Sustainability Efforts

 

OUR “BUY LOCAL” INITIATIVES:

We purchase fresh produce, processed foods and canned products from the Good Natured Family Farms Alliance. The Alliance is made up of Good Agricultural Practices (GAP) certified suppliers.

The KU Dining Rooftop Garden, located at the Kansas Union, grows many of the herbs and seasonings for all of our campus locations.

Besides fresh produce, KU Dining also purchases many items produced right here in the Midwest:

Kansas

• Good Natured Family Farms
• Freschetta pizza crusts
• Wheatfield’s breads
• Labella Pasta
• Formosa Bakery

Nebraska

• Jisa Cheese

Iowa

• Hiland Dairy milks,cheese and ice creams
• Blue Bunny ice cream

Missouri

• Boyles meats
• Roasterie® coffees

SOME OF OUR ENVIRONMENTAL, SOCIAL

• WE use tray-free service in residential dining centers, which significantly reduces post-consumer waste and water/energy usage.
• WE recycle 145 tons of cardboard, seven tons of steel and six tons of plastics annually.
• WE train our team with “Thinkin’ Green” initiatives. utilize a reusable KU Cup program across campus for hot and cold beverages.
• WE participate in KU Sustainability Day and Earth Day events.
• WE continually research energy-saving, earth-friendly products and equipment as key components in renovation projects.
• WE donate approximately 300 pounds of food waste each week to local farmers and KU student gardens.
• WE have a compost program that diverts over 500 tons of compostable materials from the landfill annually.
• WE donate over 2 tons of coffee grounds to student farm.

Fiber Nutrition

 

A NECESSARY DIET CHOICE:

Fiber, the consumed bulky roughage indigestable plant food in a normal diet, has many health benefits. The best sources are whole grains, fruits, legumes and vegetables.

Americans consume 14-15 grams per day compared to the recommended guidelines:

• 25 grams for women
• 38 grams for men

Good Source

10% daily fiber RDA value : 2.5 – 4.99 grams per serving

Excellent Source

20% daily fiber RDA value : 5 grams per serving

Insoluble

Health benefits include:

• GI health, immune function
• Constipation relief
• Lower colon cancer risk
• Weight regulation

Wheat bran, bran cereals, corn bran, whole wheat, fruits, vegetables

Soluble

Health benefits include:

• Lower diabetes risk
• Lower coronary heart disease risk

Apples, barley, legumes, oat bran, pears, psylium

KU Dining provides many fiber options. Enjoy in any of our dining facilities!

Sources:

www.wheatfoods.org | www.kelloggsnutrition.com
International Food Information Council: www.IFIC.org

National Nutrition Month : March 2016

Throughout the month of March, KU Dining will be promoting National Nutrition Month and how to 'Savor the Flavor of Eating Right' at various KU Dining locations on campus. Please join us for fun activities and Nutrition & Wellness tips!

• March 2nd : Mrs. E's (Lewis Hall), 5:00pm - 7:30pm
• March 4th : The Award Winning Market (Kansas Union) , 10:30am - 1:00pm
• March 8th : Mortar & Pestle (School of Pharmacy), 10:30am - 1:00pm
• March 10th : The Underground (Wescoe), 10:30am - 1:00pm
• March 22nd : North College Cafe (GSP), 5:00pm - 7:00pm
• March 24th : Oliver Dining Hall 5:00pm - 7:00pm

Public Service Announcements about Eating Right

• Drink Right Water vs Sugary Beverages
• Why Choose Whole Grains
• The Benefits of Anitoxidants
• Say No To Dangerous Fad Diets
• Osteoporosis and Nutrition
• Fill Half your Plate with Fruits and Vegetables
• Eating Right Helps Reduce Your Risk of Cancer
• Eating Right Helps Prevent Disease
• Eat What You Enjoy But Watch Your Portions
• Eat Right to Boost Immunity

Plus, join us on March 28th at 4-6p.m. for "Eating for Disease Prevention,"  on the first floor of the Watkins Health Center for a  Nutrition / Hands on Cooking Class 4pm - 6pm. RSVP Kelsey Fortin : kelseyf123@ku.edu , 864-9573.
www.eatright.org | kudining.com/netnutrition

Breakfast Facts

 

BREAKFAST CALORIES :

For the average person consuming 400-450 calories is a workable amount to start the day. Eating within 1-2 hours after heavy morning exercise prevents low blood sugar and muscle energy depletion. Eating breakfast jump starts your metabolism; fasting may cause your resting metabolic rate to decrease.

