Chartwells Monthly | April 2019

APRIL 2019

u r P O g n l i anet t c e t o r P through

Stop Food Waste Day -and-

Earth Month Activities

communication / executive message

table of

contents:

letter from the ceo

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Letter From the CEO

Protecting our Planet

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Inclusion Week

Birds are chirping, flowers are blooming and a warm breeze fills the air - making this one of my favorite months. I am grateful to be able to enjoy special moments exploring nature with friends and family. Visiting campuses throughout the country, I notice how they buzz with new life yet provide tranquility as students take their studies outside to soak up the fresh air and sunshine.

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Celebrating Earth Month

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Stop Food Waste Day

In April we always look forward to celebrating Earth Month. At Chartwells, we understand our future depends on protecting our planet.

We’re constantly developing or on the lookout for renewable resources, new ways to reduce or eliminate food waste and innovative eco-friendly options. Read more about some of our initiatives or our partners’ efforts in “Earth Month,” “Stop Food Waste Day” and “One Million Acts of Good.” I want to thank our dedicated team members for their hard work and ongoing commitment to sustainable alternatives – helping us realize long-term change for the better.

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One Million Acts of Good

.

I hope you enjoy the beauty of spring and can take some time to cherish our precious home, planet earth.

Lisa McEuen

Chief Executive Officer, Chartwells Higher Education Dining Services

EMU Launches New “Books with Cooks” What could be better than making cupcakes while listening to the popular children’s book “If You Give a Cat a Cupcake”? For those attending Eastern Michigan University’s childcare center, “the Children’s Institute,” “Books with Cooks” kick-starts a love for reading and cooking. While the youngsters visit EMU Dining Services, staff chefs teach recipes and read aloud from food-themed books. Recently, Chef Nina flipped flapjacks while reading “Hey! Pancakes,” and Chef Joe built mini pizzas while exploring “Curious George.” With more culinary lessons to come, these kids are acquiring a taste for literature.

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CHARTWELLSMONTHLY.COM | APRIL 2019

On the Cover Student interns promote Stop Food Waste Day at the University of Miami Earth Day Fair.

See Page 7

2019 inclusion week / culture

Making History

W n o i s u l c eek n I

While inclusion week has always been an important event for Compass Group sectors, this year for the first time, nearly 200,000 associates from all over Compass Group, joined hands during the same week with one goal: to build inclusion.

April 8-12th 2019 FLORIDA ATLANTIC UNIVERSITY

CONNECTING WORLD CULTURES

MONTCLAIR STATE UNIVERSITY

Lively music, dancing and cuisine united everyone as FAU held its annual “Festival of Nations.” Students, faculty and community members also enjoyed colorful exhibits, performances and hands-on activities at this exciting celebration of world cultures. Chartwells’ Executive Chef Shane Lynch and the catering team researched popular dishes to represent various cultures.

They partnered with international student groups, who graciously served the guests.

Educational materials at various food stations highlighted the origin and history of the dishes. To help build inclusion with festival guests, the FAU Dining staff also had materials on the tables introducing the international backgrounds of team members.

people

culture

We Build community

inclusion

OVERCOMING LIMITATIONS The Montclair Dining team encouraged a student, disabled with only one arm, to participate in their teaching kitchen.

Although initially nervous, she overcame her hesitation and succeeded beautifully – inspiring everyone.

FROSTBURG STATE UNIVERSITY

TASTY TAKEOVERS

Cultural groups on campus recently held a Student Organization Takeover Series at Frostburg State. One takeover was particularly tasty. The African Student Association helped Chartwells’ chefs spice up residential hall dining with authentic African fare.

Inspired by their culinary feat, the Caribbean and Latin American Student Organizations followed suit and helped heat up appetites with their own cultural cuisine.

For more stories on our 2019 Inclusion Week please visit chartwellshighered.com

APRIL 2019 | CHARTWELLSMONTHLY.COM

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community / earth month

C EL E B RATI N G

Earth Month

During Earth Month, Chartwells’ team members explored new sustainable systems, examined best practices and pledged to help restore our planet’s health. In the following stories, associates share how they had earth’s best interest at heart on campuses throughout the country.

