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Around the Campus

Over the past two years, to fur- free of coconut, tree nuts and peanuts.
ther their knowledge, more than 600 There are menu signs at every point
full-time and student team members of service that highlight what is be-
from CS and Spartan Hospitality Group ing served, along with which allergens
(SHG) completed either the AllerTrain are present in that item. The CS team
Lite or AllerTrain U courses. Accredit- identifies the top eight allergens on resi-
ed by the American National Standards dential dining menus (milk, eggs, soy,
Institute, the programs teach partici- peanuts, tree nuts, fish, shellfish and
pants about food allergies, intolerances, wheat), along with coconut, sesame,
and celiac disease; precautions to take alcohol, beef and pork. Additionally,
in the front and back of the house to SHG indicates gluten-friendly options
prevent reactions; and how to recog- available to their guests.
nize symptoms of an allergic reaction and handle it properly. Collaboration with the purchasing team at MSU Food
Beyond thoroughly training staff, accommodations are Stores has played a key role in creating sourcing standards
made throughout campus to cater to the growing amount of and eliminating allergens as well. Together with Keilen and
students with food allergies or dietary restrictions. All nine the CS chefs, they look to source products with cleaner la-
dining halls feature a standalone station for allergy-conscious bels and fewer allergens. Many ingredients have been revised
needs. This includes gluten- and dairy-free items, along with throughout the years to allow for more allergen-free menus.
options to help supplement an allergy diner’s meal. Holmes Chefs and Keilen are accessible to students, offering face-
Dining Hall and Holden Dining Hall are nut-conscious, cre- to-face meetings, sending individualized text messages and
ating a space on both ends of campus where menu items are citing that they’re an email or phone call away if assistance
is needed, even going as far as making individualized
menus, as needed. When equipped with the right infor-
UM Dining Compost Van Gets New Look mation and resources, students with food allergies or
other restrictions have a high level of comfort navigat-
ining’s compost van at the University of Montana (UM) in ing the dining halls.
DMissoula has a sharp new paint job courtesy of a student —OCH
graffiti artist who offered his services for free after seeing the
plain gray van driving around campus.
The artist, who SHOW SCHEDULE
wishes to remain
anonymous, said OCTOBER 15 – 18
he first saw the van FOOD & NUTRITION CONFERENCE & EXPO
while touring cam- McCormick West Building
pus last summer. He 800-877-1600 ext. 482
noticed the van’s www.eatright.org/fnce
rough spray paint Academy of Nutrition and Dietetics
job and told him-
self that if he was accepted to UM he would offer to give the van OCTOBER 17 – 20
a facelift. The next time he saw the van on campus he was an NACS SHOW
enrolled student, and he approached the driver with his the offer. McCormick Place
“The student caught me and said he did street art and would like Chicago, Ill.
to redo our van,” said Anastasia Orkwiszewski, garden manager 703-684-3600/877-684-3600
nacsshow.com
at UM Dining. “It was a volunteer project. We just provided him Association for Convenience and Fuel Retailing (formerly
with the paint and he and his buddies made it beautiful.” National Association of Convenience Stores)
Described as a former plain gray “dumpy-looking” van by
Orkwiszewski, it resembles something out of a 1960s movie, NOVEMBER 5 – 8
“Scooby-Doo Mystery Machine”-esque with bright splashes of NACAS 49th ANNUAL CONFERENCE
color grounded with an earthy sublayer. The Broadmoor
“I just don’t like looking at something that is just gray,” the Colorado Springs, Colo.
artist said. “I like to look at things and get a story from them. I 434-245-8425
felt like, looking at the old van, it already had a story. But I could www.nacas.org
tell one better.” National Association of College Auxiliary Services
The van shuttles compost and produce between the campus NOVEMBER 12 – 14
gardens and other campus venues. The gardens produce around
6,700 pounds of produce at a market value of $13,200, growing HX THE HOTEL EXPERIENCE
approximately 70 different crops. Produce grown in the gardens is (FORMERLY THE INT’L HOTEL/MOTEL RESTAURANT SHOW)
served at UM Dining venues. Jacob K. Javits Convention Center
New York, N.Y.
“I wanted to give a better view of what graffiti art is,” the 212-754-7920
artist said. “The aerosol medium I feel like is commonly looked www.thehotelexperience.us
down upon, and it doesn’t have to be that way if it’s done right.” American Hotel & Lodging Association/Hotel Association of
“It looks way cooler,” Orkwiszewski said. “It’s very stylish and NYC/NY State Hospitality & Tourism Association/Hospitality
will give us a lot of good attention. I’m very grateful.” Media Group LLC

8 | AUGUST/SEPTEMBER 2017 ON-CAMPUS HOSPITALITY