Chartwells Higher Education Dining Services

Our team at California Polytechnic State University-San Luis Obispo is celebrating a landmark victory in sustainability 🌎🌎! Thanks to the team's hard work in reducing food waste, composting, and sourcing local ingredients, five of their dining locations are ⭐4 Star Certified Green Restaurants®⭐. As a result, half of all Certified Green Restaurants® in California are now located on Cal Poly's campus. - Mingle + Nosh: 4 Star Certified Green Restaurant® - Balance Café: 4 Star Certified Green Restaurant® - Noodles: 4 Star Certified Green Restaurant® - Vista Grande Express: 4 Star Certified Green Restaurant® - Brunch: 4 Star Certified Green Restaurant® - Streats: 3 Star Certified Green Restaurant® - Sweet Bar: 3 Star Certified Green Restaurant® - Hearth: 3 Star Certified Green Restaurant®   The dining team has built sustainable practices into the core of their dining experience, including giving out 5,500 complimentary reusable tumblers to first-year students, serving approximately 2,000 meals per week in reusable containers in the Vista Grande Complex, and composting approximately 25,000 pounds of food waste a year.   We're honored to make a difference for the planet and for future generations to come🌱🌱. Join us in congratulating the Cal Poly team!

This National Intern Day, we're celebrating one of our amazing interns turned full-time associates, Sofia Valdes. Sofia, who is now our marketing manager at American University, kicked off her career with us as an intern with the Florida International University dining team 🌟 🌟! Sofia dived deep into community engagement during her time at FIU, where she worked as a marketing intern to exercise her talent in executing events that students love. One of her favorite projects was FIU's Coffee Day, which celebrated the birthday of the pumpkin spice latte with giveaways and samples. ☕ ☕ After graduation, Sofia brought her talent for student engagement to the American University team, where she continued to build events that bring the campus together, like hosting celebrity chef Bal Arneson 👩🍳 or providing Pancakes and PJs late-night breakfasts 🥞 during finals. We're thrilled to help our interns develop lifelong career skills and open the door to future career growth with us. Kudos to all of our talented interns, and have a happy National Intern Day!

We're proud to share that Compass Group USA was recently honored as a Best Place to Work for Disability Inclusion 2024 by Disability:IN and one of Newsweek's America's Greatest Workplaces 2024, made all the more special during Disability Awareness Month.   We believe in actively fostering an environment where all associates feel safe, supported, and encouraged to hone their diverse abilities and are proud to make a difference within our communities.

This Throwback Thursday, we're taking a walk down memory lane to Northwestern University's two-day Asian American and Pacific Islander Heritage Month (AAPIHM) celebration with Chef Jet Tila. Chef Jet kicked off his visit with a United Table station takeover, where he served a delicious breakfast bowl and taught guests how to make sauces from his cookbook 101 Asian Dishes You Need To Cook Before You Die. In the evening, 800 students lined up to see Chef Jet during a special APIDA celebration, where he led a Teaching Kitchen 👨🍳 for Thai drunken noodles and oi-sobagi. Students could also shop in a Filipino market, receive henna tattoos, play a traditional Vietnamese board game, sing their hearts out at karaoke booths 🎤, and watch performances that honored the wide range of cultural experiences across the Asian continent. Our associates also had the chance to speak to Chef Jet one-on-one during a roundtable where our culinarians could talk shop, network, and learn from his years of experience. 🤝🤝 We are proud to uplift cultures with our campus communities and network of chefs, and we look forward to another year honoring cultures around the world.

Our chefs are heading to the final round of the NACUFS Culinary Challenge! Highlighting talented culinarians who experiment boldly with flavors and dishes, the Culinary Challenge is where the best university chefs go head-to-head in a timed competition. 👨🍳Returning to the NACUFS Culinary Challenge, where he won Silver last year, Senior Executive Chef Chad McDonald at the University of Houston is bringing his fruit de mer recipe that puts a unique spin on the French-style seafood platter and highlights the unique flavors of branzino, white shrimp, and bulgur wheat. 👨🍳Sous Chef James Jorgen at the University of Utah is planning to take the competition by storm with a delicious pan-seared branzino paired with ratatouille stuffed eggplant, gambas al ajillo, and more. Since joining us last year, he has helped bring international flavors to life at United Table at the Peterson Heritage Center. Join us as we wish chefs Chad (right) and James (left) the best of luck as they compete on this week! 📣📣📣

Teaching Kitchens are more than an educational space - they also offer opportunities to bring the community together ⭐⭐. The State University of New York at Plattsburgh dining team opens their Teaching Kitchens to a local Alzheimer's Disease caregivers group every month, providing a social outlet for these caregivers and an educational opportunity to better support the people they care for. The group learns recipes such as charcuterie boards and cilantro lime coleslaw that keep health and wellness in mind 🥗🥘   To learn more about how the dining team is supporting their local caregivers, read more in the Sun Community News: https://lnkd.in/eczmT4r7

There’s nothing quite like enjoying a meal with new and cherished friends around shared tables. That’s why we created Supper Club, an all-new dining experience where guests can share conversations, enjoy globally inspired dishes, and make new connections in a family-style setting. Piloting at select accounts this fall, Supper Club dining locations will be transformed into a unique dining experience that can be tailored based on student preferences and interests. Take a sneak peek into the program, which we recently debuted at an internal event. Learn more here: https://lnkd.in/eY5fg2MC

Even during the summer months, our chefs keep their passion for educating our guests alive. At the Downtown Houghton Farmers Market 🥬, visitors enjoying the warm weather can drop by the Husky Eats booth to learn culinary tips and tricks from our Michigan Technological University dining leaders.  During the interactive experience, four talented Husky Eats chefs guide visitors by teaching knife skills 🍽️, leading demonstrations 👨🍳, and answering questions on how to cook up the best summer produce 🥕. Guests can continue the learning experience in their own kitchens with recipes to take home.  We are dedicated to teaching our local community and sharing culinary expertise. If you're in the Houghton, MI area, drop by to see our chefs in person until August 6th!

Throughout the month our teams gathered around shared tables to celebrate love, united by the universal language of food. 🍎🍊🍌 The Wichita State University team delighted their community with a surprise Pride charcuterie pop-up adorned with a rainbow of snacks. Guests enjoyed delicious crinkle-cut cheddar, carrots, and strawberries while sipping rainbow-colored fruit-flavored drinks. 💚💙💜 Meanwhile, our teams at California Polytechnic State University (Cal Poly) spread love by handcrafting rainbow fruit skewers of fresh grapes, kiwis, blueberries, and pineapples to hand out to the Mustang community. 🍭🍭🍭 At The George Washington University, students grabbed lollipops, cupcakes, and cookies at a Pride-themed Sweet Shoppe. As Pride Month comes to a close, our teams remain committed to embodying the values of respect, authenticity, kindness, and love, for all. Thank you for celebrating Pride with us. 💕🏳️🌈

Uniting for good is what the Southeast Missouri State University dining team does best. The team recently came together for their second walk in the annual Walk MS event, where they raised donations that will contribute to multiple sclerosis research. The SEMO Dining team includes several associates and family members of individuals impacted by MS, and they are proud to raise awareness and contribute to funding research for the cause. Thank you to all who gave their time and donations!