UNews - food service

Restaurant makeover

trevor.kenney — Mon, 17 Sep 2012 15:51:11 +0000

Food plays a major role in our lives. Far more than just providing sustenance, the food we eat and the meals we share help establish a culture, frame our celebrations and serve as a common ground. Breaking bread shapes who we are.

Jim Booth, executive director of Ancillary Services, recognizes that, and he also is keenly aware that food services at the ��Ѹ��Դ��߿�Ƭ of Lethbridge have been lacking.
"Food service is a gap right now in the student experience being offered by the ��Ѹ��Դ��߿�Ƭ," says Booth. "It needs to go from mediocre to great – we need that wow factor."

To that end, for the first time in 30 years, the ��Ѹ��Դ��߿�Ƭ has extended a Request for Proposal (RFP) to three food service providers as it looks to completely overhaul its delivery of catering and food services.

"We strive to be a destination university and the student experience on campus is paramount to achieving that goal," says Booth. "Food services touches everybody multiple times in a day. It can make your day or it can ruin your day."

The ��Ѹ��Դ��߿�Ƭ of Lethbridge is ready to take its food services to a new level and has entered the marketplace in search of a provider that will meet the contemporary needs of today.

Sodexo, and its previous incarnations, has been the sole food service provider to the ��Ѹ��Դ��߿�Ƭ since 1982, and over the course of the last 30 years, its relationship with the U of L community has seen both ups and downs.

"That continual service I think has served us well," says Booth. "I think it's been a good partnership, but this past 24 months has been a real challenge and they've had great difficulty in getting the right people, the right leadership to achieve the consistency of service and quality we require, whether it was in retail or catering services."

Booth initiated an expression of interest to feel out the food services marketplace and found several providers eager to come to campus. After reviewing initial proposals, an invitation-only RFP was sent out to Aramark, Chartwells and the incumbent provider, Sodexo.

"It's time for us to revisit how we deliver food services to our campus community," says Booth. "Looking forward to the next 10 years and beyond, we need someone who can keep things fresh and edgy. What we are faced with today is a need to differentiate ourselves. It is all about the experience and we need a partner that can deliver that experience."

And while the RFP is a nuts and bolts logistical document, Booth intends to mesh that with community feedback gleaned from a series of surveys and World Cafés that will be initiated later this month.

"In the past, we've had surveys that asked the transactional questions and we've responded by changing menus and so forth, but we've never really thought beyond that," says Booth. "This is about defining our culture, about finding what is unique to the ��Ѹ��Դ��߿�Ƭ of Lethbridge and how food services relates to our strategic goals and priorities. If we get the right partner, our food services will fully mesh with that thinking, which will make them very successful and will also help us create that student experience we desire."

A total of three World Cafés will be held, Sept. 25 (9 a.m. to noon, 1 to 4 p.m.) and Sept. 26 (9 a.m. to noon), in the Students' Union Ballroom A. Sessions will be open to anyone interested in attending, including students, staff and faculty. Another dedicated to residence students and those individuals who primarily use the catering services is also planned.

As well, surveys targeting the general ��Ѹ��Դ��߿�Ƭ community, residence students and catering clients, will take place the weeks of Sept. 24 and Oct. 1.

"This is our opportunity to really sit down and discuss what food services can and should be at the ��Ѹ��Դ��߿�Ƭ of Lethbridge," says Booth. "This will add the colour and flavor of our institution to these organizations and how they interpret the results and how they respond will be critical."

Following the close of the RFP on Oct. 25, a committee will review the submissions from the competing service providers throughout the month of November. A new contract will be signed on May 1, 2013, allowing for a summer transition and training period before a soft launch and then full launch of new services in the fall when students return to campus.

"It comes down to people and to leadership," says Booth of who will win the contract. "It also comes down to having individuals that are a part of our community and consider this a partnership – they have to be as committed to the student experience as we are."

