Interest Sessions

Note: Sessions and schedule below are subject to change. Stay tuned for more updates! 

Talent Management Track

Culinary & Nutrition Track 

Marketing, Communication, and Campus Engagement Track

Financial, Operations & Business Administration Track

Friday, March 22

Managing Food Allergies and Anaphylaxis: A Guide for Post-Secondary Institutions

The beginning of university or college represents a new chapter for high school graduates, eager to start the next phase of their academic journey. As students move to more independent study and living situations, they need to quickly learn how to navigate much larger and more complex systems. Students with potentially life-threatening allergies have the additional responsibility of managing their medical condition in a new setting.

While students are expected to manage their food or other severe allergies, your institution can assist by fostering a supportive and inclusive campus environment — creating a safe setting for the students to disclose their allergies and providing services and supports for managing risks. The key elements of the Canadian guide will be reviewed in this session and provide attendees with the information and resources to help with food allergy policy development and implementation.

Cornell Dining Presents Leveraging Student Leaders to Affect Organizational Change

Engage with Cornell Dining's senior student leaders to understand from a students standpoint how a Collegiate Dining program can engage its student employee staff to provide the needed insight, innovation, and culture required to recruit, retain and deliver more meaning work opportunities for this and the next generation of student employees.

These ARE the DROIDS You Were Looking For! Technology & Robotics in Foodservice

These ARE the droids you were looking for! Learn about how cutting-edge technologies and robotics are transforming the foodservice industry into more efficient, customer-centric, and futuristic dining facilities. A range of speakers highlight the various considerations for new product development, design integration, and implementation on campus.

ROI: Contract to Self-Op: Preparation, Execution, Surprises, and Lessons Learned

On August 1, 2016, the downtown campus at the University of Toronto created the largest in-house institutional food program in Canada by transitioning from a largely outsourced operation to a largely in-sourced one. In doing so, it altered the business model associated with feeding the campus community: moving away from packaged/processed to freshly prepared food, supported by two central production kitchens, using over 60% local ingredients and investing in culinary leadership at multiple levels of the new organization. It also amalgamated three previously decentralized budgets, built a new organization chart that blended existing and newly created functional areas, wrote, hired and trained 15 managers and over 250 staff, created dozens of new menus and multiple new in-house retail concepts. Beginning in the fall of 2018, the department added a culinary apprenticeship program (for new employees) and a “Red Seal Ready” program (for existing employees desiring certification) to continue to foster culinary excellence and build a resilient organization.

This session will look at the details of this case study and assess the successes, surprises and lessons learned. Menu planning, HR, finance and logistics will be key topics discussed.

Hands-On Culinary Training: Partners & programs, A Scaled Approach; a Panel discussion

There is no better way to get your culinary management team's buy-in for new menu concepts than to put them in a kitchen with the ingredients. Hands-on training is vital to transforming your menu. Getting creative about resources, subject matter experts, and programs will help you add this vital component to your training portfolio. Consider vendor partners, commodity boards, culinary programs and your own team as you enhance your chef skills and perspective.

Next Wave in Local Food: Sourcing Ingredients from Campus (McGill)

Sourcing ingredients produced on campus is at the forefront of the local food movement.  Campus-to-kitchen food programs can not only improve procurement practices but also increase student food literacy and serve as a source of pride for food services and the university.  Panelists from four Canadian universities provide insight on developing and managing campus-to-kitchen programs; from partnering with university research farms, introducing apiaries and container farming to building a processing facility for preserving local produce.  Learn about the benefits and the challenges of on-campus production as well as the coordination, partnerships, and funding required to launch such projects.

Ingredients for Employee Engagement

According to the Gallup organization 87% of employees worldwide are disengaged, while the Conference Board of Canada notes that only 27% of Canadian employees are highly engaged.

This interactive session will provide answers to what employee engagement is, why it is important, and what participants can do to increase it in their workplace.

A Vision for NACUFS Future

We invite you to join this session and add your voice to a robust conversation about NACUFS’ future. Over the last year, we have had many opportunities to gather feedback from NACUFS members, and are now prepared to present a draft Vision, approved by the board of trustees. Please plan to attend and share your input.

One Card and Beyond

It took 2 unsuccessful attempts, but in 2010, the University of Ottawa administration approved the deployment of a One Card program.  In 8 years, deposits went from 3.9 million to 15.9 million.  In addition, the University was able to move from optional meal plans to mandatory meal plans – a drastic shift from what the University was accustomed to!  Attendees will learn how the program was deployed and how the Services are able to work collaboratively to maximize university efficiencies that continue to grow to this day. 

Addressing Food Insecurity on Campus

Food Insecurity is a current hot topic at every institution in the US. Pantries and subsidized groceries stores are a trend on many campuses. However, we are missing opportunities to teach life skills in our dining facilities. The cost of food, the accessibility and convenience of quick healthy meals are the root of the problem for many. College campuses are at the core to creating educational programs to teach students to access affordable food that they can cook. Mindful eating can help reduce stress and anxiety for students. Taking a holistic approach to feeding, eating and planning out how are students eat is what MIT is doing.

Your Pillars.  Your Story. And Scaffolding to Soar!

Imagine what a positive and powerful perception of your program can mean to its success. You know you have a food service organization that you are proud of, that serves its customers well, and is an engaging place for students, faculty, staff, and your employees to build strong community ties. But, are you the only one who knows it? This program will provide attendees and opportunity to examine why they want a communications strategy and observe a program that has provided University of Maryland Dining Services a 350% increase in media recognition in one year.

5 Tips for Successful & Sustainable Menus

The popularity of plant-based foods is at an all-time high, and the movement is showing no signs of slowing down. Institutional foodservice is continuously finding ways to adapt to this growing demand with the introduction of new plant-based menus, concepts, and eateries. This presentation will highlight three campuses that have adapted successfully: the Northern Alberta Institute of Technology, the University of Ottawa, and McMaster University. Presenters from Forward Food, a free resource program that helps institutions move plants to the center of the plate, will explain the changes each campus has made, the resulting feedback, and lessons learned in the process.