Proteins :

Proteins keep you alert. Eat a high protein food first. Studies suggest consuming 25-30% of your protein (25-30 grams) at breakfast to maintain body protein requirements.

Carbs :

Carbohydrates provide your brain with energy. Athletes need to eat complex carbohydrate foods (whole grain breads & pastas, brown rice) prior to and after exercise. Recommendation is consuming 55-60% of total daily calories needs from carbohydrates.

Fats :

Some fat in the diet is important as needed for some of basic body functions and energy. Recommendation is 25-30% of total calories per day from fat. Aim for 1/4 of fat to be Omega-3 essential fatty acid foods (fish, walnuts, canola oil, soy) plus include monounsaturated fatty acids (olive oil, avocado)

Fluids :

Consume 8 glasses of water, juice, milk (or substitutes) or decaffeinated drinks daily. Aim for water or fluids packed with nutrition; limit caffeine and added sugar to 10% of daily calories.
KU Dining provides many better-for-you breakfast food choices all morning long. Enjoy in any of our dining facilities!

Smart Snacking Tips

Snacking is an important element in the “grazing” process-eating more than 3 typical meals per day.

It seems many of us have gone to consuming 4+ smaller meals or snacks throughout our day. If choosing more nutrient-dense snacks packed with vitamins, minerals, fiber and “good” carbohydrates, this is not a bad dietary lifestyle.

Keep in mind…

• Snacks should be no more that 100-300 calories
• Snack foods should have small amounts of protein, fat, and carbohydrates
• For quicker energy when exercising, eat 100-300 calorie carbohydrate foods
• Some foods are digested more slowly, keeping blood sugar levels more even during a normal day, especially protein and fat foods
• Eat less salty snacks or sugar-laden candy/cakes/cookies and trans-fatty acid foods, those stating “hydrogenated” fats/oils on the labels
• Normal snacking times – mid-morning, mid-afternoon, or mid-evening
• Try not to go more than 12-14 hr. between dinner and breakfast to prevent the blood sugar levels from dropping too low

Some healthier snacks choices:

• 1 ½ oz. lean ham or turkey (85 calories) on 1 slice whole-grain bread (60 calories)
• ½ egg (50 calories)
• 1 c. non-fat plain yogurt (100 calories)
• ½ c. frozen yogurt (100 calories)
• 1 tbsp. peanut butter (100 calories)
• 8-10 almonds (50 calories)
• 1 string cheese made w/ 2% or lower in fat milk (100 calories)
• 1 ½ c. air-popped popcorn w/ no oil or margarine or butter (50 calories)
• 1 apple or orange or medium banana (100 calories)

Follow these tips and snacking can indeed prove beneficial!

Sugar Facts

 

POINT TO PONDER:

If consuming about 2,000 calories/day, average sugar intake would equate to 20 teaspoons.

Recommendations for added sugar consumption are:

• Women - no more than100 calories (6 tsp.) daily
• Men - no more than 150 calories (9 tsp.) daily
• Sugar is a natural component in many foods & recipes as an added ingredient improving the overall food product or recipe flavor, texture, and palatability.
• Sugar is a derivative from sugar cane or sugar beets.
• Sugar adds calories though not necessarily vitamins or minerals compared to other carbohydrates
• Sugar is categorized as a “simple” carbohydrate- it is broken down into glucose faster and absorbed into the body quickly.

HELP TO MODIFY YOUR SUGAR INTAKE BY …

• reducing sweetened beverages except those that are rich in calcium & vitamins
• reducing those extra condiments, toppings, and candies that quickly increase sugar and calories
• researching websites that explain sugar reduction and increase use of natural sweeteners
• increasing intake of fresh, whole fruits and vegetables with natural vitamins, minerals & phytonutrients
• increasing complex whole-grain carbohydrates- snack foods rich in fiber
• drinking more water with zero calories, no added sugars

An added benefit to controlling your intake of “simple” carbohydrates (sugars) would be to maintain a normal weight as recommended by physicians and other health professionals and stay active!
Sources: American Heart Association
www.heart.org | www.FoodInsight.org

MyPlate at KU

 Consider these nutritional tips to make healthier plate choices and choose nutrient dense foods daily!

