November 2017 Chartwells Monthly

NOVEMBER 2017

C E L E B R AT I N G

Community Green Campuses Adelphi University supports sustainable practices with biodegradable sleeves Texas A&M College Station and UNC Asheville achieve Fair Trade and Certified Green RestaurantÂŽ Status

communication / executive message

table of letter from the ceo

contents:

2 Letter From the CEO

Celebrating Community Like many of you, as I sat down to share a Thanksgiving meal with my family this year, I began to reflect on what I am most thankful for. Being a part of Chartwells Higher Education is high on my list. More than a business, Chartwells is a dedicated group of individuals working together to have a measurable, positive impact on not only the communities in which we operate, but on the world.

Lisa McEuen

At Chartwells, we have a long-standing commitment to build and support our local communities by volunteering our time and raising funds for local organizations, investing in green initiatives, and providing great food sourced with a more sustainable food system and healthier planet in mind. From becoming the first campus location to achieve Fair Trade status, to launching our Teaching Kitchen series, to raising money for a local veterans association, we continue to focus on the well-being of the communities we serve.

President & CEO, Chartwells Higher Education Dining Services

This month, I am pleased to share some of the ways we are celebrating our commitment to community. Thanks to the support of our incredible campus partners and the passion and dedication of our associates, we are proud to be a model for what is possible within the foodservice industry. I am not only thankful, but incredibly proud, to be part of the Chartwells community.

Lisa McEuen President & CEO Chartwells Higher Education Dining Services

#ChartwellsCares #BuildingCommunity Chartwells Higher Education November 15 at 1:02 pm •

Today the team at Lamar Dining is trading in their chef coats for hard hats and building a house with Habitat for Humanity for the Beaumont, Texas community. #ChartwellsCares #BuildingCommunity

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CHARTWELLSMONTHLY.COM | NOVEMBER 2017

3 Green Campuses 4 Celebrating

Community

9 Faces in the Chartwells Community

10 Teaching Kitchen 12 Contact Chartwells

On The Cover The University of North Carolina Asheville hosts its third annual Farm-to-Table Dinner.

More than 300 students, faculty, staff and community members gathered to build community, celebrate sustainability and learn more about the history and culture of Western North Carolina.

social & environmental consciousness / community RADE T R I A F UCTS D O R P TAMU at

Green CAMPUSES Two universities stand out as environmentally friendly and sustainable leaders, achieving Fair Trade and Certified Green Restaurant® Status.

Congratulations to these schools!

Texas A&M College Station

•

Chartwells at Texas A&M is the first-ever foodservice provider to initiate and achieve the “Fair Trade Campaigns” designation. “Fair Trade-certified products are made using the highest standards in regard to social, environmental and economic standards…a focus on safe and healthy working conditions, monitoring and reducing environmental impact and empowering people and businesses around the globe is the foundation of Fair Trade,” said Chartwells Marketing Director Courtney Bryant.

Guests can now find at least two Fair Trade products at every food and beverage location on campus including Farmer Brothers and Alter Eco coffees and teas, various 1893 and Stubborn brand sodas, Aquafina beverages, Alter Eco truffles, barkTHINS energy bars and Ben & Jerry’s ice creams.

As Texas A&M Director of Sustainability Kelly Wellman says, “Being a Fair Trade University demonstrates Texas A&M University’s global leadership by utilizing socially responsible supply chains. We are delighted that Chartwells proposed the Fair Trade Campus program for our institution.”

UNC Asheville

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Chartwells at UNC Asheville Dining Services is proud to announce that its Brown Dining Hall is now a 3-Star Certified Green Restaurant® by the Green Restaurant Association (GRA). GRA encourages restaurants to green their operations using transparent, science-based standards.

In addition, UNCA has also just become the first North Carolina higher-education facility to be designated as a Fair Trade University by Fair Trade Campaigns.

The new 3-Star Certified Green Restaurant honor plus Fair Trade certification are the latest milestones in the continuing sustainability effort by UNC Asheville Dining Services.

Other initiatives have included working toward near-zero food waste in the kitchens, providing compostable serve ware and recyclable food containers in every food outlet, nurturing relationships with local farms, and ongoing food recovery for donation to the hungry.

“We’re so excited to show how invested we are to bettering not just our campus, but our community,” said Director of Dining Services at UNC Asheville Brooks Casteel.

NOVEMBER 2017 | CHARTWELLSMONTHLY.COM

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community / celebrating community

C E L E B R AT I N G

C. ommunit. y TH

At

AY E CH W A RT W E L L S

Chartwells we believe community is much more than a physical space, it’s about supporting one another in times of need, sharing ideas and

Bard College

working towards a common goal. As an organization, we pride ourselves on providing the best experience for our guests each and every day. Our guests encompass all the individuals and organizations we encounter each day including students, faculty and staff on campus, local farms and businesses, and global organizations. From baking a special treat for a homesick student to initiating new sustainability platforms, to delivering Thanksgiving turkeys to those in need, the Chartwells community is committed to bettering lives in every community we touch, both near and far.

