Student Driven Ac tivities
This
past semester, Dining services got on board with Snapchat.
@KSCDining @Lloyds_KSC Using Snapchat as a tool for promotional advertising we have harnessed the skills of our Communication/ Marketing Intern, Roger Creekmore, to help get students connected with us. We provide menu previews, as requested by the students, and specialty items being served that day. The goal is to help students know what is available to them and where to find it. This is a great way to connect with the students we serve on a platform they use daily. Scan the code above and follow us!
Dining
KEENE STATE
Working
with student groups brings enjoyment to our team and clear benefits to the students. We have taken student groups under our wing for several days each semester giving them the opportunity to work directly with our staff. This partnership supports the professors’ ability to offer co-curricular opportunities and gives students a different appreciation for the services we provide. Our collaboration with the Food Service Management course has been active for the past 15 years and we have seen both students and dining staff grow from the opportunity. These students get a personal view of our dining facilities and as they get to experience the hard work required to prepare a meal for thousands. Our culinary team develops their leadership skills by working with students, helping to encourage sometimes timid nutrition students to build their confidence and drive their creativity. Their work leaves lasting impressions by integrating our business into the student body and by offering unique lunch menus 3-6 times furing the year.
Local coffee shops are hubs of creativity, relaxation, and focus these days. Prime Roast is
one of the most popular spots in the area and we’ve been lucky enough to work with them to develop the branding at the Bean & Bagel. Now with a refreshed look, increased hours of operation and menu variety, our students and staff are pleased with the quality the Prime Roast Organic-Fair Trade coffee that we serve. Be sure to check out the reusable travel coffee mugs we now sell too.
Keene State Dining Services 229 Main Street, MS 3301 Keene, NH 03435 (603) 358-2676 keenestatedining.sodexomyway.com
Community Connections Dining
KEENE STATE
Dining
KEENE STATE
Dining
KEENE STATE
Dining
L e ad e r s i n Ac tion Connie Jackson right Phoebe Bray, someone, Taelin Lanier from left to right, below. Connie Jackson collecting coats, below.
From the inital
According to Feeding America 2016, 1 out of 7
planning stages of Orientation, we were asked to support a new event for incoming first-year students. We were happy to support the idea as we also know the importance of helping build community is a critical step in supporting the success of new students. Food can serve as an amazing platform to connect with people. With support from different departments, our co-sponsor, Pepsi Co. , provided several inflatable activities to get our students engaged with each other. Our carnival-style station offerings served everyone there, and we were happy to help welcome our first year students into our campus community.
Americans rely on food pantries and meal service programs to feed their families. We know the challenges faced by our local Community Kitchen and we look for ways to continually support local community programs. Over the past 11 years we have set aside time and effort to set up a monthly collection for Community Kitchen creating our Cookies on Campus series. This mutually benefits our campus and the local community by providing a treat to those who donate. Our display of freshly baked homemade cookies and hot chocolate usually get the attention of students and staff to make small donations. This program has been hugely successful and we were able to collect $247.00 in spare change. Phoebe Bray, Executive Director of The Community Kitchen was very happy to receive the contribution.
Our staff never misses a beat in helping the less fortunate.
Serving is the name of our game, but it’s impressive when someone on our team takes the initiative to serve more than today’s entree. Connie Jackson is leading the way to confront local challenges that seem insurmountable. Her concern for those around her is one of the hallmarks of our staff. She was this past month’s superstar as she hosted a coat drive for 100 Nights Homeless Shelter in Keene. She noticed coats accumulating on our coat racks and saw an opportunity. In the effort to clean out the area, she made bit more buzz around her idea, asking for all staff to bring in their unwanted coats. In less than two weeks, she collected over 4 large trash bags full of donated coats from our staff. With a love for people and a heart to serve, this most likely totaled over $1,000.00 worth of donated items. We can’t wait to see who will come up with something next!
If you noticed an extra
large tray of holiday cookies in your office this year, you were the recipient of no ordinary cookie tray. These recipes were collected by the mother of our Retail chef, Jodi Robinson, who started a cookie business here in New England. These unique international cookies got into the hands of our Executive Chef, Rich Ducharme, and they were prepared exactly by the recipe for your enjoyment. Trays were delivered to offices accross campus spreading holiday cheer along the way. This was our way of saying thank you for the support and appreciation we get from all of our campus partners.
Could it be that people
innately long for more locallygrown, community-based food without even realizing it? Helping to connect students with the food system drives our mission for lasting sustainable practices and being more ecologically responsible to our local food system. We strive to provide a small sampling of this experience for our students and staff as we open our doors for Localvore Lunch every semester. Daily we take part in the entirety of the
food system, serving thousands of meals and connecting with hundreds of farms to provide quality products to our consumers. When the term“local foods”or“local food system” arise, this method of production considers distribution radius of foodstuffs grown closer to consumers’homes. Food grown closer to consumers is associated with more sustainable agricultural practices and being less reliant upon conventional global industrialized food systems.
Dietetic Intern Student, and Rebecca Hunt, left to right, above. Richard Ducharme, Executive Chef, and General Manager, Josef Quirinale below.
Showcasing our involvement Of the thousands of in our local food system pieces of communication is continually celebrated that come through our as it draws huge crowds in-boxes, we recently and spreads like wild fire heard from a parent every semester. Beyond our exclaiming, “We just had spectacular menu options a text exchange with our and the quality of farms we daughter that started with represent, we believe it’s her sending us a picture essential to remove barriers of her lunch from the DC from students to connect with - a scrumptious looking the vendors and passionate venison sausage pizza. She’s entrepreneurs of the New been there nearly a month England industry. We work with and is absolutely loving the our local producers to develop food. Once more, she’s our menu and invite them in taken to eating healthy to talk with students and staff. something she revealed to In our effort to re-framing their us as I handed her a box perspective of sustainability, we of Devil Dogs when we long to show how each person visited a couple of weeks can make an impact in being ago. Please pass along a more sustainable. Come to our thank you from two seminext Localvore lunch in March overprotective parents who and be sure to look for daily are thrilled to know that local items served in the DC and our daughter is being taken at Lloyd’s Marketplace. care of in terms of nutrition.”