Page 6 - och1117_Magazine

Around the Campus

New DüB Dining District at Northern Arizona Opens

fter more than a year of renovation, eight major food allergens.
Athe DüB at Northern Arizona Uni- Aside from the enticing food at the
versity (NAU) in Flagstaff has completed new DüB Dining District, NAU Campus
its transformation into an entirely new Dining, operated by Sodexo, continues
dining experience. to move forward in its commitment to
The facility features seven different sustainability with the installation of a
service platforms in one all-you-care-to- second cutting-edge SOMAT compost
eat dining hall, state-of-the-art design system. Using SOMAT’s four-step
and culinary processes, a built-in smoker, process, both the pre-consumer and
EVO Grill, a stone-hearth pizza oven post-consumer waste is broken down
and pasta made from scratch. and turned into compost. Converting
At the International Tapas station, more than 100,000 pounds of waste into
food and culture come together in an compost annually lessens NAU’s carbon
exquisite combo with bite-sized options footprint, while decreasing tipping fees
for students to choose from daily. and providing rich soil amendments for
The Al Dente pasta and pizza plat- campus landscape and gardens.
form includes everything to satisfy stu-
dents’ inner Italian with fresh pizza made
in a stone-hearth oven and handcrafted
specialty pasta made daily.
On the lighter side, Plant Forward has
an entire menu of plant-based vegan and
vegetarian options with build-your-own
salad and daily wok specials fresh off
the EVO grill.
Simple Servings features a tasty se-
lection of sides all free of seven of the

SMU Introduces New Campus Convenience Store

Pops, a gourmet popsicle company, and The Market is designed to engage
Snap Kitchen, a company that prepares students with the foods they eat, offering
health-conscious ready-to-go meals, to information about their place of origin
provide high-end product offerings for and nutritional value. Product cues clearly
their student population. identify food items as vegan, organic,
“We knew that the students were look- kosher, locally grown or gluten-free.
ing for a quick and convenient place to The SMU location was customized
grab not only fresh food, but also the to meet the specific needs of the campus
everyday essentials,” said Todd Robison, community. The Market design features
outhern Methodist University (SMU) resident district manager, SMU Dining sushi bar seating, clean white subway
SDining Services/Aramark in Dallas, Services. “Our goal was to develop a tile designs, marble tables and bold red
Texas, has opened a new campus con- highly-customized solution that delivers barstools.
venience store concept, The Market, to quality, convenience, variety and value.”
meet the demand of students looking
for fresh, healthy and convenient grab
’n go dining options.
The Market combines the corner
store with the style of a modern mar-
ket, featuring grab ’n go dining options
for breakfast, lunch or any time of day,
including: pastries made in-house,
freshly prepared sushi made on-site,
sandwiches, salads, fresh produce, as
well as traditional essentials found in a
convenience store. The Market’s design
at SMU also features a Starbucks Ser-
enade coffee machine and a Blue Sky
gourmet soda fountain. SMU has also
teamed up with local favorites Steel City

6 | NOVEMBER 2017 ON-CAMPUS HOSPITALITY