Chartwells Monthly | December 2019

DECEMBER 2019

Happy!

Holidays inside:

Winners of New England + Food Vision Prize help fund local farm’s expansion

Chartwells Celebrates + the Season of Giving

communication / executive message

table of

contents:

letter from the ceo

Unwrapping Joy There is nothing quite like the joy of giving during the holiday season. Whether I am watching my grandchildren unwrap their gifts on Christmas morning or dropping off food to those in need, I love watching the spirt of the season come alive when helping others.

During this season of giving, we at Chartwells found new ways to reach out to those in need. We didn’t have to look far for opportunities

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Letter From The CEO

3

‘Tis Better To Give

6

An Award-Winning Season

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Student Success Interns Give Back

8

Famous Foodies Bring It!

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Fresh Take With Farm Forward

to make a difference on our campuses and in our communities. As you’ll see in this issue, we prepared dinners for those struggling, and delivered turkeys and toys to those in transition. We helped fuel runners racing to stop the stigma of mental health issues.

Associates everywhere put their hearts into lifting the spirits of those whose holidays were going to be challenging.

No matter where you are this holiday season, I hope joy follows you wherever you are.

Lisa McEuen

On the Cover Babson College uses $250,000 in prize funds to

President & CEO, Chartwells Higher Education Dining Services

Happy Holiday Moments!

To celebrate the season of giving, Chartwells’ associates – on campuses throughout the country – found ways to give back and thank those people, organizations and communities that mean the most to them. Associates captured these moments of s urprise for a special holiday video featured on youtube. Enjoy watching!

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CHARTWELLSMONTHLY.COM | DECEMBER 2019

improve the health, sustainability and vitality of the region’s food system.

giving back / community

to

Give

‘Tis better

Whether cooking for a special cause, providing turkeys for those in need or hosting a Santa breakfast, Chartwells’ associates really put their hearts into giving this holiday season.

UNIVERSITY OF ILLINOIS AT CHICAGO

Caring for Community UIC dining helped the homeless and hurting this holiday season by giving back. Team members donated 18 turkeys to the Pacific Garden Mission, providing a hearty entrée for those in need. They also provided toys to the Anne & Robert H. Lurie Children’s Hospital to help brighten the days and bring smiles to children and their families.

UNIVERSITY OF NORTH CAROLINA ASHEVILLE

Happiness at Haywood The UNC Asheville Dining team headed to Haywood Street Congregation, to prepare a delicious meal for more than 400 community members struggling or experiencing homelessness. Baked ziti, roasted veggies, fresh bread and garden salad filled their bellies while shared conversation nourished their souls. At Haywood Street, guests are encouraged to linger as if in a restaurant or at home. Annually, UNCA Dining prepares

Come Gather at Our Table.

and delivers a meal, and Dining Director Brooks Casteel sits on the advisory board. Restaurants throughout Asheville volunteer time and meals every week to this worthy cause. This is how deep connections are made and community is built here.

DECEMBER 2019 | CHARTWELLSMONTHLY.COM

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community / giving back

NORTHEASTERN UNIVERSITY

Tots of Joy The NU Dining team collected hundreds of dolls, cars, puzzles and other assorted new, unwrapped toys for Economic Mobility Pathways (EMPath). This second-annual NU toy drive helped local families living in transitional housing by providing their young children with gifts during a challenging time.

CONCORDIA UNIVERSITY

Culinary Love Chef Todd Kallenbach of Concordia University gives back to the community through culinary love for Heartfelt Incorporated. Heartfelt supports parents who have suffered the loss of a child. For six years, Chef Todd has offered a gourmet meal as an auction item at Heartfelt’s fundraising event and raised about $11,000. Each year, the winning bidder receives a four-course dinner for 10 prepared by Chef Todd. Most recently, he created a delicious pan-seared breast of Muscovy duck and beef filet mignon.

STERLING COLLEGE

Saturday with Santa The big, jolly guy joined the Sterling College Dining team for breakfast. This free, Saturday morning community event attracted kids and their families from around town. They all enjoyed partaking in warm pancakes, fresh donuts and hot chocolate.

The festivities also included writing letters to Santa, meeting the big man himself, playing Bingo and singing carols. Rudolf the red-nosed reindeer even made an appearance, with the little ones chanting for him. Good cheer spread throughout the building, and the Sterling associates were as happy as those attending.

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CHARTWELLSMONTHLY.COM | DECEMBER 2019

Good cheer spread throughout the building!

giving back / community

BUFFALO STATE COLLEGE

Key Connections Bryant Davis is a valued Food Service Utility associate of Chartwells’ Buffalo State team. Each day, he focuses on crafting a positive work culture, and goes above and beyond to help his team prepare for the day. Davis truly cares about his fellow associates and guests, and he understands the importance of building a warm, inclusive culture.

