�鶹��Ƶ Dining

Student organization recovers more than 1,600 pounds of food from dining halls, campus events

Katarina Benson — Fri, 21 Feb 2025 18:01:11 +0000

Student organization recovers more than 1,600 pounds of food from dining halls, campus events Katarina Benson Fri, 02/21/2025 - 13:01

�鶹��Ƶ has won four consecutive Gold STARS (Sustainability Tracking, Assessment and Rating System) Assessment, and it’s thanks in part to campus systems and organizations such as the Food Recovery Network (FRN).

Zero Waste �鶹��Ƶ, a collaborative university-wide program that aims to reduce waste, has an ambitious goal of diverting 90% or more of university waste from trash disposal. The Food Recovery Network (FRN) is an important part of that equation.

The Food Recovery Network is one of the largest student-led movements against food waste and hunger in the country, focusing on diverting surplus food from college campuses and redistributing it to the local community. Student volunteers work with �鶹��Ƶ Dining’s Food Recovery Verified staff to sort, package, and deliver food to the local community and campus partners.

“We and so many other sustainability organizations are the main impactors on �鶹��Ƶ’s sustainability goals, as we are the individuals going out there and doing the work,” said junior Camila Rosales, president of George �鶹��Ƶ’s chapter of FRN.

FRN’s members are committed to sustainability. Before they can volunteer, they are required to complete an online course in food safety and handling.

Camila Rosales and FRN students in action. Photo by Evan Cantwell/Office of University Branding

Rosales, a business major with a concentration in operations and supply chain management, originally joined the club to fulfill service hours but fell in love with the organization’s mission. Since the chapter began in 2018, they have recovered more than 1,600 pounds of excess food. In the Fall 2024 semester, under Rosales’s leadership, they recovered more than 750 pounds alone and are on track to reach similar numbers in Spring 2025.

The diverted food is donated to nonprofit organizations in the Northern Virginia community such as New Hope Housing’s Mondloch House, a shelter in Alexandria, and the Katherine Hanley Family Shelter, an emergency family shelter in Fairfax. The club also helps combat food insecurity on campus through Swipe4Change, an end-of-semester �鶹��Ƶ Dining initiative that allows students to donate leftover meal swipes and volunteer to collect unused food for Patriots in need.

“Food Recovery Network’s impact is definitely only something you can see behind closed doors,” said Rosales.

Rosales, who is also the events director of Her Campus at George �鶹��Ƶ and a Costello College of Business Impact Fellow, was encouraged by previous leadership to take on the mantle of president. She fondly remembers the time she showed up to a volunteer shift, without realizing it had been rescheduled, and began processing and packing everything herself. The chapter’s leadership were so impressed by her efforts that they asked her to become their new president.

Students repackage food collected from �鶹��Ƶ Dining. Photo by Evan Cantwell/Office of University Branding

Rosales said that one of the things that drew her to the organization was helping so many people within that supply chain, she said. “Not only are we donating to these nonprofits, but our dining staff has taken so much time to create this food that being able to make sure food continues on is rewarding. [Joining the FRN] is one of the best decisions I’ve made since entering �鶹��Ƶ,” she said.

As president she oversees all volunteers as well as coordinates communications between FRN’s national leadership, the nonprofit organizations they donate to, and �鶹��Ƶ Dining staff. “It’s a lot of emails and managing finances,” she said. “Everything needs to be done almost perfectly, from coordinating [food] drop off times to sanitation.”

Her main goal for the spring semester is to increase recruitment efforts to be able to make an even greater impact on campus and in the local community. She also wants to expand the chapter to include more opportunities for student connection.

Rosales highly recommends getting involved with sustainability efforts on campus. "Beyond the service hours, you get to see behind the scenes of where your food comes from (if you eat at the dining halls), and you're supporting the local community."

