At the Table | Spring 2024 Edition

INTRODUCING

EVA

WOJTALEWSKI

CEO

OF CHARTWELLS HIGHER EDUCATION

We are proud to announce that Eva Wojtalewski has joined Chartwells Higher Education as our new CEO. Previously, she served as VP of Managing Counsel at Compass Group, where she worked as corporate attorney.

We’RE THE FUTURE OF CAMPUS DINING

FOREWORD BY EVA WOJTALEWSKI CEO, CHARTWELLS HIGHER EDUCATION

It is with great pleasure that I introduce the first edition of our new At the Table magazine, showcasing our commitment to our enduring partnerships built on a shared dedication to creating unforgettable dining experiences.

At the heart of our mission lies a simple yet profound mantra: to bring moments of joy through food. Our relentless pursuit of this goal has propelled us to the forefront of the industry, where we lead with creativity, integrity, and a deep-seated passion for culinary excellence.

In this edition, you will discover how we continue to push boundaries, embracing the latest trends and technologies to craft innovative dining experiences on campus. From pioneering new concepts nurtured by student input to reflecting on climate labeling for a sustainable future, we remain steadfast in our commitment to shaping the future of dining.

Our journey is fueled by your unwavering support, and we are deeply grateful for the opportunity to serve you. Together, let us continue to savor the journey, celebrate our successes, and inspire moments of joy through the power of food.

Warmest regards,

Eva Wojtalewski CEO, Chartwells Higher Education

DEMAND FOR CLIMATE LABELING INCREASES

STudenTS FEEL EMPOWERED TO MAKE MORE SUSTAINABLE CHOICES

by

MONALISA PRASAD

VICE

PRESIDENT

OF SUSTAINABILITY FOR CHARTWELLS HIGHER ED

HOWGOOD IS SO GOOD

HowGood’s innovative climate labeling system is empowering guests, particularly students, to make environmentally conscious decisions about the meals they choose in our dining halls. Providing transparent information on product sustainability not only influences buying habits but also fosters a generation of eco-conscious consumers.

Over the past two years, our collaboration with HowGood has grown and we are proud to extend our sustainability analysis to encompass all of our proprietary retail concepts. This expansion marks a significant milestone in our journey towards a more environmentally conscious and socially responsible business model. Through our concerted efforts, we’ve also successfully increased the proportion of climate-friendly recipes from 40% to 60% from year 1 to year 2, reflecting our unwavering commitment to offering recipes and menus that align with our sustainability goals.

What sets this partnership apart is our utilization of science-based metrics powered by Latis-HowGood. By leveraging this sophisticated tool, we can make informed decisions when it comes to menu development and alterations. Not only are we prioritizing sustainability in our offerings, but we’re also ensuring that these choices are backed by rigorous scientific analysis.

Our dedication to sustainability isn’t just a goal—it’s a journey. With HowGood’s expertise and innovative tools, we’re confident that we’re on the right path to making a lasting impact in the food industry. Together, we’re forging a new standard of excellence that prioritizes both the planet and our customers’ well-being.

UCHICAGO RECEIVES NACUFS SUSTAINABILITY AWARD FOR C.A.R.E.S PROGRAM ADDRESSING FOOD INSECURITY

The University of Chicago recently earned the prestigious Sustainability Award from the National Association of College & University Food Services (NACUFS). The University’s Community Action Reaching Every Student (C.A.R.E.S.) Program, which provides free access to food for students during breaks, particularly caught the attention of the award committee.

Initiated by Dr. Christopher Toote, executive director of UChicago Dining and our dining partner, the C.A.R.E.S. Program ensures that students facing food insecurity during Thanksgiving, winter, and spring breaks have access to meals. This innovative initiative not only addresses immediate needs but also aligns with the University’s commitment to social responsibility.