Earlier this year, Davis took a trip to Washington, D.C, where he spotted souvenir key chains with names on them. He thought about his Buffalo State “family” and purchased the key chains for coworkers and even some students. When Davis recently delivered the personalized gifts, smiles brightened the room.

Now his gesture and that simple token is a daily reminder that the Buffalo State team is family and members care about one another.

Davis truly cares about his fellow associates and guests, and he understands the importance of building a warm, inclusive culture.

UNIVERSITY OF TEXAS AT DALLAS

Stopping the Stigma UTD Dining recently volunteered to help improve the lives of those struggling with mental health conditions. UTD partnered with Jennifer Gray Anthony, the founder and organizer of the Don’t Quit 13.1, a half marathon and 5K event, to raise awareness and stop the stigma of mental health issues in Dallas. Its beneficiary is NAMI North Texas (National Alliance on Mental Illness, North Texas Chapter). As a sponsor of the Don’t Quit 13.1, UTD Dining provided post-race fuel for all runners on race day. Snacks included homemade trail mix, hand fruit and chocolate milk. Runners not only appreciated the post-race fuel, but also enjoyed photo ops with UTD Dining’s Resident District Manager Charlie Dorsa, who dressed up for the occasion.

DECEMBER 2019 | CHARTWELLSMONTHLY.COM

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culture / award winners

an rd-Winning a w A

Season

Exemplary attitudes, culinary creations and nutritional know-how set them apart. Whether expanding a family farm, catering with flair or leading the charge for sustainability, these team members and their partners are setting the bar!

BABSON COLLEGE

Vital Visionaries When your kitchens need 50,000 pounds of mozzarella cheese to keep hungry students satisfied, why not partner with a local family farm to supply it? Babson College, along with Worcester Polytechnic Institute and Worcester State University, did just that. As winners of the Henry P. Kendall Foundation’s New England Food Vision Prize, these three Chartwells’ institutions will use the $250,000 prize funds to help local dairy farm, Mountain Dairy expand. To supply current demands for milk and cheese, Mountain Dairy requires an additional 500 pounds of milk, 20 dairy cows, 30 acres of land and 380 tons of feed. These prize funds will help realize that dream, improving the health, sustainability and vitality of the region’s food system.

This new partnership resulting from the Kendall grants, supports our commitment to local purchasing by preserving the American family farm while reducing the carbon footprint of our supply chain and giving back to local communities. The collaborative spirit between our campuses coupled with Babson campus partners will enhance student entrepreneurship programming into our business model. ~ Nelson DeFigueiredo, Chartwells Northeast Divisional President 6

CHARTWELLSMONTHLY.COM | DECEMBER 2019

award winners / culture IDAHO STATE UNIVERSITY

Coup de Caterers Drum roll, please … the catering team at ISU’s Bengal Dining took second place in the state for “Best Catering Services”! To receive this pivotal prize and special recognition, the team battled 15 competitors for votes, reviews and ratings across the web. Nominated in October, the team made it to the finals along with three other companies. Congratulations to Director of Dining Services Mallory Pace, Executive Chef Chris Gilliam and Catering Director Cyndy Kunz-Johnson, who all attended the awards ceremony in Boise on December 4. This major award was truly a team effort.

COLLEGES OF THE FENWAY

Waste-Not Warriors When it comes to reducing waste and getting greener, the Massachusetts College of Art and Design is leading edge. Recently, the college and Chartwells received the “Outstanding Clean Energy and Environmental Efforts” award from the Commonwealth of Massachusetts. Eight years ago, Assistant Vice President of Facilities Planning Howard G. LaRosee Jr. and Resident District Manager Kory Laznick began a program to dramatically reduce campus waste. Their campaign to recycle and compost has been recognized as shining the light on ways to improve sustainability.

PLYMOUTH STATE UNIVERSITY

Crown Jewel By day, newly crowned Miss New Hampshire USA 2020, Alyssa Fernandes, dazzles PSU students with her nutritional knowledge.

This multi-talented PSU Dining associate won the coveted pageant title December 8, and her team members couldn’t be happier for her. An M.S., R.D. registered dietician and nutritionist, Alyssa also juggles two additional nutrition-related jobs and is a ballet dancer.

She will represent New Hampshire for the title of Miss USA 2020 next spring.

DECEMBER 2019 | CHARTWELLSMONTHLY.COM

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innovation / celebrity chefs

Famous Foodies Bring It! Celebrity chefs were in the house sharing their passion, coaching future culinary stars and passing the plate for students to sample their creations.

