As senior director of campus dining for the past two years, I can say a lot of hard work has gone into improving our program. These changes have been brought about through the hard work of all of our staff, the students and the University. This has truly been a collaborative effort. We will continue to change to better serve the community. I would like to make sure everyone understands what has been accomplished over the past two years.
Dining Services has added 73.25 hours of service per week. This figure does not include the 76 hours of service added last year at Red and Black Café, where students can use their points.
First Harvest opened two years ago on the third floor of campus center. We purchase organic food and prepare it vegan style: a fresh, healthy alternative. We purchase from local farms whenever possible. We have been involved with the sustainable food project at Yale and now with the University of Connecticut Northeast SARE program. This latter program received a state grant to find out how to increase purchases of locally grown food. First Harvest evolved from student input.
Pi Café has come about through the hard work of the University, the students and the Dining Services staff. The coffee is from a non-profit group that Dining Services identified, which supports programs for children in coffee-growing countries. We serve fair-trade organic coffee and chai tea, as well as other grab-and-go items. The University installed a cyber café so students can work on their computers in a comfortable setting.
Over the past two years Weshop has added a 28-foot produce case, as well as many more organic and healthy items. Weshop is a convenience/grocery store. There are bulk items for sale, meats, frozen items, sushi, fresh bread and many other groceries. Weshop is one of the only grocery-type convenience stores at a major university in the country. Weshop also has a very successful veggie co-op where students, faculty and staff can purchase at group discounts. Earth House participates with this program. Last year the WSA voted for cage-free eggs, and we supported their vote.
Mocon has changed drastically over the past two years. We continue to serve artisan organic and vegan breads, and we now have a vegan and non-vegan sauté station at the end of the salad bar. Yes, we have combined some stations because 30 percent of our customer counts went to Summerfields when it opened. Mocon will continue to hire some of its workers through the CREC program, which helps mentally and physically handicapped people find employment.
Summerfields restaurant and late night were added last year. This challenging project entailed a complete renovation. Summerfields now features a bright restaurant atmosphere and items made to order. This effort has truly been a success. The University, students and the dining staff have worked extremely hard to upgrade this facility.
Kosher kitchen was renovated last year and has a new chef.
We have worked with two local food banks: Saint Vincent Depaul and Amazing Grace. A new student group, FoRC, is starting a program to deliver excess food to shelters and food banks across the state. We are supporting this group.
With students’ feedback, the University’s guidance and the hard work and dedication of all Dining Services workers, we have made significant changes in the past two years, and we will continue to do so. We do need your feedback to continuously improve what we do.
I want to thank the students who have made an impact on Dining Services, as well as the University and the Dining Services staff for all that has been accomplished. If we all work together, we can make a difference.
If you have comments or suggestions, please call me at x3255 or email me at treiss@wesleyan.edu.
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