BARD COLLEGE

Harvest Happy Hour How do you celebrate students, farming and food sales? Bard College partnered with Chartwells for the 6th annual Harvest Happy Hour – a rollicking fall festival with live music, delicious hors d’oeuvres and specialty drinks concocted with items from the college’s own Bard Farm. Guests munched on jalapeño poppers and fresh crudités while sipping craft beer made from the farm’s own hops. A staff member’s goat, Noodles, even joined the fun!

Founded in 2012, Bard Farm is 1.25 acres of sustainable land in Annandale-onHudson, New York. Bard students grow and maintain farm staples using organic practices and sell them directly to campus dining services. Bard Farm has produced more than 80,000 pounds of crops, including vegetables and fruits served in the dining halls. Food grown here includes greens, peppers, hops and cranberries. To increase its efforts, Bard College recently acquired a second farm, Montgomery Place. Renowned for its heirloom apples, this new property will only enhance Bard students’ opportunities to study and work the farm-to-table realm.

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University of North Florida

Texas A&M University Corpus Christi

UNIVERSITY OF NORTH FLORIDA

TEXAS A&M UNIVERSITY CORPUS CHRISTI

On-Campus Organic

Keeping It Local

To provide students with just-picked produce, Chartwells UNF dining services partnered with on-campus organic Ogier Gardens. On November 1, a pop-up farmers market gave students an opportunity to fill a basket with $3 or $5 worth of fruit and vegetables. Popular yellow grape tomatoes generated more than $200 in sales. Homemade granola, pumpkin cookies and prepackaged trail mix were also hits. To increase engagement with students, a custom Snapchat filter was created for this event. With 140 swipes, 994 views and a usage rate of 12.9 percent, this was a great tool to enhance market day!

Students at TAMUCC always have access to responsibly sourced food. Sustainable choices through Chartwells Islander Dining include cage-free shell eggs, rGBH-free dairy and ECO-Fair Trade Certified coffee. So hosting a semi-annual community wide Islander Farmers Market comes naturally!

Many people in south Texas are just discovering how their food-buying decisions affect the environment. To further educate them, Chartwells Islander Dining has partnered with Grow Local South Texas and Downtown Corpus Christi Farmers Market.

At the recent Islander Farmers Market, 10 vendors helped Chartwells get the word out about the importance of sourcing food locally and responsibly. Izzy’s Food Pantry was on hand to discuss how to fight food insecurity among students.

“Anti-Social Science,” a band featuring the musical talents of the dean of the College of Liberal Arts and two political science professors, provided the entertainment. Islander Green Team and the Campus Art Society were also there to showcase students’ art and educate about how to keep TAMUCC going green. Chartwells Islander Dining continues to expand the Islander Farmers Market and strengthen relationships with the community.

NOVEMBER 2017 | CHARTWELLSMONTHLY.COM

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community / celebrating community

Southern Utah University

Cal State University Maritime Academy

SOUTHERN UTAH UNIVERSITY

Happiness Is… On November 9, the Cedar City community came out in droves for The Happy Factory’s mouth-watering gala, hosted by Chartwells SUU. More than 365 people attended the 15th annual fundraising dinner in the Sharwan Smith Center ballroom.

A local, nonprofit organization, The Happy Factory provides small wooden cars and trucks to children in third-world hospitals and developmental centers. With donations of 1.4 million toys and counting since its inception, these mini cars and trucks stimulate thought, spark creativity and raise spirits.

This year, the Chartwells SUU dining team cooked up a bountiful Thanksgiving-themed harvest, and tables were brimming with steaming turkey and traditional sides. Chartwells’ 16 servers and eight back-of-house culinarians kept food and drinks flowing. Guests could also bid on more than 100 gift baskets, including a $300 credit from SUU’s catering department.

Chartwells SUU team is grateful for the opportunity to partner with organizations like The Happy Factory, creating impactful events that improve communities throughout the world.

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CALIFORNIA STATE UNIVERSITY MARITIME ACADEMY

Day On The Bay This fall, the CSU Maritime Academy’s TS Golden Bear set sail with 500 passengers, crew and staff for its annual “Day on the Bay.” This alumni-week event beckoned all Keelhaulers to ride while eating, drinking and making merry. Chartwells Cal Maritime dining services created a multiple-meal menu to satisfy all ages and palates.

Director of Dining Services Orlando Torres and Executive Chef Greg Markey welcomed guests aboard at 8 a.m. with a continental breakfast spread. As the day progressed, California-inspired and Oktoberfest-themed receptions enticed everyone to continue filling their plates. Delectable desserts were served as they watched the spectacular Blue Angels air show along the San Francisco skyline, docking back on campus at 6:30 p.m. This day spent amidst the wind and the waves was a resounding success with the Cal Maritime community.

