Tufts University’s Patti Klos receives Minah award, NACUFS’ highest honor

At a special reception during the NACUFS (National Association of College & University Food Services) National Conference this week, NACUFS Immediate Past President Kerry Paterson presented the Theodore W. Minah Distinguished Service award to Patti Klos, senior director of dining services at Tufts University. The annual conference took place this year in Louisville, Kentucky.

Klos, whose career has spanned 35 years at Tufts University, as well as time spent at Indiana State University and Northern Illinois University, has been an active member of NACUFS for years, starting back when she was a college intern at the University of Michigan.

In 2017, Klos became the 58th president of NACUFS and has volunteered in many ways with the organization, including serving on campus review teams, judging awards, planning conferences and serving on the board of trustees. These experiences have meant opportunities for connection, she has found.

“Through these experiences, I’ve had the privilege of connecting with hundreds of members across institutions nationwide,” Klos said in a statement. “I treasure the conversations I’ve had over lunch or breaks at conferences, in workshops, on task forces and while touring numerous campuses.”

The campus visits, especially, served as a master class in the inner workings and philosophies of college dining operations, Klos said. “I’ve learned tremendous lessons from how other campuses operate and how the people on those campuses view themselves, their jobs and their institutions.”

Tufts Dining is described by Klos as “a great place to work [with] terrific, caring co-workers, an amazing student body and opportunities to learn and grow.”

Located in Medford, Massachusetts, Tufts has nine dining facilities on the Medford Campus along with several cafes and markets throughout campus.

Klos is originally from Hawaii, so New England is a long way from where she started. At Tufts, she has pushed boundaries in lots of culinary trends, including whole grains, a variety of local products, special diets and sustainable sourcing. She has furthered the conversation on stealth health vs. shouting it from the rooftops when it comes to healthier food. “Do we have to tell you there’s cauliflower in the mac ‘n cheese? And yet you want to be truthful, so we’d introduce choice—of a whole wheat English muffin, for example, instead of a white,” Klos said in an interview with the Tufts Food Lab.

Now, as a winner of NACUFS’ highest honor, Klos is determined to keep up the good work. “I feel a renewed sense of purpose,” she said. “It’s not just an accolade; it’s a reminder that service is a powerful force—one that connects us, shapes our careers and leaves a lasting impression. As I continue my journey, I carry this honor with pride, knowing that service isn’t just what I do; it’s who I am.”