GET THE FACTS

· Booth estimates the new food services contract to be worth $40 to $50 million over its 10-year course

· Part of the new contract will require the service provider to bring in capital dollars for renovations of food service areas

· Some of the challenges facing food service providers include responding to individual dietary needs such as food allergies and sensitivities, meeting the demands of an ever-growing international student segment, incorporating local brands and presenting healthier eating alternatives

· To take part in the World Café sessions, contact foodservicesrfp@uleth.ca

This story first appeared in the September 2012 issue of the Legend. For a look at the full issue in a flipbook format, follow this link.

Przybylski honoured by province

trevor.kenney — Thu, 23 Jun 2011 17:26:59 +0000

All four were recently recognized for their work with a special Premier's Award.

"Our province has an abundance of talent for producing healthy foods," says Premier Ed Stelmach. "Through the annual Alberta Food for Health Awards, we are able to bring attention to the healthy and delicious home-grown choices made available to Albertans by Albertans."

Przybylski was awarded for healthy food and nutrition research. Other award recipients include: the Spring Creek Ranch for healthy Alberta food sold through a retail outlet; the Seniors' Association of Greater Edmonton (SAGE) for healthy Alberta food sold through food service; Gordon's Homemade Sausage for healthy Alberta food for specialty diets.

Przybylski was selected as the Healthy Alberta food and nutrition researcher for contributing to leading edge research in the development of Omega-9 canola oil; a high-quality frying oil suitable for the same uses as traditional oils. The conversion of Omega-9 canola oil from hydrogenated oil helps to remove unhealthy trans and saturated fats from the North American diet. Providing this alternative can positively impact health problems such as heart disease, obesity and diabetes.

Przybylski's research is helping to improve Alberta's food oil industry's processing and preparation practices while improving nutrition. Finalists in the award program had their products consumer taste-tested at Alberta Agriculture and Rural Development's consumer testing centre in Edmonton. The winners receive $10,000 each to promote their products or invest in future business growth and research.

Alberta Health and Wellness, Advanced Education and Technology, Agriculture and Rural Development, Alberta Innovates Bio Solution and Alberta
Innovates Health Solutions jointly manage the Alberta Food for Health Awards program.

The awards were developed to encourage food producers and researchers in the province to develop and research healthy food choices. For more information on the awards visit www.albertafoodforhealthawards.com.

The Alberta government is working to build a better Alberta by fostering economic growth, strengthening our health and education systems, investing in infrastructure, supporting safe and strong communities and ensuring a clean and healthy environment.

Przybylski recognized by Premier

trevor.kenney — Fri, 03 Jun 2011 16:53:03 +0000

More healthy food products are on the shelves because of the efforts of three Alberta food producers and ��Ѹ��Դ��߿�Ƭ of Lethbridge researcher Dr. Roman Przybylski, (chemistry and biochemistry).

All four were recently recognized for their work with a special Premier's Award.

"Our province has an abundance of talent for producing healthy foods," says Premier Ed Stelmach. "Through the annual Alberta Food for Health Awards, we are able to bring attention to the healthy and delicious home-grown choices made available to Albertans by Albertans."

In addition to Przybylski, who was selected for healthy food and nutrition research, this year's award recipients are:

- Spring Creek Ranch for healthy Alberta food sold through a retail outlet

- Seniors Association of Greater Edmonton (SAGE) for healthy Alberta food sold through food service

- Gordon's Homemade Sausage for healthy Alberta food for specialty diets

Przybylski was selected as the Healthy Alberta food and nutrition researcher for contributing to leading edge research in the development of Omega-9 canola oil, a high-quality frying oil suitable for the same uses as traditional oils.

The conversion of Omega-9 canola oil from hydrogenated oil helps to remove unhealthy trans and saturated fats from the North American diet. Providing this alternative can positively impact health problems such as heart disease, obesity and diabetes.

Dr. Przybylski's research is helping to improve Alberta's food oil industry's processing and preparation practices while improving nutrition.

UNews - food service

Restaurant makeover

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Przybylski honoured by province

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Przybylski recognized by Premier

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