Through C.A.R.E.S., students could enroll anonymously for food insecurity assistance or contribute to their peers by donating flexible spending Maroon Dollars and meal swipes, reflecting a sense of social responsibility. Around 440 individuals generously donated, and their contributions were valued at over $19,500 (equating to 9,644 meals).

The success of the C.A.R.E.S. Program reaffirms the importance of addressing food insecurity on college campuses, and dining’s ability to create a more inclusive and sustainable environment for all students.

AMREH HOPKINS

SUSTAINABILITY AND COMMUNITY ENGAGEMENT DIRECTOR SHARES THE IMPACT THE TEAM HAS MADE WITH C.A.R.E.S.

THE HIGH-PROTEIN REVOLUTION

AND ITS IMPACT ON CAMPUS DINING

The high-protein revolution in dining is reshaping culinary landscapes, especially right here on our college campuses. As this health-conscious demographic prioritizes fitness and nutrition, demand for protein-rich options escalates. College dining programs must adapt, offering diverse, protein-packed meals to satisfy discerning palates and support active lifestyles.

With almost 6,500 recipes that meet the high protein designation, we aim to craft plant-forward entrees that are not only delicious but also nourish the body. Whether it’s ensuring each serving hits the 7 grams of protein benchmark or meticulously composing dishes to guarantee our plant-based station offers a minimum of 15 grams of protein across entree, starch, and side, our dedication to culinary innovation and nutri-

tional excellence shines through in every bite.

Some of the delicious vegan and vegetarian high-protein recipes crafted by Research and Development Executive Chef Sarah Bodner and our fantastic team include: sunflower butter protein breakfast cookies, creamy mushroom coconut ramen bowls, lentil street tacos with tofu lime crema, Nashville hot tofu, green goddess tahini chopped salad, and more.

35% OF OUR PROTEINPACKED RECIPES ARE PLANTBASED!

Sarah’s Pick

CREAMY COCONUT MUSHROOM RAMEN

HIGH-PROTEIN, VEGAN, AND CLIMATE-FRIENDLY

“This creamy and delicious ramen not only tastes great, but is also good for the environment.” - Sarah Bodner

INGREDIENT

Sliced Cremini Mushrooms

Coconut Milk

Ramen Noodles

Baby Spinach

Green Onions, Diced

Chili Garlic Sriracha

Scallions

Water

Canola Oil

1/2 cup

1/2 cup

3 oz

1 cup

2 tbsp

1 tbsp

2 tbsp

2 cups

2 tsp

METHOD

1. In a medium saucepot, heat the canola oil over medium heat.

2. Add the mushrooms and cook for 4-5 minutes until they start to brown.

3. Add in the water and coconut milk, stirring to distribute the coconut milk, and bring to a simmer.

4. When simmering, add in the ramen noodles.

5. Cook for 3 minutes or until the noodles are tender.

6. Turn off the heat and add the spinach, stirring to wilt.

7. To serve, garnish each bowl with 2 tbsp of scallions and 1 tbsp of sriracha sauce, add to taste.

UPDATING THE DIGITAL LANDSCAPE RE-IMAGINED CALLOUTS FOR EASE

Our sign holders at all our residential dining locations have undergone an upgrade, now featuring easily recognizable callouts pinpointing items that meet our rigorous protein benchmark of at least 7 grams.

These enhancements streamline the dining experience, empowering our guests to make informed choices aligned with their dietary goals. By prominently highlighting protein-rich options, we not only promote healthier eating, but also cater to our guests’ diverse nutritional needs.

This initiative underscores our commitment to offering transparent and accessible dining solutions, fostering a supportive environment for wellness-conscious individuals seeking balanced and nourishing meal options.

WITH MENU BOARD ENHANCEMENTS

In addition to traditional features like item descriptions, portion sizes, and calorie counts, our revamped digital menu boards have introduced new, innovative identifiers. Look for the “PR” symbol, denoting protein-rich options.

Partnering with HowGood, we’re pioneering climate-friendly dining by highlighting sustainable choices with our Earth icon.

