Sustainability in the Pandemic Environment

Since the pandemic began many operations have had to put their sustainability programs and goals on hold. During this month's webinar, two program experts from the C&U industry will share how their sustainability strategies were impacted by the pandemic, how they addressed and overcame those roadblocks, and how they are addressing emerging issues. This webinar will provide critical details for everyone, both those without and without sustainability programs. The webinar will help outline how to begin developing a sustainability program for those without one, how to reignite sustainability programs stalled during the pandemic, and how to make existing programs stronger and more effective.

Learning Objectives: 
  1. Attendees will learn about implementing sustainability strategies and the impact the pandemic continues to have on sustainability programs. 
  2. Attendees will learn about sustainable food and development of a production kitchen focused on sustainability. 
  3. Attendees will learn more about zero waste programs and partners that can assist in zero waste implementation.Attendees will learn about current supply chain and labor challenges impacting sustainability programs. 

    Attendees will learn how to address emerging sustainability issues.

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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 10/20/2022) & ANFP (through 12/31/2022)
  • Type: Monthly Webinar
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Thank you to our exclusive webinar sponsor: 
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Course Activities


Steven Mangan
University of Michigan's Ann Arbor Campus 
Steve Mangan is currently the Senior Director of Michigan Dining at the University of Michigan’s Ann Arbor campus. A Certified Executive Chef, Mangan brings more than 40 years of food and beverage experience to his work, first as a chef and restaurateur and later in leadership roles at three Big Ten universities.

Since joining U-M in 2014, Michigan Dining has experienced significant revenue growth, driven by increased collaboration, renovated facilities and expanded operations. Beyond improving Michigan Dining's food quality and customer service experience, he has taken a strategic approach to designing learning experiences for Dining's students and staff across a variety of topic areas, including wellness; sustainability; Diversity, Equity, and Inclusion; academic partnerships; and out-of-classroom learning. Mangan was recently recognized with the 2021 IFMA Silver Plate for the College and University segment of the foodservice industry.

A graduate of Michigan State University and the Culinary Institute of America, Steve’s deep experience in the food industry also includes work in restaurants, conference centers, culinary education, and competition. Before joining U-M, he completed a 20-year career with Sodexo in both public and private institutions, including positions as Executive Chef, Regional Chef, and General Manager and District Manager in the Mid-Atlantic and Midwest regions.

Steve resides in Saline, Michigan with his wife, Betsy, and their puppy, Maizie. When he’s not busy with bikes and banjos, they enjoy traveling and visiting National Parks.

Steven Mangan
Williams College
Temesgen Araya, is a passionate self-motivated leader who takes ownership in all parts of his business, focusing on the development of his associates and management team. Investing in talent positions his staff with the skills needed to provide guests with the best possible experience.

Temesgen, is a first generation American from East African parents who immigrated to the United States during the early 70’s from Eritrea. His parents wanted an opportunity to live the American dream and raise their children to have a happy, healthy and fulfilling life. Temesgen has always been inspired by his mother who was a chef in Eritrean restaurants across New York and saw first-hand the importance in team work and the significance in providing guests with a memorable experience.
Temesgen started his hospitality career working with varies hospitality companies such as Great Performances, AL Bazzini Nuts, Foremost Kosher Caterers and Abigail Kirsch, learning the foundation and importance in anticipating our guest’s wants and needs.

As his exposure to the hospitality industry continued Temesgen decided pursue a culinary and hospitality degree, to further his education on various culinary techniques and hospitality management. While attending New York City College of Technology earning his culinary and hospitality degree, Temesgen started his role as Assistant Foodservice Director with Flik Hospitality group at NBC. Temesgen was promoted to Catering & Special Events Manager where in 2014 implemented standard operating procedures to streamline consistency. He played an instrumental role in developing seasonal menus and creating customized Events orders for a diverse array of clients. During the Spring of 2015 Temesgen was promoted to Director of Catering & Special Events and led the team in the grand opening of the fully functioning Event & Conference Center. In January 2018, Temesgen was promoted to General Manager of NBC dining services responsible for overseeing all dining related units from Shows, Conference Center, Executive Dining Room, Café Operations, Mini Mart, Pantry services, and Catering Events. Temesgen implement new innovations initiatives launching an open-air screen grab n go, mini mart, a healthy station featuring grains & greens, mobile ordering, revamped barista station offering coffee from local brewers and draft beverages. Temesgen is especially proud of the reduction of waste in his café by implementing impactful processes, such as decreasing serving vessel sizes in self-serving areas towards the end of the day, downsizing the salad bar real-estate with smaller crocks making available all the same options during the day, but reduce the amount of food being thrown out daily.

Temesgen Araya is currently serving as the Director of Dining at Williams College, operating two large dining halls, production kitchen, four retail outlets, and catering operation since 2019.

Most importantly, Temesgen truly loves spending time with his wife, and their five children. Temesgen cooks’ meals with his children creating the same memories of his childhood when working with his mother in the kitchen and creating those same experiences with his children. Temesgen also enjoy family road trips exploring the many beautiful landscapes our country has to offer.