At the Table | Summer 2024 Edition

SUMMER 2024 EDITION

AT THE TABLE Targeted Engagement Drives Student Retention

14

Heritage Kitchen Brings Authentic Local Cuisines to Campus

20

A New Take on the Communal Dining Experience

30

Crafting Catering Experiences for All

ON THE COVER: STUDENTS AT THE UNIVERSITY OF NORTH CAROLINA AT CHARLOTTE

11

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nourishing innovation and impact F O RE WO RD BY E VA WO J TALEWSK I CH IE F E X E CU TIVE O FFI C ER CH ARTWE LLS H IG H E R E DU CATI ON

As we eagerly anticipate the start of the fall semester, I am filled with joy as our teams prepare for students’ return to campus. The energy that a new academic year brings is truly invigorating, and I look forward to visiting and meeting more of our valued client partners as we continue this journey together.

Our teams are never complacent and work tirelessly to keep innovation at the forefront of everything we do. Recently, we had the distinct pleasure of hosting our first company-wide Innovations Week, where we showcased our approach to data-driven solutions that have been rigorously tested through a series of pilots. It is with great pride that I open this edition of At the Table magazine, which highlights the remarkable efforts and insights of our team.

Discover our new retail concepts, thoughtfully crafted from insightful data trends to meet the evolving preferences of consumers. Explore our revamped residential dining experiences, designed to elevate communal dining and strengthen connections among students. Additionally, take a look at our summer initiatives, which reflect our commitment to supporting and enriching the communities we serve.

Your trust empowers us to push boundaries and explore new possibilities in the culinary world. We are always striving to exceed your expectations, and I am excited to continue reaching new heights together. Thank you for your ongoing support and collaboration.

table of contents IN DESIGN

TABLE OF CONTENTS

table of contents IN DEISIGN

Eyeing Trends: The Boba Tea Craze

06 - 07

Innovating for the Future of Campus Dining

08 - 09

Targeted Engagement Drives Student Retention

10 - 13

Heritage Kitchen Brings Authentic Local Cuisines to Campus

14 - 15

Exploring Kitchen Robotics with “The Beastro”

16 - 17

Fresh Food Trends of Summer and Beyond

18 - 19

A New Take on the Communal Student Dining Experience

20 - 21

Perfect Strangers Program Helps Students Make Friends

22 - 23

Certified in our Sustainability Commitments

24 - 25

Culinary Exploration Fuels Innovative Menuing

26 - 27

Year-Round Nourishment for our Communities

28 - 29

A Fully Inclusive and Accessible Catering Event

30 - 31

All Eyes on Our Athletes: Fueling for Performance

32 - 33

Forging Collaborative Futures: Celebrating Our New Partners

34 - 35

Boba

is the latest trend making its way across dining! Beyond traditional tea drinks, these bright bubbles are adding textures and flavors to a wide variety of foods, including these chocolate faux sushi cups filled with coconut and topped with raspberry boba pearls, created by the University of Arkansas Ozark Catering Team.

EYEING TRENDS: THE BOBA TEA CRAZE

C H A R T W E L L S H I G H E R E D U C AT I O N | 0 7

INNOVATING from within Boba tea has taken the world by storm, becoming a significant cultural phenomenon particularly cherished by Generation Z and Generation Alpha college students. Originating from Taiwan, this beverage consisting of blends of different teas, milk, and tapioca pearls (boba) has transcended its regional roots to become a global trend. Its popularity is especially pronounced among college students, who value it not only for its unique taste and variety but also as a social and cultural experience.

Recent studies indicate that 94% of individuals aged 20-29 purchased boba tea in the last three months*. Furthermore, our 2023 Voice to Vision student survey revealed that boba tea was the number one preference on our campuses, tied with Mexican cuisine. This demand is highest among international students, who seek familiar comforts from home. Boba tea’s rise in college dining reflects its status as more than just a drink; it represents a convergence of culinary innovation and cultural inclusion.

To keep pace with this trend and cater to our diverse student body, we have developed our own internal boba tea concept with three distinct marketing packages: Boba Q, Boba Bar, and Happy Boba.

