Chartwells Monthly | November 2019

NOVEMBER 2019

inside:

our + Honoring Veterans Vegan + World Month Food + Fighting Insecurity

communication / executive message

table of

contents:

letter from the ceo

Protecting Our Planet At this time of Thanksgiving, there is one thing we can all be grateful for - our planet, Earth.

As stewards of our planet, it is important that our daily habits foster its health and longevity.

Both personally and professionally I am an advocate for sustainability and the holiday season is the perfect time to bring awareness to all that we can do as individuals and organizations to preserve our planet.

At Chartwells, we put sustainability at the forefront of our culture. In the month of November, we focused on increasing our plant-based vegan dish options by hosting our first ever Vegan Recipe contest.

Throughout the month we called on our culinary talent throughout the organization to create their most creative vegan dishes and pop up experiences to raise awareness during National Vegan Month.

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Letter From the CEO

3

Student Success Interns

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Saluting Veteran

6

Roaming Robots!

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Deep-Sea Friendly Dining

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Celebrating World Vegan Month

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Fighting Food Insecurity

On the following pages we invite you to read through our stories focused around our food insecurity efforts, Vegan Awareness Month and how we honored our veterans on Veteran’s Day. As you gather with family and friends this month, I wish you all the warmth and joy of the holiday season.

Lisa McEuen

Chief Executive Officer, Chartwells Higher Education Dining Services

On the Cover NYU Eats donates food to Two Birds, One Stone, a student-run club on campus that feeds NYC’s homeless.

New Updates At Northwestern!

Northwestern University has exciting dining upgrades and options, including Allison Hall and Elder Hall. Warm and inviting, guests will want to linger in these residential dining commons and enjoy eating great meals with friends.

Highlights include locally sourced food, eateries that consider allergy issues, global menu items (kosher, halal, vegan) and innovative grill stations.

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CHARTWELLSMONTHLY.COM | NOVEMBER 2019

Elder Dining Commons Pure Eats Station

student success stories / people

Student Success Interns Give Back Stocking PEEPS Pantry at the University of Houston The University of Houston’s PEEPS Pantry is ‘plenty full’ thanks to a recent food drive. UH Dining Marketing interns partnered with PEEPS Pantry to fill their shelves with food and toiletries, allowing fellow students who identify as food insecure to stock up. Held during Chartwells’ Gives Back initiative, tables were strategically positioned near a participating market store so individuals could easily buy items to donate or make monetary donations. Those who donated 10 or more items received a free drip coffee on the spot, and those who donated any amount received free hot cocoa and cookies. PEEPS Pantry volunteers and employees were grateful to work with UH Dining interns on this successful drive. In all, 60 pounds of goods were collected, which represents 150 items, such as instant food, noodles, canned goods and toiletries.

Way to go UH!

A cornucopia of much-needed items now fills UH’s PEEPS Pantry, thanks to Student Success Interns and donors.

NOVEMBER 2019 | CHARTWELLSMONTHLY.COM

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people / veterans

Saluting Veteran Chefs

Angelo State University

Angelo Dining at Angelo State University is fortunate to employ three outstanding chefs who are also veterans of the U.S. military. Angelo Dining is proud of their service and appreciates the experience they bring. So on Veteran’s Day, our team recognized these individuals and their achievements through posters in our dining hall and social media posts. In addition, all veterans and military personnel – faculty, staff and community members – received a free lunch at The CAF dining facility. The Angelo Dining team also provided a catered chow-hall-style meal at the Veterans Educational and Transitional Services (VETS) Center. Angelo Dining’s Marketing Intern Minh Luu presented the VET Center with a beautiful floral bouquet.

Chef Michael Rowe, Assistant Director of Residential Dining I served from 1990 to 2010 as an IT or Information System Technician LAN administrator and satellite communications manager. I am a Desert Storm veteran and Global War on Terror veteran, fighting in campaigns in Afghanistan and Iraq. November 1, 2020, I officially retire from the Navy after 30 years of service.

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CHARTWELLSMONTHLY.COM | NOVEMBER 2019

Chef Jeremy Weaver, Executive Chef

Jonathan Hairston, Catering Chef

I enlisted in the Navy and was

Born in California, I moved to

stationed aboard the USS Fletcher in

Texas when I was 19 and then joined

Pearl Harbor, Hawaii. I became gas

the Army at 23. I served for six years

systems mechanic and was the ship’s

and then went to culinary school.

“Oil King,” in charge of fuel and oil.

I’ve been cooking professionally for

It was an honor to serve where so

over 14 years.

many gave their lives for our country on December 7, 1941.

