Dining Services receives industry award
Bates College Dining Services was one of two colleges to share a silver award in the 2005 Loyal E. Horton Dining Awards, presented annually by the National Association of College and University Food Services (NACUFS).
Bates and Gettysburg College of Gettysburg, Pa., shared the second-place award in the “Catering — Special Event” category. Plaques were presented to the schools in July during the association’s annual conference, in New Orleans. This is Bates’ third Horton Award.
NACUFS is the national industry association for academic dining operations. Bates’ was one of 182 entries submitted for the Horton awards. “We’re very proud of what the award says about what our colleagues nationwide think of our operation, but also that we’re able to represent the college in such a favorable light,” says Christine Schwartz, director of Bates Dining Services.
Named for a NACUFS founder and former president, the Horton competition recognizes exemplary menus, presentations, special event planning and new concepts in college dining. Bates’ award was based on its work for the 2005 college Gala, which had the theme “A World Away!” Japan, India, Italy and Greece were among the nations represented in the Bates buffet.
Bates won a first-place ranking in the Horton awards in 2004 and a third place in 2003. The college is nationally recognized for its innovative approach to educational food service-practices, particularly in terms of environmental sustainability.
In 2003, the U.S. Environmental Protection Agency cited Dining Services in its “Best Management Practices for College and Universities” catalog. Dining Services received Renew America’s National Award for Sustainability in 1999 and 2000, and in 1999 received the Christopher and Dana Reeve Award for Environmental Leadership. In 2002, Farming magazine offered Bates as a model of institutional cooperation with local food producers.
In 2001, a Bates culinary team won a bronze medal in the Seventh Annual Governor’s Great Taste of Maine lobster recipe competition — the first time a collegiate dining team placed in the contest. The Bates entry, grilled lobster-stuffed crepes with baby shrimp hollandaise and fresh Maine blueberry and blackberry compote, placed third in a field of 100 recipes submitted by well-known dining establishments throughout the state.