At the Table | Spring 2024 Edition

APRIL 2024 | SPRING EDITION

AT THE TABLE 05

08

The High-Protein Revolution

12

Creating More Equitable Kitchens

EMBRACING SUSTAINABLE

20

Turning the Heat Up on Dining Innovation

Futures

ON THE COVER: UNIVERSITY OF PITTSBURGH OPENS KOKUMI | PAGE 24

Climate Labeling’s Impact on Student Dining

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We’RE THE FUTURE OF CAMPUS DINING FOREWORD BY EVA WOJTALEWSKI C EO, CHARTWELLS HIGHER EDUCATION It is with great pleasure that I introduce the first edition of our new At the Table magazine, showcasing our commitment to our enduring partnerships built on a shared dedication to creating unforgettable dining experiences.

At the heart of our mission lies a simple yet profound mantra: to bring moments of joy through food. Our relentless pursuit of this goal has propelled us to the forefront of the industry, where we lead with creativity, integrity, and a deep-seated passion for culinary excellence.

INTRODUCING EVA WOJTALEWSKI CEO OF CHARTWELLS H I G H E R E D U C AT I O N

We are proud to announce that Eva Wojtalewski has joined Chartwells Higher Education as our new CEO. Previously, she served as VP of Managing Counsel at Compass Group, where she worked as corporate attorney.

READ MORE ABOUT EVA

In this edition, you will discover how we continue to push boundaries, embracing the latest trends and technologies to craft innovative dining experiences on campus. From pioneering new concepts nurtured by student input to reflecting on climate labeling for a sustainable future, we remain steadfast in our commitment to shaping the future of dining.

Our journey is fueled by your unwavering support, and we are deeply grateful for the opportunity to serve you. Together, let us continue to savor the journey, celebrate our successes, and inspire moments of joy through the power of food.

Warmest regards,

Eva Wojtalewski CEO, Chartwells Higher Education

table of contents IN DESIGN

TABLE OF CONTENTS

table of contents IN DESIGN

HowGood is So Good | Students Feel Empowered to Make More Sustainable Choices

04 - 05

UChicago Receives NACUFS Sustainability Award

06 - 07

The High Protein Revolution

08

Recipe for Creamy Coconut Mushroom Ramen

09

Elevating the Guest Experience with New Menu Communication

10 - 11

Fighting Food Insecurity at Michigan Tech University

12 - 13

Creating More Equitable Kitchens An Interview with our Chefs

14 - 15

Putting Planet First at Planet Eats

16 - 17

Celebrating World Water Day

18 - 19

Partnering with Local Vendors for Good | Sustainability Takes Center Stage at 1901 Marketplace

20 - 21

Chartwells and Airlie Farms Cultivate Delicious Partnership

22 - 23

Creating Authentic Dining Experiences Based on Student Feedback

24 - 25

Next-Gen Dining: Exploring Just Walk Out Technology

26 - 27

D EMA ND F OR C L I MA T E L A B E L IN G IN CR E A S E S

STudenTS FEEL EMPOWERED TO MAKE MORE SUSTAINABLE CHOICES

by MONALISA PRASAD VICE PRESIDENT OF SUSTAINABILITY FOR CHARTWELLS HIGHER ED

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HOWGOOD IS SO GOOD HowGood’s innovative climate labeling system is empowering guests, particularly students, to make environmentally conscious decisions about the meals they choose in our dining halls. Providing transparent information on product sustainability not only influences buying habits but also fosters a generation of eco-conscious consumers.

Over the past two years, our collaboration with HowGood has grown and we are proud to extend our sustainability analysis to encompass all of our proprietary retail concepts. This expansion marks a significant milestone in our journey towards a more environmentally conscious and socially responsible business model. Through our concerted efforts, we’ve also successfully increased the proportion of climate-friendly recipes from 40% to 60% from year 1 to year 2, reflecting our unwavering commitment to offering recipes and menus that align with our sustainability goals.

What sets this partnership apart is our utilization of science-based metrics powered by Latis-HowGood. By leveraging this sophisticated tool, we can make informed decisions when it comes to menu development and alterations. Not only are we prioritizing sustainability in our offerings, but we’re also ensuring that these choices are backed by rigorous scientific analysis.

Our dedication to sustainability isn’t just a goal—it’s a journey.

