At the Table | Winter 2025

WINTER 2025 EDITION

AT THE TABLE TOP THREE FOODS TO SUPPORT YOUR CIRCADIAN RHYTHM AND BRIGHTEN DARK WINTER DAYS

16

A LOOK AT URBAN FARMING SOLUTIONS

18

SETTING NEW STANDARDS FOR SUSTAINABILITY ON CAMPUS

30

FROM CONCESSIONS TO MOMENTS OF CONNECTION

ON THE COVER: STUDENTS ENJOYING A POP-UP EVENT AT BARNARD UNIVERSITY

06

02 | AT THE TABLE

A LOOK AT OUR NEXT CHAPTER FO RE WORD BY E VA WO J TA LEWSK I CH IE F E X E CU TIVE OFFI C ER CH ARTWE LLS H IG H E R E DUC ATI ON

As we step into this new year, there’s a palpable energy on campuses across the nation - new faces, fresh ideas, and a renewed commitment to delivering the very best dining experiences for students.

It’s an exciting time for all of us in higher education, and as your trusted partner, we are inspired to continue growing together.

With growth comes the need to focus and prioritize, ensuring that every decision we make strengthens our position as industry leaders and reinforces our role as true partners in shaping exceptional campus dining experiences. We understand the importance of seamless service and innovation in creating dining programs that not only meet the evolving needs of students but exceed their expectations. Our commitment to precision and quality ensures that each meal and each experience reflects the high standards we hold ourselves to. That is why at the heart of what we do is the enduring commitment to operational excellence.

But we know it’s not just about processes. It’s about people - our associates, your students, and everyone in between. The culture we build together is the foundation for our combined success. By empowering and nurturing talent, we create a workplace that fosters collaboration and genuine connection. Our shared focus on people drives us to go above and beyond, ensuring that every moment on your campus is one made of joy and belonging.

As we look ahead, we are excited to continue this strategic growth, aligning with your vision for the future. Together, we can create dining experiences that are as inspiring as the students we serve.

Here’s to another year of partnership, progress, and success.

table of contents IN DESIGN

TABLE OF CONTENTS

table of contents IN DEISIGN

TOP THREE FOODS TO SUPPORT YOUR CIRCADIAN RHYTHM AND BRIGHTEN DARK WINTER DAYS

06 - 07

A CULINARY CELEBRATION OF CAMPUS CULTURE

08 - 09

A LOOK AT URBAN FARMING SOLUTIONS

10 - 11

A RECIPE FOR TEAM BUILDING SUCCESS

12 - 13

OUR TEAMS ARE DINING IN THE DEEP

14 - 15

SETTING NEW STANDARDS FOR SUSTAINABILITY ON CAMPUS

16 - 17

FROM CONCESSIONS TO MOMENTS OF CONNECTION

18 - 19

COOKING UP COLLEGE CREDITS

20 - 21

SUPPORTING OUR TEAMS’ PROFESSIONAL GOALS

22 - 23

A NIGHT OF STARS: CELEBRATING EXCELLENCE

24 - 25

06 | AT THE TABLE

BOOST YOUR MOOD WITH SMART FOOD CHOICES As the days grow shorter and darker, many of us feel the effects of Seasonal Affective Disorder (SAD) — fatigue, mood swings, and restless nights can make this time of year challenging. Did you know that what you eat can help? Our expert chefs have handpicked three powerful foods that support your circadian rhythm — your body’s internal clock that regulates sleep and energy levels. These ingredients don’t just ease SAD symptoms; they inspire innovative, flavorful dishes to energize your winter. Discover how to beat the winter blues with these top chef-recommended foods and creative recipes that will have you feeling brighter, one bite at a time.

1. salmon Rich in omega-3 fatty acids and vitamin D, salmon supports serotonin production, which is essential for mood regulation and sleep. Vitamin D is especially critical in combating the winter blues as sunlight exposure decreases.

Recipe Idea: Create a warming Salmon Miso Bowl by pairing grilled salmon with brown rice, miso broth, sautéed spinach, and a sprinkle of sesame seeds for a comforting, nutrient-packed meal.