Whether you’re vegan, vegetarian, or gluten-sensitive, our menu accommodates diverse preferences while prioritizing eco-consciousness. With detailed climate labeling, you’ll make informed decisions that benefit both your health and the planet.

ELEVATING THE GUEST EXPERIENCE WITH NEW MENU COMMUNICATION

OUR NEW DIGITAL MENU BOARD EXPERIENCE INCLUDES HIGH PROTEIN AND CLIMATE FRIENDLY IDENTIFIERS.

BUILDING PARTNERSHIPS WITH A SUSTAINABLE MINDSET

STUDENTS TABLING FOR ONE OF MICHIGAN TECH UNIVERSITY DINING’S WEIGH THE WASTE EVENTS

FIGHTING FOOD INSECURITY AT MICHIGAN TECHNOLOGICAL UNIVERSITY

Husky Eats partnered with the Michigan Technological University’s (MTU) food pantry, known as Husky Food Access Network (Husky FAN), in a valuable partnership that supports the ongoing battle against food insecurity. Together, they provide dining hall swipes to support students facing hunger. Throughout the 2023-24 academic year, a generous total of 897 meals were donated. Accessing these swipes is discreet and dignified, as students can claim them online and simply tap their way into the dining hall without drawing attention to their circumstances.

Furthermore, as part of its commitment to sustainability and community support, Michigan Tech annually purchases a cow from the local 4-H program at the county fair for use in the dining hall. This year, the beef was expertly processed into one-pound ground beef packages and made available weekly to the Husky FAN food pantry for distribution. In total, an impressive 122 pounds of ground beef were distributed to assist students in need.

Tackling Food Waste

In collaboration with MTU Sustainability and the student-led Green Campus Enterprise, three impactful Weigh the Waste events were held this year. These initiatives involved weighing the food waste generated by students during lunch periods

in the dining halls. Volunteers engaged fellow students, fostering awareness about the issue of avoidable food waste. The findings revealed that the average MTU student contributes approximately 68 pounds of food waste per year. In the upcoming fall of 2024, these groups will embark on a comprehensive marketing campaign aimed at raising awareness about avoidable food waste and sharing practical tips and strategies to minimize it.

Looking Ahead

To bolster sustainability efforts, a campus gardener was hired in collaboration with MTU Sustainability to revitalize the on-campus garden during the summer of 2024. The produce harvested from this garden will be utilized in various partnership events, including Teaching Kitchen sessions and demonstrations, and supplement the food pantry’s offerings.

Moreover, MTU Sustainability is in the final stages of preparing a grant proposal for funding to acquire an aerobic digester. This innovative technology will play a crucial role in breaking down dining hall food waste, further advancing the university’s commitment to sustainability and resource conservation.

CREATING MORE EQUITABLE KITCHENS

COMPASS GROUP USA’S WOMEN IN CULINARY PROGRAM HOSTED A MULTI-DAY CHEF SHOWCASE OFFERING STAR FEMALE CULINARIANS FROM AROUND THE WORLD A CHANCE TO JOIN TOGETHER, SHOWCASE THEIR CULINARY MIGHT, NETWORK, AND CONNECT.

AN INTERVIEW WITH OUR CHEFS

LEADING THE CHANGE FOR WOMEN IN CULINARY

Both Chef Micole Rivera-Suárez and Amy Clippard were chosen to participate in this year’s Women in Culinary program. We sat down with them to hear how they are using what they learned to foster positive change on their campuses.

Chef Micole Rivera-Suárez

Executive Chef

NOVA Southeastern

What was your favorite part of participating in the chef showcase?

I loved being able to share the meals we created together and then talk about the food and the processes. It’s food that, at the end of it all, truly binds us together.

How did you feel being invited to be a part of the chef showcase?

I was extremely excited to be invited, especially when I had just been with the company for less than two years. I felt seen and that my efforts had been noticed. It makes me want to excel and continue to show off my abilities and talent.