The boba tea craze is more than a passing fad; it is a testament to the dynamic and inclusive spirit of today’s students. *Source: https://foodinstitute.com/focus/survey-millennials-gen-z-big-fans-of-bubble-tea/

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Behind the scenes:

INNOVATIONS WEEK 2024

This summer, we hosted our first-ever company-wide Innovations Week from June 25-27, showcasing the latest advancements and creative solutions for campus dining.

College students today crave diverse, culturally rich dining experiences, reflecting the increasing globalization of campuses. According to a recent survey, 78% of students expressed a desire for more international cuisine options*.

Additionally, with 55% of students actively seeking to include more protein in their diets* for better energy and academic performance, our high-protein menu items are more crucial than ever. This summer, we focused on innovating our

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Over three days, our teams presented the latest innovations backed by data trends and insights from Gen Z and Gen Alpha students.

Highlights include programming to support first-year and first-generation students, a new, immersive dining experience, the addition of globally-inspired and high-protein menus, and a new catering experience. These developments are set to be introduced or piloted starting in fall 2024, promising to elevate the dining experience right on your campuses. By engaging with student feedback and leveraging data-driven insights, we continue to push the boundaries of campus dining, ensuring a vibrant, nourishing, and inclusive environment for all students.

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menus by incorporating more global recipes and high-protein dishes. New menu items like this high-protein spicy cheddar pumpkin orzo, or the globally infused red curry laksa noodle soup meet our evolving student body right where they are.

Learn more about how we are supporting our students’ high-protein needs on page 32!

Source: https://ific.org/media-information/press-releases/2023-food-healthsurvey/ Source: International Food Information Council (IFIC)

INNOVATING FOR THE FUTURE OF CAMPUS DINING WE HOSTED OUR FIRST-EVER INNOVATIONS WEEK, WHICH SHOWCASED THE L A T E S T I N A D VA N C E M E N T S A N D C R E A T I V E S O L U T I O N S F O R C A M P U S D I N I N G

SUPPORTING STUDENTS FROM DAY ONE

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TARGETED ENGAGEMENT DRIVES STUDENT RETENTION First Year Eats is an innovative initiative designed

well-being. At the University of Florida, Florida

to offer an inclusive experience for incoming col-

Fresh Dining partnered with the Machen Flori-

lege students. The program, tailored specifically

da Opportunity Scholars Program for National

for first-year and first-generation students, aims to

First-Generation Day, where first-generation

foster a sense of belonging and connection from

students learned about campus resources and

the very beginning of their college journey.

dining options.

In 2023, we surveyed 72,000 students and found

Customized Plans: Each campus develops

that 62% of students believe dining helps them

a unique plan tailored to its students’ needs.

spend more time with friends and build connec-

George Washington University, for example,

tions. Leveraging this insight, First Year Eats em-

hosted themed meal series with internation-

ploys a variety of engaging events and strategic

al cultural elements, such as a New Orleans

initiatives to support freshman and first-generation

themed brunch with jazz music and beignets,

students in their academic, social, and personal

and a Spooky Mic Night featuring finger foods

growth.

like pierogies and Philly cheesesteaks.

First Year Eats encompasses several key compo-

Year Two and Beyond: Students are encour-

nents:

aged to become ambassadors in their second year, continuing their involvement with First Year

Monthly Activations: These exclusive events con-

Eats.

nect first-year students with their peers and the campus environment. For instance, at Wichita

Throughout the year, our teams conduct surveys

State University, Chartwells dining interns orga-

to assess the program’s impact and make con-

nized a Coffee Walk and Talk, offering an intimate

tinual improvements. Currently in pilot, First Year

tour of campus dining options. Similar monthly

Eats is set to expand to more campuses in the

events, like Mix & Mingle, allow students to in-

coming year.

teract with dining team members and campus groups.