• Assemble your plate with 1/2 fruits/vegetables, 1/4 grains/starch, 1/4 protein, and 1 dairy choice.
• 5 1/2 oz. lean meats or protein substitutes (soy, quinoa, nuts, beans, seeds)
• 3 servings (8 oz.) dairy foods, beverages or equivalent
• 6-11 1 oz. servings whole grains - 1/2 as whole grains
• 2 cups fruit
• 2 1/2 cups vegetables

These selections will maximize your intake of fiber, potassium and other vitamins & minerals and will decrease intake of added sugars, sodium and excessive fat. - Source: ChooseMyPlate.gov

Visit KU Dining Services NETNUTRITION™ at kudining.com/wellness.

Use this tool as a great resource for a quick nutritional analysis or to review the ingredient label for many of our menu items!

Whole Grains for your Whole Life!

 

Whole grains = the bran + endosperm + germ + original nutrients

Health benefits:

• Necessary for brain development & healthy functions ( great carbohydrate source)
• Lowers cholesterol, reduces heart disease risk
• Lowers depression, risks for respiratory disease, diabetes, breast/prostate cancers
• High fiber content increases longevity

Whole Grains you may or may not be aware of…

• Amaranth Barley
• Buckwheat
• Corn
• Millet
• Oats Quinoa
• Rice (brown, red, black)
• Rye
• Sorghum (or milo) Teff
• Triticale
• Wheat
• Wild rice

• Current Dietary Guidelines emphasize consuming ½ your grains as whole grains.
• Consume at least 3 servings whole-grain bread, cereals daily.
• Read package label ingredients – whole grains should be listed first and look for a Whole Grain Stamp.

KU Dining Services provides many nutrition & wellness campaigns throughout the year!!

This one will focus on the importance of eating whole grain foods.
Stop by any residential dining center to sample recipes and learn more about the health benefits.

Visit with Kelsey Fortin, Watkin’s Health Center Health Educator:

• Tuesday, September 22 – North College Café in GSP Hall from 11:30am-1pm
• Wednesday, September 23 – Ekdahl Dining Center (Mrs. E’s) from 5-7pm
• Thursday, September 24 – Oliver Dining Center from 11:30am-1pm

 

Visit with KU Dining Services Registered Dietitians: Cheryl Wiley or Christine Ebert:

• Tuesday, November 3 – Ekdahl Dining Center (Mrs. E’s) from 11am-1:30pm
• Wednesday, November 4 – North College Café from 11 am-1pm
• Thursday, November 5 – Oliver Dining from 5-7pm

For more information on whole grains, visit:
www.wholegrainscouncil.org
www.wheatfoods.org

Egg Shortage

To Our Valued Guests,
As you have heard/read, this spring a bird flu virus eliminated millions of chickens on numerous commercial farms. Since the avian flu virus started to show up in the Midwest, egg prices have been climbing both here and across the country! This of course has a domino effect on all types and varieties of eggs & egg products used in many recipes at all of our KU Dining Services locations.
The reality being, this recent shortage will continue to affect all of us for another 18+ months, as per our sources close to the egg producing distributors. Our procurement staff and chefs are continually researching various options in order to maintain our standards of service, despite these shortages.
KU Dining Services will continue to monitor the situation closely; however, we want you to know, you may experience the day to day impact this on-going egg shortage will have on our menu offerings.
We ask for your cooperation and understanding as we work through this latest hit to the food service industry.

Thank You.
KU Dining Services

Hydration is Key

 

Staying hydrated contributes to the body’s overall health and well-being.

Drinking enough fluids helps prevent dehydration and osteoporosis.

