As we begin the new year, we look toward the coming semester with hearts full of gratitude and a renewed focus on the future. We continue to challenge ourselves to push the envelope to create innovative dining experiences on campuses.
Our teams of talented chefs and thought leaders continue to propel our programs, providing our student audiences with exactly what they are looking for – sometimes before they even know themselves.
We are proud to share with you our research-based metrics that keep us on the forefront of plant-based dining and as leaders in our field for sustainability.
However, none of these new openings or additions to our program could happen without our team of incredible people. I am so proud of our teams that deliver excellent guest service and make true and meaningful moments for students each day.
2 Letter from the CEO
3 A DelightFul Look Back
4 Going for Goals
5 Growing at George Washington
6 Trending in Plant-Forward
8 Celebrating Lunar New Year
9 Making a Difference
Lisa McEuen CEO, Chartwells Higher Education
Our very own National Director of Sustainability, Monalisa Prasad, was recently appointed to Food Tank’s CSO Peer Group – a non-profit research and advocacy organization that is focused on building a global community for safe and healthy eating. This nomination comes as a direct result of Monalisa’s tireless work to increase and develop innovative sustainability
practices that help keep us future-forward. She has been instrumental in the certification of many of our dining halls as Green Restaurant Certified, innovative partnerships with organizations like HowGood and FarmShelf, and our food-waste reduction strategy to create socially and economically sustainable ways to alleviate hunger, obesity and poverty.
soMe o MoMents oF jo
As we rejoice in the return of DELIGHTFUL, let’s take a moment to look back and celebrate our accomplishments last year. Together, we made huge impacts in our campus communities by carrying out over 530,000 acts of kindness.
Our team at Wichita State partnered with campus athletics to spread joy
Among a day full of joy that included treat bags for all support staff, donations to the Wichita Children’s Center, and more - one of our favorite moments from DelightFul last year was when Wichita State Dining partnered with their Bowling Team, the 2021 National Champions, to make bags full of treats, coloring books, and swag to be distributed.
At the University of Arkansas our leadership commits to spreading joy
We loved seeing our leadership spreading Random Acts of Kindness in Support of Delightful last year! The University of Arkansas was host to our Vice President of Culinary, Chef Joe Labombarda, who spent the day with the team writing out notes of positivity to be distributed with cookies on campus.
Cal State University, Northridge reaches into their community to spread joy
California State University, Northridge reached into their community to spread joy, carrying out 2,500 acts of kindness with cookie drops to local fire departments and a partnership with the San Fernando Valley Rescue Mission, amongst other activities.
Recently our partners at Sacred Heart University unveiled their Martire Family Arena, the crown jewel of their multiyear building and expansion program. The facility will support their men’s and women’s Division I hockey and nationally ranked figure skating teams as well as serve as classroom space for students perusing sports communications. Complete with state-of-the-art equipment and seating 4,000, our teams will support multiple concessions stands, mobile bars, a beer garden, corporate suites and the Main Consigli Club.
The Green Plum at The University of Texas at Arlington is a retail concept focused on sustainability, balanced meals, and supporting women and minority-owned businesses. The menu items use highly sustainable ingredients that have a minimal environmental and social impact, including using local, when possible, plant-forward menus and sustainable seafood. This restaurant boasts HowGood environmental impact ratings on all its items. The Green Plum also offers pre-packaged items that are all sourced from sustainable, women and minority-owned businesses.
Campus executive chef, Maja Gajic, worked with Sustainability Intern, Jose Perez, to research and determine the most sustainable menu items. Maja and Jose utilized the partnership with the campus Office of Sustainability and took inspiration from current HowGood recipes to support their research efforts.
george wasHington universitY exPanDs its retaiL witH sPeciaLtY anD graB-anD-go oPtions
Hillel Restaurant is the newest addition to the George Washington University (GW) campus and is GW’s first fully Kosher retail space. Hillel is housed in the Hillel Building, which serves as a safe space for Jewish students around the GW Community. Hillel Restaurant can accommodate more than 150 people per meal period and is the product of a collaboration between GW Dining and GW Hillel, a Jewish student educational and social organization. This location is managed and curated by our Kosher Chef, Yehuda Malka, in partnership with the Hillel staff.
