Issuu

NOVEMBER 2018

GIVING, COMMUNITY &

s s e n d n Ki

Teaching Kitchen Meet Our Student Success Interns

communication / executive message

table of table of

contents:

letter from the ceo

Kindly Giving Thanks At my Thanksgiving table this year, my family and I took turns sharing what we are most grateful for. Health, time together and food, were all common themes. However, the one that stood out the most was kindness. I believe it is fitting that our country’s traditional celebration of gratitude follows “World Kindness Day,” which falls on November 13. Celebrated by many countries including Australia, Nigeria, Japan, it seems in any language, kind deeds and words can touch one person or transform an entire organization. In this issue, we highlight ways Chartwells’ associates spread kindness at campuses throughout the country, enhancing small moments for our guests and our teammates. Whether baking up special treats or donating to those who are food insecure, these kind gestures leave an everlasting impression on their recipients. Kindness truly is contagious. As we head into the holiday season, we will continue to find ways to pass this kindness torch and see where the power of positivity takes us.

Lisa McEuen

Chief Executive Officer, Chartwells Higher Education Dining Services

New Chartwells Higher Ed WEBSITE We are pleased to announce the launch of our brand new website. Visit chartwellshigered.com to view past editions of Chartwells Monthly, additional stories and to learn more about our brand.

CHARTWELLSMONTHLY.COM | NOVEMBER 2018

2 Letter From the CEO 3 Reaching Out To Our Local Communities

9 Student Success Interns

6 Teaching Kitchen 9 World Kindness Day 10 Contact Chartwells

On The Cover Chef Jet Tila poses with Northwestern University students after teaching them how to make the perfect spring roll from his latest cookbook.

chartwells reaches out / community UNIVERSITY OF TEXAS AT DALLAS

UNIVERSITY OF WISCONSIN - LACROSSE

Reaching Out to Our Local

COMMUNITIES PORTLAND STATE UNIVERSITY

o better serve our campus communities, Chartwells partners with area businesses, incorporates local products and fosters long-term

sustainability. By giving back, and giving to those most in need, we help build environments where everyone thrives. On the following pages we highlight just a few of Chartwellsâ€™ efforts to help make the make the world a better place.

TEXAS STATE UNIVERSITY

NOVEMBER 2018 | CHARTWELLSMONTHLY.COM

community / chartwells reaches out

HELPING LOCALLY Chartwells makes a difference where it’s needed most. MONTCLAIR STATE UNIVERSITY

Food Waste Warriors Fight Hunger Montclair State University’s Dining Services participated in “Hunger and Homelessness Awareness Week” (Nov. 11-17). MSU hosted a weeklong event in its largest resident dining hall, Sam’s Place, with a “Food Waste Warriors” event. To illustrate the volume of waste, MSU Dining measured individual plate waste on a food scale and collected refuse in a garbage bin. By weighing their own food waste, students could calculate how that translated into a meal for a food-insecure individual. (For example, nine ounces is roughly half a meal for a food-insecure individual.) The waste was then added to a clear bin to reveal the collective food waste on a daily and weekly basis. This event alerted students and staff to their own food waste and also highlighted it in relation to the millions of hungry, food-insecure Americans. <<<

Rocky the Red Hawk weighs the uneaten portion of his meal to raise consciousness about food waste and food insecurity.

UNIVERSITY OF TEXAS AT DALLAS

UNIVERSITY TEXAS AT DALLAS

Thanksgiving Fare for the Fair Pan-roasted Brussels sprouts, seasoned stuffing and roast turkey are staples at many Thanksgiving Day tables. But for some members of a community, these flavors are new. University of Texas at Dallas Dining Services and the Teaching Kitchen recently cooked up samples of holiday foods for the Ethiopian Health Fair in Garland, Texas. UT Dallas Chartwells associates, including Manager in Training Frank Conner, Senior Executive Chef Gene Christiano and his son, Graham, introduced some Ethiopian families to their first tastes of traditional Thanksgiving recipes. As Phyllis Yount, coordinator of the fair, wrote in an email after the event, “Gene, words cannot express the great gift you and UTD gave to the Ethiopian Health Fair! What I want you to know is that this was a highlight for this group that will not be forgotten.” MISSOURI STATE UNIVERSITY