Learn about Sustainability at George �鶹��Ƶ

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Breaking down the composting process

Lauren Reuscher — Thu, 23 Jan 2025 14:46:23 +0000

Breaking down the composting process Lauren Reuscher Thu, 01/23/2025 - 09:46

Cindy Smith, a professor in the Department of Environmental Science and Policy, took her EVPP 302 Biomes and Human Dimensions students to a composting facility last fall to give them a front-row seat for food and yard waste recycling.

Photo by Cindy Smith/College of Science

In the course, students examine human impacts on ecosystems. Because human activities often have a harmful effect on ecosystems, Smith also aims to show students positive, real-world examples of how humans can help mitigate these impacts.

“I want students to experience successful programs that are doing positive work, like keeping yard and food waste out of our landfills where the breakdown would produce methane, a powerful greenhouse gas,” said Smith.

The field trip also offers insight into a career path for those interested in sustainability.

The Convertus composting facility, located in Manassas, Virginia, produces certified compost, mulch, and soil amendment products in bulk. The facility can process 80,000–100,000 tons of organic waste per year. This includes yard waste, tree branches, and food and restaurant waste.

A milk hauler dumps excess or expired milk products, which Convertus uses in the composting process. The students noted that it made the area smell like vanilla creamer. Photo by Cindy Smith/College of Science

During the field trip, students watched stages of the composting process, from the delivery of waste to the grinding, mixing, aerating, screening, and composting. They observed the different effects of various materials.

“The students were surprised to see a red tint in the leachate pond [during our visit], which resulted from red wine waste being processed,” said Smith.

�鶹��Ƶ sends compostable scraps from multiple sources to the Convertus facility. Food waste is collected from campus dining and retail locations and Bigbelly Solar Zero Waste Stations. Two pilot programs collect compost materials in the form of paper towels from restrooms at the Facilities complex at Fairfax, and food waste from Katherine Johnson Hall at the Science and Technology Campus.

“It's great to see all this organic waste getting recycled into an economically viable product, rather than buried in a landfill or sent to a waste water treatment plant,” said Smith.

Learn more about sustainability at George �鶹��Ƶ

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�鶹��Ƶ Artist-in-Residence Small Island Big Song Leads Events Across Campus and Community

Zoe Harr — Fri, 29 Mar 2024 20:41:10 +0000

�鶹��Ƶ Artist-in-Residence Small Island Big Song Leads Events Across Campus and Community Zoe Harr Fri, 03/29/2024 - 16:41

In This Story

Buy Tickets

Learn �鶹��Ƶ �鶹��Ƶ's Artist-in-Residence Program

�鶹��Ƶ Artist-in-Residence Small Island Big Song will perform at the Center on April 20. Photo taken by Gelée Lai, Tony Tsai, Samra Teague, and Kimmi Cranes.

Right before Earth Day, Small Island Big Song presents a "jaw-dropping" (Billboard) concert experience at the Center for the Arts on April 20, combining music, spoken word, and stunning projections to showcase unique oceanic grooves and soulful island ballads, while shining a light on the devastating effects of climate crisis on our world’s oceans. Indigenous artists from Pacific and Indian Ocean island nations mix their diverse styles to establish a contemporary musical dialogue between cultures as far afield as Madagascar, Taiwan, Mauritius, Papua New Guinea, Tahiti, and Indonesia.

Co-Founder BaoBao Chen joins Small Island Big Song at the Center on April 20.

“For us, the goal of Small Island Big Song is to bring the audiences to some places that we might not have the courage of going alone, to celebrate, to confront, to inspire, to mourn, to feel hopeful. Our performance goes to all these emotions and shares the stories of ‘Our Island’, but ultimately, ‘Our Island’ is the one we all share,” notes BaoBao Chen, co-founder of Small Island Big Song.

Want to learn more about Small Island Big Song? Read more on the official website.