What advice do you have for other female chefs looking to succeed in their roles?

Work hard. If you are willing to push yourself, learn, be humble, enjoy the chaos, teach, experiment, create, nurture, and out-

right build from nothing, then the kitchen allows you to be who you want to be, and it will dance to your rhythm. Culinary has taught me to be strong, resilient, a dreamer, and an endless voyager for the next. It has allowed me to be me and to transform myself to adapt when needed. It has allowed me to experience growth, both personally and professionally. Food will unite every person you ever work with, but you have to work hard every day at it and figure out what your goals are. Once you get to that goal, it’s time to start working hard again. It’s a beautiful cycle; one you must love to continue.

Chef Amy Clippard

Sous Chef SEMO

What was your biggest takeaway from the Women in Culinary Showcase?

The biggest takeaway for me was meeting so many talented, remarkable female chefs in our industry. The entire team was so uplifting and positive – they truly

made me feel special. I left the showcase feeling empowered to do whatever I want to do. All of the guest speakers were phenomenal, but I really connected to Debbie VanTrece’s journey to success. I found it inspiring how she started from the bottom and now owns three restaurants and a catering business. Through this entire process, I have made lasting friendships.

What was your favorite part of participating in the chef showcase?

My favorite part was the Showcase competition and interacting with the other nominees. I love working in a team, and I enjoy a round of friendly competition. [It was amazing] to prepare a meal with such talented chefs in our field, show off our creative side, and have fun doing it.

How did you feel being invited to be a part of the chef showcase?

Honestly, I was shocked and extremely honored to be selected to attend this year’s Women in Culinary Chef Showcase. As the campus sous chef for SEMO Dining, every day is different and full of unique challenges. The opportunity to meet and join other women who are culinary experts in our field, was outstanding.

What advice do you have for other female chefs looking to succeed in their roles?

I would tell the future female leaders of our field to never be afraid to ask questions. People are always willing to help if you just ask.

PUTTING PLANET FIRST AT PLANET EATS

A REVOLUTIONARY NEW DINING HALL CONCEPT

Planet Eats is our newest dining hall concept where every bite is a step towards a healthier world and sustainability isn’t just a buzzword. Planet Eats is redefining the culinary landscape at its first location, Western Washington University, proving that mindful eating can be both delicious and planet-friendly.

At Planet Eats, every dish tells a story of environmental stewardship. *70% of Gen Zers said they have given thought to whether or not their foods and beverages were produced in a sustainable way, and Planet Eats empowers them to make these choices by utilizing tools such as climate labeling and waste tracking to showcase impact.

“Through Planet Eats, Chartwells is providing me the chance to be more informed, empowered, and conscious of how my food consumption affects the planet so I can make better choices,” said Western Washington student Joshua LaMorre.

Featuring innovative recipes endorsed by HowGood climate labeling, Planet Eats ensures that every meal leaves a minimal carbon footprint. With a diverse array of hearty vegan and vegetarian options boasting over 15 grams of protein, satisfaction is guaranteed without compromising on principles.

*Source: https://foodinsight.org/2022-food-and-health-survey/

Planet Eats supports universities reaching their carbon neutrality goals by focusing on the following:

Offering designed climate-friendly labels on menus

Purchasing locally grown produce

Increasing our plant-based options

Measuring and constantly reducing waste

Offering alternative milks

Empowering lower-carbon choices

Spicy lentil and cauliflower scramble

Vegan Roman pizza with white beans and rosemary

ALL MARKETING WITHIN PLANET EATS FOCUSES ON THE INDIVIDUAL CAMPUS’S IMPACT TOWARDS

CLIMATE METRIC GOALS .

BLUE WATER RATINGS ON ITEM

IDENTIFIERS SERVED AT THE EVENT

WHAT is BLUE WATER Usage?

