Chartwells Magazine

This is Chartwells Higher Education Dining Services!
April 2013
Magazine
Inside:
Chartwells’
Pulse on Dining Brand
At University of Wisconsin - Whitewater
EatLearnLive.com
Eart
Sustainabh Day
ility Storie
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Awards a
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Dining Pro
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Chartwe
Summer lls at
Camps
table of
Welcome
Contents
A Message From Chartwells’
President & CEO
This month and throughout the year, Chartwells Higher Education Dining Services’
operations celebrate Earth Day by contributing to the sustainability mission of
our college and university partners. Teams participate in different campus activities and events aimed at preserving the
environment by managing dining operations in smarter and
greener ways.
Editorials . . . . . . . . . . . . . . . . . . 2
awards & recognition . . . . . 3
earth day . . . . . . . . . . . . . . . . 4-7
Featured promotions . . . . . . 8
contact chartwells . . . . . 10
The April issue of Chartwells Magazine highlights just a few
of the contributions our associates and teams have made
toward the environment as recognized by various business
partnership affiliations and groups.
I would like to congratulate all of our teams for supporting our sustainability
initiatives as identified in our Balanced U platform as well as our partner programs. Go green!
Regards,
Steve Sweeney – President and CEO, Chartwells
Did you know that Chartwells
provides dining services for
summer camp programs?
EAT • Learn • live
Chartwells understands that providing great food is crucial to
ensuring that youths and adults alike have a truly memorable
camp experience. Chartwells is excited to offer our culinary, nutrition and foodservice management expertise to camp establishments across the United States.
Chartwells’ teams will work with administrators to ensure
that customized food and beverage offerings fit the needs of
each guest at every distinctive camp. Our associates can help
camp administrators run a successful
Interested? and cost-effective foodservice program
customized to the camp’s needs. We exContact Kim
Hollis – Regional
tend the same degree of high standards
Sales Director and services whether a camp program
Kimberly.Hollis@
is interested in daily meal service, snack
compass-usa.com
and beverage service for a few, or a
parent’s reception serving thousands of
attendees. Chartwells also manages all aspects of on or offsite catering events of any size. We can provide equipment
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Chartwells Magazine • April 2013 • EatLearnLive.com
Happy Birthday! Happy Earth Day! Look whose birthday
falls on Earth Day! Happy Birthday to Patti Girardi,Vice President
of Marketing & Creative Services, Chartwells Higher Education
Dining Services
and extra support staff to ensure events are successful. From
continental breakfasts to barbecues, family style dinners or
more formal functions, Chartwells will ensure
every event is memorable for camp guests.
Kristine Andrews, Editor/Communications
Director, Chartwells
Awards & Recognition
Chartwells’ Campus Marketing
Manager Recognized by Student Affairs
University of Miami’s Vice President for Student Affairs, Dr.
Patricia Whitely, recently congratulated Tracy Cancro, Chartwells’ campus Marketing Manager, about receiving the “William R. Butler Award for Administrative Excellence.” Tracy was
honored with a plaque at the Student Government Inauguration on April 4th. The award was given in recognition of her outstanding commitment and support to the University of Miami and its mission to educate and
nurture students, create knowledge, and provide service to the community and
beyond. The University is committed to excellence, proud of the diversity of
its University family and strives to develop future leaders of the nation and the
world. Congratulations Tracy! Chartwells’ Sr. DDS Receives Center for
Community Engagement Award
Tracy Cancro (left)
Pictured with University of Miami’s Student
Government President, Nawara Alawa (right)
Jason Coombs, Chartwells’ Senior Director of Dining Services
at Eastern Connecticut State University, was presented with
the Center for Community Engagement Award. The Center
for Community Engagement (CCE) supports the mission and
vision of Eastern Connecticut State University by providing
resources to build a culture of civic responsibility and engaged learning. The CCE
creates sustainable, effective and productive relationships with community partners that benefit students, faculty and the community.
In a congratulatory letter from Kimberly Armstrong, Director of the Center for
Community Engagement, “This award is given to a faculty or staff member at
Eastern who influences students to create positive change for surrounding neighborhoods and communities. The award recipient demonstrates leadership in service to others. The individual serves as a mentor and role model to students
passionate about addressing social justice issues.” Congratulations Jason!
Jason Coombs
n Click here to read Tracy’s congratulatory letter.
n Click here to read Jason’s congratulatory letter.
Chartwells Dining Services at Buffalo State Lands Cover of
On-Campus Hospitality Magazine!
Click here to read the article published in this prestigious magazine.
EatLearnLive.com • April 2013 • Chartwells Magazine
3
Going Green
In honor of Earth Day we’re showcasing sustainability efforts
at Chartwells Dining Services’ campuses across the country.
