The Hobart Center for Foodservice Sustainability (HCFS) announced that it has awarded a $5,000 grant to Georgia Tech Dining Services (Sodexo) in recognition of its comprehensive, cost-neutral approach to foodservice sustainability. This marks the fourth year for the annual HCFS grant.

Sodexo, a provider of integrated food and facilities management services, is working with Georgia Tech to make the university a leader in campus food sustainability. Georgia Tech Dining Services (Sodexo) was selected for the grant from among numerous entrants nationwide, which included K-12 schools, higher educational institutions, restaurants, and healthcare and hospitality facilities.

"The quality of entries in terms of innovation and best practices in sustainability was extremely impressive," said Rick Cartwright, vice president, ITW Food Equipment Group and HCFS Fellow. "The entry from Georgia Tech stood out due to the comprehensive, coordinated nature of its sustainability programs that provide significant environmental impact and cost savings while remaining cost-neutral." 

Georgia Tech Dining Services (Sodexo) sustainability programs include energy- and water-saving initiatives, intensive composting and recycling, and the introduction of more local and organic produce. Over the next five years, these programs are expected to generate a cost saving of $807,200, and help achieve aggressive goals of 26 percent energy-usage reduction and zero waste by August 2015.

Georgia Tech Dining Services (Sodexo) sustainability coordinator Nell Fry and district marketing manager Dori Martin will serve as HCFS Fellows for 2011. In this role, they will assist in selecting next year's HCFS grant recipient.

"We are beyond honored," said Martin. "Nell is changing the dining services paradigm by proving that we can be both green and profitable."

To learn more about the Georgia Tech Dining Services (Sodexo) sustainability program, click here to view the full-length case study.

About Hobart Center for Foodservice Sustainability
The Hobart Center for Foodservice Sustainability (HCFS) provides thought leadership and counsel for the foodservice industry's drive for sustainable design and execution. The HCFS serves as a forum for foodservice directors, and their builders, designers and contractors to share case studies of their new ideas and accomplishments in foodservice sustainability. The leadership of the HCFS consists of Fellows from throughout the foodservice industry who have established their expertise and experience in the industry's move toward sustainable design. The Fellows include Michael Berning, director of sustainable design and principal, Heapy Engineering; Rick Cartwright, vice president and general manager of retail systems, ITW Food Equipment Group; John Turenne, founder and president of Sustainable Food Systems; Richard Young, senior engineer/director of education, Food Service Technology Center; and Christine Schwarz, director of dining services, Bates College.

To promote new thinking in sustainable design, the HCFS has established a $5,000 grant for the most innovative and impactful new concept and execution of a sustainable design project. Read more information about the HCFS.

About Sodexo in North America
Sodexo, Inc. is a leading Quality of Daily Life Solutions company in the U.S., Canada, and Mexico, delivers On Site Service Solutions in Corporate, Education, Health Care, Government, and Remote Site segments, as well as Motivation Solutions such as Esteem Pass. Sodexo, Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation, an independent charitable organization that, since its founding in 1999, has made more than $13 million in grants to fight hunger in America. Visit the corporate blog.

Eight universities have chosen U.S. Bank to offer enhanced banking services to their students, faculty and staff through each school’s campus identification (ID) card. The schools are California State University-San Bernardino, Central Washington University in Ellensburg, Colorado State University-Pueblo, Missouri Baptist University in St. Louis, San Jose State University, Seattle University, Southwest Minnesota State University in Marshall and the University of California-Davis.

Each school has an official campus identification card that offers a wide variety of services to its students, faculty and staff. In addition to the campus functions, each identification card will have new banking functionality powered by U.S. Bank.

For cardholders who choose to open an account at U.S. Bank, these new identification cards will double as their ATM card on and off campus, and can be used as a debit card at merchants in the United States that accept Interlink PIN debit. All students, faculty and staff can choose from a variety of U.S. Bank financial products and services including checking accounts with no minimum balance and no monthly maintenance fee.

"We are excited to expand our industry-leading campus banking program to add these eight terrific new partners," said Whitney Bright, general manager for U.S. Bank Campus Banking. "Our local branch teams look forward to serving the students, faculty and staff who are interested in the convenient services that are available from U.S. Bank."

Central Washington University and San Jose State University will also add signature debit capabilities via U.S. Bank’s Maxx Card program. The Maxx Card is an instantly-issued all-in-one Visa debit card and student ID, and is accepted at all Visa merchants worldwide.

In addition to these eight schools, U.S. Bank partners with more than 50 colleges and universities to provide a campus banking program.

