Issuu

SEPTEMBER 2018

WelcomeBack

Campus Sustainability

New Accounts

Chartwells brings a brighter shade of green to campus dining

New colleges and universities join the Chartwells family

communication / executive message

table of letter from the ceo

A Warm Welcome Although spring is traditionally a time of renewal, fall also signifies new starts, especially here at Chartwells. The beginning of a new academic year has students exploring new classes, new friendships and new experiences, which usually involves food. Food not only nourishes our bodies but also brings us together. At Chartwells, that drives us to continually improve the quality and taste of what we offer. It also has us examining the steps we take for sustainability and its impact on our health and our earth. This is something we don’t take lightly, and we are always eager to improve sustainability measures and locate greener sources.

contents:

2 Letter From the CEO 3 Student Success Interns

4 Sustainability Efforts 8 New Accounts 10 What’s New 15 NACUFS Awards 16 Contact Chartwells

As this term begins, I am grateful for new partnerships and opportunities to serve more guests at our new campuses. I am humbled as I watch our talented associates working hard to serve students and our partners. Many spent the summer rejuvenating spaces and reinventing concepts to prepare for the first day of school. Others will help student interns grow and prepare for the future through our Student Success program. The energy of the season is as contagious as that first day of fall, when you walk out the door and feel the fresh, crisp air. As I travel throughout the country this fall, I look forward to seeing how this great new beginning inspires you as well.

Lisa McEuen

On The Cover San Jose State University students enjoy the new dining facilities at Spartan Eats.

Chief Executive Officer Chartwells Higher Education Dining Services

CHARTWELLSMONTHLY.COM | SEPTEMBER 2018

See page 10 to read more about what’s new on the campus dining scene and the fun ways we’re welcoming students back to school.

student success interns / people

Chartwells Welcomes 2019

STUDENT SUCCESS INTERNS

Rafaela Suzanne Cassidy Rose Courtney Hattie Chelsea

Jaylen Deverick Taylor Malcolm Ana Kalindi Sam

Lexi Natalie Audrey Kelsey Amelia Kyle Amelia

elcome new interns to the 2019 Student Success program!

I look forward to meeting our talented new interns. Their time at Chartwells is designed to help prepare them for successful careers in Marketing, Wellness, Human Resources, Graphic Design, Sustainability, Management, Culinary Arts, Finance and Construction Science. I’ll enjoy watching them grow as the semester continues and they gain confidence by tackling real-life job challenges. Thank you also to those Chartwells’ associate-mentors who will help make it happen. Here’s to new beginnings with hands-on training experiences.

— BARI MARCHFELD Director of Training and Student Success

SEPTEMBER 2018 | CHARTWELLSMONTHLY.COM

cuisine / sustainablilty

BRINGING BRIGHTER SHADES — OF —

hese Chartwells campus initiatives are taking sustainability to a new level. From fewer plastic disposables and less food waste to more recycling and humane recipes, we highlight creative solutions leading to real change.

CHARTWELLSMONTHLY.COM | SEPTEMBER 2018

sustainability / cuisine

UNIVERSITY OF MIAMI

Eliminating Plastic Disposables Say hello to tree-free disposables. UM Dining is partnering with Emerald Brand to make its operation even greener. As UM Dining Director Michael Ross says, “After a lot of hard work and research behind the scenes, we are excited to transition to tree-free disposables this fall.”

“We do not look at sustainability as an option, we view it as a requirement,” says UM Dining Marketing Director Meagan Clements. “To not only improve our program by making a positive impact on the earth, but also have the opportunity to partner with the passionate and environmentally ethical people of Emerald has been rewarding in so many ways.”

QUINNIPIAC UNIVERSITY

MORE SUSTAINABLE OPTIONS REPLACING CURRENT DISPOSABLES INCLUDE:

Focusing on Fair Trade

n Emerald Brand PLA straws are replacing plastic straws.

Quinnipiac is now officially the first Fair Trade University in Connecticut and the 51st in the nation. Fair Trade Campaigns recognizes schools committed to educating students about Fair Trade sourcing and products. Quinnipiac now offers two or more Fair Trade products in its seven campus dining facilities, the catering department and at bookstores throughout the university’s three campuses. As a Fair Trade University, Quinnipiac will positively impact the lives of farmers and artisans worldwide.