Partnerships: Collaborations between Chartwells and campus units enhance student support and

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A DELICIOUS and inclusive PARTNERSHIP WITH SPANISH TRACK ORIENTATION Wichita State’s Spanish Track Orientation used First Year Eats to offer a bilingual lemonade stand to ensure inclusivity during welcome events for first-year students, serving up popular flavors like blueberry mint and hibiscus limeade. The event emphasized creating a welcoming atmosphere for first-year and first-generation students alike, while fostering connections through food, drinks, and diverse activities.

A Smooth(IE) Partnership with CAMPUS GROUPS Our team at the University of Memphis uses First Year Eats as a tool to increase orientation participation. With summer sessions including campus partnerships, smoothies, prize wheels, coupon books, random giveaways, and more, this program is completely integrated into our campus partnership to drive first-year and first-generation student success!

NEVADA DINING’s COMPREHENSIVE FIRST-GENERATION EXPERIENCE The University of Nevada, Reno (UNR) is enhancing student life with First Year Eats. Collaborations with campus departments and off-campus organizations connect students to resources, including a JED Foundation Wall in the dining hall for mental health. Engagement is boosted by recruiting Nevada Dining Ambassadors and hosting biweekly Wolf Pack Foodies sessions.

T E A M S F I N D I N N O VA T I V E W AY S TO ENGAGE FIRST-YEAR STUDENTS TO FIND D I N I N G R E S O U R C E S D U R I N G O R I E N TAT I O N E V E N T S .

Heritage Kitchen Brings Authentic Local Cuisines to Campus Supports the Small-Business Community

Celebrates A Blend of Cultures

Highlights History, Culinary Traditions and Authentic Global Cuisine

Women and Minority-Owned Businesses

C H A R T W E L L S H I G H E R E D U C AT I O N | 1 5

LEADING THROUGH SHARED TABLES CAL STATE EAST BAY HIGHLIGHTS CULTURAL CUISINE WITH HERITAGE KITCHEN

alike flocked to experience the novel flavors, transforming the campus into a bustling hub of culinary exploration. The event was complemented by an inviting seating area with traditional Hawaiian music.

Heritage Kitchen, a program managed by Food Fleet under Compass Group, stands as a celebration of local culinary traditions and cultural diversity.

The program’s primary goal is to honor the rich culinary histories of diverse local partners, amplifying their unique food cultures to enrich guest experiences.

This approach not only fosters community spirit but also promotes small businesses, particularly those owned by women and minorities.

Overall, Heritage Kitchen exemplifies a symbiotic relationship between culinary authenticity, community engagement, and business success. By spotlighting local food traditions, the program creates memorable dining experiences that resonate deeply with guests while championing the visibility and success of small, diverse businesses.

Heritage Kitchen at Cal State East Bay In a pioneering move, Cal State East Bay recently introduced the Heritage Kitchen program, collaborating with Food Fleet to bring a taste of Hawaiian-Asian fusion to campus. This initiative saw the arrival of Fire & Rice, a local food truck that swiftly captured the hearts and palates of the university community.

Fire & Rice, a cherished family-owned establishment, emerged as a beacon of culinary innovation, blending traditional Hawaiian flavors with Asian influences. Their menu showcased a vibrant array of offerings, from the beloved musubis to the tantalizing K-pop chicken and the irresistible poke nachos. However, the true star of their repertoire was the reinvented musubi—a rice ball reminiscent of Japanese onigiri adorned with fresh, locally sourced ingredients.

The response from Cal State East Bay was nothing short of enthusiastic. Students, faculty, and staff

Buoyed by the overwhelming success and positive feedback, organizers eagerly anticipate welcoming Fire & Rice back next semester. It promises another opportunity for the CSUEB community to savor and celebrate the distinctive fusion of Hawaiian and Asian cuisine that Fire & Rice expertly delivers. As this innovative partnership continues to flourish, Cal State East Bay remains at the forefront of enriching campus life through diverse culinary experiences.

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NEW ROBOTIC MACHINE CREATES MEALS IN SECONDS

A R EVO LU T I ONA R Y N EW RE TAIL CO NCE P T In a groundbreaking move, Florida International University (FIU) has introduced The Beastro by Kitchen Robotics, revolutionizing campus dining and setting a new standard in culinary innovation. Located at the 8th Street Campus Kitchen, The Beastro represents a pioneering integration of advanced robotic technology into traditional kitchen operations. This debut positions FIU as

The ribbon cutting of The Beastro.

the first campus in the nation to embrace such cutting-edge culinary automation.