With HowGood’s expertise and innovative tools, we’re confident that we’re on the right path to making a lasting impact in the food industry. Together, we’re forging a new standard of excellence that prioritizes both the planet and our customers’ well-being.

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UCHICAGO RECEIVES NACUFS SUSTAINABILITY AWARD

FO R C.A .R. E. S PROGRA M AD D RE S S ING FO O D INS E CU RI T Y The University of Chicago recently earned the prestigious Sustainability Award from the National Association of College & University Food Services (NACUFS). The University’s Community Action Reaching Every Student (C.A.R.E.S.) Program, which provides free access to food for students during breaks, particularly caught the attention of the award committee.

Initiated by Dr. Christopher Toote, executive director of UChicago Dining and our dining partner, the C.A.R.E.S. Program ensures that students facing food insecurity during Thanksgiving, winter, and spring breaks have access to meals.

This innovative initiative not only addresses immediate needs but also aligns with the University’s commitment to social responsibility.

Through C.A.R.E.S., students could enroll anonymously for food insecurity assistance or contribute to their peers by donating flexible spending Maroon Dollars and meal swipes, reflecting a sense of social responsibility. Around 440 individuals generously donated, and their contributions were valued at over $19,500 (equating to 9,644 meals).

The success of the C.A.R.E.S. Program reaffirms the importance of addressing food insecurity on college campuses, and dining’s ability to create a more inclusive and sustainable environment for all students.

Volunteers help assemble food for pickup by students who were staying on campus for winter break last year. In all, 348 UChicago students enrolled in the 2022-2023 pilot, which provided 9,644 meals.

AMREH HOPKINS SUSTAINABILITY AND COMMUNITY ENGAGEMENT DIRECTOR SHARES THE IMPACT THE TEAM HAS MADE WITH C.A.R.E.S.

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THE HIGH-PROTEIN REVOLUTION

A ND IT S IMPAC T ON C AMP US D INING

The high-protein revolution in dining is reshaping

tional excellence shines through in every bite.

culinary landscapes, especially right here on our college campuses. As this health-conscious

Some of the delicious vegan and vegetarian

demographic prioritizes fitness and nutrition,

high-protein recipes crafted by Research and

demand for protein-rich options escalates.

Development Executive Chef Sarah Bodner

College dining programs must adapt, offering

and our fantastic team include: sunflower

diverse, protein-packed meals to satisfy discern-

butter protein breakfast cookies, creamy mush-

ing palates and support active lifestyles.

room coconut ramen bowls, lentil street tacos with tofu lime crema, Nashville hot tofu, green

With almost 6,500 recipes that meet the high protein designation, we aim to craft plant-forward entrees that are not only delicious but also nourish the body. Whether it’s ensuring each serving hits the 7 grams of protein benchmark or meticulously composing dishes to guarantee our plant-based station offers a minimum of 15 grams of protein across entree, starch, and side, our dedication to culinary innovation and nutri-

House-Made Tofu Chorizo-Style Burrito Bowls

goddess tahini chopped salad, and more.

35% Plant-Based Nashville Hot Mushroom Sandwiches

OF OUR PROTEINPACKED RECIPES ARE PLANTBASED!

Sarah’s P ick CREAMY COCONUT MUSHROOM RAMEN H IGH - P R O T E I N, VE G A N , A N D C L I M AT E - F R I E N DL Y

“This creamy and delicious ramen not only tastes great, but is also good for the environment.” - Sarah Bodner

INGREDIENT Sliced Cremini Mushrooms Coconut Milk Ramen Noodles Baby Spinach Green Onions, Diced Chili Garlic Sriracha Scallions Water Canola Oil

1/2 cup 1/2 cup 3 oz 1 cup 2 tbsp 1 tbsp 2 tbsp 2 cups 2 tsp

METHOD 1. In a medium saucepot, heat the canola oil over medium heat.

2. Add the mushrooms and cook for 4-5 minutes until they start to brown.

3. Add in the water and coconut milk, stirring to distribute the coconut milk, and bring to a simmer.

4. When simmering, add in the ramen noodles.

5. Cook for 3 minutes or until the noodles are tender.

6. Turn off the heat and add the spinach, stirring to wilt.

7. To serve, garnish each bowl with 2 tbsp of scallions and 1 tbsp of sriracha sauce, add to taste.

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RE-IMAGINED CALLOUTS FOR EASE

Our sign holders at all our residential dining locations have undergone an upgrade, now featuring easily recognizable callouts pinpointing items that meet our rigorous protein benchmark of at least 7 grams.

