Naz Dining grows Earth Week events
While remains committed to on an everyday basis, they emphasized their environmental actions during this year鈥檚 Earth Week.
As part of 夜色视频鈥檚 Earth Week, Nazareth Dining hosted several activities that showcased initiatives such as composting, plant-based dining, and supporting local businesses.
The week kicked off on April 17 with a Hometown Eats event that allowed diners to enjoy local products and dishes.
鈥淲e had a 鈥榟ometown plate鈥 with Zweigle鈥檚 hot dogs, and Boulevard Produce provided the produce for the meals,鈥 Nazareth Dining Marketing Manager Kadijah Brack-Rowley said. 鈥淭he Chicken Riggies were a hit, as was the Pesto Chicken Pizza, made using Babylon Micro Farm basil grown in our dining hall.鈥
The event also featured tofu from SoyBoy in Rochester, and apple pie and apple crisp made with New York State apples.
鈥淲e were highlighting a lot of the local products we already source and use every day,鈥 Brack-Rowley said.
Naz Dining Marketing Intern Idalis 鈥淒ali鈥 Torres, who is from the region, said the event felt like eating dinner at home with her family.
Torres orchestrated a Sustainability Jeopardy game during the Local Vendor Fair on April 21.
鈥淚 went through a lot of Nazareth and Sodexo resources on sustainability, and used that to create different questions,鈥 she said. 鈥淚 brought students over to play, and had the game on the big screen projector. It was very fun.鈥
In addition to the game, the fair included local vendors that Naz Dining frequently uses, such as SOHO Bagels, Finger Lakes Coffee, and Jenn鈥檚 Cookies, set up to share samples and information with the campus community.
A Freshtival was held April 22 at the plant-based station in the .
鈥淲e highlighted fun, sample-sized menu items to encourage people to taste new plant-based items without having to commit to a whole plate,鈥 Brack-Rowley said.
District Dietitian Megan Dennis was at the station to encourage diners to try the items and learn more about the benefits of plant-based dining.
鈥淥ur goal was to offer comfort foods that students really like, and oftentimes want vegan or vegetarian versions of it,鈥 she said. Menu items included jackfruit slides, cauliflower crust pizza with vegan cheese, and cauliflower buffalo wings.
Dennis said the population of students maintaining a plant-based diet is increasing, and she was happy to see them enjoying the new offerings at the station.
Brack-Rowley and Torres held a Weigh the Waste event on April 23 at the dining commons, collecting 20 pounds of compostable waste. A representative from Waste Management was on site as well to talk with students about composting and recycling.
鈥淲e closed off our usual composting bins so students could come to us for the event, and the Waste Management rep said he noticed a lot of students do compost on campus,鈥 Brack-Rowley said. Torres added that they noticed many of the students had clean plates at the end of their meals with no food waste.
The final Earth Week event for dining was an Impossible Smashburger takeover at The Cab.
Torres said sustainability is something that is ingrained in the culture here at Naz.
鈥淭here鈥檚 a recycling bin in every classroom, and always a place to recycle everything, even in the dining hall, in addition to composting,鈥 she said. 鈥淚t's just a part of the culture, so when you come here as a freshman, you kind of adapt to it. It鈥檚 very nice that it鈥檚 a part of the culture.鈥
Brack-Rowley said it鈥檚 important for dining to keep sustainability in mind every day.
鈥淲e serve so many people every day, and food waste is something we see every day,鈥 she said. 鈥淚t鈥檚 important to create that awareness around it, making people more knowledgeable about sustainability and being more mindful overall about what and how they鈥檙e eating.鈥
Contact
Julie Long | Chief PR Officer | jlong2@naz.edu | (585) 389-2456 | (585) 781-8186 (cell)
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Nazareth Dining shows its commitment to everyday sustainability with Earth Week events, including a Hometown Eats event that included apple pie and apple crisp made with New York state apples.