The Beastro’s capabilities extend far beyond mere meal preparation; it autonomously manages dish creation right in front of the student’s eyes, promising enhanced efficiency, reduced

Our teams finish off the robot’s creations.

wait times, and minimized food waste. The grand opening ceremony, highlighted by a ceremonial ribbon-cutting, celebrated this significant leap forward in campus dining.

In collaboration with Panther Dining, The Beastro underscores FIU’s commitment to blending innovation with convenience and culinary excellence. Students now have access not only to nourishing meals but also to an immersive dining experience where technology seamlessly enhances the enjoyment of exceptional cuisine.

By adopting The Beastro, FIU anticipates meeting the diverse dietary needs of its student body fostering a more sustainable approach to food

The Beastro grand opening event.

service. This initiative reflects FIU’s proactive stance in embracing transformative technologies that promise to redefine the campus dining landscape, setting a precedent for universities nationwide.

EXPLORING KITCHEN ROBOTICS WITH THE BEASTRO

Botanical Lemonades

Our teams at Carnegie Mellon University mixed up their latest catering event with the newest beverage trends.

Featuring a spread of botanical lemonades, this event was the hit of the summer.

FRESH FOOD TRENDS OF SUMMER AND BEYOND O U R C H E F S A R E K E E P I N G A N E Y E O N H O T T R E N D S T H AT C A N B E F E AT U R E D I N - H O U S E T O R E F L E C T S T U D E N T P R E F E R E N C E S AND FEEDBACK.

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NEWSTALGIA IN DINING ”Newstalgia” taps into the trend where 40% of global consumers seek flavors and products reminiscent of the past.* Convenience, nutrient-dense whole foods, and nostalgic flavors drive this movement. Trending items include upscale pizza bagels, gluten-free almond flour choco tacos, and grown-up versions of childhood treats. Read more on page 20 to

REFRESHING SUMMER BEVERAGES

learn about our all-new program Supper Club, which leans into this trend. *Source: McCormick FONA Report

This summer, cold beverages with global and botanical flavors are all the rage. Popular choices include wellness-focused drinks like lavender and elderflower lemonades, and hibiscus coolers. Dirty sodas made with real cane syrup, non-coffee caffeinated drinks, and boldly unsweetened options like cactus rose soda and cucumber mint seltzer are also trending. Spicy pineapple kombucha is another exciting addition to the mix.

WHAT ABOUT fall trends?

We see even more third-culture cuisine with global fusion, on-trend beverages, and fall seasonal flavors - reimagined! See page 8 for more on what we have been crafting in the kitchen this fall!

A NEW TAKE ON THE COMMUNAL STUDENT DINING EXPERIENCE In this era of “newstalgia,” ​ everything old is new again.

- 2024 FoodBytes Trend Report, Datassential

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SUPPER CLUB BRINGS NOSTALGIC DINING TO COLLEGE CAMPUSES TR A N S F O R MAT I VE EXPERIE NCE S RIG HT O N CAMP US Supper Club reimagines cam-

simple: create a space where

pus dining with a nostalgic

students can enjoy good food

touch, focusing on fostering

and great company. Whether

meaningful connections by

it’s a themed dinner, a cook-

transforming everyday dining

ing workshop, or just a regular

hall experiences into elevated

night, Supper Club brings peo-

and inviting communal spac-

ple together to share stories,

es. Building off the success

laughter, and delicious meals.

of JoyFul, this innovative pro-

Dining locations are adorned

gram invites students to gather

with fresh flowers, cloth nap-

around shared tables for mem-

kins, and elegant decor to el-

orable meals, creating a sense

evate the experience, making

of community and connection.

each meal feel like a special occasion.

