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Westfield State Dining receives 2019 NACUFS Nutrition Award

Westfield State Dining received a Bronze Award in the ‘Best Local Foods Recipe’ category of the National Association of College & University Food Services (NACUFS) 2019 Nutrition Awards contest.

Westfield State Dining’s recipe for a ‘black bean wheat berry burger on a whole grain bun’ was submitted for the contest. Entries required a recipe using at least three local ingredients and a wide appeal to guests with an essay describing ingredients, the University’s relationship with local producers, its promotion of local food efforts to customers, pictures or video, a nutritional analysis of the finished recipe, and customer feedback.

“We are excited to bring this award back to Westfield State University and to be recognized nationally for our efforts in nutrition and sustainability,” said Director of Dining Services Andrew Mankus. “This award highlights our commitment to partnering with local vendors and farms to support the local and regional food system.”

Judges evaluated entries based on the quality of the essay, the original recipe, creativity and marketing, and customer feedback.

The black bean wheat berry burger was the highlight of Westfield State Dining’s National Nutrition Month® lunch menu in conjunction with its “Lunch with Lauren” Nutrition Education Series. The special menu included seven health recipes featuring ingredients from more than a dozen local farms.

Westfield State’s Executive Chef Mary Reilly and Lauren Smith, RD LDN, accepted the award at the NACUFS national conference, held in Denver, July 10–13.

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