Dining and Food Systems

Program connects students to food

2011-09-09T15:21:37-04:00September 9th, 2011|Categories: Dining and Food Systems, Get Involved - Students, Home Stories, Service and Outreach|Tags: , , , |

In its second year connecting new students to local sustainability initiatives, five new students participated in the Sustainability in Action Pre-Orientation program from August 22 to August 25. Participants visited sites in the community where sustainability is put into practice and connected with some of the key players in the local sustainability movement. Wake Forest Fellow, [...]

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13 Days of Celebrating the Earth: April 22

2011-04-22T10:18:10-04:00April 22nd, 2011|Categories: 13 Days of Sustainability, Dining and Food Systems, Get Involved - Faculty, Get Involved - Staff, Get Involved - Students, Home Stories|Tags: |

Staying around town for the holiday weekend? Explore your community more in depth and let Campus Kitchen be your host. Local Farm and Garden Tours When: 10:00am-3:00pm Where: Meet in the Benson Circle for transportation provided by Campus Kitchen. Explore local sustainable farming and food education efforts during tours of Reynolda Gardens and Beta Verde, followed [...]

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13 Days of Celebrating the Earth: April 19

2011-04-19T00:39:37-04:00April 18th, 2011|Categories: 13 Days of Sustainability, Dining and Food Systems, Get Involved - Faculty, Get Involved - Staff, Get Involved - Students, Home Stories|Tags: |

Learn more about local food politics and action at ZSR and about the importance of water conservation in front of the Reynolda Fresh Food Company (the Pit). Cobblestone Farmers Market (Formerly Krankie’s Farmers Market)* When: 11:00am-1:00pm Where: Meet the free shuttle in the library circle to go to the season opener of Cobblestone Farmers Market, located [...]

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ARAMARK implements new ‘green’ cleaning program

2010-11-16T14:45:11-04:00November 12th, 2010|Categories: Campus, Dining and Food Systems, Health and Wellbeing, Home Stories, Waste Reduction|Tags: , , |

The university’s dining services provider, ARAMARK, has made numerous strides toward sustainability by reducing waste in the major campus dining facilities. In keeping with this commitment, campus dining began using a new cleaning method in the Reynolda Fresh Food Company that eliminates 99.9 percent of germs while cutting chemical usage by up to 65 [...]

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Faces of Sustainability: Jessica Wallace

2012-06-27T05:12:53-04:00September 14th, 2010|Categories: Dining and Food Systems, Faces of Sustainability, Home Stories, Stewardship|Tags: , , |

When Jessica Wallace stumbled into catering “purely by accident” 20 years ago, she never imagined she would rise to the position of Catering Director at a top 25 university. Wallace entered the catering industry as a sales representative for a local event/catering company, but as time went on, she found herself more and more involved in [...]

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Fresh Market partnership saves tons of food from dumpsters

2015-10-15T08:50:36-04:00September 3rd, 2010|Categories: Dining and Food Systems, Equity, Faces of Sustainability, Get Involved - Students, Home Stories, Service and Outreach, Waste Reduction|Tags: , , |

Campus Kitchen has long been known for efforts in food justice on campuses across America. The university’s branch expanded these efforts in February through a unique partnership with high-end artisanal grocery store, The Fresh Market. Through Campus Kitchen, between 400 to 650 pounds of food each week are saved from the Winston-Salem Fresh Market dumpsters and [...]

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Wake Forest Dining Internship Posted

2010-08-23T18:09:33-04:00August 23rd, 2010|Categories: Dining and Food Systems, Get Involved - Students, Home Stories|

Wake Forest Dining Services is hiring a sustainability intern for the 2010-11 academic year. The position description is posted here. Interested candidates should submit an electronic letter of interest and a resume to Matt Lugo, Marketing Manager at Lugo-Mathew@aramark.com. Applications are due by 5pm on Monday, August 30.

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CROP kicks off the season in the newly expanded campus garden

2010-07-07T16:16:48-04:00April 1st, 2010|Categories: Dining and Food Systems, Home Stories, Service and Outreach|

In honor of good weather, the start of spring, and Wake Up to Food Week, Campus-Raised Organic Produce (CROP) hosted their spring kick-off event last Friday, March 19th. With over forty students in attendance, this planting party was a huge success. While last year CROP was in charge of only a few rows, their section of [...]

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Wake Up to Food Week honors local food justice action

2015-10-15T08:54:20-04:00April 1st, 2010|Categories: Culture, Dining and Food Systems, Events, Home Stories, Service and Outreach|

“Wake Up to Food Week,” March 15th-19th, was sponsored by Campus Kitchen to promote local and sustainable eating. The capstone events for the week were the viewing of the film FRESH, Robert Egger’s talk on “The Business of Healthy Food for All,” as well as the launch of the new season of planting in the Campus [...]

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Reusable to-go container giveaway – January 20th

2010-02-08T17:06:20-04:00January 17th, 2010|Categories: Dining and Food Systems, Home Stories, Waste Reduction|

Nearly a quarter of a million polystyrene clam shells (aka Styrofoam to-go boxes) leave Wake Forest dining locations every year. The clam shells are not recyclable in the area. In conjunction with the Erase the Waste campaign in campus dining, the office of sustainability and our campus dining partners are distributing re-usable to-go boxes to any [...]

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