Dehydration

Dehydration can happen any time of the year, spring, summer, fall, or winter. Pay attention to thirst indicators. Experts state that the body is already in thirst deficit by the time you feel thirsty. The average person needs 8-10 glasses a day or approximately 80 oz. If an athlete, even more.
Athletes can lose weight through the process of sweating during one hour of outdoor exercise or sports activity. If competing, the American College of Sports Medicine recommends consuming:

• 2 cups of water 2 hours before outdoor exercise or indoor competition
• 2 more cups 15-20 minutes before exercise
• 4-8 oz. every 15-20 minutes during competition or heavy exercising

Did you know?

• 1 oz. of water is approximately 1 gulp.
• Many sports drinks contain electrolytes to help prevent dehydration and promoting better body function.
• Milk is actually an excellent recovery beverage.

Modify your caffeine liquid consumption when exercising or competing by:

• Limiting intake to 1 serving (8 oz.) per day
• Consuming fluids in the form of water, milk, and/or juice
• Milk and juice will rehydrate the body oz. per oz. the same as a glass of water
• Monitor soft drinks as the phosphoric acid components compete with the calcium for absorption. So be sure to drink 3-4 glasses of milk or dairy substitute for best bone health.
• Eating fresh vegetables and fruits will contribute some fluids in the diet.

More tips…..

• pack a water bottle as part of your daily routine
• pack a cooler with water when traveling, picnicking, camping
• consume water a couple of hours prior to boarding a plane

Have you kept hydrated today?!

Ekdahl Residential Dining Center, Mrs. E’s, Wins National Award

The National Association of College and University Food Services (NACUFS)  announced last week that KU Dining Services’ Ekdahl Residential Dining Center, affectionately known as Mrs. E’s, has won the Silver Award for Best Residential Dining Concepts in the Large School Category. 

“We are extremely proud of our KU Dining Services team,” said David Mucci, director of the KU Memorial Unions.  “Their hard work has resulted in winning a NACUFS award not only this year, but last year as well.”

Named for a NACUFS founder, past president and highly regarded innovator, the Loyal E. Horton Dining Award selections are based on an operation’s ability to create exemplary menus, presentations, special events, and new dining concepts. The award also provides an avenue for collegiate dining operations to share ideas and creative presentations with other campus entities.

“It takes a team effort to win prestigious awards like this one,” said Nona Golledge, KU Dining Services Director.  “We’re thrilled for the dedicated staff at Mrs. E’s.  This is a well-deserved recognition.”

Mrs. E’s employs a staff of nearly 200, with the majority of those being part-time student workers.  The facility received a $5 million renovation in 2013, and with that came the addition of 11 new food concept areas, including Smokey’s BBQ and Daz-E Hill Grill.  One innovative concept, called the KYou Zone, caters to students with special dietary needs, including gluten free, vegetarian/vegan and kosher.

KU Dining Services is a function of the KU Memorial Unions and serves the KU campus through residential dining centers, retail cafés and catering services. Operating over 20 dining locations campus-wide and employing nearly 500 students, KU Dining is committed to sustainability and ensuring the collegiate community options for affordable and healthy dining on campus. For more information about the KU Memorial Unions or any of its programs or services, contact Claudia Larkin, 785.864.2449.

KU Dining Services Director Wins Major National Award

The KU Memorial Unions announced today that KU Dining Services Director, Nona Golledge, has been selected as the 2015 IFMA Silver Plate recipient in the Colleges and Universities category.  Golledge was chosen by a distinguished jury of foodservice trade press editors and the 2014 Silver Plate recipients.

Since 1955, the International Food Manufacturer’s Association (IFMA) Gold and Silver Plate Awards have acknowledged the most outstanding talents in the $600 billion foodservice industry. Since its inception, the mission of the Gold and Silver Plate program has been to recognize excellence and encourage excellence. Referred to as the “Academy Awards for the food service industry, past recipients of this prestigious award include celebrity chef Charlie Trotter; Ronald Shaich Chairman & CEO, Panera Bread; and Jon Luther, former Chairman of the Board, Dunkin' Brands.

Golledge and her team were nominated for the prestigious Silver Plate Award by four industry giants including Sysco, Hobart, Idahoan Potatoes, and Schwan’s. Golledge and KU Dining Services were selected as an award winner because of their position as a leader in the collegiate dining sector. KU Dining enjoys an exceptional reputation among peer institutions and is often sought out for advice on sustainability, managing student food allergies, creative menu ideas and strategic planning.

