your membership and available in print and digital format.

Campus Dining: 2030 and Beyond Report

The National Association of College & University Food Services (NACUFS) is pleased to release its “Campus Dining: 2030 and Beyond” report, a culmination of more than a year’s worth of quantitative and qualitative research and analysis by expert researchers and leaders in the field. The report reveals the values of a new generation of students as both customers and employees, as well as non-student staff and management, emphasizing the growing importance of flexibility, storytelling and technology as the industry evolves.

Sustainability Guide

The NACUFS Collegiate Foodservice Sustainability Guide© is designed to help collegiate foodservice professionals plan, adopt, and improve their sustainability impact within the overall institutional structure, and global environment. Whether starting a sustainability program from scratch or have a mature program, the Guide provides an overview of ten key sustainability issues affecting collegiate foodservice, from animal welfare to social equity, and best practices for implementation.

Administering Food Service Contracts Handbook

The Administering Food Service Contracts Handbook, published by NACUFS, is designed to help individuals responsible for overseeing an outsourced dining program on behalf of their institution. The handbook provides information on the types of foodservice contracts, elements of a foodservice contract, preparing RFP documents, soliciting and processing bid proposals, and the role of the contract administrator in monitoring the performance of the foodservice management company.