2. Tart cherries Tart cherries are a natural source of melatonin, the hormone that regulates sleep. They also have anti-inflammatory properties, which can enhance overall well-being.

Recipe Idea: Whip up a Tart Cherry Smoothie Bowl by blending frozen tart cherries with Greek yogurt, a splash of almond milk, and a drizzle of honey. Top with granola, chia seeds, and fresh berries for added texture and flavor.

3. Walnuts Walnuts contain melatonin, magnesium, and omega-3s, which helps calm the nervous system and promotes quality sleep.

Recipe Idea: Try a savory Walnut Pesto Pasta by blending walnuts with basil, garlic, olive oil, and Parmesan cheese. Toss with whole-grain pasta for a filling dinner.

Top 3 Foods to Support Your Circadian Rhythm and BRIGHTEN DARK WINTER DAYS AS CHOSEN BY OUR CHEF EXPERTS

08 | AT THE TABLE

THE StUDENT StARt-UP THAT’S CHANGING HOW bABSON EAts Babson College sophomores Krish and Inan are turning their dream of opening a health-conscious, fast-casual Indian food restaurant, Desi Eats, into a reality. Over the summer and fall, the aspiring entrepreneurs partnered with Babson College Dining, collaborating with Senior Executive Chef LeeAnn Makara, Executive Chef Angel Apaza, Trim Director Tara Norcross, and Marketing Director Bianca Tamburello for expert guidance on recipe and menu development, branding, marketing, and food service operations to bring their concept to life.

The partnership culminated in a Desi Eats popup in celebration of World Food Day. During the event, Krish and Inan worked alongside Babson College Dining’s culinary team to showcase their thoughtfully curated menu. To gather valuable feedback, a QR code survey allowed diners to share their thoughts and preferences.

The event offered the students a hands-on opportunity to refine their concept while sharing their cuisine and culture with the campus community. Feedback collected during the pop-up will play a vital role in shaping the future of Desi Eats as they continue pursuing their entrepreneurial journey.

Krish and Inan in front of their Desi Eats station.

Chef LeeAnn working with Krish to prepare tikka masala sauce.

Krish learning alongside Chef Angel.

This initiative highlighted Babson College Dining’s commitment to fostering student innovation and supporting meaningful cultural experiences.

Through collaboration and mentorship, Krish and Inan’s vision came to life, leaving a flavorful and inspiring mark on campus.

Butter chicken featured on the Desi Eats station.

A CULINARY CELEBRATION OF CAMPUS CULTURE

A LOOK AT URBAN FARMING SOLUTIONS

CHARTWELLS HIGHER EDUCATION | 11

SMALL FARMS WITH BIG IMPACT

THE UNIVERSITY OF CHICAGO’S COMMITMENT TO BIPOC FARMERS

Two years ago, The University of Chicago launched an initiative to support BIPOC farmers through partnerships that prioritize equity and sustainability in the food supply chain. Central to this initiative is Chicago Urban Farm Solutions (CUFS), which began as a 0.5acre operation within Windy City Harvest’s accelerator program. Thanks to collaborations with Midwest Foods, a women-owned distributor, and The Conservation Fund’s Working Farms Fund, Chicago Urban Farm Solutions has expanded to over 20 acres, a testament to the power of strategic partnerships.

CUFS’s produce, including carrots, Escamillo peppers, cherry tomatoes, collard greens, and red beets, has made its way to universities across the nation, including campuses in North Carolina, California, and Illinois.

Through our ordering system, our partner campuses now have the opportunity to source directly from Chicago Urban Farm Solutions and other smallscale, BIPOC-owned operations. This initiative has already resulted in over 300 pounds of produce purchased by UChicago alone, demonstrating the team’s commitment to supporting local agriculture while providing healthy, fresh ingredients to its dining programs.

Beyond ordering, The University of Chicago has helped amplify CUFS’s mission by hosting farmers’ markets and on-campus events featuring its produce.

This hands-on approach not only educates communities about the value of supporting BIPOC farmers but also builds

a model for other higher education institutions to replicate.

By prioritizing partnerships with Chicago Urban Farm Solutions and others like it, The University of Chicago has helped create sustainable income and stability for these farmers and similar organizations, setting a powerful example for higher education and beyond.

