National
conference
CANDIDATE C O N F E R en C E
for President
C ampus D ining today
68
Mark S. Lo Parco Director, Dining Services University of Montana, Missoula
For the past 25 years, the majority of my volunteer work within NACUFS has focused on the development and delivery of high quality educational programs. As president-elect, I will continue to champion education and work closely with the national education committee (NEC) to explore and employ cutting-edge technology in the delivery of educational programming. Under discussion is the development of a NACUFS Sustainability Summit, which I strongly support and view as a potential catalyst for the NEC’s educational series on sustainable business practices in collegiate foodservice. As president-elect, I will assist Timothy Dietzler in analyzing feedback from the membership needs assessment survey. Membership feedback will be important as NACUFS begins preparation for the development of the 2015–2019 Strategic Plan. The next president-elect will become president in 2014 and preside over the term when the strategic plan is scheduled to be completed. Ultimately my accomplishments as president-elect will be influenced by two overarching themes: change and transition. After 22 years of exceptional service to NACUFS, Executive Director Dr. Joe Spina will retire. I have prior board of directors experience specifically during times of significant change within NACUFS. As president-elect, I envision assisting and being flexible during this seminal transition for the association and its leadership.
Top NACUFS Experience: •A ttended the NACUFS Leadership Institute in 1986, which was a career-solidifying and lifechanging experience for me. • S erved as regional president during the transition from Regions V and VIII to the Continental Region in 2005-2006. •A s national education committee co-chair, I had the opportunity to facilitate many regional and national education programs. •C hairing and/or co-chairing three regional conferences. Hosting a regional conference is one of the most personally and professionally rewarding experiences for you and your foodservice team. Other Relevant Experience •E xtensive work in Sustainable Business Practices on a local, regional, and national level • Th e only two-time chair of the University of Montana campus-wide Charitable Giving Campaign; created the Student Charitable Giving Campaign; and recipient of the Outstanding Workplace Philanthropy Award from Montana Shares. •T ransitioned Montana Tech from an outsourced foodservice to a successful and profitable self-operated college foodservice. •A dvisory board member (current) for the UM College of Technology Culinary Arts Program. •A uctioned fundraising dinner for eight at our home annually raises over $1,000 to benefit the Jeanette Rankin Peace Center.