C E L E B R AT I N G

C. ommunity TH

UNIVERSITY OF NORTH CAROLINA ASHEVILLE

UNCA Steps Up Green Initiatives To strengthen its commitment to sustainability, Chartwells UNCA recently launched another platform that addresses composting, donations and other components to buy local and reduce waste called FEEDS (Farm Forward Eating and Environmentally Driven Sustainability).

FEEDS also tells a deeper story by highlighting where local food originated, so dining guests know how close to home they’re eating. A green circle indicates 250 miles or less, a blue circle stands for Carolina-grown items, and a purple circle means ingredients were harvested in the Southeast.

UNC Asheville Dining Services continues to evolve with the growing need for sustainability – regardless of its form. Sustainability is anything but a trend for them, and Chartwells UNCA continues to work toward a better and brighter future.

UNIVERSITY OF ALASKA FAIRBANKS

Turkeys for Thanksgiving This year, Chartwells at the University of Alaska Fairbanks community initiative was to put turkeys on Thanksgiving tables for those in need. With the help of students, faculty and staff, on November 15, 500 10-pound turkeys were donated to the Fairbanks Food Bank. Christine Peryea, cashier at the Alaska Grille, single-handedly sold 150 turkeys and Zane at Campus Cache sold 90 turkeys. These two merchandising forces drove nearly 50 percent of the sales for this nourishing mission, which will help feed those who are economically struggling. Last year, Chartwells at UAF donated 1,400 cases of bottle water to the Fairbanks Food Bank. Giving back to the community is second nature here.

AY E CH A RT W E L L S W

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Strengthening Community Connections at SUNY Plattsburgh FROM HOMESICK TO TASTE OF THE HOMELAND When Chef Josh tipped off Bakery Supervisor Nathaniel Tomo that an international student longed for familiar fare, Tomo cranked up the oven and baked authentic European Rye bread. The joyful and appreciative student tasted the love in his new homeaway-from-home.

DELIVERING DELIGHT At the start of the holidays, Chartwells takes up a collection for the Child Preventive Services of Clinton County. This season the team collected $495, providing gifts for five local children and food baskets for many families. Two associates delivered the gifts to the program office wearing snowman hats, bringing more smiles and good cheer.

WHAT’S COOKING? Chartwells sponsors free monthly cooking classes for students, faculty and staff. Chef Josh and Amy Rascoe host these culinary sessions in the cooking lab, where the campus community can sample their new creations.

FILLING THE PANTRY Cashier Christine Peryea (center) is recognized for her stellar turkey sales.

Chartwells teamed up with the health department to help stock the students’ new campus pantry shelves.

With healthy food ideas printed on the outside of the bags and tips for the food drive inside, excitement and staples are mounting. Along with tasty and nutritious items, the campus pantry will feature a brand-new fridge and freezer.

NOVEMBER 2017 | CHARTWELLSMONTHLY.COM

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community / celebrating community FLORIDA POLYTECHNIC UNIVERSITY

Growing with Seed2Source How does a STEM school plant seeds for a more sustainable culture? To help the Florida Polytechnic University campus embrace wellness and support the local food movement, at the beginning of the year Chartwells launched Phoenix Dining and partnered with Seed2Source. Seed2Source provides solutions to consumers and businesses seeking pure, hyper-local (within 100 miles), certified-organic and/ or grown-to-organic standards superfoods.

Phoenix Dining and Seed2Source created and installed three Hydroponic Living Wall solutions behind the salad bar and action station area in Florida Polytechnic’s resident dining facility. This innovative system allows Phoenix Dining to serve hyper-local ingredients and it provides a learning tool for students to conduct research upon. Phoenix Dining is also proud to support the Seed2Source Florida Farm Network, bringing local produce from farm to fork in the Wellness Dining Center as well as facilitating local retail produce sales.

Florida Polytechnic Univ.

Colgate Univ.

ADELPHI UNIVERSITY

“Green” Sleeves Adelphi University’s partnership with Sleeve A MessageTM helps support its sustainability efforts in a fun and positive way. Sleeves are customizable specifically to the Adelphi community and help communicate new promotions or legacy events on campus. The secret behind the sleeves is that each one helps reduce Adelphi Dining’s carbon footprint.

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Each sleeve uses the greenest material possible, is made of 90-percent post-consumer material, and is 100 percent recyclable. In addition, in partnership with Forest ReLeaf of Missouri, for every 7,000 sleeves Adelphi purchases, Sleeve A MessageTM plants a tree in a distressed S EVE US community. To date, E L Adelphi has had one tree planted in its name and is well on its way to a second!

