campus dining

Mason becomes the first verified college on Spokin food allergy app

Lauren Reuscher — Wed, 11 Oct 2023 19:35:38 +0000

Mason becomes the first verified college on Spokin food allergy app Lauren Reuscher Wed, 10/11/2023 - 15:35

��ӽ紫ý has become the first Spokin Verified College, meeting a growing need for food allergy and celiac safety in campus dining. Spokin is a mobile app and platform dedicated to helping individuals with food allergies and celiac disease find safe food options.

Simple Servings allergen-free dining station. Photo by Ariana Fernandez/Mason Dining

Spokin’s new Verified College Program provides current and prospective college students with answers to commonly asked questions, including where to find food ingredient and allergen information and whether any food stations are free of allergens. Students may share their dining experiences in the form of reviews that can help prospective students discover food options that meet their needs.

To earn Spokin verification, Mason Dining provided detailed information about dining halls, other food options on campus, dining support staff, housing accommodations for students with dietary restrictions, and emergency response procedures related to food allergies and celiac disease. The verification is valid for one year and is renewable.

Mason Dining has demonstrated a proactive commitment to food safety and accommodations. This fall, The Difference Baker opened on the Fairfax Campus, offering baked goods free from common allergens. The Simple Servings food stations in Ike’s and Southside dining halls are also free from common allergens, along with the Simple Zone allergen-free pantry.

Mason was ranked #59 in Spokin's 2023 edition of the Top 100 Allergy-Friendly Colleges. As a Spokin verified college location, Mason pledges to provide a safe and inclusive dining experience for those with food allergies and celiac disease.

The Spokin app can be downloaded for free on the iOS App Store.

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Mason Dining launches kosher program at Southside

Janelle Applewhite — Fri, 07 Jul 2023 19:05:52 +0000

Mason Dining launches kosher program at Southside Janelle Applewhite Fri, 07/07/2023 - 15:05

Mason Dining has worked closely with Mason Hillel and the Chabad at Mason to provide students, faculty, and staff with an eclectic mix of kosher cuisine at Southside Dining Hall, enabling Jewish students to easily follow kosher dietary rules.

Bracha and Rabbi Ezra Wierner of Chabad at Mason with Char Bar owner Michael Chelst at the opening of Mason Mensch. Photo by Sofia Vetrova

The station, known as Mason Mensch, launched in January and serves kosher dinners Sundays through Thursdays on a first-come, first-served basis.

Rabbi Daniel Novick from Mason Hillel says his team is grateful to their Mason colleagues for years of partnership that helped get them to this point. “We are not only excited about what this means for our Jewish community now, but how this will help our efforts to make Mason an attractive destination for Jewish students for years to come.”

Char Bar, a well-known kosher establishment in downtown Washington, D.C., is providing a selection of brisket tacos, hot honey chicken, burgers, kabobs, sandwiches, and more. Production and service will be overseen by a mashgiach—an expert kosher supervisor—to ensure the highest standards are followed.

This addition to the dining program has been in the works for years and aligns with the university’s overall mission of inclusion. Mason Dining is thrilled to be able to bring the Mason community food that is both delicious and respectful of kosher rules.

“With such a diverse campus and requests for foods that fit into a kosher lifestyle, we are very excited to bring this innovative and inclusive concept to fruition at Mason,” says Pascal Petter, executive director of Mason’s Auxiliary Services.

“There’s a Jewish expression, ‘May we go from strength to strength!’” says Rabbi Ezra Wiemer, co-director of Chabad at Mason. “This is a huge milestone for the Jewish community, and we are thankful to the Mason administration for their true commitment to inclusion.”

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Future 50 Foods stations help Mason students eat sustainably and nutritiously

Lauren Reuscher — Thu, 22 Jun 2023 15:55:06 +0000

Future 50 Foods stations help Mason students eat sustainably and nutritiously Lauren Reuscher Thu, 06/22/2023 - 11:55

Update: July 11, 2023 – Mason Dining, powered by Sodexo, Inc. has been awarded Food Management Magazine’s 2023 Best Concept Award – Best Station Concept for the dining program’s original concept, Future 50 Foods, at Southside and Ike’s Dining Halls.

When diners came to lunch at ��ӽ紫ý dining halls this spring, they found little card tents by each food item. In addition to noting what the food was, each card was color-coded green, yellow, or red to indicate what the food’s carbon impact was.

The carbon impact indictors are a part of Mason Dining’s efforts to encourage students to eat sustainably. All food has a carbon impact, which reflects the amount of greenhouse gas emissions that are caused by creating that food, whether it’s from growing, transporting, processing, cooking or disposal.

Photo by Jason Kirichok/Mason Dining

Green cards noted foods with the lowest carbon impact, such as beans and seasonal fruits and vegetables. Red cards reflected foods with high carbon impact, such as meat, cheese, and eggs.

