W H AT ’ S
H OT
Residential dining services responded by creating a two-sandwich menu—one meat and one vegan—and partnered with beverage companies to donate drinks. For dessert, they served pink cookies produced by a manufacturer that donated proceeds to Susan G. Komen for the Cure and breast cancer research. (The cookie is a reminder that October is nationally recognized as breast cancer awareness month.) Using this strategy, residential dining services met the university’s request on a $7.95 per person budget.
C A M P U S D I N I N G TO DAY
30
A student enjoys the picnic’s fare, featuring a meat and vegan sandwich, beverages, and cookies.
“To ensure this university-wide event supports our everincreasing strides to be responsible stewards of the earth, this picnic featured an easy-to-eat menu that did not require the use of disposable plates and utensils,” Lategan says. “Condiments in plastic containers were avoided to minimize waste.” Green stations with huge banners explained to students how to dispose of and recycle anything left after enjoying their meal.
In the weeks leading up to the event, table card advertisements and a strong university-wide online presence helped to advertise the annual celebration. During the event, all but three dining centers were closed. Preparation for the picnic required 30 staff, including 20 students. Sandwiches were prepared in dining centers and transported in a refrigerated truck to the oval. On-site staff manned stations and assisted participants as they made their picnic lunch selections.
BOILER BASH AT PURDUE UNIVERSIT Y The weekend of August 12-14, freshmen attending Purdue University arrived at campus a week before upperclassmen to participate in Boiler Gold Rush, an orientation program. On Sunday, dining services treated 5,300 first-year students to a Boiler Bash from 5:30 p.m. to 8:00 p.m. on the front lawn of a residence hall, across the street in front of the hall, and onto the front lawn of an adjacent business (a major sponsor). Keeping the menu simple, dining services staff prepared hot entrees in the dining courts and delivered them to the serving site where they were held in insulated food warmers that do not require electricity. Since most upperclassmen had not returned, the 75 people who staffed the event were primarily managerial and administrative staff along with a few student and full-time employees. “This is a fun welcome picnic, so the menu is beef hot dogs, pork burgers (donated by a major sponsor), veggie burgers, chips, apples, ice cream bars, and water,” says Jill Irvin, director of dining services, university residences. “This is easy to prepare and deliver, and the students enjoy it.”
Purdue University’s Boiler Gold Rush orientation picnic attracted freshmen who enjoyed a traditional menu with burgers, hot dogs, chips, ice cream bars, and water. The weather cooperated perfectly.