With themes like Dim Sum, Regional BBQ, Sunday Brunch,

Starting this fall at select

Pasta Dinner, and Mezze, the

schools and expanding na-

menus cater to diverse tastes,

tionwide in spring 2025, Supper

offering something special for

Club promises to make every

everyone. Imagine savoring

meal an occasion to remem-

pan-fried chicken dumplings or

ber. It’s not just about the

chili lime crispy chicken wings

food—it’s about the connec-

at a Dim Sum night or enjoying

tions made and the memories

a hearty Sunday Brunch with

created around the dinner ta-

friends. These themed dinners

ble. Supper Club is set to rede-

are designed to be more than just meals—they’re events that bring people together.

The idea behind Supper Club is

54%

of students said that dining events help them adjust to college life.

- 2023, Chartwells Voice to Vision Dining Survey

fine the campus dining experience, blending tradition with innovation to create unforgettable moments for students.

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PERFECT STRANGERS IS PERFECTLY Received

N E W P R O G R AM HEL PS STUD E NTS MAKE FRIE ND S UChicago Dining has launched an innovative initiative called Perfect Strangers: A Dining Experience, aimed at fostering community and connection among students. This program gathers students from diverse backgrounds for memorable evenings of cuisine and conversation at selected partner restaurants within Hyde Park and Bronzeville, which features diverse area chefs, including minority and women-owned businesses.

During Perfect Strangers events, students step out of the campus dining environment and into a vibrant Chicago restaurant, where they can experience local and global flavors. Together, they’ve tried everything from Spanish cod fritters at Bronzeville Winery to shrimp and grits at Peach’s and Chettinad masala at Lilac Tiger.

During these excursions, students also learn what makes these cuisines special as well as the cultural component behind them and their chef creators.

Looking ahead, UChicago Dining plans to refine the program by carefully vetting partner restaurants and optimizing event timing to maximize participation.

Students participate in the first-ever Perfect Strangers event at UChicago.

NEW FOOD AND FRIENDS Come along with us to experience a perfectly executed Perfect Strangers event at a local Chicago restaurant.

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GOING GREEN AT CAL POLY PRO G R A M BEC OMES F I RS T IN CALIFO RNIA TO E ARN 4-ST A R CER T I FI ED GR EEN RE S TAURANT D IS TINCTIO N Eight Cal Poly San Luis Obispo dining locations were recently named Certified Green Restaurants® for their sustainable practices, building, and food waste reduction methods.

These certifications mark each location’s environmental accomplishments and show how the dining team continues to strive to make sustainability part of their dining program, from sourc-

Student enjoys sustainable meals across Cal Poly’s campus.

ing local ingredients to reducing plastic water bottles.

The dining team has made sustainability a core part of the student dining experience. The team

The Green Restaurant Association, the leading

partners with a local composting program to

organization on sustainability, named several

convert their food scraps into biogas renewable

®

locations as Certified Green Restaurants :

energy and nutrient-rich compost.

Mingle + Nosh: 4 Star Certified Green Restaurant®

In addition, the dining team has built sustainable

Balance Cafe: 4 Star Certified Green Restaurant®

practices into the core of their dining experi-

®

Noodles: 4 Star Certified Green Restaurant

ence, including giving out 5,500 complimentary

Vista Grande Express: 4 Star Certified Green Restaurant®

reusable tumblers to first-year students, serving

®

Brunch: 4 Star Certified Green Restaurant

approximately 2,000 meals per week in reusable

Hearth: 3 Star Certified Green Restaurant®

containers in the Vista Grande Complex, and

®

Streats: 3 Star Certified Green Restaurant

composting approximately 25,000 pounds of

Sweet Bar: 3 Star Certified Green Restaurant®

food waste a year.

The Green Restaurant Association measures en-

The Cal Poly San Luis Obispo dining team is

vironmentally friendly restaurant practices on a

proud to support low-impact dining and align

scale of 1 to 4 Star, with 4 Star being the highest.

with the university’s Climate Action Plan to

In California, only ten locations are 4 Star Cer-

reduce greenhouse gases, ensuring that sustain-

tified Green Restaurants®, with five locations on

able food is part of the future of campus dining.

Cal Poly’s campus.