“These indicators invited guests to reflect on the process of how food gets to our plates,” said Sophia Nelson, marketing specialist with Mason Dining. “With more than 75% of our options having a low carbon impact, we invited students to opt for a sustainable diet.”

In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, Mason Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish, such as couscous salad or Hungarian goulash, created by the chefs using the Future 50 Foods.

“The whole program aims to provide students with a better understanding of where their food comes from, the impact of their dietary choices on the environment, how they can support local farmers, and how to eat healthier without sacrificing the taste,” said Sofya Vetrova, Mason Dining’s marketing director.

Mason Dining Dietitian Brooke Tresch also uses Future 50 Foods in her campus events that help teach students how to eat healthy. One event in the spring semester taught students how to make overnight oats with flax seeds.

The program continues to grow in its sustainability, with the station offering ingredients such as lettuce grown at Mason's Hydroponic Greenhouse, as well as from local farmers and businesses. Additionally, since 2018, Mason Dining has been collecting food waste for composting.

Photo by Jason Kirichok/Mason Dining

The program is a success both in terms of sustainability and in terms of customer satisfaction. Before the launch of the Future 50 Food stations, a survey of Mason students found that many supported a more plant-based diet. In March 2022, Mason Dining conducted a survey to identify the overall satisfaction rate for meal options served to students. More than 7,000 students took part in the survey. The results identified the need for healthier, more nutrient-rich meals, as well as allergen-free and religious-friendly options. More than 90% of respondents had an age demographic of 19–24 years of age. Within that group, 79% reported making a choice to go meatless one or more days a week, and 65% indicated a preference for a more plant-forward diet.

After the stations debuted, Mason Dining again surveyed students, the majority of whom indicated that they enjoy eating at the plant-forward food station. “After seeing the dedication that Mason Dining has put into the Future 50 Food Program at its dining halls, I am confident that the vegan and vegetarian community at Mason will continue to flourish in the future,” said Wen Tran, a vegan diner and student.

“In response to the growing demand for flexitarian food options, it's important for universities like Mason to provide more plant-forward meals to address students’ needs,” Vetrova said. “Not only will this help create a healthier environment on campus, but it will also help universities attract and retain students who are looking for more vegetarian options.”

A version of this story was originally published online by Food Management Magazine.

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Robot Love: Celebrating four years of Starship robot deliveries at Mason

Colleen Rich — Mon, 30 Jan 2023 16:06:15 +0000

Robot Love: Celebrating four years of Starship robot deliveries at Mason Colleen Rich Mon, 01/30/2023 - 11:06

It was January 2019 when ��ӽ紫ý became the first college campus in the United States to offer autonomous food delivery through Starship Technologies. Now Mason and Starship are celebrating four years of autonomous robot deliveries.

The service launched with 25 robots, which was the world’s largest fleet of delivery robots. The fleet has now grown to nearly 60 robots, serving the Fairfax Campus. The robots have delivered more than 333,000 orders and brought national and worldwide attention to Mason.

Here are some stats about Starship robots at Mason:

Since launch, more than 335,489 orders have been completed.
More than 17,334 people have placed orders.
Mason loves Starship robots, but the person with the most orders "really" loves Starship robots, placing 659 orders!
The robots have fueled student studies since 2019 with 39,828 coffees delivered.
Pizza might be the quintessential college food, but the most popular item for the past four years has been Steak ‘N Shake’s The Original Double ‘N Fries (ordered 13,637 times!)
If you’re at Whitetop Hall, you’re likely to spot a robot. This residence hall is the most popular delivery spot on campus.
Breakfast became a popular meal once the robots arrived, but it still can’t beat lunch, which is the most popular delivery meal of the day.
The robots have not only made an impression on campus, but they have a loyal following online too! Everybody wants a selfie with a robot, but Halloween is the prime “selfie season” for these robots thanks to Pumpkinbot!

Mason junior Madison Bryan-Barnes didn’t realize the robots delivered food when she first saw them on campus. “I always thought they were really cute and was surprised at how fast they moved,” she said. “The first time I ordered Starship I was having a really hard day, and I was grateful that I didn’t have to go anywhere to get my food. I like that Mason has a way for students to have their food delivered in a timely fashion.”

Pumpkinbot makes Halloween one of the most popular times to snap a selfie with a Starship robot.

Noting Northern Virginia’s changeable weather, the integrative studies major added, “I've definitely used Starship when it’s been super cold or hot!”

“It’s hard to believe that we’ve already been doing deliveries at Mason for four years,” said Chris Neider, director of business development at Starship Technologies. “The campus community was excited about the technology and the cool factor from the start. We’ve taken what we learned at Mason and have incorporated those lessons across the U.S. We’re looking forward to the next four years and beyond at Mason!”

“Starship robots allowed Mason to bring an innovative, safe, and convenient dining solution to students—which was well-received by the campus community and proved to be extremely helpful during the pandemic,” said Pascal Petter, executive director, auxiliary services, at Mason. “We celebrate the milestones achieved thus far and look forward to our collaborative work in the future.”

