April 2018 Chartwells Monthly

APRIL 2018

Celebrating

Stop Food Waste Day

communication / executive message

table of letter from the ceo

Bee Proactive As the weather warms up, I enjoy watching nature come alive. Birds build their nests and bees fly from flower to flower, pollinating what will eventually

contents:

2 Letter From the CEO 3 Bring Back the Bees 4 Earth Month

become food and end up on our plates. Sadly, bee populations have been dramatically declining, and just two years ago 44 percent of the U.S. bee colonies collapsed. To help turn this statistic around, Chartwells partnered with General Mills

Lisa McEuen

for its “Bring Back The Bees” campaign. To do our

President & CEO, Chartwells Higher Education Dining Services

packets to distribute and plant. Working with student

8 Stop Food Waste Day 12 Contact Chartwells

part, each Chartwells’ location received 200 seed sustainability groups and local non-profit organizations, our teams collectively planted hundreds of

thousands of wildflower seeds to help repopulate these precious pollinators which our own food sources depend upon.

Another notable Earth Month initiative was our second annual Stop Food Waste Day. With a company commitment to reduce 25 percent of current food waste by 2020, associates, students and guests challenged and inspired one another to find new ways to sustain food stores or reduce what gets thrown away. It is an honor to watch all the creative innovations our team members come up with to inch closer to that ultimate goal of “zero food waste.”

I hope you enjoy reading our stories, illustrating how Earth Month is something we, at Chartwells embrace and celebrate all year round.

Lisa McEuen President & CEO Chartwells Higher Education Dining Services

2017 CSR Report From cultivating campus gardens, to implementing recycling programs and improving animal welfare, Compass Group is working to create a more sustainable food system and a healthier planet for future generations.

Click here to view the Compass Group Corporate Social Responsibility Report.

2

CHARTWELLSMONTHLY.COM | APRIL 2018

bring back the bees / community

. B R I N GtheB A C K .

s e e B

Chartwells partnered with General Mills to help bees by

Carroll University

planting wildflower seeds on campuses and in communities throughout the country during Earth Month.

B

ee colonies everywhere have been declining at an alarming rate. In 2016, 44 percent of the U.S. bee colonies collapsed. With more than two-thirds of the world’s crop species relying on these pollinators, the growth of many of our favorite foods are in danger. Consider that one in three bites of foods we eat is made possible by bees and other pollinators.

To help boost our bee population, each Chartwells’ location received 200 seed packets to plant during Earth Week. Working with student-run sustainability groups and area non-profit organizations, associates and students at campuses throughout the country collectively planted hundreds of thousands of wildflower seeds. Thanks to many helping hands, Chartwells made a commitment to the environment and socially responsible practices through this united “Bring Back the Bees” campaign.

Dominican College

Anderson University

St. John’s University

62,000 Buffalo State University

—PACKS OF—

ildflo w e r W

s eeds

DISTRIBUTED

#BRINGBACKTHEBEES Buffalo State University APRIL 2018 | CHARTWELLSMONTHLY.COM

3

community / love, chartwells

Throughout Earth Month, Chartwells’ team members embraced the opportunity to renew commitments and create initiatives to help sustain our planet. On the following pages, associates share how they put earth’s health front and center at campuses everywhere.

4

CHARTWELLSMONTHLY.COM | APRIL 2018

earth month / community BOWLING GREEN STATE UNIVERSITY

Getting Greener EMU Sustainability intern Katie MorganMacEwen’s Instagram take over.

EASTERN MICHIGAN UNIVERSITY

Award-Winning Architecture

A

lthough the semester was officially wrapped on April 24, EMU Dining Services made sure to feature activities emphasizing sustainability and community wellness throughout the whole month. Thanks to oncampus Registered Dietitian Callie Gavorek, the marketing team and sustainability intern, April offered many creative events to “stop food waste!”

On April 4, EMU Dining’s Sustainability Intern Katie MorganMacEwen kicked off the month with a “sustainability minded Instagram takeover.” Sharing articles about sustainability and ways to decrease food waste, she regularly posted on EMU Dining’s Twitter. She also launched a food-warrior waste competition, promoting ways to decrease postconsumer waste at EMU Dining Services’ residential facility, The Commons. For this competition, she conducted plate-waste studies, encouraging students to decrease food they threw out.