Faith, Courage & Hope

veterans / people

Serving Hot Biscuits Sterling College

Retired heroes gathered early on November 11 at American Legion, Post 128, in Sterling, Kansas, for their annual hot biscuits and gravy. It’s been a six-year tradition for the Sterling College Dining team to make and deliver these beloved veterans their favorite breakfast food. Thirty members of the SC managerial team, including Director of Dining Services Rochelle Prather, arrived to salute and serve their hometown veterans with smiles and gratitude.

A Delicious Mess

Nova Southeastern University More than 50 veterans enjoyed fabulous food and plenty of laughs at the annual Veteran’s Appreciation “Mess Hall” Luncheon. NSU’s Shark Dining partnered with the university’s Veteran Resource department to cater a delicious meal for these brave and dedicated individuals, thanking them all for their service.

I think any man who may be asked in this century what he did to make his life worthwhile can respond with a good deal of pride and satisfaction: ‘I served in the United States Navy.’ – John F. Kennedy.

NOVEMBER 2019 | CHARTWELLSMONTHLY.COM

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ideas / innovation

Roaming Robots!

ZOOM!ZOOM

University of Houston Now robots can deliver prepared dishes to students, faculty and staff with the touch of a button. A mobile app will activate University of Houston’s new fleet of 30 Starship delivery robots – hauling up to 20 pounds of food apiece!

For a small delivery fee, they can bring guests delicious snacks and fare from popular campus dining destinations, including Drexler ’s, Einstein Brothers Bagels, Panda Express, Starbucks and Cougar Village Market. Customers

A partnership between Chartwells and Starship, these

can even track their journeys.

automated delivery robots are the first of their kind on a Texas higher-education campus.

The Starship autonomous delivery robots can carry up to 20 pounds of food

Guests love interacting with the robots. Videos have emerged all over social media of the robots roaming campuses bringing food to students wherever they might be on campus. For more information please

S

visit: chartwellshighered.com

TU

DENTS

RO B O T !

Coming in December to the University of Texas at Dallas 6

CHARTWELLSMONTHLY.COM | NOVEMBER 2019

going green / community

Deep-Sea Friendly Dining Texas A&M University, Corpus Christi

What can we do to help the health of our oceans?

TAMU-CC Dining is drastically reducing plastic and Styrofoam garbage that goes straight to the bottom of the sea. The Surfrider Foundation, a non-profit organization that works to preserve and protect the world’s oceans, waves and beaches, recently recognized TAMU-CC’s Islander Dining Hall as meeting its strict criteria to be named an “Ocean Friendly Restaurant.”

TAMU-CC is surrounded by Oso Bay and Corpus Christi

#OceanFriendlyRestaurant

Bay, which feed into the Gulf of Mexico. To reduce gar-

To celebrate being named an “Ocean Friendly Restau-

bage that could end up in the ocean, TAMU-CC Dining

rant,” on October 30 students enjoyed poke bowls, built

does not offer or utilize Styrofoam products, does not

their own beach in a jar, signed a sustainability pledge

provide plastic bags in the to-go area and only offers

and assisted in a waste audit from a beach cleanup. The

straws upon request. The team also reuses tableware, practices proper recycling, consistently offers

Islander Green Team and Surfrider Foundation also hosted tabling events to educate

vegan and vegetarian options, and uses only

everyone about the perils of plastic

energy-efficient lighting and appliances.

in our oceans.

NOVEMBER 2019 | CHARTWELLSMONTHLY.COM

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culinary / world vegan month

Celebrating World

M O N A N G E V Nov. 2019 TH Hundreds of thousands enjoy eating vegan – it’s clean, lean and nutrient rich without sacrificing flavor. Bring on all the health benefits!

YORK COLLEGE OF PENNSYLVANIA

Vegan-izing Vision When York College of PA lunch cook Katie Johnson noticed students asking for more vegan dishes, she got busy and answered their cravings. Her innovation, “In The Vegan-ing,” created a monthly “vegan action station” that satisfies their desire for more vegan food and celebrates it with a monthly event. Even those who aren’t vegan are broadening their horizons with new cuisine.

Recently, the station featured Vegan Tacos and Nachos, Vegan Mac & Cheese Bar and Pho Bowls. We’re so pleased with the students response and the love the vegan line is receiving.

JWU CHARLOTTE, CATAWBA COLLEGE AND GREENSBORO COLLEGE

Jumping Jackfruit!

To kick off world vegan month, District Dietician Beth Mack familiarized students with jackfruit at her Teaching Kitchen. This big green fruit with a distinctive flavor sometimes compared to Juicy Fruit gum boasts a bonanza of nutrition – it’s high in protein, potassium and vitamin B. Playing on fusebiquity, she encouraged students to concoct their own BBQ jackfruit quesadillas. After the largest turnout of the semester (91 guests), students have requested that jackfruit be added to their dining halls’ regular menus.

