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Around the Campus

NC State Dining Employee Recognized
UMaine’s Taylor
he Office of Finance and Adminis-
Ttration at the North Carolina State Receives Award
University (NC State) in Raleigh recog-
nized 25 employees for their meritorious lenn Taylor, director of Din-
accomplishments and contributions to Ging Services at the University
the NC State community. Lindsay Hester, of Maine (UMaine) in Orono, was
NC State Dining’s marketing manager named a 2017 Source Award winner
was one of them. by the Portland Press Herald.
Hester was recognized in the Spirit of
North Carolina category for her tireless
dedication to her operations and initia-
tives as NC State Dining’s marketing
manager throughout her maternity leave
and additionally her husband’s cancer
diagnosis and treatment.
Responsible for the marketing of
more than 35 dining locations on cam-
pus, as well as nutrition and sustainabil-
ity programs, her organization, advanced
planning and efficient use of resources
allowed her to maintain smooth execu-
tion of each program throughout her Hester (right) with Scott Douglass, vice chancellor for
leave. finance and administration at NC State
The paper’s Source Awards
Le Moyne Celebrates NYC honor the non-profits, businesses
and individuals who are working in
Maine to find real-world solutions
e Moyne College in Syracuse, N.Y., recently celebrated all things New York to environmental challenges. Taylor
LCity with its New York City Cityscapes event. was given the Scion Award for his
The event featured unique menu items, such as The Hot Pastrami Sandwich, efforts to feed the next generation of
Spaghetti with Red Clam Sauce, Coney Island Dogs and General Tso Chicken with Mainers and teach them about local
Jasmine Rice. The dining hall was decorated with New York street signs, a Statue of food, according to the article. Six
Liberty stand-up and post cards, among other items. Students had the opportunity years ago, 10 percent of UMaine’s
to play New York City trivia $6.5 million food budget went to
and a Pictionary game with a local foods. This year, it is 15 to 17
chance to win prizes. percent and still climbing, thanks
“One reason in particular in part to Taylor’s obsession with
it was so special is because finding creative ways to buy from
one of our marketing interns local farmers, the article states.
chose this,” said Unit Market- “This is not rocket science,”
ing Coordinator Molly Naylon Taylor said. “It’s about believing
with Sodexo, the campus food- in something and talking through
service provider. “I gave Carla it and holding true to your commit-
Tabares (a sophomore market- ments. It’s only dirt and seeds, you
ing intern for Sodexo) a list of know. The rest of it is figuring out
cities and asked her to choose how to make it work.”
one. When Carla brought New In the last few years, there has
York City to my attention, I been a push to incorporate more
asked why? Carla’s response local food into dining halls across
was, ‘I chose NYC as the theme for tonight’s cityscape because out of all the cities the University of Maine System,
that were chosen [for other Cityscapes] this year, NYC is the most diverse, busy but many of the changes in Orono
and entertaining. I wanted to represent that type of city in the dining hall. My idea have been driven by Taylor’s pas-
was to share the city through decorations, playing salsa and jazz music, and by sion for buying local, said Dan Stur-
sharing fun facts through a trivia game. Le Moyne is my second home and I knew rup, executive director of Auxiliary
that if I could immerse my first home (NYC) into my campus, then I would suc- Services at UMaine. “We do have
ceed in spreading diversity.’” a passion for sustainability initia-
Dining Services highlights different cities throughout the year. “Students always tives, but Glenn could have done a
look forward to different events and different menu items in the dining hall, but lot less and still achieved what the
whenever we do cities that are student’s hometowns, it really means something to campus wanted. But he went above
them,” she said. “They get a little taste of home brought to the dining hall.” and beyond,” Sturrup said.

4 | MAY 2017 ON-CAMPUS HOSPITALITY