Golledge has worked in the food service industry for 34 years, serving as KU Dining Services Director since 2006. Her department is responsible for three residential dining centers, 16 retail dining operations, one full-service restaurant and campus catering services.  KU Dining employs over 600 staff, most of which are students, and serves nearly two million meals throughout the academic year. 

In 2011, Golledge was elected as the President of National Association of College and University Food Services (NACUFS), and credits her NACUFS experience as a driver to KU Dining’s success.

 “This award means the world to me,” said Golledge. “I see it as a team award. My leadership team is truly one of the best in the nation. They have done so much over the years to bring KU Dining to the next level and beyond. They embrace the can-do spirit that makes it possible for our organization to stay innovative in the collegiate dining sector.”

The formal recognition and award ceremonies for this year's Silver Plate recipients will take place on May 18, 2015, in Chicago.  At that time, a Gold Plate Award winner will be selected from among the seven finalists.

“We wish Nona and her team the best as they move into this final round,” said David Mucci, Union Director.  “Regardless of the outcome, KU Dining is a winner in our eyes. Nona and the entire KU Dining staff provide exemplary service to the KU community.  I know I speak for the entire KU Memorial Unions team in congratulating Nona and her staff on this significant accomplishment.”

KUDining Services is a service of the KU Memorial Unions and provides dining services to the KU community through residential dining halls, retail dining operations and campus catering.

Smart Salad Selection Tips

Opting for the salad bar can be a great meal choice. It’s a great way to access a quick lunch with lots of nutritional punch, as long as you put a bit of care into navigating the options. Here are some quick tips that will help you make the best selections:

For a salad bar meal, choose foods with:

• adequate lean protein, carbohydrates, vitamins/minerals
• less sodium, sugar, total/saturated fats

The best salad bar choices:

• dark, leafy greens
• plain vegetables
• fresh fruit
• whole grains
• low-fat dairy &/or lean meat, legumes, soy, nuts, seeds

Consume these ingredients sparingly:

• cheeses, egg yolks
• marinated vegetables
• dressings, dips, condiments
• crunchy toppings

A salad meal should follow the ChooseMyPlate guidelines recommending consuming ½ your plate in fruits/vegetables, ¼ whole grains, ¼ protein. You can find a wide variety of top salad bar choices at any KU Dining location! Aim to consume the healthiest ingredients in a salad!

Healthier Eating to Control Weight

 

Weight control tops many New Year’s resolutions

For optimal weight control consider these nutrition tips …

• Consume nutrient-dense, lower calorie foods.
• Aim for your daily total caloric intake to resemble:
• Proteins (15-20%); Carbohydrates (50-60%); Fats (25-30% with no more than 7-10% saturated fat calories)
• Include healthier dietary components daily/weekly …
• 25-35 gm daily fiber in carbohydrate foods [whole-grain breads/cereals, fresh fruits/vegetables, legumes (dry beans, peas), nuts/seeds]
• omega-3 polyunsaturated fatty acids [best sources: wild salmon, canola oil, walnuts/lesser sources: cod, leafy greens (kale, collard greens, Swiss chard) flaxseeds and/or flaxseed oil]
• Select yogurts with cultured milk or plain with no-sugar added
• Control added sodium (salt) intake; no more than 1,500 mg
• Limit sugar intake: women 100 calories or 6 tsp. per day; men 150 calories or 9 tsp. or less per day
• Check for additional healthy eating tips and use our NetNutrition program at www.kudining.com.
• If dieting with decreased carbohydrates and higher percentage of fat and proteins, do consult your doctor or dietitian first, following his or her recommendations.
• Learn how to calculate your calorie needs!
• Remember to exercise to maintain a healthy weight.

Use these resources for improving daily dietary strategies!
Sources:

• www.eatright.org
• www.aad.org
• www.heart.org
• www.choosemyplate.gov
• www.diabetes.org
• www.supertracker.gov

Sugar – Sweet or Not so Sweet?