AD

E

COLGATE UNIVERSITY

Music That Matters Chartwells at Colgate University leveraged its community ties to create a fundraising event for area veterans, “Music That Matters,” in historic Hamilton, New York. The Colgate community and local residents attended this November 10 event, which featured food and entertainment from local event partners Good Nature Brewery, Ray Brothers BBQ and the Adam Erza Group.

Proceeds are being donated to Clear Path for Veterans in nearby Chittenango. Clear Path supports veterans’ journeys home, ensuring that they are “holistically supported in all of their physical and emotional needs.” As Adam Erza says, “I believe that grassroots community initiatives like ‘Music That Matters’ are the single most important tool for shaping our culture and our country right now, and I am honored to be a part of this event to support our veteran heroes.”

F aces

community faces of chartwells / community

— IN THE —

CHARTWELLS COMMUNITY

Meet three Chartwells team members who embody community spirit, making a shining difference where they work. Join us in celebrating their strong, ongoing commitment to community and all the ways in which they enhance the world around them.

Shelby Mangels MISSOURI STATE UNIVERSITY Shelby Mangels began as an intern at Chartwells before joining the Manager in Training (MIT) program. Becoming proficient with the technological tracking programs, including MyFinance, Webtrition and My Orders, helped Shelby understand how to better serve Chartwells’ guests. Learning about daily operations and how different departments interconnect allowed her a glimpse into the importance of community – as Shelby now knows, community means everything at Chartwells!

Mark Lisenbee AUSTIN PEAY STATE UNIVERSITY In 1989, with both his parents working in the Austin Peay kitchen, 24-year-old Mark Lisenbee was working for the local country club when his dad called for backup help. Since then, he’s been cooking at APSU for 28 years and counting. Almost as long as both his parents. His mom worked 33 years and his dad 49. Mark says what he loves most is connecting with students and making people happy. “When the café gets real busy, everyone in the kitchen will get stressed,” he says, “but you’ll see me back there with a smile on my face. I love knowing that people are showing up to eat my food.” Mark plans on sticking around for the long haul. His dad dreamed of working at APSU for 50 years and at one year short, Mark plans on reaching that goal for his dad.

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Claire Fineberg UMASS DARTMOUTH Claire Fineberg, a Chartwells UMass Dartmouth cashier at Wendy’s, personally connects with students.

Her question about where they are from generated a map to showcase diversity at UMass Dartmouth. “The map allows students to share their information and learn more about each other,” she says. Always looking for ways to make things more fun for the students, last holiday Claire dressed up as “Diva Deer” with a full back story that gave the students a laugh during the stressful finals week.

With her great ideas and gumption, Claire has brought new spark to her UMass Dartmouth community.

2 GENERATIONS and nearly 100 YEARS OF COOKING at Austin Peay!

NOVEMBER 2017 | CHARTWELLSMONTHLY.COM

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culinary / teaching kitchen

Northeastern University

Wichita State University

There’s no better way to celebrate community than with our di-

verse and inclusive Teaching Kitchen series. Inspired by a more than decade-long relationship with The Culinary Institute of America and the Harvard T.H. Chan School of Public Health, Compass Group is a proud sponsor and founding member of the Teaching Kitchen Collaborative. Consisting of 28 corporations and universities, Teaching Kitchen members share best practices, scale strategies and participate in collaborative research.

Pie in the Sky This Wichita State University athlete trades the basketball for a dough ball and hones his pizza throwing technique. The Teaching Kitchen at WSU debuted with help from the nationally ranked men’s basketball team.

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The Teaching Kitchen helps the campus community through a hands-on educational experience. Participants learn how to improve their culinary skills and make better meal preparation decisions. Each teaching module integrates health, science and social studies, making the Teaching Kitchen a true living laboratory. Knowledge learned from the series helps participants cook more frequently at home, reducing mealtime stress and increasing their preparation of world cuisines. This semester, our campuses nationwide hosted more than 40 Teaching Kitchen events.

teaching kitchen / culinary

Teaching Kitchen offers classes for everyone...

UNIVERSITY OF NORTH FLORIDA

parents

WICHITA STATE UNIVERSITY

athletes

Fantastic Feedback

T

he way this concept came together from nuts to bolts is fantastic! We love the look and feel of the class and students enjoy it.

– Chef Kelly Heefner, St. John’s University ST. JOHN’S UNIVERSITY

T

his is one of the best events I’ve ever seen at St. John’s. We didn’t know what to expect but Kelly did such a great job teaching us basics while keeping it fun.

– Frank, class participant

on-the-go students

I

like to cook but I’m not that good at it. I was a little intimidated by the class but it was really informative and comprehensive.

— Johnny, class participant

NOVEMBER 2017 | CHARTWELLSMONTHLY.COM

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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.

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