It’s all about UMass Dining
During the last several weeks, I had many opportunities to talk to several parents and incoming students about the meal plan and the type of program we offer to our students. It is always nice to talk to the newcomers and tell them all about UMass; with my experience of sending two daughters to this school, being an alumnus and after working for the UMass for 11 years, it comes naturally. It seems that quite a few of the parents have already heard or read that we have a strong program and when I told them we are purchasing 25% locally and offering healthy options, they are thrilled to hear that, not to mention parents and family always dine free at the DCs with their students on the meal plan. To eat locally produced food at a meal with their son or daughter, what a great deal for our parents when they visit our campus. Using local food means food is fresher, it helps to reduce the carbon footprint and to also preserve valuable farmland in Massachusetts. We are also purchasing 11% of food, other than produce, from local industries such as salad dressing, pizza dough, bake goods, butcher shop items, etc.
I shared the same message with my 26 peers during a Foodservice Directors Symposium sponsored by The National Association of College & University Food Services (NACUFS) in Charleston recently, that a strong dining program can enhance campus life, build community and attract new students. We need to provide the variety of food that students want and create value in everything we do. We all share a passion to put students first and we all have similar programs in place. It is hard to import a ‘best’ model from one school to another, since we are all different in terms of demographics, residential vs. commuter students, and culinary excellence and financial expectations of each school. Some schools like to have a national fast food presence and others like UMass prefer local/ regional concepts or none at all. We share best practices; but let me tell you, compared to our peer schools, UMass has one of the most innovative dining programs that they look up to. I think the key is to strike a happy balance, in providing national versus local brands, when catering to the students’ needs.
Some directors mentioned that students talk about wanting healthy choices but act differently, and also complain about not having enough choices on campus. As you see, campus operators have a captive but demanding audience. Students want food that offers variety, and is flavorful and healthy. It is not an easy task to do so, as the students eat with us several times a day, 7 days a week.
For UMass, we implemented a stealth health program with many healthy options and weekly specials help to break any monotony of eating. After all, we want students to eat well and live well.
This week is the Taste of UMass and Earth Week; come and join the fun and help make our environment a better place.
This is Ken Toong and thank you for keeping UMass Dining at the top
Contact Ken at ktoong@mail.aux.umass.edu
You can follow Ken Toong on Twitter at: http://www.twitter.com/KenToong