Reverse Trick or Treat

It was “treat” not “trick” when Missouri State University Dining Services brought the Halloween spirit to hospitalized children. On October 29, MSU Dining associates dressed in costume and passed out bags with candy and small Halloween toys to patients at the local Cox South Hospital Pediatric Center. “It was such a joy to see the children’s smiling faces when they realized the treats were for them,” says Senior Executive Chef John Hawkins. Patients’ siblings received the extra goody bags. MSU Dining Services also donated boxes of candy for CoxHealth’s Halloween community trick or treat. Chartwells’ MSU Dining Services frequently partners for events with CoxHealth and its Children’s Miracle Network. MISSOURI STATE UNIVERSITY

CHARTWELLSMONTHLY.COM | NOVEMBER 2018

chartwells reaches out / community

KING’S COLLEGE

ST. CLOUD STATE UNIVERSITY

CHARTWELLS CAMPUS COMMUNITIES

ST. CLOUD STATE UNIVERSITY

Promoting Local Market Thursday

Restaurant Week Homecoming

This fall, 280 Chartwells’ locations across the country launched “Local Market Thursday,” a new, weekly event supporting local farmers, bakers and business owners, showcasing the season’s best produce and products. Items featured include breads, pastries, farm-to-table produce, local delicacies, native beverages and more. This initiative is part of Chartwells commitment to expand local purchasing and support area communities.

During restaurant week in St. Cloud, Minnesota, some prominent chefs and restaurant owners came back to the St. Cloud State University dining hall. It was a reunion for culinary alumni who spent their college days eating at Garvey Commons. Members of this tight-knit foodservice community have crossed paths at various points in their careers. So when Chartwells Director of Operations and SCSU alum Ryan Dale began plotting out restaurant week, he tapped colleagues from some of St. Cloud’s favorite restaurants, including the Pickled Loon.

According to Laura Lapp, Chartwells vice president of Sustainability and Culinary Services, “We host regular Teaching Kitchens to educate students about the basics of home cooking,” she says. “Paired with our new Local Market Thursday events, we are now educating students about the benefits of buying local produce as part of their meal planning and food prep, post-college.” Purchasing locally not only helps small businesses thrive, but reduces travel time from farm to table, which results in more fresh, flavorful and nutrient-packed meals. Additionally, purchasing locally from dairy farmers, local bakers and mom-and-pop stores helps enrich campus culture and immerse students in the community.

Pickled Loon co-owners and SCSU alumni, Mike Ahrens and Mike Lilies, were thrilled to return to campus and serve students. Their culinary team, Chef Andy and Chef Calvin, whipped up pesto Portobello tacos for lunch, which were a big hit with students and staff. The St. Cloud culinary community really bonded, and there was a great turnout for this event. As Dale says, “The St. Cloud community really is a special place for foodies and those who want to work in the food industry.”

LAMAR UNIVERSITY g salutin

s veteran

Veterans Appreciation Cookout On November 14, Lamar University held its fourth annual “Veterans Appreciation Cookout.” It was a great day of food, fun and coming together to support and honor those who serve. Despite the chilly day in Beaumont, Texas, members from every branch of the military attended. Some soldiers are currently students at Lamar and others are alumni. Chartwells provided food, utensils and personnel for the cookout. All proceeds were donated to a local charity that supports veterans.

NOVEMBER 2018 | CHARTWELLSMONTHLY.COM

community / chartwells reaches out

Reinforcing Food Recovery Chartwells reduces food waste, creates compost solutions and taps into more sustainable options.

UNIVERSITY OF WISCONSIN – LA CROSSE

Pledging to Stop Food Waste University of Wisconsin – La Crosse students are passionate about protecting the environment, but they need help reducing food waste. So UWLC Sustainability Intern Josie Talbert began educating them about how to reduce the volume of food wasted. Josie created a campaign focusing on food wasted at Whitney Center, the main resident dining hall. Setting up a table near the dish return, she asked students to put their excess food in her trashcan. After one hour, she collected 45.5 pounds of food waste. This became the baseline for food waste-reduction goals. With these results, she held two tabling events, encouraging students to pledge to stop food waste and then post it on social media. If they did, they were entered into a drawing for prizes. The table also featured statistics on food waste in America, and the difference between landfill waste and a compost bin. Overall, students were more than willing to pledge. They also discussed personal struggles with food waste and learned about food preservation. This campaign will continue focusing on everyday tips to reduce food waste and preserve food. An event is planned for “Stop Food Waste Day” in April.