NEW YORK UNIVERSITY

Viva la Vegan NYU Eats was proud to host Food Network Star Aarti Sequeira for a celebrity chef visit. Students had the opportunity to meet Chef Aarti during her takeover of the NYU Eats Teaching Kitchen for two events. For both, she presented plant-based recipes in honor of World Vegan Month. Following the Teaching Kitchens, Chef Aarti kicked off NYU Eats first Chef’s Table: Women in Culinary Series, celebrating strong female culinarians. Guests received a signed Aarti Sequeira cookbook while enjoying a passed appetizer. The reception continued with Chef Aarti’s three-course dinner, featuring Mushroom Potli with Beet Tabbouleh and Falooda for dessert. Chef Aarti also spoke about her journey as a female culinary leader and why each dish was selected for this all-vegan meal.

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CHARTWELLSMONTHLY.COM | DECEMBER 2019

celebrity chefs / innovation

NORTHWESTERN UNIVERSITY

Chef José Andrés Opens First Chicago Restaurant Plant-based options are abound at Northwestern Dining’s newest location, Beefsteak. Located at Northwestern University’s Feinberg School of Medicine, Beefsteak is the first restaurant in Chicago for renowned chef and humanitarian José Andrés. Beefsteak’s fast-casual menu focuses on plant-forward bowls that can be customized with flash-cooked vegetables, healthy grains, housemade sauces and top-quality proteins. The restaurant is just one of many new locations coming to Northwestern University in partnership with Foodworks.

Opening day faces

an Food is about making edients. interaction with ingr ey will If you talk to them, th y. always tell you a stor ~ José Andrés

DECEMBER 2019 | CHARTWELLSMONTHLY.COM

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culinary / partnerships

FreshwithTake Farm Forward

100%ee

cage-fr eggs!

Thanks to a new partnership with Farm Forward, Chartwells is embracing the bigger picture to help promote better farming practices. We support farmers who care about animal welfare.

SEATTLE UNIVERSITY

Anti Factory Farming Seattle University and Redhawk Dining recently joined Farm

that an understanding of Seattle U’s emissions from food

Forward’s Leadership Circle. Farm Forward is a non-profit

is necessary to obtain a more accurate emissions count.

that promotes conscientious food choices and supports

We are working with Redhawk Dining this year to set a

higher welfare farming. Members of the Leadership Circle

baseline for food emissions.”

leverage their buying power to promote higher welfare farming practices. They support farmers who are third-party certified for animal-welfare standards. Seattle U is the 16th institution to join the Leadership Circle, which includes Harvard University and Villanova University.

Redhawk Dining is also interested in incorporating more plant-based meals and plant-forward menus on campus. To make it easier for other school departments, conferences and meetings to serve less carbon-intensive foods and still give diners the option to opt-in for animal products, they

As a member of the Leadership Circle, Seattle U has com-

are looking to develop a DefaultVeg catering menu. “From

mitted to buying 100 percent of its eggs from farms that

sourcing our ingredients to preparing our menus, we keep

are certified higher-welfare and align with sourcing re-

health and wellness at the forefront of everything we do,”

quirements. Seattle U is the first Chartwells’ institution to

says Executive Campus Chef Andrew Gaynor. “Plant-based

join the Leadership Circle, and team members hope others

options benefit the well-being of our community as well

will follow. “Chartwells believes that wellness goes beyond

as the sustainability of our planet.”

our dining halls,” says Wellness and Sustainability Manager Brianna Ballard.

Joining the Leadership Circle is part of Seattle U’s broader effort to become more sustainable. Seattle U has a goal to reduce its carbon emissions by 12 percent in 2020, and 51 percent by 2035. However, food is currently not a part of these measurements. Sustainability Manager Yolanda Cieters with the SU Center for Environmental Justice and Sustainability says, “Since livestock is responsible for 14.5 percent of greenhouse gas emissions globally, we realize

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CHARTWELLSMONTHLY.COM | DECEMBER 2019

student success stories / people

Student Success Intern Gives Back Bakes People Happy!

Marketing Intern Elsie Magwire, from Northeast Community College, embodies our Community pillar this holiday season.

She led a #ChartwellsGivesBack initiative by baking and donating cookies to the Noon Optimist Club of Norfolk.

Representing our company, school and community in this way reminds me that business and marketing is not always about financial statements and social media posts. Involvement, connections and relationships are so important at every level. Being able to experience the simple joy of making a small difference in someone’s life is why I love being part of Chartwells.

~Elsie M.

DECEMBER 2019 | CHARTWELLSMONTHLY.COM

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