NACUFS: The National Association of College & University Food Services
Posted by Mr. Timothy J. D. on Mar 14th, 2018 8:43pm

West Coast sardine fishing closed for 4th year; ‘alarming’ 97% population decline

Sardine fishing nets will remain empty for a fourth straight year along the West Coast, where biologists are comparing the dramatic decline of the schooling fish to ...


Decline in krill threatens Antarctic wildlife, from whales ...

Climate change and industrial-scale fishing is impacting the krill population with a potentially disastrous impact on larger predators, say scientists

North Pole surges above freezing in the dead of winter ...

The sun won’t rise at the North Pole until March 20, and it’s normally close to the coldest time of year, but an extraordinary and possibly historic thaw swelled ...

Retail Apocalypse: 23 big retailers closing stores | Fox ...

Some of the United States’ most prominent retailers are shuttering stores in recent months amid sagging sales in the troubled sector.

Why Cape Town Is Running Out of Water, and Who’s Next

The South African city plans to shut off the taps to 4 million people. But it's just one of many cities around the world facing a future with too little water.

Arctic warming: scientists alarmed by 'crazy' temperature ...

Record warmth in the Arctic this month could yet prove to be a freak occurrence, but experts warn the warming event is unprecedented

Arctic has warmest winter on record: 'It's just crazy, crazy stuff'

Sea ice has hit record lows for time of year as experts say global warming probably fueled big storms in Europe and north-eastern US

Thousands of dead starfish wash up on a British beach - CNN Video

Freezing temperatures and cold weather may be what caused thousands of dead starfish to wash up on a beach in the United Kingdom.

Why are British beaches littered with dying marine life? 3 things you need to know.

Extremely cold temperatures, a strong storm, and low tides combined to fatal effect for marine wildlife.

Climate Change: Ocean Heat Content | NOAA

The ocean is the largest solar energy collector on Earth. More than 90 percent of the warming that has happened on Earth over the past 50 years has occurred in the ocean.

Climate Change: Global Temperature | NOAA

Temperatures measured on land and at sea for more than a century show that Earth's globally averaged surface temperature is rising.


U.S. Lifts Ban on Some Elephant and Lion Trophies

The federal Fish and Wildlife Service will consider allowing some hunters to bring home tusks and hides from certain African countries, overturning an Obama-era prohibition.

Sustained climate warming drives declining marine biological productivity

Projected increases in greenhouse gas emissions could suppress marine biological productivity for a thousand years or more. As the climate warms, westerly winds in the Southern Hemisphere will strengthen and shift poleward, surface waters will warm, and sea ice will disappear. Moore et al. suggest that one effect of these changes will be a dramatic decrease in marine biological productivity (see the Perspective by Laufkötter and Gruber). This decrease will result from a global-scale redistribution of nutrients, with a net transfer to the deep ocean. By 2300, this could drive declines in fisheries yields by more than 20% globally and by nearly 60% in the North Atlantic. Science , this issue p. [1139][1]; see also p. [1103][2] [1]: /lookup/doi/10.1126/science.aao6379 [2]: /lookup/doi/10.1126/science.aat0795


Animal Die offs since January 1, 2018:


MASS ANIMAL DEATH LIST                                  101 Known MASS Death Events in 36 Countries (or Territory)


8th March 2018 - 700,000+ animals have died due to extreme cold in Mongolia. Link

8th March 2018 - 24,000 ducks dead due to avian flu in Guangxi province, China. Link

8th March 2018 - 3 dead dolphins found washed up on a beach in Porto Santo, Portugal. Link

7th March 2018 - Thousands of sheep found dead after snow storm in Cumbria, England. Link

7th March 2018 - Thousands of dead fish washing up again due to red tide in Indian River Lagoon, Florida, America. Link

6th March 2018 - 12+ dead dolphins wash ashore along the coast of Galicia, Spain. Link

5th March 2018 - Millions of dead sea creatures wash up along the coast of Yorkshire, England. Link