CENTRAL COMMUNITY COLLEGE - HASTINGS

Peachy Project

T

o commemorate Arbor Day, Chartwells at CCC-Hastings broke ground for three peach trees – founding the first fruittree grove on campus. With advice from Senior Groundskeeper Jeffrey Buscher, “Food Is Free” and “Love Food Not Waste” inspired this sweet self-pollinating project. Tammy Kaiser, Deborah Ernst, RayLynn Roberts, Abigail Cully, Kim Uden and Gale Weidner all dug deep and planted. When these “peachy” seedlings bear fruit in two seasons, they’ll provide students and guests with more plant-based, nutritious food!

CLARION UNIVERSITY

Skipping the Straw

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n honor of Earth Day, Chartwells at Clarion is encouraging students and staff to pass on excess plastic waste and skip using a straw. To promote the “Skip the Straw” campaign, there are sign-up locations around campus and social media messages, asking everyone to choose whether they want to pledge “no straws” for Earth Day or Earth Week. With a goal of more than 100 pledges, bypassing this beverage accessory could really help reduce Clarion’s carbon footprint.

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CHARTWELLSMONTHLY.COM | APRIL 2019

earth month / community UNIVERSITY OF NORTH CAROLINA AT CHARLOTTE

Eating Eco-Friendly Fare

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arly this month Earth Month Festival kicked off when Chartwells partnered with UNC Charlotte’s Office of Sustainability to give students a sampling of tasty eco-friendly culinary creations. Some highlights include grain bowls with fresh hydroponic garden greens, complements of Culinary Development Chef Lindsay Klingenschmidt; vegan pizza, quesadilla and burgers sponsored by Morningstar Farms; and fair trade tea from Honest Tea. A successful sell-out event, students happily made their way through this gargantuan gastro-festival of nearly 700 food and beverage samples, already looking forward to next year’s Earth Fair.

UNIVERSITY OF NORTH FLORIDA

Partaking in the Longest Picnic

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uring National Nutrition Month, a record-breaking number of students, faculty and staff gathered on the green for UNF’s longest picnic on record. More than 180 participants filled blankets and dug into the delicious FYUL-inspired burrito bowl by Chef Brook: a concoction of turkey, pinto beans, Southwest seitan, pickled veggies and whole-grain blends.

Student Success Stories

Sustainability Intern at University of Wisconsin, La Crosse Sustainability is important because we all come together for the health of something precious – the Earth! Sustainability is something that I personally care about because we have been living beyond our means for too long. I think that we have a responsibility to keep our planet, and each other, healthy and strong.

Sustainability can bring people together over issues that affect all organisms and people – in present and future generations.

~ Josie T.

APRIL 2019 | CHARTWELLSMONTHLY.COM

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community / earth month

Earth Month UNIVERSITY OF NORTH CAROLINA AT ASHEVILLE

Sharing a Sustainable Summit

W

here did dining service professionals learn more about “composting,” “metrics of sustainable dining” and “creative ways to reach the campus community”? At the Sustainable Dining Summit, hosted by UNCA’s Office of Sustainability and Chartwells in mid-March. Professionals from 21 colleges or universities and three major food service companies convened for two days in Asheville to network and examine best practices. Coordinated by Chartwells’ Brooks Casteel and Meghan Ibach, highlights included plant-based cooking demos by Forward Food; a UNCA panel discussion on the history of the sustainable food movement; and Chartwells Procurement Specialist Andrew Greene’s thoughts about why sustainable purchasing matters. While enjoying fabulous food prepared by UNCA Dining Services, participants gave glowing reviews – saying they are more energized than ever to explore sustainability.

UNIVERSITY OF MARYLAND, BALTIMORE COUNTY

Hyping the Hydroponic Garden

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s everybody at UMBC excited about the new hydroponic garden?

