MYRA KRAFT OPEN CLASSROOM

THE FOOD SYSTEM: SUSTAINABILITY, HEALTH, AND EQUALITY

What America Eats and WhyMaureen Timmons, Ed.D.

Director of Dining ServicesNortheastern University

• January 18, 2017 •

DINING THROUGH THE DECADES

Perspectives from feeding college students

for generations

DINING THROUGH THE DECADES

Joseph E. Aoun2006 – Present

John A. Curry1989 – 1996

Richard M. Freeland1996 – 2006

THEN & NOW: BOSTON

THEN & NOW: NORTHEASTERN

THEN & NOW: NORTHEASTERN

THEN & NOW: NORTHEASTERN

2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 20160

20

40

60

80

100

120

140

160

Northeastern University RankingU.s. News & World Report

THEN & NOW: GENERATION SHIFTS

Generation X1965 – 1980Millennial(Generation Y)1981 – 1997Generation Z1997– Present

MENU EVOLUTIONS

MENU EVOLUTIONS: DINING PREFERENCES

MENU EVOLUTIONS: CAMPUS MAP

73 acre campus30 on-campus dining locations20,000+ meals per day

MENU EVOLUTIONS: FRIES

MENU EVOLUTIONS: BURGERS

MENU EVOLUTIONS: COFFEE

MENU EVOLUTIONS: MILK

MENU EVOLUTIONS: LOCAL & RESPONSIBLE

Commitment to locally grown produce when available and in-seasonFood that is grown locally is fresher, reduces the carbon footprint, and supports local farmers and farms who use more sustainable growing practices2016-2017 is the 10th year of our pledge to purchase items from regional and local small and mid-sized farms

Responsible cooking techniquesImperfectly Delicious Produce | Root-to-Tip

MENU EVOLUTIONS: CURRY DINING

MENU EVOLUTIONS: ASPIRATIONAL EATING

MENU EVOLUTIONS: ASPIRATIONAL EATING

MENU EVOLUTIONS: FOOD ADVISORY BOARD

THE FUTURE OF EATING: EDUTAINMENT

1940 20101950 1960 1970 1980 20001990

THE FUTURE OF EATING: XHIBITION KITCHEN

Interactive cooking eventsThe XK has hosted over 380 chef demonstrations, cookbook signings, and cooking classes since 2004James Beard Award winnersJacques Pepin | Dana Cowin | Ming Tsai Joanne Chang | Amanda Hesser | Barbara Lynch Tony Maws | Jody Adams | Diana Henry The Brass Sisters | Dorie Greenspan

THE FUTURE OF EATING: XHIBITION KITCHEN

““The future of food is prob ably more, now than ever – in America – in our hands.– Mario Batali

“The Future of…Eating”November 18, 2016, East Village

THE FUTURE OF EATING

THANK YOU!Questions?

nudining.com | @nudining