New awards launch to celebrate sustainable catering

The U Dine Awards celebrate the best in sustainable university catering and will launch this month

The U Dine Awards, launching at the end of this month, will celebrate the best in sustainable university catering.

Created by Menu Innovation & Development Awards (MIDAS) in collaboration with University Hospitality Seminars (UHS), the awards will showcase the best of university catering while raising awareness of the efforts undertaken by university caterers in sustainability and over the past 2 years through the pandemic.

The U Dine Awards ceremony, networking event and dinner will take place on 16 June. Winners will receive a European Food Study Tour with a focus on sustainability.

David McKown, director of UHS, commented: “This initiative is unique since it allows for university caterers to network and learn from a range of industry specialists and then submit their entry in one of the categories”.

These new awards are important for the sector since they will raise awareness of the excellent work undertaken over the last two years by university caterers – David McKown, University Hospitality Seminars

An online seminar on 20 January will launch the awards and will be attended by over 20 universities’ in-house caterers, in addition to contractors from across the university sector including Sodexo, Elior and Chartwells.

The seminar will be chaired by Keith Warren, CEO of the Foodservice Equipment Association (FEA). Speakers at the event will include David Mulcahy from Sodexo, Karl Pendlebury from the Agriculture and Horticulture Development Board (AHDB) and John Feeney from Griffith Foods.

David McKown added: “These new awards are important for the sector since they will raise awareness of the excellent work undertaken over the last two years by university caterers at a time they have had to innovate and pivot their operations to meet the needs of students on campus and conference business.

“The work undertaken in the field of sustainability also needs to be spotlighted and many university caterers have excellent strategies to achieve net zero.”


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