You bet – just ask mechanical engineering major and Chartwells sustainability intern Marios. Tending the garden and teaching others new tricks to yield more greens, Marios has multiplied most of the crops from seedlings, including chard, chives, kale and lettuces. This healthy harvest supplies the Tuesday salad bar with superfood leafy greens. Students have also planted their own seeds in the garden pods, helping everyone sow the benefits of sustainability. Chef Tim and Marios will even be huddling for “Stop Food Waste Day” to create a zero-miles salad, sourced from their hydroponic garden.

Student Success Stories Sustainability Intern at UMBC

One of my duties as a sustainability intern involves working on our hydroponics system to bring hyper-local produce to our dining hall – from seed to salad bar. Sustainability is important because it’s the only way forward. As we celebrate Earth Month, we have to do more than just “be aware”; we need to take action if we want to leave a better world for future generations. I personally care about sustainable food production at the intersection of innovative technology. This is crucial to feed a growing population while also protecting our planet’s health.

What I do here is important to me. I believe today’s hydroponic systems are laying the foundation for how humans will grow food on other planets in the future. I would like to be at the forefront of that effort.

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~ Marios L.

CHARTWELLSMONTHLY.COM | APRIL 2019

stop food waste day / community

Roughly one-third of the food produced globally is either lost or wasted each year.

KING’S COLLEGE

To help fight this statistic, Compass Group is well on it’s way to reduce 25 percent of its food waste by 2020.

Community Garden joined forces. Their mission:

On April 24, our third-annual “Stop Food Waste Day,” Chartwells’ associates continued to educate and inspire impactful change on campuses throughout the country. As “foodwaste warriors,” they worked hard to publicize the issue through cooking demos, chef’s tables and other meaningful activities. They also encouraged students and staff to ‘take a pledge’ to do their part. With world hunger at an all-time high, stopping food waste is more critical than ever.

several five-gallon buckets of compostable food

Streamlining Compost To create a smarter system to compost food waste, associates of King’s Dining and King’s College Move food waste from the residential hall into the garden compost bins. To that end, students, faculty and staff have volunteered weekly to take waste to the Community Garden, which will enrich soil quality. When they leave for summer break, Dining associates will keep the garden growing by planting and watering seedlings. In the fall, when students and staff return, they will harvest the vegetables and donate them to local non-profit community groups, including Ruth’s Place, VOA’s Manna House and the King’s College Early Learning Center. It’s a win-win, as everyone reaps the benefits of this bountiful garden.

ay #StopFoodWasteD APRIL 2019 | CHARTWELLSMONTHLY.COM

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community / stop food waste day

CANISIUS COLLEGE

Canisius’ Clean Energy Canisius College partnered with Natural Upcycling to turn food waste into clean energy.

W , T A O G N A E T LOT S A W UNIVERSITY OF WISCONSIN – SUPERIOR

Doggie Delights

When Sous Chef Sandy Thompson thought about the food waste in UW-Superior ’s dining hall, furry friends came to mind. With help from Chartwells’ “Waste Not” management program, she devised a plan to turn the leftovers into baked dog treats – by rationing everything. “For example, there might be a quarter or two sized amount of oatmeal left, and you really can’t do anything with that,” she says. But using “little bits and bobs of food,” she created ping-pong-sized “Wag A Lot Healthy Dog Treats” from scraps of squash, carrots and turkey bacon. Gaining in popularity, UW-Superior now donates these canine delicacies to the local Humane Society of Douglas County and also sells them on campus.

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CHARTWELLSMONTHLY.COM | APRIL 2019

PORTLAND STATE UNIVERSITY

Bow-WOW Biscuits

In celebration of Stop Food Waste Day, PSU Eats transformed leftover fruit and vegetable pulp into house-made dog treats. Once Chartwells’ associates shared samples with their furry best friends and they received paw-some reviews, the kitchen began producing them to sell on campus. Now until the semester ends, Chartwells will match treats sold with donation treats to the Oregon Dog Rescue (ODR). ODR is a no-kill shelter serving greater Portland. Way to wag!

stop food waste day / community

TRAYLESS DINING AT NORTHEASTERN UNIVERSITY

— COUNTING THE WAYS —

To Reduce Waste

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TRAYLESS DINING Near the dish returns, many campuses highlight sustainability facts to encourage going tray-less.