CHARTWELLSMONTHLY.COM | NOVEMBER 2018

UNIVERSITY OF NORTH CAROLINA ASHEVILLE

Leading the Way in Sustainability In Asheville, North Carolina, people participate in humane meat shares; restaurants proudly display “green restaurant” certifications; and Fair Trade coffee is available at countless cafes. It’s no wonder UNC Asheville’s shift toward sustainability began a few years ago. Since then, UNC Asheville Dining Services has been sourcing from local Mountain Foods and regional New Sprout Farms. To keep capital in the community, UNCA Dining Services also works with local purveyors, including No Evil Foods, Dynamite Coffee, Smiling Hara, Poppy’s Popcorn and The Hop Ice Cream. At the heart of UNCA Dining Services’ sustainability efforts is its work with Asheville-based Food Connection. Every Tuesday, Thursday and Saturday a Food Connection volunteer picks up unused food and delivers it to various city organizations, where it’s promptly served to those in need. To date, UNCA Dining Services has donated some 30,000 meals to this nonprofit, averaging 220 pounds of rescued food per week. Food Connection also serves as an important piece in UNCA’s FEEDS (Farm-forward Eating and Environmentally Driven Sustainability) program, communicating sustainability efforts around campus. At UNCA, sustainability is anything but a trend, and the university will continue working toward a better and brighter future.

chartwells reaches out / community PORTLAND STATE UNIVERSITY

Collecting All Scraps!

Food wasted during one lunch period at PSU PORTLAND STATE UNIVERSITY

Imagine no waste on a plate. One week each term PSU Eats does just that and partners with the Sustainability Office to reduce campus food waste! Using visuals and metrics, “No Scrap Left Behind” (NSLB), educates students, staff and faculty about the growing problem of food waste. First implemented in fall 2015, PSU Eats collects scraps from students’ plates at the all-you-care-to-eat dining hall during the weekly lunch period for a “food-waste buffet.” Displaying it on a table reveals the volume of food taken and not eaten. Associates and volunteers then weigh, record, and compost the wasted food. PSU Eats and the Sustainability Office compares the waste before and after NSLB and data reveals that after an intervention - guests waste less food! Along with the visual impact of the “food-waste buffet,” NSLB raises awareness about the importance of planning, portioning and composting by engaging students with facts and figures.

UNIVERSITY OF MIAMI

Feeding South Florida University of Miami Dining Services reached an important milestone in its quest to combat food waste. As of October, UM Dining Services donated 103,481 pounds of food to local food banks – or 68,980 meals for men, women and children in need throughout south Florida. Donations are picked up about every two weeks at Hecht-Stanford Dining Hall, Watsco Center and Hurricane Food Court. Chef Manager Carlos Clavijo coordinates items to donate. During each pick-up event, 30 to 40 associates properly package leftovers and load them onto trucks. Miami Rescue Mission feeds up to 600 guests per night. The mission currently houses up to 300 individuals and families for up to 18 months, where they receive meals and in-house services. UM Dining always strives to reduce excess food production. But when there is a surplus, it goes to local residents in need. This helps combat the national food-waste crisis and also reinforces UM Dining’s commitment to a sustainable program.

For fall 2017, average compostable waste during the lunch period was 0.1697 lbs per guest. During winter 2018, compostable waste was tracked during the lunch period for the week preceding and following NSLB for a comparison. Resulting in 0.1907 lbs before, 0.1372 lbs during NSLB, and 0.1685 lbs after. By spring 2018, compostable waste was down to 0.1469 pounds per guest! Education and awareness campaigns have successfully reduced food waste at Portland State, and through our Sustainability Office partnership, we will continue to work on ways to decrease and eliminate food waste!

They’re

St. John Fisher College was ranked best college food in New York State by niche.com.

NOVEMBER 2018 | CHARTWELLSMONTHLY.COM

community / chartwells reaches out

Stocking the Pantry Chartwells fights food insecurity by promoting pantry donations.

TEXAS A&M UNIVERSITY AT GALVESTON TEXAS A&M UNIVERSITY AT GALVESTON

UNIVERSITY OF NORTH CAROLINA AT CHARLOTTE

Donating Declining Balances Through UNC Charlotte Dining’s “49ers Give Campaign,” students could contribute $49 or $25 of their meal plan DB (declining balance) to the Jamil Niner Student Food Pantry. With these donations, students in need could purchase food. Students were encouraged to gift those DB funds that would not roll over into the following semester. 49ers could also donate using cash or credit. UNCC Dining Services is looking forward to the campaign results and passing along more food to students in need.