These new 100-percent compostable, biodegradable, treefree straws are now available at all campus retail locations and by request at the Hecht-Stanford and Mahoney-Pearson Dining Halls (which have gone straw-free).

n Dining halls and retail locations are now using tree-free napkins, and kitchen and prep areas are using tree-free paper towels.

n Plastic take-out containers are converting to Emerald Brand. Emerald uses natural agriculture fibers (food production byproducts) to create these sustainable, disposable versions. This bold initiative is a continued effort. Last year, all dining locations replaced plastic bags with paper, and students can opt to buy reusable bags. Green U and UM Dining also work closely on environmentally conscious initiatives, most recently by increasing recycling efforts campus-wide. According to UM Sustainability Manager Teddy Lhoutellier, “I am particularly excited about this initiative, as we are on the forefront of universities taking an eco-friendly approach to all aspects of dining.”

Reusable drinkware at the University of Miami

Quinnipiac Director of Dining Services Leean Spalding initiated the university’s Fair Trade Campaigns in spring 2018. She joined forces with Quinnipiac Resident District Manager Chuck Couture and Associate Vice President of Auxiliary Services John Meriano to pass the resolution. Educational outreach and student awareness campaigns will kick off this semester. “By becoming the first Fair Trade University in Connecticut and committing to offer Fair Trade-certified products at each dining and retail location on campus, Quinnipiac is driving positive impact for producers and their families,” says Fair Trade Campaigns Campus and Community Engagement Coordinator Kylie Nealis. “Quinnipiac University is a model for other large public universities throughout the U.S. seeking to shift their purchasing to products that benefit both people and the planet. We are proud to have Quinnipiac on board as a leader in the Fair Trade movement.” Quinnipiac University is just one of the 280 Chartwells schools that will be sourcing Fair Trade products at their schools this fall. This initiative builds upon Chartwells’ goal to become the first higher education food service provider to achieve Fair Trade status across all accounts nationally, according to criteria set by Fair Trade Campaigns. SEPTEMBER 2018 | CHARTWELLSMONTHLY.COM

cuisine / sustainablilty

UNIVERSITY OF NORTH CAROLINA-ASHEVILLE

Blended Burger Bliss It’s delightful, it’s delicious, it’s delectable – it’s UNC Asheville’s new “Blended Burger.” UNCA Dining Services’ new “beefed-up” sandwich uses less animal product and commits to sourcing locally. Sustainability Coordinator for Dining Services Meghan Ibach saw an opportunity to combine two locally grown organic products to form this super patty. Humane-certified beef from local family-owned Hickory Nut Gap Farm and local certified naturally grown mushrooms from Orchard Valley If you ate UNCA’s Farms are mixed to perfection for this burger.

blended burger

(instead of an all-beef burger)

once a week for a year, you would conserve over 5,850 gallons of water!

It is also UNCA Dining Services response to ongoing culinary competitions, like James Beard Foundation’s Blended Burger ProjectTM and Build A Better Burger Project from Food Network and The Cooking Channel – all of which strive for an environmentally sustainable burger that tastes great.

CHARTWELLSMONTHLY.COM | SEPTEMBER 2018

UNCA’s Blended Burger promo poster

First tested during spring 2018, students gobbled it up and it sold out in four days. On August 30, the Blended Burger was officially launched at The Burger Bash in Highsmith Union Food Court. With even more rave reviews, the Blended Burger is now a menu mainstay for the 2018-19 academic year. A leader in sustainability, UNC Asheville Dining Services is designated as a Fair Trade University by Fair Trade Campaigns and its Brown Hall is lauded as a 3-Star Certified Green Restaurant® by the Green Restaurant Association. Working toward near-zero waste in the kitchen, UNC Asheville is also a key contributor of meals for the hungry in the region in conjunction with Food Connection.

sustainability / cuisine

LSU’s 459 Commons Dining Hall is the first Level 1 Certified Green Restaurant in Baton Rouge, Louisiana.