These enhancements streamline the dining experience, empowering our guests to make informed choices aligned with their dietary goals. By prominently highlighting protein-rich options, we not only promote healthier eating, but also cater to our guests’ diverse nutritional needs.

This initiative underscores our commitment to offering transparent and accessible dining solutions, fostering a supportive environment for wellness-conscious individuals seeking balanced and nourishing meal options.

UPDATING THE DIGITAL LANDSCAPE W I T H M E N U B OA R D EN H ANCE ME NTS In addition to traditional features like item descriptions, portion sizes, and calorie counts, our revamped digital menu boards have introduced new, innovative identifiers. Look for the “PR” symbol, denoting protein-rich options.

Partnering with HowGood, we’re pioneering climate-friendly dining by highlighting sustainable choices with our Earth icon.

Whether you’re vegan, vegetarian, or gluten-sensitive, our menu accommodates diverse preferences while prioritizing eco-consciousness. With detailed climate labeling, you’ll make informed decisions that benefit both your health and the planet.

ELEVATING THE GUEST EXPERIENCE WITH NEW MENU COMMUNICATION O U R N E W D I G I TA L M E N U B O A R D E X P E R I E N C E I N C L U D E S HIGH PROTEIN AND CLIMATE FRIENDLY IDENTIFIERS.

BUILDING PARTNERSHIPS WITH A SUSTAINABLE MINDSET

STUDENTS TA B L I N G F O R O N E OF MICHIGAN TECH UNIVERSITY DINING’S WEIGH THE WASTE EVENTS

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FIGHTING FOOD INSECURITY

AT MICHIGAN TECHNOLOGICAL UNIVERSITY Husky Eats partnered with the Michigan Tech-

in the dining halls. Volunteers engaged fellow

nological University’s (MTU) food pantry, known

students, fostering awareness about the issue

as Husky Food Access Network (Husky FAN), in a

of avoidable food waste. The findings revealed

valuable partnership that supports the ongoing

that the average MTU student contributes ap-

battle against food insecurity. Together, they pro-

proximately 68 pounds of food waste per year.

vide dining hall swipes to support students facing

In the upcoming fall of 2024, these groups will

hunger. Throughout the 2023-24 academic year,

embark on a comprehensive marketing cam-

a generous total of 897 meals were donated.

paign aimed at raising awareness about avoid-

Accessing these swipes is discreet and dignified,

able food waste and sharing practical tips and

as students can claim them online and simply

strategies to minimize it.

tap their way into the dining hall without drawing attention to their circumstances.

Looking Ahead

Furthermore, as part of its commitment to sustain-

To bolster sustainability efforts, a campus gar-

ability and community support, Michigan Tech

dener was hired in collaboration with MTU Sus-

annually purchases a cow from the local 4-H pro-

tainability to revitalize the on-campus garden

gram at the county fair for use in the dining hall.

during the summer of 2024. The produce har-

This year, the beef was expertly processed into

vested from this garden will be utilized in various

one-pound ground beef packages and made

partnership events, including Teaching Kitchen

available weekly to the Husky FAN food pantry for

sessions and demonstrations, and supplement

distribution. In total, an impressive 122 pounds of

the food pantry’s offerings.

ground beef were distributed to assist students in need.

Moreover, MTU Sustainability is in the final stages of preparing a grant proposal for funding

Tackling Food Waste

to acquire an aerobic digester. This innovative technology will play a crucial role in breaking

In collaboration with MTU Sustainability and the

down dining hall food waste, further advancing

student-led Green Campus Enterprise, three

the university’s commitment to sustainability and

impactful Weigh the Waste events were held this

resource conservation.

year. These initiatives involved weighing the food waste generated by students during lunch periods

CREATING MORE EQUITABLE KITCHENS C O M PA S S G R O U P U S A ’ S W O M E N IN CULINARY PROGRAM HOSTED A M U L T I - D AY C H E F S H O W C A S E O F F E R I N G S TA R F E M A L E CULINARIANS FROM AROUND THE WORLD A CHANCE TO JOIN TOGETHER, SHOWCASE THEIR C U L I N A R Y M I G H T, N E T W O R K , A N D C O N N E C T.

