APRIL 2021
chartwells celebrates
EARTH MONTH and
STOP FOOD WASTE DAY
communication / executive message
table of letter from the ceo
Cultivating Change As the trees and flowers start to bloom this Spring, we are reminded of the small joys around us. This year, those delights are more meaningful than ever as we begin to safely make connections, travel, and gather with friends and family - enjoying the fresh air and sunshine. Taking care of our planet is a personal passion of mine and at Chartwells, we are championing programs that drive change from the inside out. This month, I am inspired by the creative ways that our campuses have chosen to highlight and celebrate Earth Month and Stop Food Waste Day. Our teams work hard to raise awareness and promote solutions with a positive impact. We consistently choose to put sustainability at the forefront of our programs to lead by example in support of an eco-friendlier world. Each of us has the power to make lasting change by being more mindful of how our actions affect the planet and those around us. This month, I encourage you to look for those small joys and spend some time outdoors appreciating our beautiful planet.
Lisa McEuen
contents:
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Letter From The CEO
3
Bringing Our Best
4
Celebrating Earth Month
6
Stop Food Waste Day Global Recipe Contest
7
SHU Fights Food Insecurity
On the Cover Students at Manhattanville College soak up the warmth of the sun, while creating their own planters.
CEO, Chartwells Higher Education
on the menu
culture + diversity Ramadan Mubarak! During the holy time of Ramadan, the UMBC Dining is offering students convenient, accessible solutions. In conjunction with the Muslim Student Association, the team has developed prepackaged meals with Halal proteins to purchase in advance and enjoy after sundown.
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CHARTWELLSMONTHLY.COM | APRIL 2021
Celebrating our AAPI Communities Our teams celebrated Asian American and Pacific Islander Heritage Month early at TAMU-Galveston with Student Diversity Initiatives held a Pancit Teaching Kitchen. Hosts Ginny Spataro, of Filipino descent, and Arlene Manong Og, from the Philippines, helped to introduce Filipino culture and this traditional noodle dish to students and faculty!
bringing our best / community
Bringing our best to two local community organizations. WINGATE UNIVERSITY
Tail-Wagging Events On one special day, the Chartwells team at Wingate University partnered with students to support “Heart for Monroe” and the Union County Animal Shelter during “One Day, One Dog.” Every Thursday, Chartwells donates surplus food to Heart for Monroe, a local non-profit that helps seniors, kids and families in need. But on this day, Chartwells made its largest one-time donation of 1,000-plus non-perishable items and 58 pounds of prepared food. In addition to helping Heart for Monroe, Chartwells’ associates and student volunteers made 250 oatmeal peanut butter dog treats for the local Union County Animal Shelter. “We found that a lot of students use bonding with our animals as a stress reliever,” says Union County Animal Specialist April Patricelli.
Pet-Palooza at Queens University The team at Queens University of Charlotte, with the help of some furry friends, brought students together for a stress-relief event before finals. We know that exams are always a time when tensions run high for students, and wanted to do something special to clear their minds and relax. Pet-Palooza brought students and their pets together to socialize (responsibly of course) and compete for prizes. Twelve dogs, and one not-so-happy cat, splashed in the pool and showed off their tricks on the walkway.
APRIL 2021 | CHARTWELLSMONTHLY.COM
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revo lv
people / earth month
aroun g d in
Earth Month Chartwells’ team shares how they put earth’s health front and center. At campuses everywhere, they’re pledging to help protect our planet.
STOCKTON UNIVERSITY
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MANHATTANVILLE COLLEGE
Down and Herby
Infused H2O
While distributing “DIY Grow Your Own Herb Kits,” Stockton University Dining associates created a contest. Students were asked “to match all five herbs” to win a mason jar with soil and their choice of seeds. Any student who stopped by the table also received seasonings with a recipe card for homemade marinara sauce. Those who participated were so excited to test their knowledge. One student on her phone stopped in her tracks and told the person on the line she would call them back because “There’s plants!” This event strengthened ties between SU Dining associates and students.
The sun was beating down on Manhattanville College’s National Gardening Day. Manhattanville Dining gave guests the opportunity to plant their own seedlings while staying refreshed with mint-and-cucumber-infused or lemon-infused water. “I was so stressed, and this made my day better,” says one faculty member.
CHARTWELLSMONTHLY.COM | APRIL 2021
earth month / people
PLYMOUTH STATE UNIVERSITY
DIY Grow Kits PSU Dining’s “DIY Grow Kits” were a huge hit. Students selected an herb seed, planted in a biodegradable eco-choice cup, to take back with them to their dorm rooms. Everyone was excited to have the opportunity to watch their own cilantro, basil, thyme or dill plant sprout to life. CATAWBA COLLEGE
Marketplace Microgreens Charged with sourcing more local produce, District Dietitian Beth Mack began searching for options. Coincidentally, the next day the director of a local non-profit, Main Street Marketplace, reached out to her about their hydroponic gardens just 20 miles from campus. Fast-forward to April 7, when Catawba College began offering local hydroponic butter lettuce in retail concepts Bowl Life and Timeout Grill. For an extra burst of flavor, these microgreens are also a topping option. Catawba Dining is proud to not only serve local produce, but also assist the community at large. UNIVERSITY OF NORTH CAROLINA AT CHARLOTTE
Into the Hive! After a few years of planning, partners UNC Charlotte Dining and Auxiliary Services finally welcomed a few thousand new honeybees to campus. These famous pollinators are integral to ecological systems, and their honey is full of antioxidants. One of the best natural sweeteners, honey also makes a wonderful remedy for allergies and burns. Our goal is to not only provide local honey to campus, but to enhance our The team held a contest on students’ experiences through handssocial media to name the on learning,” says Jody Thompson, two queens bees: Queen R interim director of Auxiliary Services. Bee G and Cardi Bee were “The bee program shows Dining Sertheir winners! vices’ dedication to sustainability and academics at UNC Charlotte.” APRIL 2021 | CHARTWELLSMONTHLY.COM
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people / stop food waste day
Global Recipe
Challenge
April 28th is Stop Fo od Waste Da y
Two Chartwells Chefs Take Top Honors Chartwells’ Chef Tom Barton’s Northeastern Upcycled Coffee Cookie and Chef Sarah Bodner’s Rice Flatbreads were award-winners in Compass Group’s “2021 Stop Food Waste Day Global Recipe Challenge.” To participate, chefs submitted low- or zero-waste recipes. These recipes had to include commonly wasted whole ingredients and consider shelf-life. Recognized worldwide, “Stop Food Waste Day” educates people about hunger and poverty and the sustainability of agriculture and oceans. By 2030, Compass Group has committed to reducing its food waste by 50 percent.