Chartwells’ Executive Chef
at Auburn Receives Spirit of
Sustainability Awards
The Auburn University Office of Sustainability recently created the Spirit of Sustainability Awards program to recognize
the accomplishments of students, faculty, staff and alumni who
exemplify the Auburn spirit by promoting sustainability on
campus or in the community-at-large. The Auburn community
includes many passionate and inspirational sustainability practitioners. This awards program has been developed to acknowledge those who are making significant contributions toward
economic, social, and environmental wellbeing.
Consideration is given to initiatives in the areas of research, instruction, outreach and operations, as well as campus and community projects. Engaging others is a key component of sustainability efforts, and a high value is placed on individuals, groups,
and projects that display leadership, creativity, collaboration,
and inspiration for others to live sustainably. Emil Topel, Chartwells’ Executive Chef at Auburn University, was nominated by
student Mignon Denton for the Spirit of Sustainability Award.
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Chartwells Magazine • April 2013 • EatLearnLive.com
Mike Kensler, Director at the Office of Sustainability at Auburn,
congratulated Chef Topel by stating, “Your nomination was very
strong and competitive, and demonstrated the significant commitment and effort you are making to create sustainable food
systems on Auburn’s campus. The committee expressed appreciation for your contribution toward a sustainable future. This is the first year of the Spirit of Sustainability Awards program, and the committee had a significant number of highly
qualified nominations to consider, which makes this award even
more meaningful. The selection committee congratulates Chef
Topel on this very important achievement.” Great job Chef!
Emil Topel
Chartwells’ Executive Chef
at Auburn University
Texas State Composting
Program Recognized for
Sustainability Efforts
Chartwells supports award winning
campus composting program helping
Texas State University be green.
Texas State University’s composting program “Bobcat Blend”
has been recognized by the Texas Commission on Environmental Quality (TCEQ) with an Environmental Excellence
Award for Education. Chartwells Dining Services at Texas
State University partnered with Bobcat Blend and provided
90% of pre-consumer and post-consumer waste toward composting efforts.The Bobcat Blend project focuses on food waste
and cardboard collection from campus dining halls, paper packaging materials, and invasive plant species gathered from the
San Marcos River.
According to information posted on the Texas Environmental
Awards website, “The mission of the Texas Environmental Excellence Award program is to honor the state’s most outstanding waste reduction and pollution prevention projects. These
award-winning programs reflect the goals of the Texas Commission on Environmental Quality itself: to protect our state’s
human and natural resources and ensure clean air, clean water,
and the safe management of waste.” Additionally, “Under the
Waste Reduction Policy Act of 1991, the TCEQ initiated the
Texas Environmental Excellence Awards in 1993. Presented
every spring, the awards are given in up to 9 diverse categories across the public and private sectors. By honoring these
winners, the TCEQ hopes to encourage other citizens to initiate like-minded projects and reinforce a spirit of environmental stewardship. The education category includes public
education campaigns or educational initiatives.”
and Associate Professor in the Department of Agriculture said,
“Bobcat Blend would never have been able to do this project
without Chartwells as a partner.”
Recycling and composting bins were placed in each of the major dining facilities. Students collected food waste from multiple campus dining halls and incorporated the waste into the
composting system. Numerous educational intercept workshops were held in the dining facilities to teach Texas State
students about the value, importance of composting and how
to practice recycling.
In 2012 the composting project recycled more than 57 tons of
pre-consumer and post-consumer waste from campus dining
services, campus landscaping, and invasive species waste. Bobcat
Blend continues to collect daily pre- and post-consumer waste
and cardboard from both resident dining halls on campus which
are all-you-care-to-eat facilities.
Compost is eventually used in
campus gardens.
According to Chartwells’ Resident District Manager, ChinHong Chua, “Our sustainability
projects helped promote awareness by educating students about various eco-friendly efforts
on campus. Our associates are involved and supportive of
keeping campus dining operations green. There are many resources and guidelines available so sustainability goals are met.
Chartwells promotes waste reduction through the Project
Clean Plate program with the promise of a donation to the local Hays County Food Bank depending upon the waste reduction amount at the end of each semester. We are truly proud
to contribute to Texas State University and the community
with these green efforts.”
Winning Program:
Composting at Texas State has been
both a cooperative effort and an exceptional solution to recycling and
composting needs at the University.
Various graduate student research
projects are centered on the composting project. Since 2009, undergraduate and graduate students
were involved in making Texas State
University greener through the “Bobcat Blend” composting project.
What’s
“Bobcat Blend”?