CERTIFIED IN OUR SUSTAINABILITY COMMITMENTS

Culinary Exploration Fuels Innovative Menuing

WINNER WINNER, PLANT-BASED DINNER Chef Aaron Pegorsch’s plant-based burger won the Copper Pot.

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CHEFS SHINE IN SHOWDOWN Fresh Ideas celebrated its annual Copper Pot

Executive Chef Freddie Holland. Each chef

culinary competition, highlighting the exceptional

explained their ingredient choices and cooking

skills of its chefs. The event, a tradition that un-

techniques, impressing the judges with both

derscores the company’s passion for food and

taste and presentation.

creativity, featured a challenge focused on the comparison of animal and plant-based proteins,

Chef Aaron Pegorsch’s BBQ pork burger and

reflecting the growing trend of plant-forward diets

its plant-based counterpart emerged as the

among students.

judges’ favorite. Freddie Holland noted the remarkable similarity between the plant-based

The competition’s finalists—Human Resources

and animal protein versions, saying, “I can’t tell

Manager Samantha Jedlow for Fresh Ideas, Greg

the difference between the plant-based burger

Owens from Greenville University, Shackeel But-

and the animal protein version.”

ters from Doane University, and Aaron Pegorsch from Southwestern College—were selected from

The Copper Pot competition exemplifies Fresh

a pool of over two dozen chefs through a rigorous

Ideas’ commitment to culinary excellence and

preliminary round.

innovation, celebrating the creativity and talent of its chefs while empowering them to explore

In the final showdown, each chef had 60 minutes

new culinary frontiers.

to prepare two burgers with identical seasoning and preparation methods: one using animal protein and the other a plant-based alternative.

Equipped only with their cooking utensils, the chefs utilized fresh ingredients, electric appliances, and charcoal grills provided by the Fresh Ideas culinary team.

The chefs’ creativity and skill were on full display as they crafted and presented their dishes to the

Join us on September 8-14, 2024 on your cam-

judges, which included Fresh Ideas’ CEO Matt

pus as we celebrate our many chefs and culi-

Clervi, VP of Culinary Chef Carl Lovett, Executive

narians during Chef Appreciation Week!

Chef Cheyney Andrews, and Hungry Planet’s

year-round NOURISHment for OUR COMMUNITIES

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we are giving back

O U R T E A MS U SE SU MME R TO S TRE NG THE N THE IR C O M M U N I T I ES

SUNY Plattsburgh HOSTS TEACHING KITCHENS FOR ALZHEIMER’S SUPPORT The dining team at SUNY Plattsburgh collaborates with a local Alzheimer’s support group to host Teaching Kitchens sessions, where guests learn new culinary skills and create dishes such as fruit salsa, charcuterie, pesto pinwheels, and more. This partnership enhances participants’ cooking abilities and fosters community engagement and support for those affected by Alzheimer’s.

ASSISTING IMMIGRANT COMMUNITIES AT Worcester Chefs and operators from Worcester Polytechnic Institute and Worcester State University donated 120 boxed lunches to the Friendly House of Worcester, supporting its mission to promote neighborhood health and welfare, especially for recent immigrants.

HUSKY eATS PARTNERS WITH TRIO UPWARD BOUND SUMMER CAMP At Michigan Tech University’s Wooden Spoon Cook-off, students from the TRIO Upward Bound program showcased their culinary skills. Hosted by the Husky Eats dining team, four teams prepared meals with an elevated picnic theme. Team Tech Titans won with their fruity-filled cake, earning custom prizes. The event emphasized educational enrichment and culinary creativity.

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CRAFTING CATERING EXPERIENCES FOR ALL

WI C H IT A S T AT E U N I VERS ITY P ARTNE RS WITH L OW- VIS IO N SU PPOR T GRO UP , E NV IS IO N

The catering team at Wichita State University

the team’s commitment to accessibility, setting

recently had the honor of serving at Mark Arts,

them apart from local catering options. Provid-

a premier Wichita venue, for Envision’s annual

ing an accessible culinary experience, while

employee luncheon. Envision is known for sup-

uncommon, is essential for the community at

porting individuals who are low vision or blind,

Envision. We are proud to support Envision’s mis-

enhancing their mission of providing care and

sion and do our part to build a more inclusive

accessibility for all.

world.