BAGLESS MARKETS To decrease waste, some of our markets have eliminated single-use plastic bags in favor of paper or reusable bags.

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PAY IT FORWARD SWIPES Students can confidentially donate meal-plan points to others in need.

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COMMUNITY DONATIONS Leftovers from events and prepared meals go to local organizations in need.

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IMPERFECTLY DELICIOUS PRODUCE Using fruits and vegetables with slight cosmetic or quality imperfections, chefs slice and dice to utilize what is “perfectly delicious” for cooking.

BATCH COOKING Cooking smaller quantities more frequently reduces waste.

RENEWABLE ENERGY We partner with local organizations that convert used vegetable oil into biomass fuel. See Canisius story on page 8.

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ORGANIC COMPOSTING Collected in specially labeled bins, we compost food either on campus or on off campus composting sites.

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FOOD INSECURITY APP Using technology, students can securely sign up for alerts when there is left over food from catered events.

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“ROOT-TO-STEM” COOKING Using vegetable parts that would typically be thrown out (peels and tops), chefs create delicious, nutritious dishes, such as “kale stem pesto.”

APRIL 2019 | CHARTWELLSMONTHLY.COM

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community / one million acts of good

OAKLAND UNIVERSITY

CHARTWELLS PARTICIPATES IN

One Million Acts G OF

d

For the second year in a row, 100 Chartwells campuses came together to help fight food insecurity with healthy snacks and nutritional education in the communities we serve.

The Cheerios One Million Acts of Good campaign calls on people to spread kindness and fill the world with good. Teaming up with MATTER, a Minnesota-based global nonprofit, and General Mills, Chartwells encouraged students to volunteer and improve the health of their communities. This year, Chartwells doubled its participation from 50 campuses in 2018 to 100 campuses, distributing more than 22,000 MATTERbox packages.

The healthful and nutritious food we ser ve fuels students and encourages learning to prepare them for the fu-

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CHARTWELLSMONTHLY.COM | APRIL 2019

ture. This volunteer program connects us all through compassion and kindness for a better community with our peers, campuses and communities.

On March 27 and 28, 2019, student volunteers packed 200-plus MATTERboxes with Whole Grain Cheerios™, Nature Valley Bars and other healthy foods. Each snack pack contained nutrition information and a YouMATTER handwritten note of encouragement. MATTERboxes were distributed locally to nonprofits, schools, after-school programs and healthcare providers.

MATTER boxes

Students across 100 campuses UNIVERSITY OF NEW MEXICO

share MATTERbox snack packs with those in need nationwide.

ST. JOHN’S UNIVERSITY

Some of the 150+ Organizations Receiving MATTERboxes

BABSON COLLEGE

Strategic Accounts team building event

Spreading Kindness

Red Cross of SWFL CMA Food Pantry Warrior Food Pantry Second Servings of Houston Comet Cupboard UTA Food Pantry HOPE Pantry Boca Helping Hands FIU Student Food Pantry Hope Outreach Center of Davie Florida ASU Ram Pantry Lutheran Social Services Cline Elementary Retriever Essentials Benny’s Food Pantry Maryland Food Bank PAWS Pantry My Sisters Closet Delavan-Grider Community Center BGSU Ending Hunger

Texas A&M C or

pus Christi APRIL 2019 | CHARTWELLSMONTHLY.COM

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community / one million acts of good

“ ”

how good it is

TO HELP!

OKLAHOMA CITY UNIVERSITY

PURCHASE COLLEGE

MISSOURI STATE UNIVERSITY

ral Oklahoma University of Cent

Keene State College

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CHARTWELLSMONTHLY.COM | APRIL 2019

You Matter!

one million acts of good / community Portland State

STRATEGIC ACCOUNTS

EASTERN MICHIGAN UNIVERSITY

University of

Baltimore Mar

yland

CAMPAIGN STATS: 100 Schools 22,000 Matterboxes 150+ Charities APRIL 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.

Meredith.Rosenberg@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. © 2019 Compass Group USA, Inc. All rights reserved.

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