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Vol. 90 Issue 43

November 15, 2011

Students want CSUF football back

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Petitions, blogs, videos. There is nothing students haven’t done to try to bring football back to CSUF. We talked to CSUF faculty to find out why we don’t have a team.

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Hidden in plain sight Many are unaware of the cafeteria tucked away in the housing area

The Gastronome covers all of its bases in sustainable food service

JAMES BEAN

MARIBEL CASTAÑEDA

Daily Titan

All-you-can-eat buffet style, a large variety of good food, themed dinners and a leader in the “green” movement with its zero-waste policy, the Gastronome seems to do it all. ARAMARK Higher Education, the food service and management company that runs the Gastronome, has a commitment to reducing its environmental footprint that shows though its stewardship program, the Green Thread. The program stems through each area of business from providing sustainable food, to minimizing waste, to transportation and energy conservation. The Gastronome leaves no area uncovered. The Gastronome cooking staff, following ARAMARK’s smart menu, tries to develop menus that emphasize fresh, whole foods that are raised, grown, harvested and produced locally in support of local farmers. The food is prepared “meticulously and with care” by Executive Chef Matthew Pike in ways that maintain quality and freshness. The on-campus cafeteria serves organic vegetables in the salad bar and in some of the entrée dishes and also tries to utilize sustainable seafood. “I believe that our students are very happy with the quality and freshness of all the food we prepare here. The average student has much more dining experience these days and has a much more defined palate and knows the difference between good and bad. They care and know freshness when they see and taste it,” said Pike. Preparing the food to order takes care of overproduction and minimizes waste. The chefs prepare what they need as they need it, which results in students enjoying the freshest menu items and eliminates waste and overproduction. The cooking staff makes every effort to minimize waste in their operations by keeping accurate production and consumption records, Pike said. According to Pike, the kitchen staff is trained on a daily basis. They are constantly asked to recycle,

MARIBEL CASTAÑEDA / Daily Titan Many students never see the other side of the moving conveyer that is used for moving dirty dishes to be cleaned by Gastronome employees, like Koeman Bui, 18, who uses a high-pressure water hose to wash food into a compactor.

reduce waste and be conscious about the product they use. “What leaves as waste has become very important to all of us. It has become fun to watch employees complain to each other about throwing the wrong things away or wasting something,” Pike said. A food compactor is used in the kitchen to pulp scrap food off students’ plates, along with their corn products like straws. In addition, all the paper products used for catering or takeout are recycled paper or corn products. Pike said they also do something called “truckless”

Wednesdays with their produce company so they are able to order enough fresh produce to eliminate a delivery on this day to help reduce the number of trucks from the road. All the boxes the products are delivered in are recycled as per the Gastronome’s zero-waste policy. This policy involves recycling all materials in a manner that protects human health and the environment. See GREEN, page 2

The Gastronome cafeteria on campus opened at the start of the semester, but many students remain unaware of its existence. “I don’t even know what that is,” said Kris Ellis, a senior English major. “It would be better if people knew about it. They can make pamphlets and posters or something.” Vanessa Espino, a senior playwriting major, has a theory about why many students remain ignorant to the Gastronome. “It’s so far that no one knows what it is unless they live on campus. I’ve been there once in passing. I went inside, but I didn’t eat anything,” she said. Students who don’t frequent the housing area or are enrolled in classes on the south side of campus haven’t yet seen the facility’s giant windows and modern architectural style. Students interviewed on the south or west side of the school didn’t understand what a “Gastronome” was, but according to the students interviewed inside the cafeteria, these people are missing out. Oliver Smith, a freshman philosophy major and Australian international student, happily admits to visiting the Gastronome six to seven times a day. “It’s really close and it looks like a better place to hang out than just a normal cafeteria,” said Smith. Not only does the Gastronome offer standard cafeteria-style dishes like pizza, burgers and salad, it also carries much healthier entrees like saffron chicken and wild rice, according to Campus Dish, the web portal for ARAMARK Higher Education’s dining services. The entire cafeteria is separated into sections that switch food in and out in accordance to the schedule. Breakfast is served from 7 a.m. to 11 a.m., lunch is from 11 a.m. to 4:30 p.m. and dinner runs from 4:30 p.m. to 8 p.m. There is also a late-night dining area on the east side of the building. See GNOME, page 3

Loss leads to sustainable lessons in energy contest CSULB beats CSUF, but conservation practices have been planted ROBERT HUSKEY / For the Daily Titan Sophomore hitter Leah Best (in blue) attempts a play at the net during a loss at Long Beach State earlier this season. The Titans have two games remaining this season.

RYAN UTTER

For the Daily Titan

Cal State Fullerton and Cal State Long Beach housing residents recently participated in an energy conservation competition that was held over the month of October. The event, “Energy Savers Do It in the Dark,” was a month-long competition that ended Oct. 31 with Long Beach as the decided winner. The contest, which was sponsored by the Alliance to Save Energy’s Green Campus Program, was held to promote both energy (electricity and natural gas) and water conservation, and to encourage friendly competition between the two campuses. Although this was CSULB’s second annual competition, it was the first time CSUF participated in the event. Some dorm residents, such as Michael Tenango, 21, a radio-TV-film major, were not even aware of the competition. “I wasn’t aware of it at all,” said Tenango. “And to be honest I didn’t even see any of the typical posters or fliers that we usually have for these things.” Although some residents may not have been aware of the competition, CSUF did advertise the event on various media outlets. The Green Campus Program’s Orange Green Pulp September newsletter described the upcoming competition and also gave some simple energy-saving tips, which included turning off lights when not in use, taking

Tips for Titan volleyball What the team can do to win its last games

DAVID HOOD Daily Titan

CAMILLE TARAZON / Daily Titan The Green Campus Program alerted students of the upcoming energy-saving competition and gave students tips, like taking shorter showers and using cold water while doing laundry.

shorter showers, using cold water while doing laundry and hang-drying clothing. The organization also had conservation ideas on several YouTube videos. The competition was ultimately between CSULB and CSUF, but there were also weekly competitions between the dorm buildings at each campus. Every week the winning dorm at CSUF was rewarded with a small party. CSULB had similar prizes for winning dorm buildings. The

prize for the entire intercollegiate competition was a foosball table which went to CSULB. Even though CSUF did not win the competition, Karina Lynn Kho, a first-year liberal studies major who participated in the competition, thought the contest and prizes were a good way to engage and encourage students. See ENERGY, page 3

On the horizon for the Cal State Fullerton’s women’s volleyball team are two remaining matches at home. With Long Beach State already having clinched the conference title, coupled with a low fifth-place ranking in the Big West Conference, the Titans are out of the final bid for the big dance. Nevertheless, they can still throw their five seniors–Jennifer Edmond, Torrie Brown, Kim Russel, Leah Maurer and Andrea Ragan–a good going-away party with two wins. Offense Feed the beast. Junior outside hitter Kayla Neto has had a spectacular season, ending last

weekend’s match with 21 kills and 19 digs. Her deceptively slow approach with a climactic, quick arm swing gives her enough power to plow through even the toughest block, as seen in the second set against CSULB two weeks ago that almost led them to a one-set victory that night. Right-side Edmond needs to start her approach strong to hit over or around the block to find a seam in the awaiting defense on the ground. Middle blockers Maurer and Ayana Whitaker have to tip strategically or put up an approach to get a full swing on the ball to put up a threat in the middle and open up the outsides. The Titans have enough firepower and intelligence to get kills on See VOLLEY, page 8