A RECIPE FOR TEAM BUILDING SUCCESS

CHARTWELLS HIGHER EDUCATION | 13

CENTRAL MICHIGAN ASSOCIATES FACE OFF IN CHOPPED COMPETITiON In a spirited display of teamwork and culinary creativity, dining associates at Central Michigan University recently competed in an exhilarating Chopped-style competition. This high-energy event, featuring four teams of five to six culinarians, was the grand finale of a four-day culinary bootcamp designed to sharpen skills, foster camaraderie, and prepare cooks for the semester ahead.

The bootcamp’s first three days were packed with hands-on training in essential culinary skills, including knife techniques, food safety, allergen awareness, flavor profiling, food costing, and process logging. On the fourth day, the Chopped competition took center stage, offering associates an opportunity to showcase their talents and creativity through three intense rounds: appetizer, entrée, and dessert.

During the competition, teams were randomly assigned with a team lead and tasked with transforming mystery ingredients into standout dishes.

Appetizers featured tofu, shiitake mushrooms, red beets, and Flaming Hot Cheetos, while entrées combined chicken thighs, hashbrowns, cucumber, and cocoa powder. Dessert creations included chocolate chips, chili flakes, coconut milk, and quinoa. Later, the teams represented the university’s three dining halls and catering department, with catering claiming victory.

Inspired by his previous Chopped win, Campus Chef Gage introduced this event to engage associates and enhance their culinary acumen in an organic and exciting way. Judged by management staff, this annual competition not only builds technical skills but also highlights teamwork, creativity, and a shared passion for culinary excellence.

14 | AT THE TABLE

Mass Maritime Dining embarks on a culinary voyage In early January, 33 members of the Mass Maritime Academy (MMA) Dining Team set sail on a groundbreaking adventure - the inaugural Sea Term aboard the state-of-the-art Patriot State II training ship (a National Security Multi-Mission Vessel - NSMV). During this sea term, which lasts six weeks, cadets will gain hands-on maritime experience, making stops in Charleston, South Carolina, Puerto Rico, St. Thomas, and Tampa, Florida, while the dining team ensures everyone aboard is fueled for success.

Preparing for this 52-day journey was no small feat. The MMA Dining Team stocked an astonishing 275,000 pounds of food, including 2,000 gallons of milk, 10,500 burgers, 350 cases of cereal, and 1,200 dozen eggs. With approximately 2,000 meals served daily, the team is ready to deliver breakfast, lunch, and dinner to cadets, officers, and crew. Joining them in the galley this term are 10 cadets, gaining invaluable culinary experience.

The dining team’s seasoned crew brings unparalleled expertise to the table. General Manager Bob Cobb has sailed on 34 terms, while Dining Associate Juventino Mateus, Sous Chef Johnny Norcross, and Executive Chef Jim Wirzburger have completed 28, 24, and 20 voyages, respectively. Their experience even includes a hurricane activation cruise, demonstrating their ability to perform under pressure.

Beyond the hard work of serving on a ship, the team is also committed to creating memorable moments around shared tables. Weekly Sun-

The cadets learning alongside our chefs in the kitchen.

day at Sea cookouts will bring the crew together, while an extraordinary catered event at the voyage’s end will celebrate the success of Sea Term 2025.

The Mass Maritime Dining Team’s dedication, skill, and camaraderie make this journey an unforgettable chapter in MMA’s history, proving that great adventures are fueled by great food.

OUR TEAMS ARE DINING IN THE DEEP HOW THE TEAM AT MASS MARITIME DINING SERVES 2,000 DAILY MEALS OVER SIX WEEKS AT SEA

SETTING NEW STANDARDS FOR SUSTAINABILITY ON CAMPUS

CHARTWELLS HIGHER EDUCATION | 17

BECOMING THE FIRST TO BRING SCOPE 3 EMISSIONS TRACKING TO CAMPUS DINING PROGRAMS We are proud to provide partner colleges and

pact set the stage for us to lead as the first and

universities with comprehensive Scope 3 emissions

only foodservice provider in higher education

tracking and data. Through our exclusive partner-

to track Scope 3 emissions. HowGood is trusted

ship with HowGood, a leader in sustainability intel-

by some of the world’s largest food brands to

ligence with the world’s most extensive database

improve their environmental and social impacts.

on product and ingredient impact, this ground-

This initiative builds on our multi-year partnership

breaking program demonstrates our commitment

with HowGood, which previously introduced

to helping our university partners achieve their

climate labeling to campuses nationwide for

carbon neutrality goals and sets a new precedent

the first time.

for transparency in campus dining.