5th March 2018 - Thousands of dead fish found in a river in Lincolnshire, England. Link

5th March 2018 - 140,000 birds killed due to avian flu in General Toshevo, Bulgaria. Link

5th March 2018 - 300 dead chickens found floating in the sea off the coast of Trondelag, Norway. Link

4th March 2018 - Tens of thousands of dead starfish wash up on a beach in Kent, England. Link

4th March 2018 - Hundreds, maybe thousands of dead fish wash up on a beach, 'a mystery' in Marseillan, France. Link

3rd March 2018 - Hundreds of dead fish appear in a river in Chiriqui Province, Panama. Link

2nd March 2018 - Massive die off of fish in a lake in Pennsylvania, America. Link

2nd March 2018 - 60 geese, ducks and chickens found dead with hearts removed 'a mystery' in Curitiba, Brazil. Link

28th February 2018 - Large die off of fish washes ashore on a beach in La Brea, Trinidad and Tobago. Link

28th February 2018 - Large die off of fish in a lagoon in Ramada Paso, Argentina. Link

26th February 2018 - 36,000 birds killed due to avian flu in Groningen, Netherlands. Link

25th February 2018 - Hundreds of birds fall dead from sky in Chihuahua, Mexico. Link

25th February 2018 - 1,000 waterbirds found dead 'due to disease' in Canterbury, New Zealand. Link

25th February 2018 - Thousands of dead fish wash appear in Bluff harbour, Iowa, America. Link

25th February 2018 - 3 dead dolphins found washed up on Long Beach, Mississippi, America. Link

24th February 2018 - Tens of thousands of dead fish found in the Nechi River, Colombia. Link

23rd February 2018 - 400 sheep dead from 'infection', owners 'shocked' in Mulabagilu taluk, India. Link

22nd February 2018 - Thousands of dead fish wash up on beaches in North Carolina, America. Link

22nd February 2018 - Thousands of dead fish found in Chattanooga, Tennessee, America. Link

22nd February 2018 - Thousands of dead fish wash up on beach in Aukland, New Zealand. Link

21st February 2018 - Tens of tons of fish suddenly die in a lake in West Lampung, Indonesia. Link

21st February 2018 - Hundreds of ducks dead due to disease in Kapiti Coast, New Zealand. Link

21st February 2018 - 325 monkeys found dead during the past month in Rio de Janeiro, Brazil. Link

20th February 2018 - Thousands of dead fish wash up in a lagoon in La Pampa, Argentina. Link

15th February 2018 - Thousands of dead fish found floating in a river in Piaui, Brazil. Link

14th February 2018 - 25 pilot whales wash up dead on Maio island in Cape Verde. Link

14th February 2018 - 6 turtles found dead on the coast of Aracaju, Brazil. Link

14th February 2018 - Dead Pelicans, Turtles and 'countless fish' wash up in a lagoon near Sydney, Australia. Link

14th February 2018 - 3,000 dead fish found in a lake in Northumberland, England. Link

14th February 2018 - 21 dolphins dead after 54 strand in Baja California Sur, Mexico. Link

14th February 2018 - Hundreds of dead fish wash up in a river in Gipuzkoa, Spain. Link

14th February 2018 - 70 cattle dead due to disease in Ciudad Fernandez, Mexico. Link

13th February 2018 - Dozens of cattle dying due to disease in Oaxaca, Mexico. Link

13th February 2018 - 11 dolphins found dead along the coast of Mazatlan, Mexico. Link

12th February 2018 - Mass amounts of fish wash up 'a mystery' in a lagoon in Buenos Aires, Argentina. Link

11th February 2018 - Thousands of dead fish found in a river in Cordoba, Argentina. Link

8th February 2018 - 160 TONS of fish die in Lake Maninjau, Indonesia. Link

8th February 2018 - 12 turtles dead, hundreds affected by cold in Tamaulipas, Mexico. Link

7th February 2018 - Dozens of swans belonging to Queen Elizabeth dying in Windsor, England. Link