U.S. Bank is one of the top student banking institutions in the nation, providing a comprehensive line of student banking products, including campus ID card programs, student loans, financial aid refund disbursement, Internet banking, U.S. Bank student checking and savings, and Visa Buxx prepaid spending cards. For more information on these services, visit the US Bank website.

U.S. Bancorp (NYSE: USB), with $291 billion in assets as of Sept. 30, 2010, is the parent company of U.S. Bank, the fifth largest commercial bank in the United States. The company operates 3,013 banking offices in 24 states and 5,323 ATMs, and provides a comprehensive line of banking, brokerage, insurance, investment, mortgage, and trust and payment services products to consumers, businesses and institutions. Visit U.S. Bancorp on the web.

Duke will sponsor Taxi On Demand, a national company that sells prepaid taxi cards that are accepted by thousands of companies across the country. Cards will be available in increments of $35, $50, $100 and $200, according to the company’s website.

Sophomore Chris Brown, Duke Student Government vice president for athletics and campus services, is coordinating the effort between local cab companies and Taxi On Demand. A couple of students have already tried the service, and DSG is planning on selling the prepaid cards on campus during parents’ weekend Oct. 22-24, he said.

"The idea behind this service is that these funds on the taxi card can only be used for taxis, so it provides a safety net," Brown said. "If I have the card in my wallet, even if I don’t have any cash, I will always be able to get from place to place with a safe ride."

Durham’s Best Cab Company is the official partner for the initiative, but the cards can be accepted by any card company that accepts Discover cards. Detailed information is available on DSG’s website, Brown said.

Brown hopes that once the project expands, groups such as fraternities and selective living groups will be able to get discounts on taxi cards in order to transport people to events.

"Once the program starts generating a lot of revenue from Durham’s Best Cab Company, we can start negotiating deals with them," Brown said. "We are looking to transition from using the cards on an individual basis to expanding it to group usage as the program becomes more popular."

DSG has worked with Duke Parking and Transportation Services since May on this initiative. Sam Veraldi, director of parking and transportation, said that he thinks having a primary cab company that students use with the cards will ensure consistent and good service.

Over the summer, Brown initiated a pilot program to test the effectiveness of the project. During the first summer session, four Duke students tested out the cards with a number of different taxi companies.

Sophomore Sanjay Kishore participated in the pilot program and used the service several times, including for a trip to the Durham Performing Arts Center. He said he found it very efficient and convenient, adding that another benefit is that the service could help to prevent drunk driving.

"Though I’m not familiar with rates of students driving while intoxicated here, I know people do occasionally drive drunk—maybe because it’s more convenient than walking or using a bus, or cheaper than paying out of pocket for a cab," Kishore said. "Any program that can address that problem provides an option that students could take advantage of when transportation becomes an issue."

Philadelphia University and its dining services partner Parkhurst Dining, recently launched a new online dining ordering system, making it the first university to allow students to pay for retail options using their meal plan dollars.  The CommonThreadExpress allows customers to access an online menu to order a variety of subs, wraps and salads, as well as drinks, chips and a dessert, and pick up the order at the CommonThreadExpress window in The Kanbar Campus Center. Ordering begins at 7 a.m. each day, with window pick up during the Thread’s normal operating hours of 11 a.m. to 2:30 p.m. Monday through Friday.

"Philadelphia University is one of only a handful of colleges to offer online ordering, and the first to allow students to pay using their meal plans," says James Hartman, assistant vice president for finance and administration. "We anticipate doing a high volume of online orders as faculty, staff and students realize how convenient it is to order online, pay with a credit card or campus card and have their lunch ready for pick-up when they arrive, allowing them to avoid long lines during the busy lunch rush."

According to Bill Zimnoch, Parkhurst general manager of dining services, "The menu offers choices for everyone, including several vegetarian selections such as roasted vegetable and cheese subs, tossed and Caesar salads, and chili in a bread bowl. We also offer weekly specials such as cheese sticks or chicken fingers."

Since going live in November, The CommonThreadExpress receives approximately 35 orders per day. "Customers who typically did not use retail operations on campus due to time constraints are now using this technology which allows them to order their meals one day prior. It’s a very convenient and easy-to-use system," says Zimnoch.

The CommonThreadExpress website also features a feedback page where customers can leave their comments and suggestions.

ABOUT PARKHURST DINING SERVICES
A member of Eat’n Park Hospitality Group, Parkhurst Dining Services provides exceptional culinary experiences and dining services to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and associates every day.  Join us for a farm-fresh and sustainable dining experience. 