As a �鶹��Ƶ Artist-in-Residence, Small Island Big Song will also deeply engage with the community through a series of education and engagement programs, detailed below:

Open-to-the-Public Residency Events

Climate Change: Our Response as Artivists on April 18 will explore ways in which artists can use their voices to expand global conversation on political, economic, social, and cultural questions at the root of the climate crisis. This event is co-presented with the Inclusive Collaborative Arts at �鶹��Ƶ (ICAM) project with panelists BaoBao Chen, Co-Founder and Producer of Small Island Big Song; Mark Cooley, Associate Professor and Director of New Media Arts, �鶹��Ƶ School of Art; founder of Green Studio; Moderated by Edward Maibach, distinguished professor at �鶹��Ƶ and director of �鶹��Ƶ’s Center for Climate Change Communication; and is a part of the Artist-Activist Speaker Series, an initiative of the Inclusive Collaborative Arts at �鶹��Ƶ (ICAM) project. This event is free, but registration is required.
Small Island Big Song artist Sammy from Madagascar hosts "Trash to Music" on April 20.
On April 19, Small Island Big Song invites local students to experience a schooltime performance that includes participatory dance and rhythmic activities, as well as an open Q&A with students. This performance is free, but registration is required.
Also on April 19 and in collaboration with �鶹��Ƶ Dining, Small Island Big Song artists will introduce �鶹��Ƶ community members to a traditional island dish, fish curry. Led by Emlyn from Mauritius, the Cooking a Traditional Meal with Local Twists workshop will include food samples and musical accompaniment. The event is free to �鶹��Ƶ students, faculty, and staff, but registration is required.
Led by Small Island Big Song artist Sammy and hosted by UpCycle Creative Reuse Center, Trash to Music on April 20 is an inspiring hands-on workshop demonstrating how to make musical instruments from trash, commonly recycled, and/or reused materials. Participants will be making a Malagasy-style berimbau and shaker. Recommended for ages 10 and up, minors must be accompanied by an adult. Limit of 20 participants with waitlist to notify if spots become available.

Additional Residency Activities for �鶹��Ƶ and Local Community

Co-presented by the City of Fairfax and Center for the Arts, Small Island Big Song hosted a Friends of the Center for the Arts Artists in Conversation event, Our Shared Seafaring Heritage, Alive in Rhythm and Song, on April 2 at the Stacey C. Sherwood Community Center in Fairfax, VA. This lecture-demonstration provided geographical and historical background about the great oceanic migrations that affected the featured island nations of Small Island Big Song, and included musical demonstrations and an interactive Q&A.
Small Island Big Song artists Sammy, Yuma, Mathieu, and Small Island Big Song Co-Founder Tim Cole will visit �鶹��Ƶ’s Dewberry School of Music program’s “Music History in Society III” course taught by Professor Greg Robinson.
In this Dancing Mauritian Sega workshop, approximately 100 second grade students from Hunters Woods Elementary School are invited to learn the Sega dance from Mauritius, led by Mathieu Joseph (Mauritius) with support from Sam Roem (West Papua).
Small Island Big Song artists and co-founders BaoBao Chen and Tim Cole will lead a discussion on the topic of “Artivism in Action - Managing Cultural Initiatives” with students of �鶹��Ƶ’s Arts Management and Folklore programs’ “Folklore and Festival Management” course.

In addition to these special residency events, a pre-performance discussion with Small Island Big Song Co-Founders BaoBao Chen and Tim Cole will take place in Monson Grand Tier prior to the performance on April 20. The discussion will be moderated by Center for the Arts Programming and Engagement Manager Vic Adebusola.

Buy tickets to Small Island Big Song on April 20 and be transported to the musical islands that are just around the corner.

This engagement of Small Island Big Song is made possible through the ArtsCONNECT program of Mid Atlantic Arts with support from the National Endowment for the Arts.

The �鶹��Ƶ Artist-in-Residence program is supported in part by the Wendy Frieman and David Johnson Fund.

The Small Island Big Song residency is supported in part by Eloise Stinger.

Thank you to the City of Fairfax Parks and Recreation Everybody Plays Grant program for making free tickets possible for the schooltime matinee program. This grant was funded by the American Rescue Plan Act (ARPA).

