NCAR exhibit on campus

CSU LIFE | FACULTY & STAFF Interactive NCAR exhibit in Scott Bioengineering through March 12

By Emily Wilmsen

SPONSORED CONTENT 4 THINGS YOU SHOULD KNOW ABOUT NOCO NOSH

It has been a really long and hectic day and the last thing you want to do is cook dinner tonight… so what are your options to get your favorite local restaurant to deliver your favorite meal? You could definitely use huge national corporations like Grubhub, DoorDash and even Uber Eats but these out-of-state businesses are hurting many smaller, independently owned restaurants. Did you know that NoCo Nosh is a local, independently owned and operated alternative food delivery service in Northern Colorado run by some of your favorite local restaurants? Noco Nosh is an alternative to Grubhub, DoorDash, and Uber Eats because these corporations charge restaurants unsustainably high commission rates and NoCo Nosh charges roughly half of what the major players charge.

“Real People, Real Climate, Real Changes” – a traveling exhibit launched by the National Center for Atmospheric Research or NCAR – is on display at the Walter Scott, Jr. College of Engineering this spring.

The interactive exhibit is open to the public in the Scott Bioengineering Building atrium through March 12. The college and NCAR also hosted a panel March 3 featuring some of the top climate scientists in the fi eld, including Tami Bond, Ellison Carter, Emily Fischer and Russ Schumacher from CSU.

Using pictures, infographics, and personal stories, the traveling exhibit explains how scientists know the climate is changing, what that future may look like, and how the impacts are aff ecting people, from fl ooding and drought to sea level rise and severe weather. The exhibit, which builds on NCAR’s popular climate exhibit at its Mesa Laboratory in Boulder, also allows visitors to explore how their own choices make a diff erence.

Strong ties to NCAR

The engineering college has many strong ties to NCAR, especially in the Atmospheric Science department, which conducts fundamental research on climate dynamics and climate change. Former NCAR director Jim Hurrell is on the faculty and also serves as Scott Presidential Chair in Environmental Science and Engineering.

“Our faculty are conducting innovative research on energy, air quality, protecting our environment, and water – all areas impacted by climate change – so we are excited to showcase this exhibit,” said Dean Dave McLean. “NCAR and Jim have given us a wonderful opportunity to better connect with our community, and also help tell the story of the science behind climate change.”

“Real People, Real Climate, Real Changes” was developed by NCAR and the UCAR Center for Science Education to help share the science of climate change and how it impacts people’s lives. This exhibition was made possible with funds provided by the National Science Foundation.

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There is a problem with representation for restaurants. When customers order from Grubhub they treat customers as their own, not the restaurants’. Restaurants do not receive customer information so if something goes wrong (the order is wrong, delivered late, etc.), they never hear about it until they see a deduction on their weekly payment because the customer was given a refund and they were charged for it. The Nosh model is transparent and the customer is the restaurant’s customer. They put restaurants back in charge. Grubhub, etc. is not in the food-industry but they are technology companies that exploit small, local independent restaurants who end up paying the bulk of the cost of food delivery. Owned by independent local restaurants who control the company through a board of directors and voting rights, NoCo Nosh believes food delivery should belong to the restaurants, not to a Silicon Valley venture-capital funded large corporation. They focus on customer service. Local restaurant owners who understand food delivery own Noco Nosh and believe delivery is an extension of the service they provide to their customers. Because of this mindset, they do all they can to offer their customers the best possible experience. They keep local dollars in our community. Grubhub, etc. is a large corporation whose ultimate goal is to make money so they can return it to their investors. They will take as much money away from local restaurants as they can. The goal of NoCo Nosh is to keep our local dollars here in Northern Colorado and help strengthen the health of our economy.

SO the next time you are not in the mood to cook dinner and want to order delivery check out NoCo Nosh and support local businesses. You can download the NoCo NOSH app in both Google Play and Apple stores and if you use the coupon code FREE4RAMS you can receive FREE DELIVERY on orders of $15 or more! Visit www.noconosh.com for more information.

Bite-by-bite: Taking steps toward a more plant-forward diet

By Ali Armstrong and Kalyn Garcia

Kendall Reagan Nutrition Center encourages Colorado State University to celebrate healthy eating for March’s National Nutrition Month. This year’s Nutrition Month theme, “Eat Right Bite By Bite,” is a reminder that each bite you take is an opportunity to influence your health.

Plant-based meals are growing in popularity as research suggests their positive impact on human health and the environment. Plant foods including fruits, vegetables, nuts, seeds, whole grains and legumes are a good source of fiber, vitamins, minerals and other phytochemicals. These nutrients can help prevent — or decrease the complications related to — heart disease, stroke, obesity, high blood pressure, Type 2 diabetes, and many cancers. Dietary guidelines recommend eating five (or more!) servings (cup equivalents) of fruits and vegetables per day to help prevent disease, and most Americans eat half that amount.

The good news is that it’s not necessary to eat solely plant-based meals to reap these health benefits. In spirit of “Eat Right Bite By Bite,” any plant-focused meal, snack or bite is beneficial. Being “Plant Forward” — the practice of prioritizing plants on the plate — can be a style of cooking and eating that accommodates many different nutritional needs. There are many fast, easy and delicious ways to incorporate more plants into your diet. Remember, every bite counts!

Action Steps, —Start Simple

• Plan out your week to include a meatless meal or two. Think Meatless Monday. • Rather than planning a meal around a meat entrée, pick a seasonal vegetable to be the star of your plate. Eggplant Parmesan or stuffed peppers can be hearty meatless dishes. • Add extra veggies into the meals you

already make such as smoothies, dips, pasta dishes, casseroles, soups, tacos, pizza and sandwiches. Frozen chopped spinach is very versatile and can easily be cooked into many savory dishes and smoothies. • Get creative with healthy fats like

avocados, nuts, and seeds by adding them to stir fry, tacos, and sandwiches. • Mix lentils, beans, chopped mushrooms,

soy crumbles, or nuts to displace some meat in dishes like burgers, tacos and meat sauce. • Spiralize vegetables to add to a pasta dish. Zucchini, carrots, and beets work well with spaghetti.

Experiment with adding plant-based protein sources to your diet • Beans and lentils are inexpensive and a great source of protein. • Nuts provide healthy fats, protein, and

fiber to keep you feeling full and energized. • Soy products like tofu, tempeh, and

edamame are great meat replacements. •

Whole grains have more protein than refined grains.

Plant-Forward Meal Ideas

• Steel cut oatmeal with walnuts and berries • Whole wheat avocado toast topped with eggs or seeds (hemp, flax, chia, sunflower) • Fruit yogurt smoothie bowl with pumpkin seeds and flax granola • Tofu breakfast scramble with black beans, potatoes, peppers and tomatoes • Burrito, burrito bowl or tacos with tempeh, tofu or black beans and fajita veggies • Whole wheat pita pocket with hummus, feta, and vegetables • Grain bowls with beans, nuts and roasted vegetables • Whole wheat pasta with white bean “meatballs” or tempeh bolognese • Lentil soup

with spinach and sweet potatoes • Tofu curry with chickpeas, cashews, and vegetables • Almond or peanut butter banana sandwich on whole wheat bread • Fried brown rice with cashews, pineapple, vegetables, tempeh, tofu or shrimp • Bean nachos or tacos topped with homemade cashew cheese