ADELPHI UNIVERSITY LOUISIANA STATE UNIVERSITY

Turning Tigers Green Roll out the green carpet! The Green Restaurant Association has designated The 459 Commons Dining Hall a Level 1 Certified Green Restaurant. To meet this criterion, LSU Dining implemented 53 environmental steps to achieve 161.66 GreenPointsTM for Disposables, Energy, Furnishing & Building, Food, Chemical & Pollution, Waste and Water. LSU Dining is now working on additional initiatives to meet Level 2 Certification. The 459 Commons is the first in Baton Rouge, the fourth in the state, and the 12th Chartwells Higher Education dining location to receive this status. A national nonprofit organization, the Green Restaurant Association pioneered the Green Restaurant® movement, which encourages restaurants to “green” their operations using transparent, science-based certification standards.

Spotlighting Sustainable Straws, Cups and Totes Starting this semester, Adelphi Dining Services has made a pledge to keep single-use plastics out of landfills and oceans. How this translates to products Adelphi uses: Eco-straws made from corn will only be available upon request, and Dining Services will sell reusable coffee cups, tumblers, water bottles, tote bags, reusable stainless steel straws and containers. When students use any of these instead of disposable packaging, Adelphi will give them 10 percent off any meal.

SEPTEMBER 2018 | CHARTWELLSMONTHLY.COM

community / new accounts

Promising New Partnerships hartwells is grateful for the opportunity to partner with the following colleges and universities as their new food service provider. Our associates worked diligently to ensure our operations were up and running for a smooth start. Welcome to new beginnings!

We proudly welcome these new accounts to the Chartwells Higher Education Dining Services family. 01

06 05

02 12

San Jose State University welcomes back students with the “Spartan Eats Block Party”

01 02

SEATTLE UNIVERSITY Seattle, Washington

SAN JOSE STATE UNIVERSITY San Jose, California

To celebrate SJSU’s refreshed dining experience, the “Spartan Eats Block Party” had healthy food samples, music, games and giveaways. Applegate Farms, Wilcox Farms and Pepsi kept students fueled and hydrated, and three lucky raffle winners left with a hoverboard, a drone and a camera.

ABILENE CHRISTIAN UNIVERSITY Abilene, Texas

CHARTWELLSMONTHLY.COM | SEPTEMBER 2018

TEXAS WOMAN’S UNIVERSITY Denton, Texas

Highlights of fast renovations and delicious additions at TWU include The Underground, Tu Taco, Chick-fil-A, Burger 940, The Green Table and a sushi market dining concept.

ILLINOIS INSTITUTE OF TECHNOLOGY Chicago, Illinois

Fresh dining installations – based on student feedback – feature variety and value in new station platforms, new wellness options and new retail choices at Illinois Tech. These include Saffron, Asiana and a Student Choice rotating concept.

NORTHWESTERN UNIVERSITY Evanston, Illinois

Northwestern’s revolutionary dining options will incorporate chef partnerships, sustainability platforms and new technology. This includes a “Universal Residential Experience” and fresh brands, like Plum Market and Asiana Foodville.

KEENE STATE COLLEGE Keene, New Hampshire

Along with Keene Dining’s popular daily stirfry specials and clam chowder Fridays, new innovations include Breakfast & Co., Student Choice, Daily Press and Urban Revolution.

new accounts / community

IN WITH A WHOLE NEW DINING EXPERIENCE

The Illinois Institute of Technology dining team welcomes new students with a smile

PLYMOUTH STATE UNIVERSITY Plymouth, New Hampshire

PSU’s welcome-back dinner motto, “FOOD brings us TOGETHER,” featured fresh popcorn, cotton candy, a photo booth and everybody’s favorite cashier, Bill.

CARNEGIE MELLON UNIVERSITY

Pittsburgh, Pennsylvania

Engaging new changes focus on the highest quality food, service, technology, sustainability and wellness.

10 11 12

SHEPHERD UNIVERSITY

Shepherdstown, West Virginia

RIDER UNIVERSITY

Lawrence Township, New Jersey

TUSCULUM UNIVERSITY Greeneville, Tennessee

Exciting new TU dining options include the cool, revamped Pioneer Café and everyone’s favorite crave-worthy chicken sandwich restaurant, Chick-fil-A.

