Sodexo

George �鶹��Ƶ is fighting food insecurity, one Empty Bowl at a time

Sarah Holland — Mon, 07 Apr 2025 16:37:51 +0000

George �鶹��Ƶ is fighting food insecurity, one Empty Bowl at a time Sarah Holland Mon, 04/07/2025 - 12:37

If you’re taking a bowl home from a party, most people leave with leftovers in hand. But at �鶹��Ƶ’s annual Empty Bowls event, the guests leave with just that: a handmade, and very empty, ceramic bowl.

Bowl selection at the inaugural �鶹��Ƶ empty Bowls in 2024. Photo provided

Empty Bowls is a global grassroots movement to support food-related charities and educate people on issues of poverty and hunger in their local communities. At Empty Bowls events, guests give a donation in exchange for a handmade ceramic bowl and a simple soup meal, leaving the event with an empty bowl as a reminder of how many people go without food in the local community.

The idea of Empty Bowls at George �鶹��Ƶ started in the least surprising of places: a pottery studio.

Maggie Daniels, professor of tourism and events management in the College of Education and Human Development (CEHD), and Lauren Long, executive director of Student Involvement, share a love for pottery. Both of them are long-time potters at Manassas Clay. Together, Daniels and Long decided to bring Empty Bowls to George �鶹��Ƶ, in support of the Food and Housing Insecurity Fund through the Student Support and Advocacy Center (SSAC).

In order for students to succeed, their basic needs must be met, including stable housing, physical safety, and access to food. The SSAC was started to help connect students with resources as they face life challenges, including ensuring their basic needs are fulfilled. The Food and Housing Insecurity Fund, a donor-generated fund, supports this work.

“�鶹��Ƶ one-third of all college students have experienced some type of food insecurity in the past year,” explained Margaret Olszewska, director of the SSAC. “Food insecurity covers a wide spectrum of situations in which a person lacks consistent access to nutritionally adequate and safe food. It ranges from not eating healthy food due to lack of resources, to missing entire meals.”

The fund supports students at all levels of food insecurity through various programs and resources. In 2024 in collaboration with Sodexo, SSAC distributed 2,400 meal swipes for George �鶹��Ƶ on-campus dining halls and had 818 unique users of the Patriot Pantry. Starting in fall semester, a new partnership with Capital Area Food Bank offered students a digital purchasing card so they could buy perishable foods at their local grocery stores. The fund also contributes to helping students find temporary housing on campus in the event of a sudden loss of shelter or safe living situation.

Long and Daniels were determined to make a no-cost event so 100% of the proceeds from ticket sales and the silent auction could go to the fund. Hosted in the Center for the Arts, guests enjoy a soup meal and dessert, music by Green and Gold Soul, and a silent auction with items from local vendors. Everything is donated, so every cent can go directly to the fund.

"The Center for the Arts and Student Involvement are great partners throughout the year, and this is one of our favorite collaborations,” said Julie Thompson, executive director for the Center for the Arts.

�鶹��Ƶ Dining contractor Sodexo, the caterer for the event, created a soup menu to reflect warmth, comfort, and inclusivity with locally sourced ingredients and a range of options for different dietary concerns. “Empty Bowls aligns perfectly with Sodexo’s mission to fight food insecurity and support sustainable food initiatives,” said Jenita Thurston, district manager for Sodexo.

Perhaps the most exciting part of the evening is the bowl selection. Each guest gets to take home a handmade ceramic bowl, crafted and donated by potters at Manassas Clay and other studios around Northern Virginia. From small teacups to large serving dishes in a rainbow of different glazes and finishes, there’s a bowl for everyone, and all of them are microwave, dishwasher, and oven safe.

“What’s really special about Empty Bowls is that this grassroots event was born out of the care and concern of our own George �鶹��Ƶ community members,” said Olszewska. “It’s one of many examples of how our faculty and staff care about the students we serve beyond just our jobs.”

“For a CEHD faculty member and a University Life director to come together, to be innovative and creative in order to meet the needs of our students, is really at the core of what makes George �鶹��Ƶ such an incredible place,” said Long.

Daniels agreed. “It showcases the best of who we are at George �鶹��Ƶ.”

Get tickets to the 2025 George �鶹��Ƶ Empty Bowls event.

�鶹��Ƶ Empty Bowls 2025

Learn more about the Student Support and Advocacy Center

Topics

Campus News

College of Education and Human Development

University Life

�鶹��Ƶ Empty Bowls

Center for the Arts

Student Support and Advocacy Center (SSAC)

Patriot Pantry

Capital Area Food Bank

Sodexo

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.