Ken Toong

Ken Toong

Ken Toong has been the executive director of University of Massachusetts Amherst Auxiliary Enterprises (AE) for the past three years; previously he was the Executive Director of UMass Dining for 12 years. AE is the umbrella for UMass Dining. It is the nation’s largest campus dining operation with over 17,000 students on various meal plans and 80 million in annual revenue. UMass Dining serves over 45,000 meals daily, including 15 world cuisines.

Ken is a visionary for foodservice sustainability and health and wellness. UMass Dining was the first large public university to join Seafood Watch and, more recently, signed the Real Food Campus Commitment 2013, pledging to buy at least 20 percent “Real Food” annually by 2020.

Ken has made a positive impact on the foodservice industry. He has inspired a network of chefs to support a food system built on sustainability, flavor, and wellness as the founder of the annual Tastes of the World Chef Culinary Conference hosted at UMass Amherst, now in its 20th year. UMass Dining has received many national awards for its innovative and quality programs, such as the White House Campus Champions of Change Award 2012, and the Princeton Review placed UMass Dining in the top three position as the “Best Campus Food” program in the nation (2013 and 2014 editions). In 2012, FoodService Director magazine named Ken to its inaugural list of the 20 most influential people and organizations having an impact on the non-commercial foodservice industry. In 2013, the International Foodservice Manufacturers Association (IFMA) awarded Ken, as one of the recipients of the 2013 Silver Plate Awards, which recognizes excellence in eight segments of foodservice operations.

Prior to joining UMass, Ken worked for Marriott International Canada for 15 years. He received his MBA from the University of Massachusetts Amherst and a BBA from Acadia University, Nova Scotia. He is involved in the community, as a member of the Sustainable Business Leadership Council of Harvard School of Public of Health and The Culinary Institute of America, as a board member of the Amherst Survival Center, and as Co- Chair of UMass Faculty and Staff Campaign. (Amherst, MA)