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AN INTERVIEW WITH OUR CHEFS LEADING THE CHANGE FOR WOMEN IN CULINARY

Both Chef Micole Rivera-Suárez and Amy Clippard were chosen to participate in this year’s Women in Culinary program. We sat down with them to hear how they are using what they learned to foster positive change on their campuses.

Chef Micole Rivera-Suárez Executive Chef NOVA Southeastern

right build from nothing, then the kitchen allows you to be who you want to be, and it will dance to your rhythm. Culinary has taught me to be strong, resilient, a dreamer, and an endless voyager for the next. It has allowed me to be me and to transform myself to adapt when needed. It has allowed me to experience growth, both personally and professionally.

Food will unite every person you ever work with, but you have to work hard every day at it and figure out what your goals are. Once you get to that goal, it’s time to start working hard again. It’s a beautiful cycle; one you must love to continue.

What was your favorite part of participating in the chef showcase?

I loved being able to share the meals we created together and then talk about the food and the processes. It’s food that, at the end of it all, truly binds us together.

What advice do you have for other female chefs looking to succeed in their roles?

Work hard. If you are willing to push yourself, learn, be humble, enjoy the chaos, teach, experiment, create, nurture, and out-

What was your favorite part of participating in the chef showcase?

My favorite part was the Showcase competition and interacting with the other nominees. I love working in a team, and I enjoy a round of friendly competition. [It was amazing] to prepare a meal with such talented chefs in our field, show off our creative side, and have fun doing it.

How did you feel being invited to be a part of the chef showcase?

How did you feel being invited to be a part of the chef showcase?

I was extremely excited to be invited, especially when I had just been with the company for less than two years. I felt seen and that my efforts had been noticed.

It makes me want to excel and continue to show off my abilities and talent.

made me feel special. I left the showcase feeling empowered to do whatever I want to do. All of the guest speakers were phenomenal, but I really connected to Debbie VanTrece’s journey to success. I found it inspiring how she started from the bottom and now owns three restaurants and a catering business. Through this entire process, I have made lasting friendships.

Chef Amy Clippard Sous Chef SEMO

Honestly, I was shocked and extremely honored to be selected to attend this year’s Women in Culinary Chef Showcase. As the campus sous chef for SEMO Dining, every day is different and full of unique challenges. The opportunity to meet and join other women who are culinary experts in our field, was outstanding.

What was your biggest takeaway from the Women in Culinary Showcase?

What advice do you have for other female chefs looking to succeed in their roles?

The biggest takeaway for me was meeting so many talented, remarkable female chefs in our industry. The entire team was so uplifting and positive – they truly

I would tell the future female leaders of our field to never be afraid to ask questions. People are always willing to help if you just ask.

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PUTTING PLANET FIRST AT PLANET EATS

A R EVO LU T I ONA R Y N EW D INING HALL CO NCE P T Planet Eats is our newest dining hall concept where every bite is a step towards a healthier world and sustainability isn’t just a buzzword.

Planet Eats is redefining the culinary landscape at its first location, Western Washington University, proving that mindful eating can be both delicious and planet-friendly.

At Planet Eats, every dish tells a story of envi-

Vegan Roman pizza with white beans and rosemary

ronmental stewardship. *70% of Gen Zers said they have given thought to whether or not their foods and beverages were produced in a sustainable way, and Planet Eats empowers them to make these choices by utilizing tools such as climate labeling and waste tracking to showcase impact.

“Through Planet Eats, Chartwells is providing me the chance to be more informed, empowered, and conscious of how my food consumption affects the planet so I can make better choices,” said Western Washington student Joshua ​​

Spicy lentil and cauliflower scramble

Planet Eats supports universities reaching their carbon neutrality goals by focusing on the following:

LaMorre.

Featuring innovative recipes endorsed by HowGood climate labeling, Planet Eats ensures that every meal leaves a minimal carbon footprint.

Offering designed climate-friendly labels on menus

Increasing our plant-based options

Measuring and constantly reducing waste

Purchasing locally grown produce

Offering alternative milks

Empowering lower-carbon choices

With a diverse array of hearty vegan and vegetarian options boasting over 15 grams of protein, satisfaction is guaranteed without compromising on principles. *Source: https://foodinsight.org/2022-food-and-health-survey/

ALL MARKETING WITHIN PLANET E AT S F O C U S E S O N T H E I N D I V I D U A L C A M P U S ’ S I M PA C T T O WA R D S CLIMATE METRIC GOALS.