3rd February 2018 - Hundreds of starlings fall dead from sky in Rome, Italy. Link

3rd February 2018 - 5 dead dolphins found along the ooast of Almeria, Spain. Link

3rd February 2018 - 35 Manatees have died due to cold in Florida, America. Link

2nd February 2018 - 17 dolphins have died during past 4 months in a river in Chittagong, Bangladesh. Link

2nd February 2018 - Hundreds of dead fish found washed up on Harsens Island, Michigan, America. Link

1st February 2018 - 12 dolphins found dead along the coast of Alentejo, Portugal. Link

31st January 2018 - Hundreds of birds fall dead from sky in Draper, Utah, America. Link

31st January 2018 - Hundreds of dead and dying sea birds washing up on Tasman beaches, New Zealand. Link

31st January 2018 - 28 dead Minke Whales wash up during past year, 'unusual mortality event', along East Coast of America. Link

31st January 2018 - 7 dead sea lions have washed up during past month in Mazatlan, Mexico. Link

29th January 2018 - 14 dead dolphins found on beaches in La Costa Partido, Argentina. Link

28th January 2018 - Hundreds of thousands of fish die 'due to cold' in Jeolla Province, South Korea. Link

27th January 2018 - Thousands of penguins dying on Northland's beaches in New Zealand. Link

26th January 2018 - 193 dead turtles found on the coast in Chennai, India. Link

26th January 2018 - 300 ducks dead due to disease in Christchurch, New Zealand. Link

26th January 2018 - 100+ Cockatoos found dead 'a mystery' in Victoria, Australia. Link

25th January 2018 - 30 dead turtles found this month on beaches in Uruguay. Link

24th January 2018 - 170 dolphins have died 'due to virus' in Rio de Janeiro, Brazil. Link

24th January 2018 - Hundreds of chickens die, reason unknown in Prey Veng, Cambodia. Link

23rd January 2018 - Hundreds of dead fish found in canals in Tavares, Florida, America. Link

22nd January 2018 - Hundreds of dead starfish wash up on a beach in Falmouth, E

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Posted by Mr. Timothy J. D. on Apr 9th, 2017 1:00pm


Take care in cooking your salmon:

Our oceans and now our fish farms are under siege.  Chemicals are not the answer if we want to protect our environment

Parasites are threatening farm raised fish and Farmed Raised Fish Farms are turning to chemicals to counteract the parasites and disease:


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Posted by Mr. Timothy J. D. on Mar 8th, 2017 7:11pm

I have not posted on my NACUFS blog since 2014, but would like to begin posting more often. However I am not sure of the number of members reading blogs on the NACUFS site. 

I am curious to see who may be reading members blogs on this site. Please let me know if you come across this post by adding a comment below.



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Posted by Mr. Timothy J. D. on Oct 17th, 2014 12:16am

On Tuesday October 15, 2014 the EPA approved the use of Dow Chemical's Enlist Duo herbicide clearing the way for sales of corn and soybeans genetically engineered to tolerate the herbicide.

An excerpt from the Bloomberg article (link below): 

  • Enlist Duo is a combination of the herbicides 2,4-D and glyphosate. Today’s approval will increase use of 2,4-D by two-to sevenfold, reaching as much as 176 million pounds in 2020, the Center for Food Safety said today in an e-mailed statement, citing U.S. Department of Agriculture estimates. Enlist Duo will create “still more intractable weeds” that survive both glyphosate and 2,4-D, according to the group which favors curbs on genetically engineered crops.
  • "EPA is registering Enlist Duo in Illinois, Indiana, Iowa, Ohio, South Dakota and Wisconsin. Approval is pending in ArkansasKansas, Louisiana, Minnesota, MissouriMississippiNebraska, Oklahoma, Tennessee and North Dakota once the public has a chance to comment on the agency’s decision.
  • To protect neighboring crops and gardens, Enlist cannot be applied from the air or when wind speed is over 15 miles per hour (24 kilometers per hour) and farmers must adhere to a 30-foot (9 meter) “no spray” buffer zone around the application area."