ABOUT PHILADELPHIA UNIVERSITY
Philadelphia University, founded in 1884, is developing the model for professional university education in the 21st century. With 3,500 students enrolled in more than 60 undergraduate and graduate programs, the University focuses on professional programs that prepare students to be leaders in their professions, in an active, collaborative and real-world learning environment with a strong foundation in the liberal arts.  Philadelphia University includes Schools of Architecture, Business Administration, Design and Engineering, Liberal Arts and Science and Health. 

Webinar: Current Issues in Higher Education: After the Financial Tsunami
Broadcast from the AOA Annual Conference in Newport Beach, CA
Webinar offered by courtesy of AOA and NACUBO
Sponsored by CardSmith and Citrix

Date: Tuesday, January 11, 2010

Time: 1:45-3 pm ET/12:45-2 pm CT/11:45 am-1 pm MT/10:45 am-12:00 pm PT

Presenter: John D. Walda, President, NACUBO (National Association of College and University Business Officers)

Click here to register through AOA.

Description: The financial tsunami dramatically altered the landscape of higher education. John Walda will talk about current and pressing topics including increased student demand, demographic shifts, diminished revenue and competition, and examines how these and other issues affect the future of our institutions.

Virtual Roundtable: Cost Cutting Measures in Auxiliary Services

Date:  Tuesday, January 18

Time:  1-2 pm ET/12-1 pm CT/11 am-12 pm MT/10-11 am PT

Facilitators: Martha Davidson, Director of Finance for Auxiliary Services, Duke University; Kim Berry, Chief Operating Officer, Penn State-Berks Campus; Jim McDermott, Business Manager, Southern Illinois Univ-Edwardsville

To join in, all you need is a phone and the following information:
Call 712-432-0111
Participant Code 492544#

Description:  Join NACAS leaders from the Professional Development Committee as they discuss cost cutting measures they have taken at their own institutions, and facilitate an exchange of ideas from our callers.  It will be a great way to learn what others are doing, perhaps giving you the inspiration for effective measures on your own campus.

Online Short Course: Campus Auxiliary Services Marketing in 2011: Social Media, Mobile Apps, and Sustainable Strategies for Success

Part 1: Feb 15, 2:00 p.m. - 3:00 p.m. EST
Part 2: Feb 22, 2:00 p.m. - 3:00 p.m. EST

Registration to be posted at nacas.org soon!

Overview:
Social media is no longer an add-on for campus auxiliary marketers. Facebook, Twitter, and YouTube are now part of the traditional marketing mix. This two-day short course will teach participants how to successfully leverage social media tools, mobile apps, and location-based services for sustainable auxiliary services marketing.

Participants will learn the latest strategies for creating a social media listening station and will learn how to effectively utilize: Facebook Places, Twitter Fast Follow, Foursquare, YouTube, SCVNGR, and QR Codes.

Who should attend:
This course will be most beneficial for campus auxiliary services managers and marketing personnel tasked with managing or leveraging their organization's social media / marketing ventures. The information presented will be beneficial for all levels of expertise.

Agenda:

• What technologies are going to be critical to your organizations marketing mix in 2011? Why are Twitter, Facebook, and YouTube the most useful social media sites for Campus Auxiliary Services professionals?
• Learn how to leverage social media tools to increase sales, build community, track incentives/contests,  and engage with students.
• Tracking/Assessing social media campaigns, customer service initiatives, and the blending of traditional marketing with emerging technologies.
• What's happening with mobile devices, marketing and engagement?

Instructor:
Eric Stoller is a nationally known thought leader, speaker, consultant and blogger in the areas of higher education, student affairs and technology. Eric has given presentations on student affairs technology at multiple Student Affairs / Higher Education conferences (AACRAO, ACPA, EDUCAUSE, NACADA, NACAS and NASPA) and is a former regional chair of the NASPA Technology Knowledge Community. He holds a B.A. in Communications/Public Relations from the University of Northern Iowa and an Ed.M. in College Student Services Administration from Oregon State University.

Gary Willis, 64, of Waco, passed away Christmas morning Dec. 25, 2010, in the comfort of his own home with his family by his side. Gary, a long-time member of NACAS South, was born Aug. 27, 1946, to Henrietta and Rudy Willis of Waco. He graduated from Richfield High School in 1964, and went on to be one of the original graduates from MCC in 1967.

He began his career in the US Navy in 1968. His career took him to Vietnam, the Gulf, and Italy amongst many other places. He did three tours in Scotland, during which he met his darling wife, Lesley. They married in June of 1990. He retired as a Master Chief in Pensacola, Fla., after 30 years of military service. He also retired with a Bachelors degree from Troy State University and with two sons in the Navy to replace him. Shortly afterward he returned to his hometown of Waco to help care for his parents.