13 14

GREENSBORO UNIVERSITY Greensboro, North Carolina

FLORIDA INTERNATIONAL UNIVERSITY Miami, Florida

Honored to serve more than 54,000 students, Chartwells is excited to offer new, exclusive retail at the FIU Campus. As FIU Associate Vice President for Business and Finance Aime Martinez says, “In Chartwells, we have found a partner willing to innovate and provide quality food at a great value, offer more options, enhance services through the application of state-of-the-art technology, and offer work experience for our students and graduates.”

SEPTEMBER 2018 | CHARTWELLSMONTHLY.COM

innovation / what’s new on campus Pictured on this page: Stockton University

Say Hello To A

FRESH START Whether renovating spaces or revisiting dining options, Chartwells’ team members spent the summer cooking up new concepts for our valued guests. Welcome back to campus, fall 2018-style – see how some of our students and associates kicked off the start to this awesome semester.

CHARTWELLSMONTHLY.COM | SEPTEMBER 2018

what’s new on campus / innovation

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WOW!

Southeastern University in Lakeland Florida warmly welcomed back students with giant balloons, food samples, free snow cones and popcorn.

STOCKTON UNIVERSITY

Boasting Boardwalk and Beach Views

here can students get a view of the boardwalk and beach from their college dorm room? Stockton University’s brand new Atlantic City campus, a stone’s throw from the beachfront towers that once made this area a gaming mecca. The new 56,000-square-foot academic hall can seat 2,100 students in more than 100 classes. The residence halls can accommodate 534 students, and feature kitchenettes, student lounges and study halls. Stockton’s shiny new cafeteria is open for students with meal plans as well as the public. The university’s Osprey program also allows students to load their identification cards with cash and shop at local grocery stores or dine at area restaurants.

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The Atlantic City council has designated an area just south of the casinos as a university district. It overlaps with other districts and now allows other neighborhoods to invite and build businesses that could cater to the campus. The school says faculty members are already buying homes and moving to Atlantic City. Buses will shuttle students to and from the main campus in Galloway, about 25 minutes away. Freshman enrollment has been booming, and the new campus is filled with images of Atlantic City’s glory days – an era Stockton intends to revive. Stockton University President Harvey Kesselman looks forward to promising future growth.“ A couple years ago, the state of New Jersey designated Stockton as an anchor institution for the city of Atlantic City. And what that means is not only are we here to provide academic opportunity, but also we’re here to become part of an economic revival of this city,” says Kesselman. SEPTEMBER 2018 | CHARTWELLSMONTHLY.COM

innovation / what’s new on campus

TECHNOLOGY ON CAMPUS

Alexa, r what’s fo dinner?

NOVA SOUTHEASTERN UNIVERSITY

Transforming for Tasty Options NSU’s new “hybrid dining” really caters to guests. During the day, students can grab an a la carte meal, but in the evening and weekends this space becomes a one-price, buffet-style, all-you-care-to-eat dining hall. Chartwells partnered with NSU’s Division of Business Services, Facilities Management and Student Affairs to create this concept. The first of its kind in south Florida and located in a retail food court, this flexible environment offers both a quick bite and a traditional dinner – depending upon the time of day. It also includes a vegan station and accommodates strict dietary needs. Comments have been positive, and students have thanked employees like Ms. Gwendolyn for their outstanding service.

SUNY PLATTSBURGH

Taking it to the Streets

Just Ask Alexa! That all-knowing advisor, Amazon’s Alexa, can now tell students what’s on the menu at their favorite campus dining locations any time, any day. How’s that for easy? Download the Dine on Campus Alexa skill in your app today.