In essence this herbicide is in the same family as agent orange. It will kill virtually all vegetation it comes in contact with, except GMO crops which we will eventually consume directly or in the animal protein we consume.

Forget the salt and pepper.....Please pass the poison...

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Posted by Mr. Timothy J. D. on Aug 2nd, 2014 11:55am

At the NACUFS National Conference in Baltimore, we proudly made a difference in the local Baltimore community by supporting Mother Seton Academy. A tuition free middle school serving over 70 boys and girls, grades 6 through 8, from urban, low-income families of all faiths and cultures.  I have been inspired by the great work of Sister Maureen, Kathleen Minnich, and NACUFS with the impact we had in providing back packs, school supplies and cash donations to Mother Seton Academy. I am still feeling really good about the whole program and what this could mean to NACUFS in continuing this new tradition much like we have done in donating leftover food from Showcase to a local food bank.  I hope we can inspire our 2015 national conference committee to continue this awesome program as we travel to Indianapolis next year.

As individuals, and as an Association, we can do even more on a large scale by recognizing the impact nutrition and lack of access to nutritious foods has on our youth and ultimately the health of our nation. I recently attended a local community gathering and met an inspiring husband and wife team who are changing K through 12 education programs by adapting teaching methods which positively impacts academic results and children’s health.  Their names are Lisa Suriano and Stephen Ritz. They have two remarkable programs for educating students about nutrition which are easily replicated and scalable.

A third site I would like to bring to your attention is a technology which has been around for years but is a relatively new trend which will change the way we grow and harvest fruits and vegetables.  Especially important in areas and climates which do not have access in terms of land or climate to grow food year round.  It is called the Tower Garden.

I would like to explore opportunities within the Villanova community with Lisa, Stephen and the Tower Garden.  I encourage you to research these ideas and see how they might apply to your local initiatives on your campus as well as sharing these resources with others on your campus and local communities.  

I share links to their websites and a link to Stephen Ritz’s  TEDex talk:


Timothy J. Dietzler
Director of Dining Services, Villanova University

"Let's eat like our lives depend on it !" TJD

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Posted by Mr. Timothy J. D. on Jun 15th, 2014 2:30pm

Top of the Day

Here's to yours and your student's good health!

I recently attended the Culinary Institute's Menus of Change summit held in Cambridge.  Led by the Harvard School of Public Health's Department of Nutrition and the Culinary Institute, this summit and outcome is singlularly the most important educational experience of our time.  For the first time in my experience, sustainability and nutrition are being presented together with facts and emprical data which suggests we can no longer continue on our current trajectory and employ the same menu development techniques as we have done in the past.

The recently published report: Menus of Change 2014 - The businesss of Healthy, Sustainable and Delicious Food Choices is an absolute must read for all food service professionals:

The simple and straightforward recommendations we can all implement and follow:

  • Menu 10 percent more produce every year (year over year) for the next five years; this will not only increase your
    customer’s access to vegetables and fruits, it will likely reduce your sodium levels. 
  • Reduce portion sizes of meat in half of your menu items, including by introducing recipes and concepts where meat plays
    more of a supporting role and leveraging strategies from seasonal and local flavors to global cuisines. 
  • Always offer a 50- to 100-percent percent whole-grain option with rice, pasta, potato, side dish, and bread
  • Tell your beverage supplier that you want more innovative, natural, and less sweet beverage options, and will gladly
    help test market them—or better yet, craft them yourself. 
  • Raise your standards for protein sourcing, including supporting producers who don’t administer antibiotics to healthy animals and doubling the different kinds of fish and seafood you offer, sourced from sustainably managed fisheries.