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CHARTWELLSMONTHLY.COM | NOVEMBER 2019

world vegan month / ideas

WICHITA STATE UNIVERSITY

Gobbling Up Gluten-Free Grains What better way to highlight National Vegan Month than with a gluten-free DIY Grain Bite? At the November 7 Wichita State Teaching Kitchen, guests cooked up grain bites with the superfood legumes. Led by Director of Operations Jamie Kraisinger, it was a big hit!

UNIVERSITY OF NORTH CAROLINA AT CHARLOTTE

Trying Tofu Partnering with Chef Velvet of nearby VelTree Vegan Soulfood, UNCC’s Teaching Kitchen created a tasty vegan dish: General Tao’s Tofu. Spotlighting National Vegan Month, guests enjoyed the interaction and flavorful creation. Chef Velvet’s recipe was also featured in Crown Commons at the Chef’s Table, where she greeted students.

UNIVERSITY OF NORTH FLORIDA

Delicious Vegan Donuts For a smile any time of day, you can’t beat a donut. To inject a little vegan-style happiness, UNF’s MIT Valerie

Winner of the 2019 Vegan Recipe Contest

Hearn developed a delectable vegan donut, covered with gooey glazes (Vanilla Soy, Dark Chocolate Coconut and Raspberry Chia Compote) and vegan-friendly toppings. The “Love, UNF” Dining pop-up pleasantly surprised students with free top-your-own vegan donuts and hot apple cider. Their vegan-donut happiness is apparent via Instagram! UNF is also pleased to announce its latest vegan report card rating of A+ and its new plant-based campus guide – raising veganism to a new level. Valerie was selected as the winner of the 2019 Vegan Pop up and Recipe Contest. Learn More NOVEMBER 2019 | CHARTWELLSMONTHLY.COM

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ideas / food insecurity

Fighting

Food Insecurity Generous hearts unite to hold food-pantry drives, offer meal-swipe donations and deliver leftover lunches – holding hunger at bay.

EASTERN CONNECTICUT STATE UNIVERSITY

Supporting Shawn’s Cupboard With a “can-do” attitude, Chartwells ECSU held a canned goods drive at Hurley Hall to help supply Shawn’s Cupboard. Shawn’s Cupboard is the on-campus food pantry open to anyone struggling with food insecurity. To help promote the drive, team members posted on social media for weeks leading up to the event and reached out to faculty and administrators for assistance. The canned drive was a success, collecting nearly 50 food items, weighing more than 10 pounds. To keep the momentum going, Chartwells has committed to providing Shawn’s Cupboard more help via the Project Clean Plate Initiative. In late October, the team collected and weighed food waste for three days in Hurley Hall. Each month, ECSU Dining will weigh food waste and donate the difference - in pounds - of nonperishable goods to Shawn’s Cupboard. WEIGH to go!

PURDUE UNIVERSITY NORTHWEST

Donating Dollar For Dollar Purdue University Northwest held a one-week voluntary meal plan campaign, matching bonus dollars in food donations to the campus pantry. PNW sold $2,000 in VMP and matched $250 in donations to support the pantry! #Love, Chartwells initiated this campaign to help the university address food insecurity.

Encouraged by the success of the campaign, University Village Food Pantry is now partnering with other campus organizations to drive additional donations.

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CHARTWELLSMONTHLY.COM | NOVEMBER 2019

food insecurity / ideas LAMAR UNIVERSITY

Pre-Holiday Stocking With the holiday season in sight, Lamar Dining wanted to give back to the Southeast Texas community. To help those struggling with food insecurity, the team happily donated more than 100 non-perishable food items to the Lamar campus food pantry.

FLORIDA INTERNATIONAL UNIVERSITY

Fostering Panther Pride FIU Panther Dining partnered with the food pantry so students can donate meal-plan food swipes to food-insecure peers. Just one week in, there have already been more than 100 meals donated … and counting!

COLLEGE OF SAINT MARY

Taking That 2nd Bite Where can CSM students grab something to eat if they missed dinner?

From a designated refrigerator in the student commons area, thanks to “2nd Bite.” Joining forces with CSM Campus Ministry, Chartwells developed 2nd Bite take-and-go program for those who missed a meal or can’t afford one. Launched in September 2019, 2nd Bite provides leftovers from lunch or dinner periods that have been boxed up, labeled and delivered to the fridge twice weekly. To date, 400 meals have stocked the 2nd Bite refrigerator. This program is so important because 41 percent of CSM students have reported being food insecure, 48 percent have skipped meals and 61 percent said they could not afford a meal. 2nd Bite has been a win-win, as students don’t go hungry and food waste is reduced. And sustainability is a movement both Chartwells and College of Saint Mary fully embrace.

NOVEMBER 2019 | 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 Rosenberg.

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