Zandra Christie’s Post

Being constantly compared to the high street, university caterers can feel stress and tension when their coffee just doesn't compete on price nor quality. Stress and embarrassment are two common emotions we run into when people want to make a change. We wanted to offer some proof that it can be accomplished - that universities can compete and create a coffee offering they are proud of. We sat down with Steve Dickson, the Catering Operations Manager at University for the Creative Arts, about how he upgraded the coffee offering and what it meant to him on a personal level. Looking to improve your coffee offering? It's time to make a change. #uca #coffee #bcr

Explore Lakeland's Food Safety and Quality program and learn about our Cooperative Education in FSQ by checking out page 25 of the FaB Wisconsin's 2023 Annual Report.

Update and perhaps useful information for all those planning on completing the internationally recognised qualifications #wset1 & #wset2. For me it`s now just a question of waiting in anticipation....also the beginning of my studies for #wset3 I wish you an interesting read. https://lnkd.in/e_43YX7M #dorinalindemann #quintadaplansel #internationalwineschoolplansel #orbisvini #wset #winequalification #winesofgermany #deutscheweine #übersetzung #translation

Have you heard of the Canadian Institute of Food Science and Technology (CIFST)? do you know the board of directors? do you know the CIFST goals? Are you a member? did you know that Gordon Hayburn is one of our newest board members? At the core, we are a professional development hub for our members (no lobbying). Want to know more? https://lnkd.in/gp2dXKyD WHO WE ARE Founded in 1951, CIFST is the national association for food and beverage sector professionals. Its membership of approximately 1,000 individuals is comprised of scientists and technologists in industry, government and academia who are committed to advancing food science and technology. The purpose of CIFST is to advocate and promote the quality, safety and wholesomeness of the food supply through the application of science and technology by linking food science professionals from industry, government and academia. OUR GOALS: To provide a professional network for the exchange of scientific, educational and business ideas, information and knowledge. To be a respected voice on scientific and policy issues to the food and beverage sector. To promote the professional development and careers of CIFST members. To increase awareness of opportunities and careers in the food and beverage sector. #cifst #foodscience #foodsafety #canada Heidi Loney

Did you know that RESP savings can go toward your kid’s post-secondary school expenses like FOOD?   I ate too much instant ramen at university because it was cheap. In fact, I made instant ramen for the entire floor of my residence in a huge pot. Total cost $10 for 10 packs.   We made a video to showcase what it’s like to eat student food by having few parents at Embark Student Corp. participate in a tasting. Here is what they thought of instant ramen. This is motivation for higher savings for higher education with better food.   See full tasting experience here. https://lnkd.in/g5xEePxd

I never thought about pursuing a career in modelling... Thankfully (for us all) I won't be any time soon, but don't let my mesmerising performance distract from the vital role steel kegs can have in your supply chain, and in the search for increased environmental sustainability in your business. Check out this short video by the Steel Keg Association here⬇

Is your school new to the Dishes2U program? Here are tips on how to set up an account: http://ow.ly/PHqO30sye5k #dishes2u #schoollunchprogram #schoollunches

I really enjoyed writing this piece! What are your major takeaways? #TeachBetter #TBBloggers #BrusselsSprouts

The size of the barrel impacts the surface area and interaction with oxygen, affecting the flavors of the wine. 🍷 Take WSET Courses: https://lnkd.in/gNveyJqe #wsetlevel3 #wset3 #wset #wineducation #napavalleywineacademy

Students at Acorn to Oak aren’t just learning about wine in the tasting room. They’re also learning about the business side of things, like wine club management, shipping, packing, and compliance. And much of the art on the tasting room’s walls is done by art students, even down to the clay pot spittoons on the bar. Students help curate the tasting flight, which changes weekly. Johnson regularly tests his student employees about what wines Acorn to Oak should pour at any given time. Wines are selected from the 28 participating wineries for the three- and five-wine flights. Every winery on their list makes contributions to Linfield’s Oak and Vine Society, which provides scholarships for students. In fact, every dollar of profit goes back to student scholarships. And every region across Oregon is represented on the wine list. Acorn to Oak purchases wines directly from the producers, rather than from distributors, so many of the wines are rarities, small batch wines, and library wines one couldn’t easily find on the wholesale market. This brand new program not only serves both students and the community but is making history as well. For the first time in the university’s 180 years, they’re operating a public-facing tasting room off-campus, it’s the first time they’ve ever hired someone to run it, it’s the first time they’ve hired students to work there, and it’s the first time they’ve ever cut a check for gratuities the students have earned. #higereducation #highereducation #innovation https://lnkd.in/g5Bpju6N