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MYRA KRAFT OPEN CLASSROOM
THE FOOD SYSTEM: SUSTAINABILITY, HEALTH, AND EQUALITY
What America Eats and WhyMaureen Timmons, Ed.D.
Director of Dining ServicesNortheastern University
• January 18, 2017 •
DINING THROUGH THE DECADES
Perspectives from feeding college students
for generations
DINING THROUGH THE DECADES
Joseph E. Aoun2006 – Present
John A. Curry1989 – 1996
Richard M. Freeland1996 – 2006
THEN & NOW: BOSTON
THEN & NOW: NORTHEASTERN
THEN & NOW: NORTHEASTERN
THEN & NOW: NORTHEASTERN
2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 20160
20
40
60
80
100
120
140
160
Northeastern University RankingU.s. News & World Report
THEN & NOW: GENERATION SHIFTS
Generation X1965 – 1980Millennial(Generation Y)1981 – 1997Generation Z1997– Present
MENU EVOLUTIONS
MENU EVOLUTIONS: DINING PREFERENCES
MENU EVOLUTIONS: CAMPUS MAP
73 acre campus30 on-campus dining locations20,000+ meals per day
MENU EVOLUTIONS: FRIES
MENU EVOLUTIONS: BURGERS
MENU EVOLUTIONS: COFFEE
MENU EVOLUTIONS: MILK
MENU EVOLUTIONS: LOCAL & RESPONSIBLE
Commitment to locally grown produce when available and in-seasonFood that is grown locally is fresher, reduces the carbon footprint, and supports local farmers and farms who use more sustainable growing practices2016-2017 is the 10th year of our pledge to purchase items from regional and local small and mid-sized farms
Responsible cooking techniquesImperfectly Delicious Produce | Root-to-Tip
MENU EVOLUTIONS: CURRY DINING
MENU EVOLUTIONS: ASPIRATIONAL EATING
MENU EVOLUTIONS: ASPIRATIONAL EATING
MENU EVOLUTIONS: FOOD ADVISORY BOARD
THE FUTURE OF EATING: EDUTAINMENT
1940 20101950 1960 1970 1980 20001990
THE FUTURE OF EATING: XHIBITION KITCHEN
Interactive cooking eventsThe XK has hosted over 380 chef demonstrations, cookbook signings, and cooking classes since 2004James Beard Award winnersJacques Pepin | Dana Cowin | Ming Tsai Joanne Chang | Amanda Hesser | Barbara Lynch Tony Maws | Jody Adams | Diana Henry The Brass Sisters | Dorie Greenspan
THE FUTURE OF EATING: XHIBITION KITCHEN
““The future of food is prob ably more, now than ever – in America – in our hands.– Mario Batali
“The Future of…Eating”November 18, 2016, East Village
THE FUTURE OF EATING
THANK YOU!Questions?
nudining.com | @nudining
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