Shenkman Market is GW’s newest grab-and-go Market. Students can now snag some quick items, coffee, smoothies and açai bowls. With these new additions to the campus dining program, students now have expanded, convenient options for all their daily snacks.
Sushi-Do is a third-party vendor joining the GW Dining family. They’re bringing the students Sushi, Poke Bowls, Ramen Bowls and so much more. This partnership brings another international flavor to campus.
Shenkman Hall is the newest and largest residential dining facility on GW’s campus. With residential dining new to GW, Shenkman offers innovative cooking stations for students. This dining hall is unique as it features the first campus Teaching Kitchen, where students can attend classes hosted by the culinary team!
California State University (Cal State La) is the first school to ulilize their Master Sponsorship Agreement between Chartwells and the CSU system
The budding partnership consists of a newly redesigned all-you-care-to-eat residential dining operation called Village Commons. It also features two grab-and-go market options and will soon expand to include catering services. This new partnership was facilitated by student residential assistants that desired a dining partner with both a strong company culture and innovative dining programs. We look forward to continuing to grow our operations in the California State System.
As leaders in innovation, we are responsible for learning and growing with Gen Z students’ tastes and preferences while keeping creativity at the center of the plate. Here are some trends our National Director of Sustainability, Monalisa Prasad, predicts will have a big impact on plant-based dining this year and how we are preparing for the future.
Think full-service concepts and retail locations. Seattle University opened its first 100% plant-based café in 2022.
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I think the scale and sophistication of campus gardens will increase. New Mexico Tech partnered with its Garden Club to maintain and grow produce served on campus.
Consumers are looking for more insights on their food’s environmental impact. This year we formed an exclusive partnership with HowGood.
As Pescatarian diets rise in popularity, there’s a greater need for seafood alternatives. Bowling Green State University plans to incorporate plant-based shellfish into its menus this year.
By 2030 the vegan snack market is expected to double with students looking for clean, vegan and upcycled snacks. UMBC samples protein packs of pretzels, roasted chickpeas and dried edamame.
More aLternatives, More vegan Hottest FooD trenDs
Coming Together to Celebrate Lunar New Year
North Central College Dining celebrated the Lunar New Year in collaboration with student organization NCC Chinese Club, Guest Chef Jason Lee, and guest performers the Seven Star Lion Dance Group. Students flocked to Kaufman Dining Hall to try Chef Jason’s Dama Rice Bowls and participate in the lion dance performance.
Featuring Lunar New Year Specials
PLYMoutH state universitY
Plymouth State University celebrated Lunar New Year with a special monthly Tasting Kitchen hosted by Chef Michael where he featured handmade pork and cabbage potstickers served with his teriyaki chili crisp, house-made ponzu, and chili garlic. In short, there was no shortage of delicious food to ring in the Year of the Rabbit.
awarD-winning cHicago cHeF asiana
tHe Lion Dance
The Catholic University of America recently celebrated the opening of Garvey Hall. It’s named after recently retired longtime president and his wife, John and Jeanne Garvey.
The brand-new state-of-the-art dining facility includes two smaller dining rooms; one named for another former president, and one for our associate, Ms. Willie Joyner. Ms. Willie, who leads with compassion and warmth, has been serving students at Catholic University for 49 years and is a beloved member of their community.
In 2020, Ms. Willie was honored in Food Management Magazine as a Foodservice Hero of the Year. She was further celebrated when she was asked by The Catholic University of America to be their Homecoming football game honorary coin-toss captain. Former President George W. Bush also sent Ms. Willie a personalized letter congratulating her for her recent namesake honor.
When told her name would leave a legacy for generations to come, Ms. Willie was brought to tears. Our associates are truly the heart of our business, where students feel free to be their authentic selves and have safe spaces that become their home-away-from-home.
MS. WILLIE DINING ROOM
