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Old Gold&Black WA K E F O R E S T ’ S S T U D E N T N E W S PA P E R S I N C E 1 9 1 6
VOL. 104, NO. 12
T H U R S D AY, N O V E M B E R 2 9 , 2 0 1 8 “Covers the campus like the magnolias”
wfuogb.com
Dining increases third-party verified purchases Changes to food and beverage purchasing have helped make dining more sustainable BY KELLIE SHANAGHAN Staff Writer shanke15@wfu.edu
Photo courtesy of Wake Forest Athletic Communications
On Saturday, the Demon Deacons clinched bowl eligibility by winning against Duke. Running back Cade Carney scored two touchdowns and rushed 223 yards, almost as many as Duke’s total yards of 251.
Deacons destroy Duke 59-7 Wake Forest football wins on the road against Duke to clinch bowl eligibility for third consecutive year BY RAFAEL LIMA Staff Writer limara17@wfu.edu
The Wake Forest football team has been through a lot of ups and downs this season. In total, 13 athletes suffered seasonending injuries throughout the season and 38 missed significant time due to injuries. Among the injured are key players like starting QB Sam Hartman and pretty much the whole linebacker group. So, it was understandable that the “We goin’ bowling!” chants had an added excitement to them, after the team’s bowlclinching win on the road against Duke (7-4). “I thank God every day that I get to coach at a place like Wake Forest and
lead young men like we have. Every time our back was against the wall this year, we responded,” said Head Coach Dave Clawson during the postgame interview. “It just seems like every time we are in that position, we knew what was at stake. We made it like a playoff game. We had to get this one to continue our season, and we probably played our best game of the year. I couldn’t be prouder.” Playing with their backs against the wall surely fits the description of this football team in 2018. After falling to Syracuse at home, the Deacs had a tough test to win two out of their last three games against then-ranked NC State, Coastal champions Pittsburgh and Duke to close the schedule. After an all-time stunner at then No. 14 NC State, the Deacs needed a win on the road against a strong Duke squad that had wins against Miami and Northwestern to get to a 6-6 record and go to a third straight bowl game. Yet, being an underdog on the road
did not frazzle the Deacs, who came out clicking on all cylinders and jumped up to a 21-0 lead in the first quarter. Duke still answered back with a touchdown early in the second quarter, but after that, the Deacs would not allow any more points en route to a second-half shutout. “We wanted it more than them, and it showed on the field,” said safety Nasir Greer who had a huge second quarter pick-six interception. The defense surrendered only 251 yards the whole game while forcing four turnovers and racking up five tackles for loss. This comes from a defense that had its defensive coordinator fired midway through the season and allowed 43.6 points per game on average through their first five games in the ACC. The turnaround by this unit toward the end of the year is one of the primary reasons behind the Deacs’ two road wins against NC State and Duke.
See Demon, Page 12
Wake Forest recently earned a STARS gold rating for the first time, reflecting achievements in sustainability from the Association for the Advancement of Sustainability in Higher Education (AASHE). STARS, the Sustainability, Tracking & Rating System, covers nearly all facets of university operations and life. This includes dining, an area in which Wake Forest has recently made robust improvements. Since the previous STARS report, Wake Forest Dining has increased the amount of food purchased from third-party verified (TPV) sources from three percent to more than 30 percent. “We looked at the harm being created by the agriculture sector, and asked, ‘What are some interventions we could make here on campus to help create change?’,” said Dedee DeLongpre Johnston, Chief Sustainability Officer for Wake Forest. Unsustainable agriculture practices damage land, waterways, water supply, human health and contribute to greenhouse gas emissions. The inhumane treatment of animals in production is also interconnected with environmental and human health concerns. Faced with these systemic issues, Wake Forest has chosen to set verifiable sustainability purchasing criteria for dining. Additionally, both the Fresh Food Company (“The Pit”) and the North Dining Hall mitigate food waste during food preparation, donate unused food to Campus Kitchen, provide a myriad of opportunities for community engagement in sustainable initiatives, and are investing in the employees who are making it all happen. From Three to Thirty Percent ThirdParty Verified Sources The team behind this change involves a collaboration between Harvest Table Culinary Group (a division of Aramark, the university’s contracted food provider), Hospitality & Auxiliary Services, and the Office of Sustainability.
See Sources, Page 4