Street Eats just rolled into SUNY Plattsburgh’s student center. Introduced last spring at a tasting event, Street Eats whets everyone’s appetite with a protein-packed menu, including rice, Tabbouleh, quinoa salad, toppings and sauces. It’s become a new hot spot for dinner and late-night snacks. Speaking of hot, Plattsburgh’s recently renovated resident Clinton Dining Hall is another favorite go-to. Here, customized dining features convenient ordering kiosks, a pasta sauté station, Mongolian grill and a deli. Clinton also now has a grab-and-go option with new reusable containers. Happy with the renovations, SUNY Plattsburgh students are gravitating to these fresh options. Prickly pear coolers at the NKU Southwestern-style BBQ

CHARTWELLSMONTHLY.COM | SEPTEMBER 2018

NORTHERN KENTUCKY UNIVERSITY

Welcome Back BBQ NKU kicked off the new semester with a Southwestern-style BBQ. Held at Norse Commons residential dining, the menu featured mouth-watering, campfire-inspired food. Students sampled many tasty dishes, including smoked brisket, green chili cheeseburgers, bourbon baked beans, sweet corn muffins, corn avocado salad and grilled sweet potatoes, washing it all down with prickly pear coolers. A dessert station, featuring talented baker Haley’s treats, and a fun selfie station setup also helped to bring the event to life.

new accounts / innovations

Left to right: Nova Southeastern University, SUNY Plattsburgh’s newly renovated Clinton Dining Hall, and the dessert bar at Northern Kentucky University’s Southwestern-style BBQ.

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Celebrate Good Times From NSU’s bountiful buffet to SUNY Plattsburgh’s decked-out dining hall to NKU’s decadent dessert spread, Chartwells’ associates helped students celebrate their return to campus.

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TECHNOLOGY ON CAMPUS

Chartwells Launches Boost Mobile Ordering App It’s official! The Boost App launched on August 29 at the University of Maryland-Baltimore County (UMBC) campus. Hundreds of students stopped by to check it out and download Boost. This new app, created for Chartwells by Compass Digital Labs, offers guests another way to order food and pay for their dining services. At the launch event, Boost ambassadors, including mascot True Grit, passed out water bottles and prizes. Watch for more tech updates to come.

SEPTEMBER 2018 | CHARTWELLSMONTHLY.COM

innovation / what’s new on campus

MARS HILL UNIVERSITY

Fervor for First Thursdays Mars Hill’s “First Thursday” has become a ‘sync your calendar’ event. A partnership between Mars Hill Dining Services and the Center for Student Success, this monthly gastro-fest now has a record number of guests gathering for food and fun. Brainchild of new Mars Hill University Dining Services Director Krisi Freshour and Darryl Hylton, Director of First Year Engagement at Mars Hill University, with support from Assistant Director James McIntyre and Chef Todd Richardson (who joined this month), First Thursday began in January 2018 with a “Welcome Back” dinner featuring hula hoops, a karaoke contest and carnival fare. Its popularity continues to rise. Last semester, February’s First Thursday featured “Mardi Gras,” March was “Karaoke Dance Party” and April was “Reggae Night.” By May, when First Thursday was “Late Night Breakfast,” students were asking for it to continue – and so it shall!

The First Thursday “Late Night Breakfast” at Mars Hill University was such a hit with students that it will be brought back on a regular basis.

TECHNOLOGY ON CAMPUS

Eastern Michigan University EMU’s digital and interactive kiosks are helping to drive food sales on campus.

CHARTWELLSMONTHLY.COM | SEPTEMBER 2018

This semester’s First Thursday was a “Welcome Back Barbecue” and September’s “Country Music and Cloggers” featured fried chicken, skillet apple crisp and Bailey Mountain Cloggers, the university’s talented dance troupe. The First Thursday lineup will continue, with outreach to include area churches.

nacufs awards / culture

Award-winning University of Miami Catering pictured top, center and bottom:

The National Association of College & University Food Service (NACUFS) recently bestowed upon Chartwells’ schools several Loyal E. Horton Dining Awards – the pinnacle of professional recognition. It’s like winning an Oscar in the world of collegiate food service. Chartwells’ associates will continue to work hard for the ultimate honor: Happy, healthy students and guests.

CONGRATULATIONS

to those who received the prestigious Loyal E. Horton Dining Awards:

University of Miami Category: Catering – Special Event Grand Prize Winner overall and Gold Award for large school subcategory

Cal Poly Category: Catering – Online Menu Grand Prize Winner overall and Gold Award for large school subcategory Category: Catering – Special Event Silver Award for large school subcategory

SEPTEMBER 2018 | CHARTWELLSMONTHLY.COM

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