Results revealed post-consumer waste was reduced by 1.8 percent over one week.

A

t BGSU Dining, associates practice pre-consumer composting, recycling, conserving resources and reducing waste. Team members work closely with the community to accomplish this through a variety of innovative programs.

One example is using an Urban Cultivator to help create “microgreens,” used in plant-based recipes at Chartwells’ all-vegan-friendly location, Shoots. Another example is employing a dual-purpose Green Roof at the Oaks Dining Center. This Green Roof replaces a conventional roof with a variety of plants, providing environmental and economic benefits. It adds a sustainable feature to the building and also educates the BGSU community. When the weather warms up, the BGSU Office of Sustainability and Environmental Sciences Department provide tours.

In addition to the Green Roof, BGSU Dining has Emeco 111 Navy Chairs in many locations throughout campus.

These chairs are comprised of 111 recycled Coca-Cola bottles, making them truly sustainable seating.

Along with efforts already in place, BGSU Dining will soon hire its first “student sustainability coordinator ” to help enlighten peers and support ongoing initiatives.

the

ROOF GREEN at BGSU

Other fun EMU events included a Growing Hope mobile farm stand, a root-to-stem Teaching Kitchen culinary demonstration, the General Mills’ Bring Back the Bees campaign and a residential dining event, ‘Farm in the Spotlight,’ which highlighted locally grown greens.

Sustainability month wrapped up with a university-wide Instagram takeover on Stop Food Waste Day, reaching faculty, staff and students off campus during summer break.

APRIL 2018 | CHARTWELLSMONTHLY.COM

5

community / earth month

TEXAS A&M UNIVERSITY

Fair Trade Farmer’s Market With everything from local honey, produce, meats, sauces and soaps, Texas A&M’s largest Farmer’s Market drew a crowd. On April 10, students, faculty, staff and community members strolled the market, enjoying freshly squeezed lemonade and natural shaved ice on a sunny spring day.

Chartwells’ team was also on site, educating students about Fair Trade and offering samples of Fair Trade products.

ADELPHI UNIVERSITY

Pop-Up Produce And Pies Farmer ’s Markets keep earth healthier, and students flock to Adelphi Dining’s on-campus and earth-friendly “Popup Farmer ’s Market.” Lines form here for the fresh fruits and vegetables, jams, cheeses, homemade lemonade and bakery items. Often the longest lines are those behind the sweet house pies, which sell “like hot cakes” at this Long Island university. Spring semester ’s first pop-up market was April 18 outside of the University Center.

6

CHARTWELLSMONTHLY.COM | APRIL 2018

SUNY PURCHASE

WASTED! The Story of Food On April 19th SUNY Purchase held a screening of WASTED! The Story of Food in conjunction with The Free Store on campus which promotes a waste-free lifestyle. WASTED! Is a documentary that aims to change the way people buy, cook, recycle and eat food, and features interviews from some of the world’s top chefs including Anthony Bourdain.

At the screening SUNY Purchase featured ‘zerowaste’ snacks including café mocha cookies made with coffee grinds from the on-campus Starbucks.

This educational event was a chance to speak directly to students regrading on campus sustainability efforts.

ting promo ability sustain Y at SUN se Purcha

Thank you

to all our accounts across the country for taking care of our planet.

UMASS DARTMOUTH

Grounds To The Ground

U

MASS DARTMOUTH sells more than 11,620

cups of coffee per week! That is equivalent to nearly 350,000 cups of coffee during one school year. In the past, coffee grounds were thrown out at the end of each day. But throwing out some 15,687 pounds of used coffee grounds seemed wasteful.

When spring semester began, the UMass Dartmouth Sustainability platform expanded to include the recovery and reuse of these coffee grounds. Chartwells reached out to its primary produce partner, Sid Wainer & Son, which has a local New Bedford farm.

This partner was interested in composting UMass’s recovered coffee grounds. Recycling them translates to simply throwing coffee grounds (filter and all) directly into the garden soil. Along with adding nitrogen to a compost pile, coffee grounds improve soil drainage and water retention and also repel slugs and snails from plants.