Starship Technologies operates commercially on a daily basis around the world. Its zero-emission robots have made more than four million autonomous deliveries, traveled millions of miles, and make more than 140,000 road crossings every day.

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Try Out Starship Yourself!

Download the Starship Food Delivery app today.
Available on both iOS and Android.

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Mason Opens Hydroponic Greenhouse in Push Toward Improved Sustainability

Colleen Rich — Fri, 08 Apr 2022 12:14:57 +0000

Mason Opens Hydroponic Greenhouse in Push Toward Improved Sustainability Colleen Rich Fri, 04/08/2022 - 08:14

Greenhouse Coordinator Doni Ward provides tours at the President’s Park Hydroponic Greenhouse. Photo by Alexis Glenn/Creative Services

Visitors to ��ӽ紫ý’s hydroponic greenhouse on Tuesday were treated much like visitors to a hospital during flu season, as they were asked to apply hand sanitizer before coming into contact with the plants.

��ӽ紫ý students, staff and faculty got their first looks at the newly renovated greenhouse that’s part of the school’s push toward improved sustainability.

The precaution is for a good reason, says Doni Ward, greenhouse coordinator.

The plants are harvested for food consumption at Ike’s, the nearby dining facility, so the utmost care is taken to keep them germ-free.

In an agreement between Mason’s Office of Sustainability and Mason Dining, the greenhouse will provide some 200 pounds of food to Ike’s and for catered university events, in exchange for funding of a part-time greenhouse staff position.

Dishes created with produce grown at the Presidents Park hydroponic greenhouse are served at a celebration of the greenhouse opening. Photo by Alexis Glenn/Creative Services

Before its rebirth as a food producer, the greenhouse in Presidents Park, near Taylor Hall, was used for three years to grow plants for biology and ecology experiments conducted by classes in the College of Science, which moved to a newer greenhouse atop Exploratory Hall.

During the renovation project, steps were taken to install equipment that would closely mimic naturally occurring conditions outside, Ward says.

A natural gas-powered heater kicks in if conditions become too cold in the greenhouse, while a wet wall cooling system is used along with fans to cool things down and keep air moving through the space. Plants do not thrive in stagnant air, she says.

A ribbon-cutting ceremony for the newly renovated Presidents Park Greenhouse. Photo by Alexis Glenn/Creative Services

The greenhouse is special in that it is hydroponic. Instead of soil, it grows plants inside Rockwool, a sponge-like material that allows nutrient-rich water to reach the plants. Water is constantly recirculated for two weeks, after which all new water is pumped in, she says.

Special grow lamps emit only red and blue light because only light from that end of color spectrum is absorbed by plants. The lighting is eco-friendly in that it only costs a few cents a day to run and lasts for 10 to 12 years, Ward says.

Mason environmental science major Maryam Sedaghatpour was one of the first to tour the greenhouse on Tuesday and says she’s excited that it uses a soiless medium to grow plants.

“It’s a great way to grow food locally,” she says. “I love the idea of having food grown at [Mason] for students to eat.”

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The Mason Club reopens at Southside dining hall

Colleen Rich — Wed, 01 Sep 2021 16:41:14 +0000

The Mason Club reopens at Southside dining hall Colleen Rich Wed, 09/01/2021 - 12:41

Blackstone Dining Room at Southside. Photo provided

Mason Dining is proud to announce that the Mason Club, Mason’s faculty and staff dining room, is scheduled to reopen Tuesday, Sept. 7, in a new location, the Blackstone Room at the Southside dining hall.

The Mason Club will provide faculty and staff an inviting, comfortable and private eating experience. Mason Club members will be able to choose from Southside’s variety of culinary options, ranging from soups, salads, specialty deli sandwiches, homemade pasta, pizza, traditional grill options, vegan and vegetarian choices, daily entrees, allergen-friendly meals, and a full dessert bar.

Membership, which costs $25 per semester, is open to all Mason employees, and card access is available 24 hours a day. A dining room attendant will be present during lunch hours (11 a.m.–2 p.m. weekdays) to help with beverages and general needs. Food service will be mostly self-serve. Members will be able to purchase drinks, snacks or all-you-care-to-eat dining.

Payment options include debit/credit, Mason Money or Byte meal plans. Byte meal plans can be purchased via Mason Dining’s website and provide a cost-effective option, with per-meal prices as low as $7.40. Regular door prices will range between $9.25 and $11.25 for meals, with a $5 drink/snack option for someone looking for lighter fare.

Reservations are not required; however, they are highly recommended since the space accommodates approximately 26 guests. Visit Yelp to reserve your table. The Mason Club will operate on a first-come, first-serve basis.

Faculty and staff are encouraged to rejoin the Mason Club via Mason’s Marketplace and enjoy the dining experience.

For more information, visit Mason Dining’s website, email dining@gmu.edu or call 703-993-3313.