PEOPLE
EXCELLENCE IN COLLEGE DINING HONORED WITH AWARDS AT NACUFS’ 2024 CONFERENCE AWARDS AND PRIZES HIGHLIGHTED THE HARD WORK OF COLLEGE DINING PROFESSIONALS WITH THE LOYAL E. HORTON DINING AWARDS, NATIONAL CULINARY CHALLENGE AND MORE.
T he National Association of College & University Food Services (NACUFS) award- ed several university dining teams and individuals at its conference in Louisville last week. One of NACUFS’ most recogniz- able set of awards, the Loyal E. Horton Awards, were named after a founding member of NACUFS who was known for innovation. The Culinary Challenge event is always highly anticipated, featuring chefs who won in their respective re- gions. Also this year at the confer- ence, NACUFS’ highest honor, the Theodore W. Minah Distinguished Service Award, went to Tufts Uni- versity’s Patti Klos . LOYAL E. HORTON AWARDS The gold, silver and bronze award winners of the Loyal E. Horton Awards were announced in June and celebrated at a special awards luncheon over the weekend. Here are the grand prize winners of the Loyal E. Horton Dining, Nutrition and Sustainability awards: BY TARA FITZPATRICK
University of North Texas won Innovative Dining Program of the Year; Residential Special Event of the Year and Catering Program of the Year. Liberty University won Residen- tial Dining Facility of the Year and New Facility of the Year. University of California-San Di- ego won Renovation of the Year. Marywood University won Ca- tering Special Event of the Year. SUNY at Buffalo, Campus Din-
ing and Shops won Retail Sales Sin- gle Concept of the Year. Pennsylvania State University won Outreach & Education Pro- gram of the Year. The NACUFS 2024 Nutrition Awards recognize outstanding nutrition and wellness programs implemented in college dining to serve a dynamic student population with changing needs. The grand prize winner is Boston College. The NACUFS 2024 Sustainabili-
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I have to be mentally and physically prepared … I want to make sure everything I do in front of the judges is a beautiful dance that they can’t keep their eyes off of, working extremely clean and organized … the judges want to see if I can cook, have creativity and professionalism.” - Chef Bouakhanh Greene
FSD QUARTERLY
Q3 2024
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