Gary then began his second career at McLennan Community College as the "Mac Man." He remained at MCC until he retired after the discovery of his brain cancer. He spent his brief retirement surrounded by his family who were the center of his life. He will be dearly missed, but always remembered for the wonderful smile he gave so willingly, even during his most difficult days.

He was preceded in death by his parents. Survivors include wife, Lesley Willis; sons, Stephen Willis and wife, Patricia, of Chesapeake, Va., and Derek Willis and wife, Sherri, of Gulfport, Miss.; daughters, Keima Zapata and husband, Jose, of Waco, and Brittany Willis of Lufkin; eight grandchildren; and brothers, David Willis of Tempe, Ariz., and Randy Willis and wife, Irene, of North Richland Hills. The family wishes to express heartfelt thanks to the nurses of Providence Hospice, Dr. Jason PaltJon, and our family at MCC. In lieu of flowers, the family asks that you consider contributions to the MCC Foundation. Thoughts and memories may be shared in the online Lake Shore Funeral Home Guest Book August 27, 1946 - December 25, 2010 or sign the Guest Book of the Waco Tribune.

We all wish for success, and it’s rarely easy.  During these tight economic times, we’ve all cut back, eliminated, reorganized and revamped.  We’ve been told of a "new reality," but living there has been difficult at best.

When looking for models of success, I often think of being a batter in baseball.  Imagine an activity where success is measured by successful achievement 30 percent of the time in batting average, or perhaps 40 percent of the time if you include on-base percentage (a walk or an error is as good as a hit).  

I was privileged to actually meet one of the greatest hitters of all times, Ted Williams, and I’m on my way to the Cal State Auxiliaries meeting, where several years ago their keynote speaker was an equally gifted hitter, Tony Gwinn.

If you ask those world-class hitters the secret of their success, they say that first you need to understand the strike zone.  You need to constantly gauge where an umpire will call a strike a strike or a ball a ball.  That’s not as easy as it sounds because while there are rules for the strike zone, umpires interpret those rules with some difference. There is the need for constant feedback about where the zone for success will be. But that’s not enough.

The really great hitters interpret that strike zone as it relates to their talent.  Ted Williams would divide the strike zone into nine separate areas.  After years of self-study, he knew that six of those gave him a truly above average opportunity to be successful, and three consistently were NOT his best hitting areas, yet still were within the strike zone.  Tony Gwinn, a great Ted Williams fan, met Williams and found they had very similar systems.  They knew their "sweet spot."

So what did they do? Often they didn’t swing, or swung only to foul a pitch when it was a bad percentage strike. That amazed me when I first heard it. Lose an opportunity for success where the rules said you would be penalized for inactivity, because the odds weren’t for you.  Amazing. And when it was in their "sweet spot"? They enjoyed their very greatest opportunities to use their "sweet spot" to be very successful, for themselves AND their team.

As I think about the applicability for auxiliary service organizations to prosper in this "new reality," I know we need to perform similar analyses. First, we have to understand our strike zone. Where will the mission of your institution as interpreted by students, administrators, the faculty and the community in which you reside allow you to be successful?  That strike zone will differ by institution and even by which group is judging our effort. But NACAS and our auxiliary colleagues must provide a firm knowledge of the parameters of our profession and prepare each professional with the fundamentals for success. We do that through our growing professional development programs and soon through our certification program. You will know and be judged by your understanding of the strike zone for success.

But that’s not enough. You must constantly hone the knowledge of your own hitting zone to know where you and your institution can achieve the greatest likelihood for success. Know yourself, your team, your strengths and shortcomings.  You can only achieve this when you produce a very tough feedback loop that gauges your success. This can be achieved through comparing your operation against others, setting your own goals and objectives and measuring them, providing resources to play to your strengths, and minimizing resources to areas that don’t provide the best support and return on investment of your mission and purpose. In short, know your "sweet spot."

Several years ago I started talking about the change that was necessary for auxiliaries. At that point, the economy was the worse crisis that was upon us. We discussed to "never waste a crisis" and then to prepare for the "new reality."   These all are just noble words unless we do indeed change. It isn’t enough to cut, eliminate, outsource and reorganize.  We will waste this crisis unless we truly examine our strike zone AND identify our "sweet spot."  The "new normal" can be a sullen place, or it can determine your future legacy. If you have the determination, talent, persistence and engage in constant self-evaluation for you and your organization, you can and will be successful, even on our higher education campuses. I believe it is up to you.

Agree or disagree to bob@nacas.org