March 2018 Chartwells Monthly

MARCH 2018

INSIDE THIS ISSUE

One Million Acts of Good Campaign

+ National Nutrition Month

MARCH 2018 | CHARTWELLSMONTHLY.COM

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communication / executive message

table of

contents:

letter from the ceo

Nutrition Unites Us Beyond the simple act of breaking bread together, food is a powerful unifier. On a larger scale, it can consolidate organizations to combine forces and make a real difference, as with Cheerios’ “One Million Acts of Good” campaign. To help individuals struggling with food insecurity, Chartwells partnered with General Mills to create 15,000

2 Letter From the CEO 3 Cuisine Scene 4 National Nutrition Month

6 One Million Acts of Good

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MATTERbox snack packs and deliver them to

Lisa McEuen President & CEO, Chartwells Higher Education Dining Services

more than 100 organizations nationwide who then distributed the boxes to those in need.

Our success with this initiative was particularly moving because this month we celebrate nutrition. On a basic level, the healthy and nutritious

food we serve fuels students to encourage learning and prepare them for future careers. Yet for many of our guests, nutrition is more than what is on their plates. It encompasses connections they make with their peers, professors and Chartwells’ associates.

It is an honor to work with a team so committed to providing healthy, creative cuisine, cooked from the heart and served with a smile. I hope you enjoy reading our stories on the following pages, illustrating how nutrition, and all that it means, positively impacts our students’ lives every day.

Lisa McEuen President & CEO Chartwells Higher Education Dining Services

THE SUPERFOOD OF THE MONTH IS Packed with protein, fiber and other health-boosting nutrients, whole grains offer the benefits of the entire grain kernel.

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CHARTWELLSMONTHLY.COM | MARCH 2018

On The Cover UMBC students gathered together in custom-made t-shirts to pack 300 MATTERboxes that were then donated to five local charities.

Students had a lot of fun at the event using our custom Instagram photo border to take pictures. Photo courtesy of Marlayna Demond.

cuisine

Cuisine Scene: New Ideas and Flavors Toasting with 21st Birthday Treats!

ER SNAPP S & UN BAO B TACOS TUNA

A

DELPHI UNIVERSITY students turning 21 can celebrate with a special birthday beverage – compliments of the university. Thanks to an initiative from the counseling center, Adelphi Dining’s Legends Café presents students with a coupon, tucked into birthday cards: “Let Adelphi Dining Buy You a Drink!” Only this drink is a non-alcoholic alternative, providing a healthier option to help kick off their 21-year status.

The coupon entitles students to a free smoothie during their birthday week. This specially concocted smoothie tastes like birthday cake batter and features decorative funfetti. In sync with the university brand, it comes fully equipped with a yellow straw. As they drink their birthday smoothies, Adelphi Dining associates use a Polaroid camera to snap instant, old-schoolstyle photos of them. Their images, names and birthdays are then posted on the inside wall at Legends: #“BirthdayCakeInAShake”.

Catering With Cultural Flavors

F

LORIDA ATLANTIC UNIVERSITY DINING SERVICES served up diverse and hearty cuisine for ICASA, a business services conference for Florida public university associates. Hosted on the FAU campus, Executive Chef Shane Lynch and the catering team spiced up the first evening’s dinner at FAU Stadium with a smorgasbord highlighting “Flavors of Diversity.” Guests tasted a variety of traditional foods with a modern twist from Morocco, Peru, Spanish Basque and the United States. For dessert they were treated to FAU Dining’s “Brain Freeze” ice-cream bicycle, combining liquid nitrogen ice cream with Belgium waffles. Pops of color in the food and décor represented Chartwells’ five pillars, thematically tying everything together.

As the icing on the cake, FAU Dining Services’ catering and culinary teams closed this event with a scrumptious dinner at The FAU Club.

Guests tried snapper bao buns and tuna tacos during social hour and treated themselves to oysters and handcrafted sashimi at the cold bar.

When it was time for entrees, Chartwells’ chefs delivered a lively interactive presentation at the carving and pasta stations. The evening ended on a sweet note with a delectable array of cakes, pastries, and artisan desserts and drinks.

MARCH 2018 | CHARTWELLSMONTHLY.COM

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cuisine / national nutrition month

Nutrition fair at St. John’s University

a ch

rt

we l l s

ce l e b

Buffalo State University Farmers Market SUNY BUFFALO STATE

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es

NATIONAL NUTRITION MONTH N

Farm Fresh

Buffalo State recently hosted its first on-campus Farmers Market. Partnering with local produce distributor, Tarantino Foods, it was easy for students to pick up fresh, healthy foods. Forget trips to the grocery – they can soon fill their bags at another Tarantino Farmers Market pop-up! For tasty convenience:

#nationalnutritionmonth #buffstatedining.

ational Nutrition Month encourages us all to eat healthy and engage in physical activity. To help

fuel students’ lives, Chartwells provides a variety of fresh foods and delicious, innovative cuisine. We also develop creative initiatives that help students determine their portion sizes and offer plenty of vegan and sugar-free options so they can take charge of their wellness. This month we spotlight Nutrition, but as you’ll see, helping our students and guests realize their potential is at the heart of everything we do.