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Sustainability

Don’t trash it, compost it: �鶹��Ƶ Facilities adds 23 Bigbelly zero waste stations to campuses

Lauren Reuscher — Thu, 15 Feb 2024 18:38:11 +0000

Don’t trash it, compost it: �鶹��Ƶ Facilities adds 23 Bigbelly zero waste stations to campuses Lauren Reuscher Thu, 02/15/2024 - 13:38

�鶹��Ƶ Facilities has installed 23 Bigbelly zero waste stations on the Fairfax and �鶹��Ƶ Square campuses. These solar-powered stations support �鶹��Ƶ’s recycling and composting goals through their user-friendly design, technology upgrades, and capacity-based alerts.

Five of the new Bigbelly stations on the Fairfax Campus include solar-powered, waste compacting compost bins at outdoor patio sites. Expanded composting access is part of a long-term strategy to improve �鶹��Ƶ’s waste diversion rate—the amount of waste composted, recycled, repurposed, or otherwise diverted away from trash.

Bigbelly zero waste stations support �鶹��Ƶ's recycling and composting goals. Photo by �鶹��Ƶ Facilities

The Bigbelly zero waste stations expand the waste collection benefits achieved through �鶹��Ƶ’s industrial composting pilot. Launched in August 2022, the composting pilot included the installation of �鶹��Ƶ’s first indoor zero waste station in the Starbucks located in Northern Neck on the Fairfax Campus. The project was funded by University Sustainability's Patriot Green Fund (PGF). A previous PGF grant supported the installation of Bigbelly’s smart-waste management system at the patio outside the Starbucks.

Capacity alerts from Bigbelly solar zero waste stations increase the efficiency of operations for recycling and housekeeping staff, who are automatically alerted when the stations need to be emptied.

“Thanks to the daily efforts of �鶹��Ƶ Dining and Facilities recycling staff, �鶹��Ƶ’s first sitewide composting pilot was able to consistently divert clean compost away from trash while informing best practices for adding composting access at future campus locations,” said Colleen Regan, zero waste specialist with University Sustainability.

The solar powered stations send real-time alerts to Facilities and housekeeping staff when the bins need to be emptied. Photo by �鶹��Ƶ Facilities

To successfully divert food scraps and other compostable items, the university must maintain a clean compost stream. Design changes were installed at waste stations to help reduce waste contamination. The Max-R zero waste station inside the on-campus Starbucks offers helpful design features like waste stream co-location, restrictive lid openings, and color-coded messaging. The station is made of more than 1,600 reclaimed milk jugs, supporting �鶹��Ƶ’s post-consumer recycled purchasing goals and guidance.

The involvement of �鶹��Ƶ Dining was crucial for the success of the industrial composting pilot. �鶹��Ƶ Dining staff identified difficult-to-sort items, inventoried common contaminants during weekly audits, and piloted behavioral and educational interventions to support appropriate waste disposal.

"Bigbelly has a huge impact on our daily operations” said Kevin Brim, recycling and waste management supervisor with Facilities. “The stations' technology makes us more efficient in performing our duties. We’ve seen an immediate impact with environmental challenges like wildlife—[fewer] yellowjackets at the bin, [less] wind-blown litter—and the operational challenge of keeping up with �鶹��Ƶ's growth and overall population day to day.”

Learn the best ways to sort your compost, recycling, and trash. Check out the Zero Waste �鶹��Ƶ page and see the complete list of zero waste locations.

Sustainability at �鶹��Ƶ

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Rolling into another year of robot deliveries

Lauren Reuscher — Thu, 25 Jan 2024 17:21:06 +0000

Rolling into another year of robot deliveries Lauren Reuscher Thu, 01/25/2024 - 12:21

�鶹��Ƶ Dining and Starship Technologies, the world’s leading provider of autonomous delivery services, are celebrating five years of autonomous robot deliveries at �鶹��Ƶ.

What did the �鶹��Ƶ Nation order through Starship this past year? How busy were those friendly little robots? Let’s recap the highlights.