SUSTAINABILITY INTERN

JILL TABLING DURING THE EVENT

CELEBRATING WORLD WATER DAY

AT THE UNIVERSITY OF MINNESOTA

M Food Co. took a proactive stance on sustainability as it commemorated World Water Day by engaging students at Comstock Dining Hall in a unique educational experience. Spearheaded by their sustainability intern, Jill, and in partnership with vice president of sustainability for Chartwells Higher Education, Monalisa Prasad, this event aimed to shed light on the concept of blue water.

Blue water usage is a measure of the amount of water required to grow a given ingredient, adjusted for the degree of blue water scarcity in the location where the ingredient is grown. Blue water appropriation refers to the withdrawal and use of water from freshwater lakes, rivers, and aquifers for human activities. Recipes with lower blue water usage displaces less water for production - agricultural irrigation uses 70% of our blue water.

Executive Chef Eric championed the initiative by curating a special menu, drawing from our repository of ‘climate-friendly’ recipes. What set this menu apart was the inclusion of blue water ratings for each item, made possible through our partnership with HowGood. This transparent display allowed consumers to make informed choices and encouraged awareness about water consumption associated with food production.

By empowering consumers with knowledge and offering practical solutions, we continue to lead the way towards a more sustainable future.

PARTNERING WITH LOCAL VENDORS FOR GOOD.

THE

REVAMPED 1901 MARKETPLACE AT CAL POLY

SUSTAINABILITY TAKES Center STAGE AT 1901 MARKETPLACE

AT CALIFORNIA POLYTECHNIC STATE UNIVERSITY

Cal Poly’s campus community is loving the reopening of 1901 Marketplace. Following a remarkable $40 million renovation, this historic food service facility was renamed to honor the year of Cal Poly’s inception. 1901 Marketplace is not only a revitalized hub for campus life but also a testament to the university’s commitment to sustainability. Led by the Cal Poly Partners, this project stands as a beacon of innovative design and environmental consciousness.

The renovation prioritized resource efficiency and conservation, with features such as large windows for natural lighting, low-flow taps to minimize water usage, and a comprehensive energy-efficient design to reduce the facility’s carbon footprint. This sustainable ethos underscores Cal Poly’s dedication to environmental stewardship and aligns with its Learn by Doing philosophy.

Moreover, the revamped 1901 boasts a diverse array of culinary options, ranging from beloved national franchises to student-voted cuisine concepts. A new favorite in 1901 is Pom & Honey, a Mediterranean concept, and Picos, an avoiding-gluten Mexican venue serving customizable favorites. Both locations offer ReusePass, which allows you to order your meal in a reusable container and help divert waste from landfills. In addition, their Red Radish concept invites you to build your own salad or wrap using some campus-grown produce, promoting healthier and more sustainable dining choices.

Cal Poly will soon welcome their final concept, 1901 Kitchen, a buffet-style venue offer-

ing a large variety of options to take on the go or enjoy as a plated meal in 1901 Marketplace, further empowering the campus community to make environmentally conscious decisions while enjoying their meals.

CHARTWELLS AND AIRLIE BERKSHIRE FARMS CULTIVATE DELICIOUS PARTNERSHIP

BATTLE OF THE CHEFS

CHARTWELLS CHEF ROBERT MARQUEZ AND AIRLIE BERKSHIRE FARMS CHEF HECTOR CRUZ TAKE PART IN CULINARY COMPETITIONS SHOWCASING THEIR UNIQUE TALENTS

AMERICAN UNIVERSITY leads in local sourcing

The dining team at American University is proud to continue their partnership with Airlie Berkshire Farms, demonstrating a steadfast commitment to culinary excellence and environmental stewardship. Over the past five years, this collaboration has yielded a rich harvest of locally sourced produce and protein options, enriching the campus community’s dining experience.

At the heart of this culinary collaboration stands True Burger, a retail concept that serves as a testament to the protein offerings of Airlie Berkshire Farms. Here, guests can enjoy the signature Blended Airlie Berkshire Farm Angus Beef Burger, crafted from locally sourced ingredients.