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CHARTWELLSMONTHLY.COM | MARCH 2018

, FRESH OOD F HY HEALT GO TO

national nutrition month / cuisine UMASS DARTMOUTH

New Vegan Carving Station

Hofstra University ‘Pi’ Day HOFSTRA UNIVERSITY

ST. JOHN’S UNIVERSITY

Whole Grains + Culinary Creativity = Healthy Pi Day

Stress-Busting and Sugar-Free Fair

To celebrate Pi Day, March 14, students taste-tested a smarter formula for apple pie. Hofstra’s Registered Dietitian Jessica Jaeger hosted an apple-pie tasting, featuring her healthier version of this classic dessert. Baked by Hofstra’s Pastry Chef Jacquie Greene, the duo’s mini apple tartlets and pies contained fewer refined sugars and refined grains and less saturated fat.

It was even vegan! Jaeger also educated samplers about the differences between saturated and unsaturated fats, whole versus refined grains and the importance of consuming foods that don’t spike blood-sugar levels.

A+ for

vegans

At St. John’s Nutrition Fair, wholesome snacks and wellness activities highlighted healthy options on campus.

Students and guests chatted with Chartwells’ dietitians, sampled sugar- and gluten-free desserts, and explored a potential grain bar for Student Choice.

As the DJ pumped up the music and vendors gave away prizes, students also enjoyed a game of Nutrition Jeopardy, complimentary massages, fitness challenges, and received self-esteem information from the wellness department. As one student commented, “We know healthy eaters aren’t the majority, but we appreciate you recognizing this [Nutrition] month so we can see what’s available on campus.”

To help celebrate National Nutrition Month, UMass Dartmouth revitalized its Rooted Station into an exciting new Vegetable Carving Station. Here, Executive Chef Kevin Gibbons roasted mouthwatering eggplants, heads of cauliflower and whole carrots. He also sliced up succulent yellow squash, red peppers and broccoli, and grilled juicy Roma tomatoes and butternut squash.

Further expanding guests’ palates, Chef Gibbons introduced lesser-known vegetables into their routine repertoire with tastes of celeriac, giant potatoes and whole sun choke artichokes.

Students stood in longer-than-usual lines to explore this colorful and innovative Vegetable Carving Station. Delicious and different, it satisfied everyone’s craving for tender, slow-roasted vegan perfection. Once a week, this carving station will appear as a pop-up in UMass D’s residential dining hall.

UMass Dartmouth vegan station

Chartwells’ UMass Dartmouth Dining Services recently received an impressive Dean’s List A+ on its peta2 Vegan Report Card.

Students gave a resounding 92-percent satisfaction rating, pleased that they can easily adopt or maintain a vegan lifestyle at UMass Dartmouth.

MARCH 2018 | CHARTWELLSMONTHLY.COM

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community / one million acts of good

SACRED HEART UNIVERSITY

One Million Acts G OF

SUPPORTING

d

our communities has always been an important part of our culture, so we

were proud to participate in Cheerios’ One Million Acts of Good campaign.

Between February 26 and March 2, 50 of our college campuses across 26 states held speed volunteer events. At these events, students and community members assembled 15,000 MATTERbox snack packs, delivering them to 100-plus organizations nationwide to help fight food insecurity.

Texas A&M University Corpus Christi

University of Arkansas

ege

ll nville Co Manhatta

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CHARTWELLSMONTHLY.COM | MARCH 2018

MATTER boxes

MATTER

ST. JOHN FISHER COLLEGE

ST. CLOUD STATE UNIVERSITY

is a Minnesotabased global health nonprofit. Its novel MATTERbox program is a simple and dignified approach to the very real problem of access to healthy food in many cities around our country. MATTTERboxes are packed in partnership with local businesses and corporations, and in this case, 50 college and university campuses.

Boxes packed on campuses contained snacks from General Mills, generously donated as part of its Cheerios “Good Goes Round” campaign.

Just some of the organizations receiving MATTERboxes Boca Helping Hands The Children’s Grief Center Food Recovery Network for Montclair Emergency Services for the Homeless Campus Food Pantry’s Local Elementary Schools Glory House Recovery Ruth Lilly Women & Children’s Center Wheeler Mission Ministries Change Happens!

Friends of Night People Center of Hope Shelter for Women and Children Ronald McDonald House CALIFORNIA POLYTECHNIC STATE UNIVERSITY

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community / one million acts of good

“ ”

how good it is

TO HELP! HOFSTRA UNIVERSITY

ity Univers e t a t S ir Montcla

MISSOURI STATE UNIVERSITY

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CHARTWELLSMONTHLY.COM | MARCH 2018

UNIVERSITY OF MARYLAND BALTIMORE COUNTY

one million acts of good / community

UNIVERSITY OF NEW MEXICO

UNIVERSITY OF NORTH CAROLINA CHARLOTTE

ADELPHI UNIVERSITY

University of North Carolina Greensboro

WHAT’S IN THE BOX? Cheerios Nature Valley granola bars WOW Nut Butter Healthy recipes Nutritional and educational info “YOU MATTER” notes of encouragement

MARCH 2018 | CHARTWELLSMONTHLY.COM

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

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CHARTWELLSMONTHLY.COM | MARCH 2018