Thanks to this new initiative, twice weekly a farmer picks up UMass’s used coffee grounds and gives the plants a little caffeine kick! It’s a win-win from every angle – above and below ground.

APRIL 2018 | CHARTWELLSMONTHLY.COM

7

community / stop food waste day

UMBC Dining gave out reusable cups, produce bags and clips to help students reduce waste.

At our second annual “Stop Food Waste Day,” Chartwells’ team members held live cooking demonstrations and put out chef’s tables to build awareness around the world’s critical food waste program and inspire changes on our campuses nationwide.

Stop Food Waste Day is part of Compass Group’s commitment to reduce 25 percent of current food waste by 2020. While the company is well on its way to meeting that goal, during this year’s activities we encouraged students to take a pledge to stop wasting food. We also empowered our associates, clients and students to be “food-waste warriors” by spreading the word and educating others about this important mission.

UMASS Dartmouth

8

CHARTWELLSMONTHLY.COM | APRIL 2018

NORTHEASTERN UNIVERSITY

Food Provides Comfort To encourage eliminating waste, “Rethink Zero” was the theme of Northeastern’s annual Educate Your Palate (EYP) event on April 12. Reducing waste in all its forms was emphasized at this year ’s foodie adventure, designed to expand students’ palates.

To set the tone, décor at International Village was repurposed, using recycled items and furniture made from reclaimed wood. The menu was created so Chartwells’ culinary teams could share resources, including food and service stations. For example, chefs used vegetable scraps to build seasoned veggie meatballs and incorporated nose-to-tail and root-to-tip methodologies to utilize cuts that were typically discarded.

Byproducts from kitchen procedures also created new menu items. Used coffee grounds were blended with traditional chocolate chip cookie dough to develop mocha cookies. And chickpea juice was whipped into meringues.

stop food waste day / community

Anderson University’s Stop Food Waste Day table was picture perfect

From a menu that challenged students to step outside their culinary comfort zones to a sustainable approach to the décor and menu, EYP 2018 successfully explored ways to live the “zero waste” philosophy.

Northeastern University

CANISIUS COLLEGE

Food Rescue Program Chartwells’ Canisius Dining initiated a sustainability program called Canisius Food Rescue. This special program provides struggling Buffalo, New York, residents and Canisius students with a dignified and reliable source for meals.

Once a week, Canisius Food Rescue volunteers collect, label and package

fresh, unused food from the dining hall and deliver it to Friends of Night People, a Buffalo community outreach program.

There are usually 10 to 15 portions of food, or enough to serve three area families.

Canisius Food Rescue also helps financially struggling, hungry students obtain food free of charge. If there is leftover food after a catering event, Chartwells’ associates package and donate it to Canisius Sustainability Club and Campus Ministry, who announce its availability and distribute it to students. Generally, there is a minimum of five to 10 portions of food.

University of North Carolina Asheville

In addition to feeding those who may need assistance, Canisius Food Rescue minimizes food waste. It’s a positive program for area residents and students.

#STOPFOODWASTEDAY

Manhattanville College APRIL 2018 | CHARTWELLSMONTHLY.COM

9

community / stop food waste day PORTLAND STATE UNIVERSITY

Waste Warrior Challenge PSU Eats at Portland State University had the opportunity to highlight a growing issue that touches each of our lives: food waste. In restaurants, supermarkets, and homes across America, 40 percent of food is wasted throughout its journey from farm to plate to landfill.

!

costs,” says Jennifer McMillin, director of CSU’s Office of Sustainability. “Our new compostable tableware is made from corn and sugarcane, and can be turned into composted soil in less than two weeks.”

Compost collection bins are set up in the CSU Student Center for catered events, and CSU Facilities uses soil produced from the project for campus landscaping.

The initiative is a partnership between CSU’s Office of Sustainability, Dining Services, Student Affairs, Facilities and Conference Services.

