September 17, 2007
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| Chef Gustavo Vasconez (left) and Dining Services Director Gerard Short in the Cornell Campus Center. |
If you’ve visited the bustling Marketplace in the Cornell Campus Center (CCC) lately, you know first-hand that business is brisk. Thanks to a variety of new additions from authentic sushi to fresh fruit smoothies to sizzlin’ salads to Panera bagels and pastries, the CCC is the place to be.
“Students and employees have plenty of dining choices along Park Avenue,” said Dining Services Director Gerard Short. “We want them to stay here … and we want to be the best.”
Gerard, who joined Rollins in July 2006, is the driving force behind many of the positive changes. To guide decision making in creating some of the cuisine changes, he created a Food Service Committee—an advisory council made up of students from diverse backgrounds throughout campus. The Committee met regularly last year and discussed what today’s students expect from a dining program.
“We really do listen and take action,” said Gerard, “and we’ll continue to make changes.”
Some changes —like using all biodegradable products at Fox Berry Smoothies and a new dinner station (coming September 21) featuring locally grown organic foods — are just in the early stages. While sustainability efforts or “going green” is prevalent for schools in states like Oregon and California, Rollins College is leading the charge in Florida. At Fox Berry Smoothies, the “plastic” cup, lid and straw are made from corn. Over the course of this semester, all Styrofoam drink cups, lids and straws will be removed from the Marketplace, The Grille and Cornell Science Center and replaced with biodegradable products. Biodegradable napkins will be used throughout campus, and the Bookmark Café, Dianne’s Café, The Marketplace and Cornell Courtyard will be using fair trade Starbucks coffee.
“Green Day” events will start on September 25 with the launch of the Recycle Mug Program. The purchase of the mug will include beverage discounts at all dining service locations. Other Green Day events will be held throughout the year.
Dining Services is also committed to fighting hunger. All leftover food is now donated to Second Harvest Food Bank, a local charity. The department will be working with several campus organizations to plan food and can drives during the 2007-08 academic year.
Visit the new Dining Services Web site at www.rollinsdining.com.