EASTERN MICHIGAN UNIVERSITY

TEXAS A&M UNIVERSITY AT GALVESTON

Rounding Up For Swoops Pantry

Boosting Project Clean Plate On November 13, Texas A&M University at Galveston Dining Services gifted 60 pounds of food to the new on-campus food pantry as part of “Project Clean Plate.” Faculty, staff and students created this food pantry to serve food insecure members of the campus community. To celebrate “World Kindness Day” and further foster on-campus partnerships, the Sea Aggie Dining team doubled its donation. This was a wonderful opportunity for the dining team to work with the TAMUG Assistant Vice President of Student Affairs while also helping food insecure students.

UNIVERSITY OF NORTH CAROLINA ASHEVILLE

During winter semester, EMU Dining Services helped raise funds for the on-campus Swoops Pantry. One initiative was allowing students to “round up” and donate a portion of their meal plan or declining balance. The initial goal was $2,500, but in one day the team netted $5,000 in donations! Those declining balance donations were transferred into meal plans for qualifying students to use this term. EMU Dining is looking forward to partnering with Swoop’s Pantry again to ensure that students in need have a meal. TEXAS STATE UNIVERSITY

Swiping Out Hunger

TEXAS STATE UNIVERSITY

CHARTWELLSMONTHLY.COM | NOVEMBER 2018

For one week at the end of fall semester, Texas State University students can donate a portion of their meal plan to help those suffering from food insecurity. With a swipe of their cards (one swipe is equivalent to 50 cents), they allot any amount to “Bobcat Bounty,” a student-operated, on-campus food pantry. Bobcat Bounty provides food to those on campus and even extends its reach to the San Marcos, Texas, community.

student success interns / people

UR STUDENT SUC O T CES E ME S

inte rns

Chartwells’ Student Success Interns receive valuable experience while contributing their fresh perspectives at campuses throughout the country. Meet two talented interns: Gala Reneaum Tello (University of Arkansas) and Julia Laslett (Sacred Heart University).

Julia Laslett Serves Up Sustainability With a Side of Generosity

Gala Gala Reneaum Tello Leads Food Recovery Efforts Gala Reneaum Tello has been instrumental in the success of the University of Arkansas’ Razerback Food Recovery program. The Razerback Food Recovery (RFR) retrieves leftover food from four dining halls, the catering kitchen and Au Bon Pain and delivers it to community partner organizations such as food pantries and community kitchens. Gala began as a freshman volunteer with RFR, packing leftovers in disposable pans. Eventually, she worked as recovery leader and became volunteer coordinator. As Gala says, “Our goal at RFR is not only to help those who are food insecure but also to transform the mindset of our community to start living a more sustainable life by being conscious of what they put on their plates.”

Julia

Julia Laslett’s initiative has gone to the dogs. Barking up the right tree, she helped transform kitchen scraps into tasty canine treats, with all proceeds benefitting the American Society for the Prevention of Cruelty to Animals (ASPCA). Helping to promote the Compass Envision Group program, “Waste Not Wag A Lot,” Julia rallied fellow students to roll up their sleeves and roll out the dough. As Julia says, “It was enlightening to see how many students wanted to contribute to a greater good. Also explaining to them that the dough was all made from fruit and vegetable scraps was a great way to teach them how sustainable SHU Dining is.”

A GREAT PLACE TO WORK! Compass Group has been named by Forbes magazine as one of the “Best Employers for New Grads” in 2018!

NOVEMBER 2018 | CHARTWELLSMONTHLY.COM

culinary / teaching kitchen

CARNEGIE MELLON UNIVERSITY

Chef Jet Tila

Chef Jet Tila Hosts Two Teaching Kitchens Chef Jet Tila showed students how to make his famous Vietnamese shrimp spring roll. His second cookbook will be released in the spring.

The Northwestern University

Teaching Kitchen with Chef Jet photo is featured on the cover of this issue.

judge and floor reporter for several Food Network reality TV shows, Iron Chef Jet Tila recently ignited enthusiasm at Chartwells’ Carnegie Mellon University and Northwestern University Teaching Kitchens. This celebrated Los Angeles-based culinary expert showed guests on the CMU and NU campuses how to make his famous Vietnamese shrimp spring roll, pausing for photos and fielding questions. His answers included, “Yes, Bobby Flay is really that good in competitions”; “No, pineapple should never touch pizza, but I will do it all day as a restaurateur as it is my job to serve”; and “In real time, a “Chopped” contestant gets only 30 seconds to 1 minute to think about what to make.” The shrimp roll he demonstrated during his lessons is featured in his first cookbook, “101 Asian Dishes You Need To Cook Before You Die.” Among his tips during the demos, he encouraged participants to “let the rice paper be sticky not soggy, include noodles and raw vegetables as ingredients, and poach the shrimp.” Tila’s second cookbook, “101 Great Recipes Every Chef Should Know,” is slated for release in April 2019.