“CSU Dining is committed to identify“Compostable products are becoming ing areas where we can reduce a popular choice for universities environmental impact while with ambitious waste-reducP M O S O TAB continuing to provide %C tion targets. In addition, LE 00 high-quality service for 1 students, faculty and the campus commustaff have expressed a nity,” says Kathleen disposable tableware desire to move away Mooney, assistant turns to composted from disposable plastic soil in less than director for Campus tableware, and we’ve Support Services at been able to make CSU. “This initiative this transition with is truly a win-win.” no additional product

CSU’s

— ——

———

————

——

CHARTWELLSMONTHLY.COM | APRIL 2018

——

2 WEEKS!

——————

10

——

Chef R ya Soendja

As part of Cleveland State University’s ongoing efforts to promote sustainability and reduce waste, CSU Dining Services will soon transition to 100-percent, plant-based, compostable tableware. Moving forward, CSU will use compostable cups, plates and utensils in all dining facilities and for catered campus events. This effort augments the university’s composting initiative, which yielded over 38,000 pounds in 2017.

Pledging to stop wasting food at UMASS Dartmouth

——

WINNEaRy

Compostable Tableware

—

Chef Ray took home the championship with his warm beet salad recipe that completely utilized baby beets from the tender green tops and steam, as well as the bulb of fennel with sweet, aromatic fronds.

CLEVELAND STATE UNIVERSITY

————————

PSU Eats’ very own Chef Ray Soendjaya (below) faced off against Chef Ken Kline from Cal Poly San Luis Obispo in a food reuse and waste reduction cook-off. Each prepared a simple, yet creative recipe that incorporated food scraps that are typically not utilized and thrown away.

At Barry University more than 200 students made the pledge to Stop Food Waste

——

In addition to ongoing waste tracking, composting, donation, and mindful food preparation programs, PSU Eats hosted a Waste Warrior Challenge during this year ’s Stop Food Waste Day, which creatively highlighted the severity of our waste epidemic and taught how each of us could tackle this issue in our daily lives.

PUI

Texas Stat eU niv ers i ty

nd S ta te

it e rs v i Un

IU

TRY UN

Co

ll e

l ntc Mo

ge

2

5 Man hatt anv ille

sity niver te U Sta

—

air

—S TO P

D

at LOCATIONS A Y CRO A D E SS 1 T S TH A 6 W E

CO

FO O

stop food waste day / community

C en

UNY

te r

4S tt s

Un ive rs

it y

P la

bu h rg

Po r

t la

1 Texas State University 2 Montclair State University

Composting is in full force at Texas State.

Montclair State joined forces with the Food Recovery Network and local produce vendors to host a pop-up farmers market.

Together they have rescued over 2,000 lbs of food to help feed those in need.

U niv e rsi t

y

3

S t . Jo

hn’s

y

3 St. John’s University

5 Manhattanville College

4

6 IUPUI

wo associates at St. John’s University T challenged students to only take what they needed in a Food Waste Challenge.

SUNY Plattsburgh

S UNY Plattsburgh partnered with the Student Association for #stopfoodwasteday.

Even the dining associates at Manhattanville College took the pledge.

IUPUI Dining gave away used coffee grounds for guests to fertilize plants and soil.

APRIL 2018 | CHARTWELLSMONTHLY.COM

11

Chartwells Higher Education Dining Services • 2 International Drive, Rye Brook, NY 10573 Media interested in any additional details for content published in Chartwells Monthly can contact Meredith Bracken.

Meredith.Bracken@compass-usa.com Phone: 914-935-5326 Web: www.ChartwellsHigherEd.com • www.ChartwellsMonthly.com • www.DineOnCampus.com Privacy and Terms of Use All content © Chartwells USA. © 2018 Compass Group USA, Inc. All rights reserved.

Chartwells Monthly production by: Kaleidoscopic, Inc. www.kaleidoscopicinc.com

Like Us:

Follow Us:

/ChartwellsHigherEd

https://instagram.com/chartwellshighered/

Watch Us:

Link In With Us:

YouTube.com/ChartwellsHigherEd

https://www.linkedin.com/company/ chartwells-higher-education-division-

Follow Us: @ChartwellsHE

Chartwells Magazine is the proud winner of three 2012 LACP Magellan Awards.

• Platinum Winner: Employee Communications Category • Most Engaging Communication: Worldwide Special Achievement Award • 7th Place Ranking: Top 50 Worldwide General Competition