In The News

Bucknell University Dining Creates Energy Bars
On-Campus Hospitality Magazine
Pierce Wins Award
C. Dennis Pierce, director of Dining Services
at the University of Connecticut in Storrs,
has won a 2012 Connecticut Agricultural Journal
-
ism Award from the Connecticut Agricultural In
-
formation Council for “Best Series/Periodicals.”
Pierce’s series of columns on the local food
scene, farmers and food producers are published
in Neighbors, a monthly newspaper devoted to
publishing local agricultural topics. Awards were
given to nine state journalists in March at the
state capital in Hartford.
The awards are given annually by the non
-
profit Connecticut Agricultural Information
Council (CAIC), a coalition of state farming
groups, as part of the festivities surrounding
Connecticut Agricultural Day at the state capitol.
Each recipient received an honorarium of $100
and a plaque. The Awards recognize excellence
in reporting on agricultural issues either pub
-
lished, webcast or broadcast in the state during
the calendar year 2012.
McGill University Achieves
MSC Certification
M
cGill University, in Montreal, Quebec, Canada recently became
the country’s first institution of higher education to achieve Marine
Stewardship Council (MSC) Chain of Custody certification, which un
-
derscores its long-standing commitment to sustainability and determina
-
tion to foster a culture of sustainability on behalf of its 38,000 students,
215,000 alumni and thousands of visitors.
McGill University students, faculty, staff and visitors are now able to
support sustainably managed fisheries by choosing MSC-certified seafood
in four dining halls on campus, where students will enjoy MSC-certified
Alaska Pacific Cod from the Gulf of Alaska, Bering Sea and Aleutian
Islands, MSC-certified Northern shrimp from the Gulf of St. Lawrence,
MSC-certified Alaska flatfish from the Gulf of Alaska and MSC-certified
flatfish from the Bering Sea and Aleutian Islands.
“We are thrilled to be the first university dining program in Canada
to receive the Marine Stewardship Council certification,” said Mathieu
Laperle, director, Food and Hospitality Services. “Today, only two years
after creating our Strategic Plan on Sustainability, a new milestone has
been reached in terms of sustainable purchases, reinforcing our position
as a leader in the field among academic institutions.”
He continued, “Over the last four years, McGill Food and Dining
Services has bolstered its commitment to sustainability, which includes
purchasing over 40,000 kilograms of vegetables from the Macdonald
Campus Horticultural Centre for the residential dining halls, and hosting
events such as Local Food Days and Meatless Mondays. The MSC certi
-
fication is a natural extension of our commitment, and we look forward
to a long-lasting collaboration between all those involved in the process.”
The certification was led by McGill Food and Dining Services Execu
-
tive Chef, Operations and Sustainability, Oliver De Volpi, who added:
“The certification is a collaborative effort which stemmed from applied
student research. We are thankful to our staff, our suppliers, the MSC
organization, and all who have contributed in making this endeavor pos
-
sible. Through the rigorous assessment of our operations and those of
our foodservice provider, Aramark, and our suppliers, Sysco and GFS
Canada, the McGill community now has guaranteed access to MSC-
certified sustainable seafood.”
S
tudents at Bucknell University in
Lewisburg, Pa., are now able to
purchase homemade-style energy bars
as part of the university’s new Bucknell
Nutrition Initiative Program (BNIP),
which promotes and encourages nutri
-
tion awareness to the campus community.
BNIP is a collaboration between
Bucknell’s Division of Student Affairs,
Parkhurst Dining and University Dieti
-
tian and Sports Nutrition Specialist Tanya
Williams.
“Energy bars are a convenient, porta
-
ble snack or meal replacement for people
who normally eat a healthy diet,” Williams said. “One of my
goals is to work with Parkhurst, Bucknell’s foodservice provider,
to identify students who are at risk and require specific nutrition
requirements, whether it’s students with food allergies, eating
disorders or who just need a
healthy energy boost before or
after their workout sessions.”
Williams began develop
-
ing the bars by testing several
recipes with an emphasis on
portion size and carbohydrate-
to-protein ratio. With input
from Parkhurst Pastry Chef
Steven Benscoter and Baker
Vern Weller, two pre-workout
bars were created: an energy
bar and almond honey bar.
The team also developed a
double peanut bar, a recovery bar that helps replenish the body.
The in-house bars are $2.25 and available for purchase at select
dining facilities at Bucknell. Students and faculty will soon
participate in a contest to officially name the bars.