Nearly half a million deliveries since launch: 458,846

Miles covered by the fleet since launch: 474,225

Mac and Cheese had a big 2023: it was ordered 3,236 times and took the lead compared to what had been the overall most popular item

Most popular item ordered since launch: The Original Double ‘N Fries from Steak ‘n Shake (15,779 times)

Most popular delivery song: "Barbie World" by Nicki Minaj and Ice Spice (played 552 times)

In January 2019, �鶹��Ƶ was the first university in the United States to offer autonomous robot deliveries provided by Starship. �鶹��Ƶ’s initial fleet of 25 robots has grown to 60. In addition, the merchant locations have increased from four to 18.

Starship robots deliver meals, snacks, and beverages to the �鶹��Ƶ community. Photo by Evan Cantwell/Office of University Branding

“Starship robots are an important part of daily campus life at �鶹��Ƶ,” said Roshonda Alexander, retail general manager at �鶹��Ƶ Dining. “We took a bit of a risk five years ago when we introduced the robots, but we haven’t looked back since. The technology was embraced by our students and faculty as well as our merchants. We’re all about making lives easier for our students. The robots have done that and provided a fun technology that just makes people happy.”

Starship’s robots are now serving more than 1.1 million people across 50 U.S. college campuses, as well as in local neighborhoods in several other countries.

Try Out Starship Yourself!

Download the Starship Food Delivery app today.
Available on both iOS and Android.

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�鶹��Ƶ becomes the first verified college on Spokin food allergy app

Lauren Reuscher — Wed, 11 Oct 2023 19:35:38 +0000

�鶹��Ƶ becomes the first verified college on Spokin food allergy app Lauren Reuscher Wed, 10/11/2023 - 15:35

�鶹��Ƶ has become the first Spokin Verified College, meeting a growing need for food allergy and celiac safety in campus dining. Spokin is a mobile app and platform dedicated to helping individuals with food allergies and celiac disease find safe food options.

Simple Servings allergen-free dining station. Photo by Ariana Fernandez/�鶹��Ƶ Dining

Spokin’s new Verified College Program provides current and prospective college students with answers to commonly asked questions, including where to find food ingredient and allergen information and whether any food stations are free of allergens. Students may share their dining experiences in the form of reviews that can help prospective students discover food options that meet their needs.

To earn Spokin verification, �鶹��Ƶ Dining provided detailed information about dining halls, other food options on campus, dining support staff, housing accommodations for students with dietary restrictions, and emergency response procedures related to food allergies and celiac disease. The verification is valid for one year and is renewable.

�鶹��Ƶ Dining has demonstrated a proactive commitment to food safety and accommodations. This fall, The Difference Baker opened on the Fairfax Campus, offering baked goods free from common allergens. The Simple Servings food stations in Ike’s and Southside dining halls are also free from common allergens, along with the Simple Zone allergen-free pantry.

�鶹��Ƶ was ranked #59 in Spokin's 2023 edition of the Top 100 Allergy-Friendly Colleges. As a Spokin verified college location, �鶹��Ƶ pledges to provide a safe and inclusive dining experience for those with food allergies and celiac disease.

The Spokin app can be downloaded for free on the iOS App Store.

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Introducing five fresh new features from �鶹��Ƶ Dining this fall

Lauren Reuscher — Thu, 17 Aug 2023 13:06:42 +0000

Introducing five fresh new features from �鶹��Ƶ Dining this fall Lauren Reuscher Thu, 08/17/2023 - 09:06

As �鶹��Ƶ starts the fall 2023 semester, get ready for new culinary adventures with �鶹��Ƶ Dining—fresh dining options, sustainability initiatives, and fun events. Let’s dive into the top five food-related experiences to try this fall.