Bobcat is the campus mascot
and blend refers to the
blending of organic waste
needed to accelerate the
breakdown of compostable
material.
Tina Cade, Faculty Advisor for Bobcat Blend
EatLearnLive.com • April 2013 • Chartwells Magazine
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Affordable, Reusable Utensils
at University of Utah
Sustainable practices are nothing new to Chartwells Dining
Services, so when the Associated Students of the University
of Utah (ASUU) wanted to pursue a reusable silverware option as a way to encourage individuals on campus to commit
to a more sustainable lifestyle, Chartwells Dining
Services was a natural partner.
ASUU President Geneva Thompson ran for office
a year ago on a platform of introducing more campus
sustainability, such as bringing reusable eating utensils to
campus. “It was really important to me to introduce an
easy way for students to become an active part in our campus
sustainability efforts,” she said. Thompson approached Dining
Services nearly a year ago with the idea, and Retail Director
Marco Velasquez took the lead in helping make her dream a
reality. Marco added, “I knew we’d be able to make this project
a success by working with our suppliers to lower the price
point to something guests would be willing to pay, and at the
same time, make the program self-sustaining.”
After finding a supplier, Chartwells Dining Services also agreed
to create an incentive for students to use the reusable utensils
by offering a 5% discount at several of its locations, including
Mom’s Café in the library, and all the stations in the Union
food court, including Panda Express. To receive the discount,
customers simply show their slender, red utensil pouch to the
cashier when purchasing food that requires silverware to eat.
The wooden utensil kit, which includes a spoon, fork, knife, and
a set of chopsticks in a red, neoprene, zippered pouch are available at the Union food court, Mom’s
Cafe, and from ASUU for just $2,
including tax. All the money raised
from the program goes back to
ASUU to cover the cost of producing
more silverware, making the program
self-sustaining.
The silverware and discount just became available on January 21, 2013
and nearly 40 sets were sold in the
first week. To read about the University of Utah’s recycling and composting news click here.
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Chartwells Magazine • April 2013 • EatLearnLive.com
Shippensburg University’s
Organic Garden: Small
Beginnings, Big Aspirations
Chartwells Higher Education Dining Services at Shippensburg
University in Pennsylvania has partnered with the student
Environmental Steering Committee (ESC) for the past two
years. Prior to the partnership Chartwells solely cultivated an
organic garden on campus. With assistance from volunteers,
ESC is able to coordinate sowing seeds, planting, maintenance,
and harvesting of the organic farm which has expanded to a
portion of a 2-acre lot donated by the Alumni Foundation. A variety of organic produce is grown including different varieties of beans, peppers, tomatoes and assorted greens to
name a few. Germination, the first process of a seed’s growth
cycle, starts in plastic cups so a root system can form. To help
communicate the organic garden, ESC and Chartwells have
converted a small portion of Kriner Dining Hall into a mini
greenhouse. Students dining in Kriner Hall can enjoy their meal
next to tables covered with sprouting seedlings.
Chartwells’ Resident District Manager, Nick Iula, said, “During
the growing season, Chartwells commits to providing 12 man
hours per week to help with the farm and it is entirely voluntary. This is particularly critical during the summer months
when the campus is closed. When the produce is ready to harvest, some is served to students in Kriner Dining Hall during
our vegan promotion. We partnered with a community vegan
group known as the Healthy Eating Adventure. Any harvest
we cannot use will be sold in town at the weekly farmer’s market. All profits go toward supporting the program.”
Nick Iula added, “It is a small program, but many folks are involved including professors, alumni, graduate students and local community. At our last ESC committee meeting, Faculty
Advisor and Professor Ben Culbertson described Chartwells
as passionate about sustainability and a true ally.”
Chartwells
Compass
Green Initiatives
FirstCarbon Solutions and
Compass Group Launch
Carbon FoodPrint Toolkit to
Redefine Sustainability
in Foodservice Operations
Unique, Web-Based Tool Design Helps Chefs and
Managers Measure, Manage and Reduce Energy,
Water and Resource Use
IRVINE, CA and CHARLOTTE, NC (March 27, 2013) FirstCarbon Solutions, a pioneer and industry leader in environmental sustainability business solutions, and Compass
Group the world’s leading food and support services company, today announced the
launch of the software tool being used to support Compass
Group’s Carbon FOODprint™
toolkit. This unique, web-based
tool, powered by FirstCarbon
Solutions, is designed to help
Compass Group’s food operations staff lower their environmental impact and operational costs. Early Carbon FOODPrint adopters to date include well-known companies, such
as SAP, and colleges, including Auburn University and Green
Mountain College. Click here to read more.