CHARTWELLSMONTHLY.COM | NOVEMBER 2018

teaching kitchen / culinary After preparing a Thanksgiving feast at Chartwells’ Teaching Kitchen, students are now sizing up portion control, learning about the right ratio of grains, proteins and vegetables for a meal and developing their own personalized plates. These lessons will set the table for a lifetime of healthy choices.

“Hell’s Kitchen” Takeover On Halloween night, Radford University Dining Services held the first-ever “Hell’s Kitchen” Takeover, showcasing three celebrity chefs. The university’s Executive Chef T, along with fellow “Hell’s Kitchen” stars, Chef Sterling and Chef Christine, prepared an exquisite meal for guests before battling head-to-head in a timed mystery basket cooking competition. The menu included selections of lump crab cakes, perfectly cooked pork chops, crispy Brussels sprouts and seasoned risotto. This cuisine incorporated mystery basket ingredients of canned pumpkin, strip loin, gummy worms and ginger root.

RADFORD UNIVERSITY

Hell’s Kitchen

A panel of judges proclaimed hometown-favorite Chef T the winner! Her winning dish was “Steak and Frites” – pan-seared New York strip, pumpkin-and-gummyworm Beurre Blanc, eggplant frite and spicy sugar. Wildly successful, this event sold out at the door.

Holiday Hors d’Oeuvres At Queens University of Charlotte’s Teaching Kitchen, students, faculty and staff put their own spin on “sparkling cranberries.” With the help of District Dietitian Beth Mack, they assembled these hors d’oeurves using water crackers, Brie cheese, cranberry chutney and, of course, cranberries. They were a huge hit! No wonder participation at Queens’ Teaching Kitchens has tripled in just one year.

QUEENS UNIVERSITY

Hors d’Oeuvres

Gobble-Worthy Leftovers This month, University of Illinois at Chicago’s Teaching Kitchen kicked off with an autumn-inspired turkey sandwich, topped with an apple slaw and cranberry aioli. Affordable, quick and easy to make, this sandwich was a fall favorite. After the holiday feast, UIC will also feature Thanksgiving leftover egg rolls with a cranberry dipping sauce and a no-bake pumpkin cheesecake with a Cinnamon Toast Crunch crust.

UIC

Turkey Sandwich NOVEMBER 2018 | CHARTWELLSMONTHLY.COM

community / world kindness day

C ha r twe l l s C e l e b ra t e s

WORLD

WARM GESTURES Students at the University of Arkansas were encouraged to perk up someone else’s day by treating the person in line behind them to a hot cup of coffee.

DAY NOVEMBER 13

UNIVERSITY OF MIAMI

When someone sends a compliment or smile your way, it’s an instant lift. A positive word, deed or taste of a favorite dish improves everybody’s day. So we started a revolution with random acts of kindness.

CHARTWELLSMONTHLY.COM | NOVEMBER 2018

KIND words University of Miami Dining (pictured left and above) handed out KIND bars across campus with sweet sayings written on the tags. Students welcomed these kind gestures and words of encouragement as they enter the stressful end of the semester.

world kindness day / community

MAKING

kindness THE NORM

Campus Dining at Hofstra University passed out vouchers for free meals along with the simple request that the recipients keep the good vibes going and perform a random act of kindness for someone else.

HOFSTRA UNIVERSITY

PAYING IT

forward

hartwells at the University of North Florida passed out KIND bars and bought meals to spread the message of “pay it forward.” Students’ faces lit up with surprise and delight when told that Chartwells would be paying the tabs for their meals that day. To keep the kindness momentum going, some of the thankful recipients promised to “pay it forward” and buy meals for others as well. It was a great way to spread kindness at UNF.

UNIVERS ITY OF NORTH F LORIDA

TRINITY COLLEGE

NOVEMBER NOVEMBER2018 2018 | CHARTWELLSMONTHLY.COM

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. Cover Photo: Devin Davis Chartwells Monthly production by: Kaleidoscopic, Inc. www.kaleidoscopicinc.com

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