Best Regards,


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Posted by Mr. Timothy J. D. on Dec 4th, 2012 4:09am


Each year new restaurants and fast food concepts pop up surrounding our campus.  Obviously, college campuses are a great target market – a concentrated base of consumers with discretionary money and voracious appetites.  Even the operating calendar entices operators – nine months of steady business, holiday breaks, and a summer lull, surrounded by an untapped labor force.   As some would say, this business opportunity is a no brainer, but I would caution, only if the operator gets the service and concept right.  This is validated by the many food operations which also close each year around our campus.  When a new local food concept does get it right, be prepared to feel the impact on your campus dining operations.  If not from lost sales, then by students who will be letting you know of a great concept off campus which they would like to have on campus.  But is this really what they want and need?  Not necessarily.

We can all benefit from observing a new food concept which becomes instantly appealing to our students.  We may try to bring elements of the successful new concept into our own operations, be it copying menus or service ideas.  However, I suggest it is the new restaurants and food concepts which open up for business and then fade quickly, and perhaps go out of business, which may be our greatest teachers. 

This cycle of some food operations succeeding while others fail is the free market at work and is perhaps, collectively as an industry segment, one of the most significant opportunities we can utilize to help keep our operations on the cutting edge. Yes, I feel that watching the leading food trends and new concepts is important.  It is essential to understand why a concept functions well, and is successful, to help stay on the cutting edge. But how many of us have the ability and facilities to turn on a dime and delivery the latest and greatest trends? And who wants to be lining up each year to make budget requests for funding to chase the latest food trends?  Do you have the resources to continually reinvent your operations?  To my point, we can lean more from the food operations that are failing than keeping pace with the latest successful concepts.  

A disadvantage we have in our segment is the “golden egg” viewed by outsiders to which they refer to as our proverbial “captive audience”.  Any advantage to having a base of repeat customers is offset by the demands to offer an ever widening range of food items and service styles.  The need to be all things to all customers weighs heavily on a campus dining operation and the bottom line.  Unlike a new hot food concept, keeping a razor sharp focus on a few excellent products is not an option for a campus dining operation.  That is why observing the causes of a food concept failure can help an on campus operator to zero in on their own operational weaknesses.  Unfortunately, we cannot take full advantage of the free market forces on our campuses to help drive decisions ~ for instance, keeping only the strongest selling items on the menu and eliminating the slowest sellers. There is always a student, faculty, or staff member to whom we keep that single hotdog waiting on the roller grill or some other special product in inventory.  So unlike the free market, which essentially decides what operations will survive, and drives out inefficiencies, campus dining operations are best served by understanding the “whys” behind operational failures and taking action to avoid them.  What many view as our advantage is essentially our greatest disadvantage.  Without the free market forces at work on our campuses, we must be ready to do the heavy lifting to make the changes essential in keeping our programs on the cutting edge.

I recently was driving by a new food concept that opened just minutes off our main campus. I was taken back by the long lines of college age adults waiting in the line to place an order. I decided to stop and go in to see what all the fuss was about.  The place was packed and the atmosphere was electrifying. Great music and you could feel the excitement and energy in the restaurant; this was the place to be for sure.  There was a young couple at a table in the dining room holding hands and obviously enjoying their food.  As the order line made its way by their table I was able to hear some of their conversation. By the look on their faces, and their enthusiasm, the conversation could have been a romantic one but they were talking about their food. I heard statements such as “wouldn’t this be awesome on campus”, “something so simple and simply delicious”, “so good”, the perfect grilled cheese!” That’s correct; the couple was enjoying a grilled cheese sandwich with tomato soup. The new concept is called “Melt Down” and it offers a variety of grilled cheese sandwiches to order; the basics done exceptionally well.  I call it extraordinary attention to the ordinary. But it really is more than just the food that is the underlying success.  Melt Down delivers an awesome experience for the college age student.  A real deal – exceptional quality and perceived value served in a fun environment.  I am a vegan so grilled cheese sandwiches are not something I would seek out, but I would go back to Melt Down to experience the atmosphere again. 