B L U E WAT E R R AT I N G S O N I T E M I D E N T I F I E R S S E R V E D AT T H E E V E N T

WHAT is BLUE WATER Usage?

S U S TA I N A B I L I T Y I N T E R N J I L L TA B L I N G D U R I N G T H E E V E N T

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CELEBRATING WORLD WATER DAY AT THE UNIV E RS ITY O F MINNESO T A M Food Co. took a proactive stance on sustainability as it commemorated World Water Day by engaging students at Comstock Dining Hall in a unique educational experience.

Spearheaded by their sustainability intern, Jill, and in partnership with vice president of sustainability for Chartwells Higher Education, Monalisa Prasad, this event aimed to shed light on the concept of blue water.

Blue water usage is a measure of the amount of water required to grow a given ingredient, adjusted for the degree of blue water scarcity in the location where the ingredient is grown. Blue water appropriation refers to the withdrawal and use of water from freshwater lakes, rivers, and aquifers for human activities. Recipes with lower blue water usage displaces less water for production - agricultural irrigation uses 70% of our blue water.

Executive Chef Eric championed the initiative by curating a special menu, drawing from our repository of ‘climate-friendly’ recipes. What set this menu apart was the inclusion of blue water ratings for each item, made possible through our partnership with HowGood. This transparent display allowed consumers to make informed choices and encouraged awareness about water consumption associated with food production.

By empowering consumers with knowledge and offering practical solutions, we continue to lead the way towards a more sustainable future.

PARTNERING WITH LOCAL VENDORS FOR GOOD. T H E R E VA M P E D 1 9 0 1 M A R K E T P L A C E AT C A L P O LY

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SUSTAINABILITY TAKES Center STAGE AT 1901 MARKETPLACE

A T CA L IF OR NI A POL Y T E CHNIC S TATE UNIV E RS ITY Cal Poly’s campus communi-

Moreover, the revamped 1901

ty is loving the reopening of

boasts a diverse array of cu-

1901 Marketplace. Following a

linary options, ranging from

remarkable $40 million renova-

beloved national franchises

tion, this historic food service

to student-voted cuisine con-

facility was renamed to honor

cepts. A new favorite in 1901

the year of Cal Poly’s incep-

is Pom & Honey, a Mediter-

tion. 1901 Marketplace is not

ranean concept, and Picos,

only a revitalized hub for cam-

an avoiding-gluten Mexican

pus life but also a testament

venue serving customizable

to the university’s commitment

favorites. Both locations offer

to sustainability. Led by the

ReusePass, which allows you

Cal Poly Partners, this project

to order your meal in a reus-

stands as a beacon of innova-

able container and help divert

tive design and environmental

waste from landfills. In addi-

consciousness.

tion, their Red Radish concept invites you to build your own

The renovation prioritized

salad or wrap using some cam-

ing a large variety of options

resource efficiency and con-

pus-grown produce, promoting

to take on the go or enjoy as

servation, with features such as

healthier and more sustainable

a plated meal in 1901 Market-

large windows for natural light-

dining choices.

place, further empowering the

ing, low-flow taps to minimize

campus community to make

water usage, and a compre-

Cal Poly will soon welcome

environmentally conscious

hensive energy-efficient design

their final concept, 1901 Kitch-

decisions while enjoying their

to reduce the facility’s carbon

en, a buffet-style venue offer-

meals.

footprint. This sustainable ethos underscores Cal Poly’s dedication to environmental stewardship and aligns with its Learn by Doing philosophy.

CHARTWELLS AND AIRLIE BERKSHIRE FARMS CULTIVATE DELICIOUS PARTNERSHIP BATTLE OF THE CHEFS CHARTWELLS CHEF ROBERT MARQUEZ AND AIRLIE BERKSHIRE FARMS CHEF HECTOR CRUZ TAKE PART IN CULINARY COMPETITIONS SHOWCASING THEIR UNIQUE TALENTS

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AMERICAN UNIVERSITY leads in local sourcing The dining team at American University is proud

forging meaningful connections with local farm-

to continue their partnership with Airlie Berkshire

ers.