�鶹��Ƶ Square Café. Photo by Bogdan Vetrov/�鶹��Ƶ Dining

#5: �鶹��Ƶ Square’s New Venue – �鶹��Ƶ Square Café
Building on the concept of community, the �鶹��Ƶ Square Café offers an inviting and comfortable gathering place to eat, drink, and lounge. Stop by to explore the new menu, We Proudly Brew Starbucks coffee specialties, and a build-your-own-salad bar. Whether you’re studying or on the go, this café will become your new hangout spot at �鶹��Ƶ Square.

#4: Allergen-sensitive and vegan options: Meet The Difference Baker, NuVegan, and Sweet Vegan
Get ready for more inclusive culinary options with these exciting new additions on the Fairfax Campus. The Difference Baker specializes in allergen-free delights, located in Nguyen Engineering Building. NuVegan, an all-soul food vegan restaurant, will satisfy both vegans and nonvegans alike. Sweet Vegan is another all-vegan spot for those with a sweet tooth—both are located on the lower level of the Johnson Center.

#3: The Teaching Kitchen
Calling all aspiring chefs! Join the Teaching Kitchen for interactive classes with culinary masters. Whether you’re a beginner or a seasoned pro, you can learn something to elevate your cooking skills. Follow @mason_dining on social media or check out the dining halls for updates on this exciting new feature.

#2: Farmers Market on Wilkins Plaza
This fall, try local food and support local business at the farmers market on Wilkins Plaza. The market will come to the Fairfax Campus from 11 a.m. to 3 p.m. on the following dates: Sept. 6, Oct. 4, Nov. 1, and Dec. 6.

#1: The Spot – The Place for Plant-Powered Dining
Plant lovers, rejoice! The Spot is the ultimate destination for plant-powered dining. With a fresh, colorful look and a brand-new menu, it’s a sustainable and delicious haven. Satisfy your fruit and vegetable curiosity with a range of options. The Spot is located in Hampton Roads on the Fairfax Campus. Join the grand opening celebration on Aug. 29 at noon.

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�鶹��Ƶ Dining launches kosher program at Southside

Janelle Applewhite — Fri, 07 Jul 2023 19:05:52 +0000

�鶹��Ƶ Dining launches kosher program at Southside Janelle Applewhite Fri, 07/07/2023 - 15:05

�鶹��Ƶ Dining has worked closely with �鶹��Ƶ Hillel and the Chabad at �鶹��Ƶ to provide students, faculty, and staff with an eclectic mix of kosher cuisine at Southside Dining Hall, enabling Jewish students to easily follow kosher dietary rules.

Bracha and Rabbi Ezra Wierner of Chabad at �鶹��Ƶ with Char Bar owner Michael Chelst at the opening of �鶹��Ƶ Mensch. Photo by Sofia Vetrova

The station, known as �鶹��Ƶ Mensch, launched in January and serves kosher dinners Sundays through Thursdays on a first-come, first-served basis.

Rabbi Daniel Novick from �鶹��Ƶ Hillel says his team is grateful to their �鶹��Ƶ colleagues for years of partnership that helped get them to this point. “We are not only excited about what this means for our Jewish community now, but how this will help our efforts to make �鶹��Ƶ an attractive destination for Jewish students for years to come.”

Char Bar, a well-known kosher establishment in downtown Washington, D.C., is providing a selection of brisket tacos, hot honey chicken, burgers, kabobs, sandwiches, and more. Production and service will be overseen by a mashgiach—an expert kosher supervisor—to ensure the highest standards are followed.

This addition to the dining program has been in the works for years and aligns with the university’s overall mission of inclusion. �鶹��Ƶ Dining is thrilled to be able to bring the �鶹��Ƶ community food that is both delicious and respectful of kosher rules.

“With such a diverse campus and requests for foods that fit into a kosher lifestyle, we are very excited to bring this innovative and inclusive concept to fruition at �鶹��Ƶ,” says Pascal Petter, executive director of �鶹��Ƶ’s Auxiliary Services.

“There’s a Jewish expression, ‘May we go from strength to strength!’” says Rabbi Ezra Wiemer, co-director of Chabad at �鶹��Ƶ. “This is a huge milestone for the Jewish community, and we are thankful to the �鶹��Ƶ administration for their true commitment to inclusion.”

