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Overview

The day-to-day responsibilities of a college and university dining professional can make it a challenge to set aside the time to provide focused, comprehensive training for your staff. The NACUFS Train the Trainer Program will enable you to develop and guide staff in delivering customized and uniform training and free up your time to focus on the higher-level issues impacting your operation.

The program is a ready-to-use, out-of-the-box system, or it can be completely customized to your operations programs and services, whether you are contract-managed or self-operated. It includes a PowerPoint template, an instructor guide, and a learner summary sheet.

Provide ONE training to your designated team members, and from there, they can provide the training for you.

Cost

Members: Free
Non-Members: $299

By the end of the program, your trainers will:

Additional information on the NACUFS Train the Trainer Program is available through this video.

Whether training a new hire, instituting a new program, establishing new processes, new equipment training, or cross-training staff, the NACUFS Train the Trainer Program is a proven training method established by collegiate foodservice trainers. It can also be used to train staff on the NACUFS Collegiate Dining Sustainability Guide Lesson Plans, a step-by-step instruction guide that covers ten key sustainability issues for collegiate foodservice identified in the NACUFS Collegiate Dining Sustainability Guide©.

The NACUFS Train the Trainer Program will provide a professional development opportunity for your staff, build and establish trust within the team, and elevate collaboration within the various departments.

The NACUFS Collegiate Foodservice Sustainability Guide® is a foundational resource designed to help collegiate dining professionals enhance their sustainability practices within the broader context of their institution and the global environment. Whether launching a new initiative or strengthening an existing program, this guide offers actionable best practices across ten key areas:

• Food waste
• Carbon footprint
• Social equity
• Local, seasonal menus & purchasing strategy
• Waste reduction
• Animal welfare
• Biodiversity & habitat protection
• Sustainable seafood
• Sustainability collaboration
• Ingredient transparency

Developed to support teams at every stage of their sustainability journey, the guide is a core component of the NACUFS Sustainability Toolkit, which also includes an online assessment tool, step-by-step lesson plans, and a Train the Trainer program.

Lesson Plans

The NACUFS Sustainability Guide Lesson Plans are designed to help staff effectively communicate campus dining’s sustainability efforts. These easy-to-follow training modules align with the ten focus areas of the guide and provide a structured way to engage teams and build broader campus awareness.

Train the Trainer Program

To ensure successful implementation, the Train the Trainer Program helps identify and prepare team members to lead sustainability training sessions. It includes practical instruction on adult learning principles and storytelling techniques to make sustainability education more impactful.

Pricing

The full NACUFS Sustainability Guide package includes the guide, lesson plans, and Train the Trainer materials:

Member Price: $199

Non-Member Price: $299

More Sustainability Resources

NACUFS offers a comprehensive suite of sustainability tools and training resources to help campus dining operations reduce their environmental impact, support local and diverse suppliers, and build a more sustainable food system. Whether you're just getting started or looking to refine your efforts, these tools provide valuable insights and practical strategies.

Explore all of NACUFS’ sustainability resources.

Overview

The foodservice industry—particularly within higher education—is experiencing a profound paradigm shift. Accelerated by the long-term impacts of COVID-19 and ongoing workforce challenges, this transformation prompted the National Association of College & University Food Services (NACUFS) to commission Campus Dining: 2030 and Beyond. The research initiative was designed to equip campus dining leaders with actionable data and strategic insights to help build a more sustainable and resilient future.

Research Approach and Methodology

Led by Florida International University’s Chaplin School of Hospitality & Tourism Management, the year-long study included qualitative and quantitative data collection, expert interviews, and an interdisciplinary think tank. Research was conducted in three phases: initial qualitative exploration (late 2022), a quantitative survey phase (early 2023), and a facilitated think tank (fall 2023) focused on practical application of the findings.

The 134-page final report examines both front- and back-of-house operations, offering data-driven insights into emerging trends and challenges expected to shape collegiate foodservice through 2030 and beyond. Key themes include the growing importance of flexibility, storytelling, technology integration, and new strategies for talent recruitment and retention.

Symposium and Application

The report was introduced at a NACUFS executive leadership symposium in December 2023, Charting Transformation: Redesigning Campus Dining for Tomorrow. The event brought together researchers, campus dining leaders, and industry experts to apply the findings in collaborative sessions focused on strategic planning and innovation in campus dining.

Project Leadership and Oversight

The research team was led by Principal Investigator Andrew Moreo, Ph.D., and Co-Principal Investigator Lisa Cain, Ph.D., and included faculty with expertise in foodservice, consumer behavior, and organizational design. An advisory board of collegiate foodservice leaders provided input to ensure broad representation of perspectives. All research design and analysis decisions were made independently by the Florida International University team.

The project was supported in part by Chartwells Higher Education, Sodexo, and US Foods. Their support did not influence the research outcomes. NACUFS served as the project sponsor and engaged the research team independently.