Farms, demonstrating a steadfast commitment to culinary excellence and environmental steward-

A highlight of this partnership is the eagerly an-

ship. Over the past five years, this collaboration

ticipated Battle of the Chef competition, where

has yielded a rich harvest of locally sourced pro-

culinary prowess takes center stage. Led by Air-

duce and protein options, enriching the campus

lie Berkshire Farm’s executive chef, Hector Cruz,

community’s dining experience.

this friendly rivalry showcases the creativity and skill integral to Chartwells Higher Education’s

At the heart of this culinary collaboration stands

culinary endeavors.

True Burger, a retail concept that serves as a testament to the protein offerings of Airlie Berkshire

As the demand for sustainable dining options

Farms. Here, guests can enjoy the signature Blend-

continues to surge, Chartwells Higher Education

ed Airlie Berkshire Farm Angus Beef Burger, crafted

and Airlie Berkshire Farms stand as exemplars

from locally sourced ingredients.

of innovation and collaboration. Together, they redefine conscious dining, demonstrating that

This dedication to sustainability extends well be-

exceptional food and sustainability are interwo-

yond the confines of True Burger. Within the Ter-

ven.

race Dining Room, American University’s all-youcare-to-eat dining hall, seasonal produce takes center stage. Broccoli, cauliflower, tomatoes, cucumbers, and an array of squashes delight the palate, each dish a celebration of freshness and flavor.

This partnership transcends mere incorporation of local produce into menus; it fosters a profound connection between consumers and the source of their food. This is demonstrated through their Farm to Table dinners, where students and faculty alike partake in the flavors of the season while

A steak dinner and local greens featured during the Farm to Table dinner at American University’s Family Weekend.

Creating Authentic DINING Experiences BASED ON STUdent feedback T W O N E W C U L I N A R Y C O N C E P T S W E R E C R E AT E D C O M P L E T E LY IN-HOUSE TO REFLECT STUDENT PREFERENCES AND FEEDBACK.

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TABLE 33

Authentic LATIN AMERICAN CUISINE The University of Pittsburgh dining team (Pitt Eats) introduced a one-of-a-kind experience in their campus dining hall with Table 33. Representing all 33 Latin American countries, this culinary hotspot offers house-made tortillas, churrasco-style halal-certified proteins, and refreshing agua frescas. Designed by chefs, its name and menu engineering promise authenticity. Watch the video to delve into its delicious development!

KOKUMI

UNITING LATIN and MIDDLE EASTERN FLAVORS

Kokumi, meaning “rich tastes” in Japanese, offers halal-certified proteins and Asian/Middle Eastern fusion foods like made-from-scratch ramen and sushi, lo mein, kebabs, and beef tagine. Responding directly to student surveys that said 34% desired pho, ramen, and madeto-order noodles, and 28% craved Mediterranean and Indian cuisine, and collaborating with the Asian and Muslim Student Associations, the team at the University of Pittsburgh ensures authenticity with their new station.

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NEXT-GEN Dining: EXPLORING JUST WALK OUT TECHNOLOGY Amazon’s Just Walk Out (JWO) store technology is helping us revolutionize retail by enabling seamless, cashier-less transactions. Bringing this innovation to campus dining enhances the student experience by eliminating lines and streamlining purchases. With their busy schedules, students can save time between classes by choosing convenient, grab-and-go options in this tech-forward environment. By integrating Just Walk Out technology, our campuses are prioritizing efficiency, convenience, and modernity, enriching student life and dining experiences.

THE UNIVERSITY OF MIAMI CUSTOMIZES JUST WALK out IN THEIR MARKET NXT Market NXT at the University of Miami opened with Amazon’s Just Walk Out Technology, enabling checkout-free shopping and elevating the student experience. The space was meticulously tailored to reflect the Miami campus branding, fostering a seamless shopping experience for students and visitors alike.

UNC CHARLOTTE BECOMES FIRST IN North CAROLINA WITH Just Walk Out Chartwells Higher Education and UNC Charlotte are revolutionizing on-campus shopping with Amazon’s Just Walk Out technology. Say goodbye to checkout lines as you grab essentials and leave seamlessly, thanks to technology that automatically charges purchases to your campus card. UNC Charlotte leads as the first in North Carolina to offer this hassle-free shopping experience, setting a new standard for campus convenience.

J U S T WA L K O U T O P E N S I N M A R K E T N X T AT THE UNIVERSITY OF MIAMI

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