{"id":14442,"date":"2005-08-26T10:31:36","date_gmt":"2005-08-26T14:31:36","guid":{"rendered":"http:\/\/home.bates.edu\/?p=14442"},"modified":"2023-12-15T12:50:50","modified_gmt":"2023-12-15T17:50:50","slug":"industry-award","status":"publish","type":"post","link":"https:\/\/www.bates.edu\/news\/2005\/08\/26\/industry-award\/","title":{"rendered":"Dining Services receives industry award"},"content":{"rendered":"<div>\n<p>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).<\/p>\n<p>Bates and Gettysburg College of Gettysburg, Pa., shared the second-place award in the &#8220;Catering \u2014 Special Event&#8221; category. Plaques were presented to the schools in July during the association&#8217;s annual conference, in New Orleans. This is Bates&#8217; third Horton Award.<!--more--><\/p>\n<p>NACUFS is the national industry association for academic dining operations. Bates&#8217; was one of 182 entries submitted for the Horton awards. &#8220;We&#8217;re very proud of what the award says about what our colleagues nationwide think of our operation, but also that we&#8217;re able to represent the college in such a favorable light,&#8221; says Christine Schwartz, director of Bates Dining Services.<\/p>\n<p>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&#8217; award was based on its work for the 2005 college Gala, which had the theme &#8220;A World Away!&#8221; Japan, India, Italy and Greece were among the nations represented in the Bates buffet.<\/p>\n<p>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.<\/p>\n<p>In 2003, the U.S. Environmental Protection Agency cited Dining Services in its &#8220;Best Management Practices for College and Universities&#8221; catalog. Dining Services received Renew America&#8217;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.<\/p>\n<p>In 2001, a Bates culinary team won a bronze medal in the Seventh Annual Governor&#8217;s Great Taste of Maine lobster recipe competition \u2014 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.<\/p>\n<\/div>\n<p><em> <a href=\"https:\/\/www.bates.edu\/communications-marketing\/\"><\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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).<\/p>\n","protected":false},"author":148,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_hide_ai_chatbot":false,"_ai_chatbot_style":"","associated_faculty":[],"_Page_Specific_Css":"","_bates_restrict_mod":false,"_table_of_contents_display":false,"_table_of_contents_location":"","_table_of_contents_disableSticky":false,"_is_featured":false,"footnotes":"","_bates_seo_meta_description":"","_bates_seo_block_robots":false,"_bates_seo_sharing_image_id":0,"_bates_seo_sharing_image_twitter_id":0,"_bates_seo_share_title":"","_bates_seo_canonical_overwrite":"","_bates_seo_twitter_template":""},"categories":[11011,232,14,11009],"tags":[1417],"class_list":["post-14442","post","type-post","status-publish","format-standard","hentry","category-awards","category-environment-sustainability","category-faculty-staff","category-the-college","tag-dining-services"],"_links":{"self":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/14442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/users\/148"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/comments?post=14442"}],"version-history":[{"count":2,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/14442\/revisions"}],"predecessor-version":[{"id":159621,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/14442\/revisions\/159621"}],"wp:attachment":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/media?parent=14442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/categories?post=14442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/tags?post=14442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}