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Future 50 Foods stations help �鶹��Ƶ students eat sustainably and nutritiously

Lauren Reuscher — Thu, 22 Jun 2023 15:55:06 +0000

Future 50 Foods stations help �鶹��Ƶ students eat sustainably and nutritiously Lauren Reuscher Thu, 06/22/2023 - 11:55

Update: July 11, 2023 – �鶹��Ƶ Dining, powered by Sodexo, Inc. has been awarded Food Management Magazine’s 2023 Best Concept Award – Best Station Concept for the dining program’s original concept, Future 50 Foods, at Southside and Ike’s Dining Halls.

When diners came to lunch at �鶹��Ƶ dining halls this spring, they found little card tents by each food item. In addition to noting what the food was, each card was color-coded green, yellow, or red to indicate what the food’s carbon impact was.

The carbon impact indictors are a part of �鶹��Ƶ Dining’s efforts to encourage students to eat sustainably. All food has a carbon impact, which reflects the amount of greenhouse gas emissions that are caused by creating that food, whether it’s from growing, transporting, processing, cooking or disposal.

Photo by Jason Kirichok/�鶹��Ƶ Dining

Green cards noted foods with the lowest carbon impact, such as beans and seasonal fruits and vegetables. Red cards reflected foods with high carbon impact, such as meat, cheese, and eggs.

“These indicators invited guests to reflect on the process of how food gets to our plates,” said Sophia Nelson, marketing specialist with �鶹��Ƶ Dining. “With more than 75% of our options having a low carbon impact, we invited students to opt for a sustainable diet.”

In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, �鶹��Ƶ Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish, such as couscous salad or Hungarian goulash, created by the chefs using the Future 50 Foods.

“The whole program aims to provide students with a better understanding of where their food comes from, the impact of their dietary choices on the environment, how they can support local farmers, and how to eat healthier without sacrificing the taste,” said Sofya Vetrova, �鶹��Ƶ Dining’s marketing director.

�鶹��Ƶ Dining Dietitian Brooke Tresch also uses Future 50 Foods in her campus events that help teach students how to eat healthy. One event in the spring semester taught students how to make overnight oats with flax seeds.

The program continues to grow in its sustainability, with the station offering ingredients such as lettuce grown at �鶹��Ƶ's Hydroponic Greenhouse, as well as from local farmers and businesses. Additionally, since 2018, �鶹��Ƶ Dining has been collecting food waste for composting.

Photo by Jason Kirichok/�鶹��Ƶ Dining

The program is a success both in terms of sustainability and in terms of customer satisfaction. Before the launch of the Future 50 Food stations, a survey of �鶹��Ƶ students found that many supported a more plant-based diet. In March 2022, �鶹��Ƶ Dining conducted a survey to identify the overall satisfaction rate for meal options served to students. More than 7,000 students took part in the survey. The results identified the need for healthier, more nutrient-rich meals, as well as allergen-free and religious-friendly options. More than 90% of respondents had an age demographic of 19–24 years of age. Within that group, 79% reported making a choice to go meatless one or more days a week, and 65% indicated a preference for a more plant-forward diet.

After the stations debuted, �鶹��Ƶ Dining again surveyed students, the majority of whom indicated that they enjoy eating at the plant-forward food station. “After seeing the dedication that �鶹��Ƶ Dining has put into the Future 50 Food Program at its dining halls, I am confident that the vegan and vegetarian community at �鶹��Ƶ will continue to flourish in the future,” said Wen Tran, a vegan diner and student.

“In response to the growing demand for flexitarian food options, it's important for universities like �鶹��Ƶ to provide more plant-forward meals to address students’ needs,” Vetrova said. “Not only will this help create a healthier environment on campus, but it will also help universities attract and retain students who are looking for more vegetarian options.”

A version of this story was originally published online by Food Management Magazine.