The team collaborated to create a meal for them that was both delicious and inclusive.

The chefs meticulously plated each dish with identical orientation, ensuring consistency for all attendees. During the entrée service, each plate had the chicken facing 6 o’clock, allowing those who are low vision or blind to know exactly where each item was located.

These thoughtful accommodations underscore

Envision associates arriving at Mark Arts for the catered luncheon.

Ooey gooey butter cake with salted caramel sauce.

All dishes were plated identically in orientation for an inclusive dining experience.

A FULLY INCLUSIVE AND ACCESSIBLE CATERING EVENT

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OLYMPIC-LEVEL NUTRITION A TH LET E D I N I N G GU I DES G R O U N D PROGRA MS

educates athletes on the impact of carbohydrates and protein on their bodies, empowering them to make choices for optimal performance.

This dining guide marks the first step in delivering athlete-specific dining solutions at UNCA and is part of a broader initiative to support athlete well-being.

At the University of North Carolina, Asheville (UNCA), registered dietitian Maggie Sullivan is ensuring student athletes have the resources and guidance needed to reach their goals.

Over the summer, Sullivan and the UNCA team developed a sports nutrition guide inspired by the US Olympic Committee’s Food and Nutrition Services Department.

This guide teaches athletes how to build a nutritionally balanced Athlete’s Plate, also known as a Performance Plate, which includes the right portions of carbohydrates, fats, protein, and fruits and vegetables. By emphasizing nutrient balance over macro tracking, the guide

EAT TO COMPETE FUE L F O R T HE F U T U R E

At the University of Maryland Baltimore County (UMBC), campus dietitian Adam Sachs, a certified specialist in sports dietetics, is raising awareness about optimal nutrition for athletes.

Recognizing that athletes expend energy faster than the average student, Sachs emphasizes the importance of simpler, high-calorie foods, hydration, and high-sodium options to balance electrolytes.

To help student athletes make informed meal choices, Sachs and the dining team introduced the Eat to Compete signage in dining halls. These signs highlight meals that meet athletes’ nutritional needs, featuring at least 15

grams of protein, one serving of vegetables, and a 3:1 ratio of carbs to protein. This initiative makes it easier for athletes to select foods that support their performance and goals.

With these convenient indicators, student athletes can confidently choose meals that enhance their performance, ensuring they get the necessary nutrients to fuel their rigorous activities.

ALL EYES ON OUR ATHLETES: FUELING FOR PERFORMANCE

AS ALL EYES TURN TO THE OLYMPICS, O U R S T U R N T O O U R O W N AT H L E T E S

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EXCITEMENT BUILDS AS WE WELCOME OUR NEW PARTNERS A T CH A R TWEL L S HI GHER E D UCATIO N, GO U R M ET , AN D FRESH ID E AS

ASBURY UNIVERSITY BAYLOR UNIVERSITY BUCKNELL UNIVERSITY CARSON-NEWMAN UNIVERSITY CHADRON STATE COLLEGE CHICO STATE THE CITADEL CONNECTICUT COLLEGE CSU CHANNEL ISLANDS DREW UNIVERSITY EMPORIA STATE UNIVERSITY

JUILLIARD AND SAB LONG ISLAND UNIVERSITY LYON COLLEGE MIAMI UNIVERSITY PERU STATE COLLEGE PRATT INSTITUTE PURDUE UNIVERSITY FORT WAYNE WAYNE STATE COLLEGE UNIVERSITY OF WISCONSIN-WHITEWATER

ND

WA

MT MN ME WI

SD

OR

VT

ID WY

NY

MI

MA

IA

CT

NE PA IL NV

UT

CO

KS

IN

OH

KY

OK

RI

NJ

VA

TN

NC

AR

NM

SC

AZ MS AK

DE MD

WA

MO

CA

NH

TX

AL

GA

LA

HI

FL

* Locations may not be exactly placed.

FORGING COLLABORATIVE FUTURES: CELEBRATING OUR NEW PARTNERS

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