Chartwells Partners with AquaHealth® to Provide Healthy
Beverages and Sustainable Water in Campus Dining Operations
Water goes high tech at campus dining operations managed by Chartwells with AquaHealth’s
Healthy Beverage and Sustainable Bottled Water Program. This cost-effective solution enables
guests to enjoy refreshing, premium purified water that is supplied in an eco-friendly way without
the waste associated with traditional factory-bottled waters. AquaHealth’s in-house delivery system reduces the energy and resources associated with purchasing, shipping, storing and recycling
one-time use bottled water products.
AquaHealth Links:
n
n
n
aquahealth.com
blog.aquahealth.com
facebook/aquahealthinc
AquaHealth’s proprietary and customizable filtration system provides
guests with great tasting, flavored or simply plain purified water. Natural
fruit flavors such as citrus berry, cran-grape, or lemon-lime are served
in non-carbonated or carbonated versions. Additional options include
sugar-free and caffeine-free or vitamin enhanced flavored waters. AquaHealth can also work with your campus’ multi-use beverage container refill program. An on-site water bottling system, reusable glass bottles for catered events and meetings are also available. For a list of Chartwells’ managed campuses offering AquaHealth click here. Contact your Regional Marketing Manager for details.
EatLearnLive.com • April 2013 • Chartwells Magazine
7
New Promotions!
2
New Residential
Dining Culinary
Events for Spring!
Chartwells’ culinary events are meant to engage, excite and educate students about regional and global
cuisine. Chartwells’ associates can visit MyCompass
to learn more about our proprietary “Your Region,
Your World” and “Infusions Featured Events.”
Other Great New Promotions:
Fiesta de Mayo Fiesta de
Mayo pays homage to Mexican culture
by featuring tasty dipping sauces, tacos
and traditional quesadillas made with
authentic corn and flour tortillas. Visit
MyCompass to download the manager’s guide, marketing materials and
recipes for Fiesta de Mayo!
Superfoods: Avocado –
May Avocados can be enjoyed all
year round and this Superfood can
complement many wellness brands
with customizable signage. Visit
MyCompass to download the April
and May Superfoods marketing materials, FIT Bundle marketing, recipes
and recipe cards.
whole+sum Fish Fish and
the health-conscious components of
whole+sum come together to create
“whole+sum Fish.” Utilize new recipes and existing sustainable seafood
marketing with your fish specials.
Visit MyCompass to download the
whole+sum Fish recipes and marketing materials.
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Chartwells Magazine • April 2013 • EatLearnLive.com
Eat Right Live Well: May - DASH: A diet
that actually works? The Dietary Approaches to Stop Hypertension or DASH diet has been tested successfully by researchers since the late 1990’s as a way to lower blood pressure. DASH emphasizes fruits, vegetables, and
low-fat dairy as an overall healthful way of eating for people
with and without high blood pressure. Want to see if DASH
is right for you? Visit MyCompass to download May’s Eat Right
Live Well article.
Celebrity Chef Series
Featuring Ken Oringer
One of Boston’s most notable chefs
and restaurateurs, Ken Oringer’s
restaurants span from fine French
dining to casual and colorful Mexican cuisine. Oringer’s six restaurants
throughout New England are among
Boston’s most popular and critically
acclaimed. Each one uniquely reflects
a passion for quality, authenticity and
culinary innovation that consistently
attracts loyal fans and both local and
national accolades. Visit MyCompass
to download the recipes and marketing materials for Celebrity Chef
Ken Oringer.
The Chartwells Promise:
Nourishing students is not only our business; it is our commitment to the communities in which we serve.
Chartwells is a diverse family of dedicated food and nutrition specialists serving the academic community.
We deliver customized solutions that benefit our partners through innovative programs.
Chartwells Higher Education Dining Services
3 International Drive, Rye Brook, NY 10573
Media interested in any additional details for content published in Chartwells Magazine
can contact Kristine Andrews, Chartwells’ Communications Director.
Kristine Andrews
[email protected]
Phone: 914-935-5437, Fax: 704-295-5919
www.EatLearnLive.com
Privacy and Terms of Use
All content © Chartwells USA
© 2013 Compass Group USA, Inc.
All rights reserved.
Photo credits, references and thanks:
On-Campus Hospitality • Eastern Connecticut State University/Center for Community Engagement
Texas Commission on Environmental Quality/Texas Environmental Awards • AquaHealth
Auburn University Office of Sustainability • Laura Weber – Business Excellence Team – Compass Group
University of Wisconsin -Whitewater • Veronica Ospina – Compass Group Corporate Communications
Cover photo by Kat Shanahan
Chartwells Magazine production by:
Kaleidoscopic, Inc.
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