Beyond providing sustainability data, we are While Scope 1 and 2 emissions measure direct

committed to educating and empowering

operations, Scope 3 emissions are the largest and

students on environmental issues. Through ini-

often the most challenging category of green-

tiatives like climate labeling in dining halls or

house gas emissions to measure because they

Planet Eats, a climate-friendly, plant-forward

represent all of the indirect emissions produced

dining experience, we show students how their

throughout the supply chain. Through HowGood’s

food choices can positively impact the planet.

Carbon Trust-verified carbon footprinting method-

By championing Scope 3 emissions tracking, we

ology, we are enabling our partner universities to

not only advance our carbon neutrality and net

track these emissions at a level that’s never been

zero goals and those of our university partners,

done before in higher education dining. By track-

but also instill a sustainability mindset in the stu-

ing Scope 3 emissions, we are able to provide

dents we serve, ecouraging them to take action

colleges and universities a full view of emissions

in their own lives.

throughout our foodservice supply chain, giving them actionable data and insights to support their green initiatives, reduce their ecological footprint, and make informed choices that positively impact the planet.

HowGood’s established reputation and global im-

FROM CONCESSIONS TO MOMENTS OF CONNECTION

CHARTWELLS HIGHER EDUCATION | 19

HOW UTRGV REVITALIZED THEIR GAME DAY EXPERIENCES In just six weeks, the team at the University of Texas Rio Grande Valley Dining Services partnered with their Athletics Department to re-imagine the concessions experience. The Athletics Department’s request included a need for themed game nights designed to enhance fan engagement and boost attendance, providing the team with a unique opportunity to create something extraordinary at UTRGV. A key highlight was transforming a long-closed space into the Cantina. After nearly two decades of inactivity, this venue was revitalized into a lively hub for fans, generating an impressive amount of revenue during the baseball season alone, Serving up items such as cold beer, salty snacks, and signature drinks.

The team’s collaboration also extended to designing themed nights that resonated deeply with the campus community. From Selena-inspired cocktails like the “Selena-rita” to family-friendly Sunday packages featuring tickets, hot dogs, popcorn, and drinks, UTRGV Dining worked to make each game unforgettable. Themed nights became a major success, with average gamenight revenue nearly doubling. Specialty cocktails further elevated the experience, pushing revenue on those nights. Fans’ enthusiastic response underscored the impact of these efforts.

Two standout events, 956 Night and Selena Night, exemplified this success, underscoring that fans weren’t just coming for the games, but for the welcoming atmosphere, sense of connection, and truly customized-to-the-community experience that our teams created.

Beyond the local impact, the team’s efforts also

helped UTRGV’s baseball team achieve a national ranking for attendance, a significant milestone highlighting the success of the revamped concessions program. UTRGV Athletics has since requested the continuation of themed menus for future seasons and fall sports.

Through true partnership and collaboration, our teams transformed spaces and events to elevate the community experience at UTRGV with exceptional results. Together, we have created lasting memories full of joy, and built a vibrant, welcoming environment that fans will cherish long after the final whistle.

COOKIng UP COLLEGE CREDITS

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THE IMPACT OF CULINARY EDUCATION The Teaching Kitchen Wellness Series, a collaboration between Illinois College Dining and the Office of Student Development and part of our larger Teaching Kitchen series is empowering students with hands-on cooking skills and healthy eating habits. Led by Lisa Carlson, MS, RDN, LDN (she/her), this seven-part series has already engaged 87 students while offering convocation credit and practical life lessons.