We all understand that we are no longer in the business of providing 3 square meals a day, or the infamous 12.7 meals per week dining experience.  Our business is to entertain and engage students by providing venues and service opportunities which help them create lifetime memories.  Providing quick and delicious food to keep their furnaces going during one day part followed by slow cooked, let me linger a while service,  the next. 

This requires a relentless focus on excellence, to which NACUFS can be a resource.  One of the best ways to evaluate your campus dining program is to invite some of your local NACUFS colleagues to join you for lunch and a tour of your operations.  Insist they look with a critical eye and give you feedback, as you will return the favor one day.  Create your own dining memories while working to enhance your services.  It is important because a Melt Down may be coming to your campus in the near future.


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Posted by Mr. Timothy J. D. on Nov 7th, 2012 12:57am

NACUFS Members,

Join me in welcoming Gretchen Couraud and wishing her great success as Executive Director.

I’m pleased to report on Thursday November 1, 2012 Gretchen Couraud stepped into the role of Executive Director.  Dr. Joe Spina will serve as Executive Director Emeritus through the end of 2012.

This is an exciting and historic time for NACUFS.  Gretchen is only our third Executive Director in our Association’s fifty four year history.  Clark DeHaven and Joseph Spina both served NACUFS exceptionally well, providing Gretchen an excellent foundation and structure to build upon.

Following the national conference in Boston, I have made three trips to the NACUFS office in Okemos, in preparation for the Executive Director transition.  In July I met with the staff to personally communicate the board’s selection of Gretchen Couraud as our new Executive Director.  In August we scheduled a “meet and greet” for Gretchen and the staff.  In September, Mark LoParco and I joined the Association Staff, and Gretchen, for a retreat at the Henry Center on the campus of MSU.  From my meetings with Gretchen and other communications, Gretchen impresses me as a very dedicated and caring person.  She is very interested, and capable, in guiding the Association forward and will keep NACFUS’ best interests in all her decisions and planning.

Gretchen will join the board in San Diego for the fall board meeting – November 9th, and 10th.  Over her first ninety days, Gretchen will work closely with Joe Spina and the Staff in observing and evaluating the internal processes and services of the Association office. Then Gretchen will spend the month of March attending the five regional conferences scheduled in 2013 – the Continental and Pacific regions are combining their conferences in 2013. This will be a great opportunity for you to personally meet Gretchen at your regional conference.  Mark your calendar!

I started my year as President with NACUFS in strong financial shape; strong reserves; a dynamic and knowledgeable board with excellent representation from various segments within college and university dining; a very dedicated and committed Association Office team; a supportive and ambitious Industry Advisory Council; good ties with industry media; and active and interested volunteers. I can think of no better timing for a transition to a new executive director. And while the success and “health” of NACUFS is directly related to all the volunteers who have served on the board, Regional councils, committees, project teams, and in other capacities; and the Association staff, I would like to recognize Dr. Spina for his continual focus and attention in protecting NACUFS interests and planning his departure when the health of our association is so strong.  Thank you Joe Spina, and congratulations on a job well done.

I would also like to recognize Nona Golledge for her leadership. As NACUFS President, Nona skillfully put into place the process and project teams to produce a very effective and successful Executive Director search.  The search leaders—Mona Milius, chair, and Cam Schauf, vice chair, (representing small to medium schools on the committee) —provided outstanding guidance during the search process. We thank the Search Committee for their dedicated efforts: Haddon Reines representing industry on the committee; Jill Irvin, Purdue University, representing large schools; Mike Kmec, Connecticut College, current board member and the Northeast Region’s President; Lisa Krausman, University of Northern Iowa, national committee representative; Janet Paul Rice, Concordia College and Ron Inlow, retired NACUFS member from Richmond University, served in the president’s appointed role.

I have completed my first quarter serving you as NACUFS President. I am pleased to have reached this milestone and seeing the transition of our Executive Directors moving along as planned.

I welcome your comments and feedback.

Best regards,

Timothy Dietzler

NACUFS President
Director of Dining Services
Villanova University

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