Bucknell University Dining Creates Energy Bars
On-Campus Hospitality Magazine
Pierce Wins Award
C. Dennis Pierce, director of Dining Services
at the University of Connecticut in Storrs,
has won a 2012 Connecticut Agricultural Journal
-
ism Award from the Connecticut Agricultural In
-
formation Council for “Best Series/Periodicals.”
Pierce’s series of columns on the local food
scene, farmers and food producers are published
in Neighbors, a monthly newspaper devoted to
publishing local agricultural topics. Awards were
given to nine state journalists in March at the
state capital in Hartford.
The awards are given annually by the non
-
profit Connecticut Agricultural Information
Council (CAIC), a coalition of state farming
groups, as part of the festivities surrounding
Connecticut Agricultural Day at the state capitol.
Each recipient received an honorarium of $100
and a plaque. The Awards recognize excellence
in reporting on agricultural issues either pub
-
lished, webcast or broadcast in the state during
the calendar year 2012.
McGill University Achieves
MSC Certification
M
cGill University, in Montreal, Quebec, Canada recently became
the country’s first institution of higher education to achieve Marine
Stewardship Council (MSC) Chain of Custody certification, which un
-
derscores its long-standing commitment to sustainability and determina
-
tion to foster a culture of sustainability on behalf of its 38,000 students,
215,000 alumni and thousands of visitors.
McGill University students, faculty, staff and visitors are now able to
support sustainably managed fisheries by choosing MSC-certified seafood
in four dining halls on campus, where students will enjoy MSC-certified
Alaska Pacific Cod from the Gulf of Alaska, Bering Sea and Aleutian
Islands, MSC-certified Northern shrimp from the Gulf of St. Lawrence,
MSC-certified Alaska flatfish from the Gulf of Alaska and MSC-certified
flatfish from the Bering Sea and Aleutian Islands.
“We are thrilled to be the first university dining program in Canada
to receive the Marine Stewardship Council certification,” said Mathieu
Laperle, director, Food and Hospitality Services. “Today, only two years
after creating our Strategic Plan on Sustainability, a new milestone has
been reached in terms of sustainable purchases, reinforcing our position
as a leader in the field among academic institutions.”
He continued, “Over the last four years, McGill Food and Dining
Services has bolstered its commitment to sustainability, which includes
purchasing over 40,000 kilograms of vegetables from the Macdonald
Campus Horticultural Centre for the residential dining halls, and hosting
events such as Local Food Days and Meatless Mondays. The MSC certi
-
fication is a natural extension of our commitment, and we look forward
to a long-lasting collaboration between all those involved in the process.”
The certification was led by McGill Food and Dining Services Execu
-
tive Chef, Operations and Sustainability, Oliver De Volpi, who added:
“The certification is a collaborative effort which stemmed from applied
student research. We are thankful to our staff, our suppliers, the MSC
organization, and all who have contributed in making this endeavor pos
-
sible. Through the rigorous assessment of our operations and those of
our foodservice provider, Aramark, and our suppliers, Sysco and GFS
Canada, the McGill community now has guaranteed access to MSC-
certified sustainable seafood.”
S
tudents at Bucknell University in
Lewisburg, Pa., are now able to
purchase homemade-style energy bars
as part of the university’s new Bucknell
Nutrition Initiative Program (BNIP),
which promotes and encourages nutri
-
tion awareness to the campus community.
BNIP is a collaboration between
Bucknell’s Division of Student Affairs,
Parkhurst Dining and University Dieti
-
tian and Sports Nutrition Specialist Tanya
Williams.
“Energy bars are a convenient, porta
-
ble snack or meal replacement for people
who normally eat a healthy diet,” Williams said. “One of my
goals is to work with Parkhurst, Bucknell’s foodservice provider,
to identify students who are at risk and require specific nutrition
requirements, whether it’s students with food allergies, eating
disorders or who just need a
healthy energy boost before or
after their workout sessions.”
Williams began develop
-
ing the bars by testing several
recipes with an emphasis on
portion size and carbohydrate-
to-protein ratio. With input
from Parkhurst Pastry Chef
Steven Benscoter and Baker
Vern Weller, two pre-workout
bars were created: an energy
bar and almond honey bar.
The team also developed a
double peanut bar, a recovery bar that helps replenish the body.
The in-house bars are $2.25 and available for purchase at select
dining facilities at Bucknell. Students and faculty will soon
participate in a contest to officially name the bars.