The sessions (which are an off-shoot of our national Teaching Kitchen series) are designed to combine interactive learning with practical tools for wellness. Highlights include Stocking a Healthy Pantry, where students learned smart food shopping and pantry organization, and Knife Skills and Re-purposing Ingredients, which featured hands-on preparation of Shaker Salads and turkey-lemon-greens soup using leftover ingredients. Another session, Eating Healthy on a Budget, introduced students to simple meal planning and healthy meal prep with curried tuna salad with Greek yogurt, toasted pita triangles, and a salad with lemon vinaigrette.

This initiative reflects a strategic partnership with Rebecca Leatherwood, M.S., ICDVP, Assistant Director of Student Health and Wellbeing at the Chelsey Health Wellness Center. With more sessions to come, the series continues to elevate wellness education and provide students with essential tools for healthy living.

SUPPORTING OUR TEAMS’ PROFESSIONAL GOALS

CHARTWELLS HIGHER EDUCATION | 23

YOUFIRST UNIVERSITY EMPOWERS CAREERS AND BUILDS FUTURE LEADERS Since its inception at The University of Miami in 2013, the YouFirst University program has been a cornerstone of our commitment to associate development. Designed to hone soft skills and equip associates with tools for their next career move, YouFirst University is more than a training program it’s a launchpad for professional growth. Over the years, more than 220 associates have graduated from this initiative, including 36 in the past semester alone. The program has paved the way for dozens of participants to advance into supervisor and salaried manager roles, demonstrating the tangible impact of investing in our people.

Graduate associate Tranique reflects on her experience: “My experience with YouFirst University was amazing. We had some of the most delightful people help us become more successful in our units and as a team.”

YouFirst University focuses on building engagement, teamwork, and customer service skills.

Through interactive games and discussions, associates learn not only how to enhance their performance but also how to strengthen their bonds with colleagues. This collaborative and supportive environment fosters confidence and personal growth.

At the heart of our mission is the belief that investing in our teams is the foundation of our success.

By empowering associates through programs like YouFirst University, we not only elevate individual careers but also build stronger, more dynamic teams. Supporting our people isn’t just a priority it’s who we are.

24 | AT THE TABLE

A NIGHT TO REMEMBER The Compass Night of Stars event is an annual celebration of excellence, dedication, and innovation, shining a spotlight on outstanding associates who have gone above and beyond in their commitment to delivering exceptional service. Held in the heart of Orlando, Florida, this prestigious occasion brings together leaders, associates, and partners from across the organization to honor the very best talent within the Compass family.

This year’s event was nothing short of extraordinary, featuring an evening of heartfelt speeches, inspiring stories, and well-deserved accolades. The highlight of the night was the presentation of awards to nine exceptional associates whose achievements embody the values and mission of the organization. These individuals have made a lasting impact on their respective campuses, driving innovation, fostering inclusivity, and creating meaningful dining experiences for students and faculty alike.

The honorees, who represent universities from across the country, were celebrated for their unique contributions and unwavering dedication to excellence. Their stories reflect a shared passion for making a difference and demonstrate how small acts of kindness and innovation can ripple outward, influencing entire communities.

The Compass Night of Stars serves as a powerful reminder of the incredible talent and dedication within the organization.

As the evening concluded, attendees left inspired and united by a shared commitment

to continue making a difference, one meal, one moment, and one connection at a time.

This Year’s Honorees: JoyFul Award Michelle Rohde - Elmhurst University Frontline JoyFul Award Jackie Quadra - Babson College Hungry, Humble, and Smart Award Kara Harbers - Mid-Central Support Living the Brand Award Emily Schramm - Stetson University Culinary Difference Maker Award Ashley Pitts - CSU Fullerton Frontline Culinary Difference Maker Award Doninic Marchi - Western Washington University Fresh Ideas Difference Maker Award Kourtnee Griffin - Rose State University Gourmet Difference Maker Award Michael St. Blancard - Montclair State University Account of the Year University of North Carolina at Charlotte

A NIGHT OF STARS: CELEBRATING EXCELLENCE THE ANNUAL COMPASS NIGHT OF STARS EVENT RECOGNIZES OUR OUTSTANDING ASSOCIATES

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