The Scoop April 2017
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- Louisa Cunningham
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1 The Scoop April 2017 Earth Month Dear Campus Community, We re a month away from saying good-bye to many of our friends and heading home for summer break. Hopefully you ve enjoyed academic success, athletic achievement, and personal and spiritual development and some great meals at the Café this year at QU. Before you head home this summer, I encourage you to do one more thing commit to being a #sustainablehawk. What can you do to help conserve our precious natural resources and ensure access to clean air, fresh water and wholesome food to all? More than you think, I ll bet. Learn more all month long at the online, and inside this newsletter. As always, thanks for your feedback and support, and Go Hawks! Sincerely, Joe Bordewick, Director of Dining Services
2 Community
3 The Positive Pulse Stop Food Waste In the United States, 40% of the food produced is wasted. At a time when our planet s resources are more precious than ever every romaine leaf or half a sandwich represents all of the land, oil, water, and labor that went into getting it from the farm to your plate. A single avocado requires 71 gallons of fresh water to grow. When one avocado spoils and goes to waste, the water used to grow it goes to waste too that s like turning on an empty shower and letting it run for half an hour! Compass group, the parent company of Chartwells, is taking a stand against food waste and has dedicated April 28 th as Stop Food Waste Day. We ll be highlighting ways to stop food waste and we ll be producing our meals with as little food waste as possible. Follow everything happening on social media with #stopfoodwasteday. Learn more about reducing food waste at savethefood.com. Together we can stop food waste, one day at a time. Superfoods: Whole Grains Packed with protein, fiber, and other health-boosting nutrients, whole grains offer the benefit of the entire grain kernel.
4 Balanced Bite Giving up gluten doesn t mean giving up grains. Whole grains without gluten include amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, teff, and wild rice. Grain, Fruit & Nut Bars 1 cups rolled oats ½ cup whole wheat flour ½ cup wheat and barley nugget cereal (e.g. Grape-nuts) ½ teaspoon ground cinnamon 1 egg, beaten ¼ cup applesauce ¼ cup honey 3 tablespoons brown sugar 2 tablespoons vegetable oil ¼ cup unsalted sunflower seeds ¼ cup chopped walnuts 1 (7 ounce) bag chopped dried fruit Yield 12 servings 1. Preheat the oven to 325 degrees. Generously grease a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray. 2. In a large bowl, mix together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Pat the mixture evenly into the prepared pan. 3. Bake for 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares and store in the refrigerator. Nutritional analysis per serving Calories 200; Total Fat 7g; Protein 4g; Carb 33g; Fiber 2g; Cholesterol 16mg; Sodium 40mg
5 Quincy University Cuisine We ve featured many nutritious, plant-forward, earth-friendly offerings this month at the Café. Whole grains were our featured #superfood, and we enjoyed an awesome whole grain sampling provided by Chef Chase. Kelly proved that plants can be just as hearty and tasty as meat with our plants in unexpected places spotlight on mushroom meatballs, and students are enjoying varying earth bowls every Wednesday during the month of April leading up to Earth Day. Culture Round 3 of the QU Dining Directors Iron Chef challenge went to Joe with his Swedish Meatball Recipe, but each of the offerings were enjoyed by many. In conjunction with Earth Month and Stop Food Waste Day, Hawks Dining has partnered with QU Campus Ministry and Horizons Soup Kitchen to launch a new chapter of the Food Recovery Network. Beginning in April, leftovers will be gathered weekly and delivered to Horizons to help feed the hungry in our community.
6 Quincy University Ideas Guests enjoyed some terrific themed meals this month, including an April Fool s Day Thanksgiving Feast featuring Turkey and all the fixings, a BBQ World Tour showcasing Asian, Australian, and American BBQ varieties, and Fish Market Friday a great way to show off our beautiful array of sustainable seafood offerings while catering specifically to the Lenten traditions of our Franciscan Catholic University. Text2Solve Dining Satisfaction Surveys We ve received three Text2Solve message so far this month and were able to answer guests questions and provide for their needs in real time! We also conducted our semi-annual dining satisfaction surveys this month and received 383 completed surveys across our four locations. Guests received a complimentary beverage for taking the survey, and three lucky students each won $50 in Free Flex just for giving us their feedback!
7 People Paula Bowen Paula joined the dining team at QU in the Fall of 2012 as Administrative Office Assistant after having worked for Sr. Director Chris Blakeman previously at Blessing Health System. She enjoys conversing with students and staff throughout campus whenever possible. When she s not working, Paula enjoys spending time with her family. She married Mike Bowen 45 years ago in QU s Chapel, and they have a son Tod, daughterin-law Nikki, and two grandsons, Landon (12) and Camdon (7), who moved in next door six years ago with their two German Boxers. Paula plans to visit the ocean for the first time ever this summer, and Disney World with the family next summer. The Scoop Chartwells at Quincy University 1810 Lind Street, Quincy, Illinois
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