rah bodner from chef sa
RICE FLATBREADS INGREDIENTS 1 cup white rice
1 tbsp dill weed
1 cup rice flour
2 tbsp cilantro
¼ cup water
½ tsp ginger root
1 tsp kosher salt
1 tbsp jalapeños
1 tbsp curry leaves
1 cup carrots
1 tsp ground cumin
1 tbsp canola oil
1 green onion
NORTHEASTERN UPCYCLED COFFEE COOKIE
STEPS
INGREDIENTS
1. In the bowl of a food processor, blend
the cooked, chilled rice, rice flour, curry leaves, cumin, and salt until crumbly. Stream in the water and pulse until a dough just comes together. Transfer the dough into a large mixing bowl.
12 oz unsalted butter 1½ cup dark brown sugar ½ cup granulated sugar 2 eggs 4 tsp vanilla
2. Add vegetables. Knead the white part
1 qt all-purpose flour 1 tsp cornstarch 2 tsp baking soda 1 tsp kosher salt ¼ cup ground coffee
from chef tom barton
1¾ cups semi-sweet chocolate chips
1. In a large bowl combine the flour,
3. Slowly add the flour/coffee mixture.
cornstarch, baking soda, salt and coffee grounds. Whisk to combine and set aside.
Continue to mix slowly until a rough dough has formed. Add in the chocolate chips and mix to incorporate the chips.
with a flat paddle attachment, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and beat for 2 more minutes.
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CHARTWELLSMONTHLY.COM | APRIL 2021
3. Divide the dough into 4 pieces and roll
into 6-inch circles that are about a ¼ inch thick.
STEPS
2. In the bowl of a stand mixer fitted
of the scallions, chopped dill, 1 tablespoon chopped cilantro, ginger, jalapenos, and carrots until evenly distributed.
4. Line baking sheets with parchment
paper. Portion cookies onto baking sheets. Bake in pre-heated 350 degree oven for 11-13 minutes
FRY BREAD 1. Heat 1 tablespoon of oil over medium
heat in a large non-stick pan or flat top. Cook the flatbreads on medium-low for 5-7 minutes a side until golden brown. 2. Garnish the hot flatbread with the green
part of the scallions and the reserved fresh cilantro.
on campus / innovations
What’s Hot & New
on Campus An important new initiative… and pop-up barbeque. SACRED HEART UNIVERSITY
Full Plates at SHU SHU Shares is a new initiative that helps combat food insecurity on campus. This program enables students to step away from budgeting for their next meal and worrying about finding food or going hungry. In mid-March, the SHU Shares team, which includes Sacred Heart University’s alumni, trustees, faculty and staff, contributed more than $27,000 and SHU students donated more than 1,000 meals from their own meal plans. Through SHU Shares, anonymous donations can also be made to students who are struggling with food insecurity. Those who need help can make confidential requests online, and meals are then added to that student’s SHU identification card. Grace, a junior majoring in health science, says not having enough money for food is very stressful, and SHU Shares eliminates that stress. “I’m glad we started the program,” she says. “It gives students comfort. No one has to feel embarrassed if they need food.”
od Reducing fo
insecurity.
Yeehaw! Tre’s BBQ is
showdow n worthy! UNIVERSITY OF TEXAS AT ARLINGTON
Best New Barbecue The food is smoking hot at UTA’s new signature pop-up experience called “Tre’s BBQ.” Inspired by the Maverick Dining team’s sous chef, Austin Banks III (also known as “Tre”), this authentic Texan-barbecue menu is available on campus, outside of the university center, at Brazos Park. Whether students and staff have a hankering for savory brisket, chicken or sausage, they can load up on it at this special eatery. They can also order sides, desserts and beverages, including mac and cheese, pecan pies and ginger beer. The culinary team is making everything in house. Tre’s seems to be a Texas-sized success to date. Within their first two pop-ups, the Maverick Dining team has already served up nearly 500 guests. As the spring term continues, Tre’s will be serving delicious barbecue every Tuesday. So, here’s to “Tuesdays at Tre’s!” APRIL 2021 | 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 Privacy and Terms of Use All content © Chartwells USA. © 2021 Compass Group USA, Inc. All rights reserved. Chartwells Monthly production by: Kaleidoscopic, Inc. www.kaleidoscopic.design
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