This dedication to sustainability extends well beyond the confines of True Burger. Within the Terrace Dining Room, American University’s all-youcare-to-eat dining hall, seasonal produce takes center stage. Broccoli, cauliflower, tomatoes, cucumbers, and an array of squashes delight the palate, each dish a celebration of freshness and flavor.

This partnership transcends mere incorporation of local produce into menus; it fosters a profound connection between consumers and the source of their food. This is demonstrated through their Farm to Table dinners, where students and faculty alike partake in the flavors of the season while

forging meaningful connections with local farmers.

A highlight of this partnership is the eagerly anticipated Battle of the Chef competition, where culinary prowess takes center stage. Led by Airlie Berkshire Farm’s executive chef, Hector Cruz, this friendly rivalry showcases the creativity and skill integral to Chartwells Higher Education’s culinary endeavors.

As the demand for sustainable dining options continues to surge, Chartwells Higher Education and Airlie Berkshire Farms stand as exemplars of innovation and collaboration. Together, they redefine conscious dining, demonstrating that exceptional food and sustainability are interwoven.

A steak dinner and local greens featured during the Farm to Table dinner at American University’s Family Weekend.

Creating Authentic DINING Experiences BASED ON STUdent feedback

TWO NEW CULINARY CONCEPTS WERE CREATED COMPLETELY IN-HOUSE TO REFLECT STUDENT PREFERENCES AND FEEDBACK.

KOKUMI UNITING LATIN and MIDDLE EASTERN FLAVORS

Kokumi, meaning “rich tastes” in Japanese, offers halal-certified proteins and Asian/Middle Eastern fusion foods like made-from-scratch ramen and sushi, lo mein, kebabs, and beef tagine. Responding directly to student surveys that said 34% desired pho, ramen, and madeto-order noodles, and 28% craved Mediterranean and Indian cuisine, and collaborating with the Asian and Muslim Student Associations, the team at the University of Pittsburgh ensures authenticity with their new station.

TABLE 33 Authentic LATIN AMERICAN CUISINE

The University of Pittsburgh dining team (Pitt Eats) introduced a one-of-a-kind experience in their campus dining hall with Table 33. Representing all 33 Latin American countries, this culinary hotspot offers house-made tortillas, churrasco-style halal-certified proteins, and refreshing agua frescas. Designed by chefs, its name and menu engineering promise authenticity. Watch the video to delve into its delicious development!

NEXT-GEN Dining: EXPLORING JUST WALK OUT TECHNOLOGY

Amazon’s Just Walk Out (JWO) store technology is helping us revolutionize retail by enabling seamless, cashier-less transactions. Bringing this innovation to campus dining enhances the student experience by eliminating lines and streamlining purchases. With their busy schedules, students can save time between classes by choosing convenient, grab-and-go options in this tech-forward environment. By integrating Just Walk Out technology, our campuses are prioritizing efficiency, convenience, and modernity, enriching student life and dining experiences.

THE UNIVERSITY OF MIAMI CUSTOMIZES JUST WALK out IN THEIR MARKET NXT

Market NXT at the University of Miami opened with Amazon’s Just Walk Out Technology, enabling checkout-free shopping and elevating the student experience. The space was meticulously tailored to reflect the Miami campus branding, fostering a seamless shopping experience for students and visitors alike.

UNC CHARLOTTE BECOMES FIRST IN North CAROLINA WITH Just Walk Out

Chartwells Higher Education and UNC Charlotte are revolutionizing on-campus shopping with Amazon’s Just Walk Out technology. Say goodbye to checkout lines as you grab essentials and leave seamlessly, thanks to technology that automatically charges purchases to your campus card. UNC Charlotte leads as the first in North Carolina to offer this hassle-free shopping experience, setting a new standard for campus convenience.