Sugar can be a natural component in food choices or an added ingredient improving the overall food product or recipe flavor, texture, and palatability. Sugar adds calories but not necessarily vitamins/ minerals compared to other carbohydrate foods. Sugar is categorized as a “simple” more refined carbohydrate. It is broken down into glucose faster and then absorbed quicker into the body.
If consuming 2,000 calories per day, one’s sugar intake would equate to about 20 teaspoons. Recommendations for added sugar consumption are:

• Women-no more than100 calories (6 tsp.) daily
• Men-no more than 150 calories (9 tsp.) daily

To attain those recent recommendations, modify your food and beverage choices by:

• reading labels for sugar, syrup, and carbohydrates ending in “ose” ingredients
• reducing those extra condiments, toppings, and candies that quickly increase sugar, calorie totals
• researching websites that explain sugar reduction and/or modifying using natural or artificial sweeteners in home recipes
• increasing intake of fresh, whole fruits and vegetables with natural vitamins, minerals & phytonutrients
• increasing complex whole-grain carbohydrate foods, snack foods rich in fiber
• reducing sweetened beverages except those that are calcium & vitamin-D rich
• drinking more water with zero calories, no added sugars

An added benefit to controlling your intake of “simple” carbohydrates (sugars) would be maintaining a normal weight as recommended by physicians and other health professionals and keeping active! Sources:
American Heart Association www.heart.org
www.FoodInsight.org

2nd Annual “Taste of KU Dining” Sampling Event for KU Faculty and Staff

July 23, 2014 (LAWRENCE, Kan.) – KU Dining Services will present the second annual “Taste of KU Dining,” a free event for KU faculty and staff. The event will be held at the Kansas Union Ballroom, 1301 Jayhawk Boulevard, on Wednesday, August 20, 2014, from 4:00-5:30 p.m.

All KU faculty and staff are invited to attend the event in appreciation of their service to the University and to receive important information about benefits available to them for dining options on campus. No RSVP is required. The event will offer faculty and staff an array of food and beverage samples representing all KU Dining retail and residential facilities. Included among the offerings will be redfish macque choux from Impromptu, breakfast quesadilla from The Market, smokey pulled pork slider from Mrs. E’s, tofu vegan buffalo wrap from North College Cafe, chorizo taco burger from Oliver Dining, southern pecan crème flavored coffee from The Roasterie Coffee Shops, Café Spice tamale from The Underground and many more.

Information will also be available at the event about the discounted KU Cuisine Faculty/Staff Dining Plan. The Plan offers the convenience of access to all 22 KU Dining retail and residential locations plus flexibility, selection and substantial savings.

Employees may take advantage of the KU Cuisine Faculty/Staff Dining Plan benefit by adding KU Cuisine Cash to their KU Cards. Adding as little as $45 gets a bonus $5 value immediately, usable at any KU Dining Services location. Participating faculty and staff then save an additional 10% off at the all-you-care-to-eat Residential Dining Centers (Mrs. E’s at Ekdahl Dining Center in Lewis Hall, Oliver Dining, or North College Café at GSP Hall). Plan participants may host University-affiliated guests such as students or colleagues at any KU Dining retail or residential location.

KU Cuisine Cash stays on the KU Card as long as a faculty or staff member is employed. KU Card holders with KU Cuisine Cash also receive 10% savings on Fridays at any KU Dining retail food court, restaurant, coffee shop or snack bar.

KU Dining is a division of the KU Memorial Unions. A not-for-profit service organization at the University of Kansas, the KU Memorial Unions provide services for the benefit of the University community.
For additional information on KU Dining Options: www.kudining.com. To sign up for the KU Cuisine Faculty/Staff Dining Plan online: www.kudining.com/facstaffplan.

Mortar & Pestle IS NOT Closing!

This week, we sat down with Nona Golledge, KU Dining Director, to discuss the misperceptions about the closing of Mortar & Pestle Café (M&P) on West Campus.
Let’s cut right to the chase.

Is the M&P closing?

No! The M& P is committed to serving our partners on West Campus, but we do need to streamline the service.

Streamlined service. What does that mean?

We will close the grill portion and move the remaining operations to the coffee shop, where we can offer many M&P favorites with staffing geared to sales levels.

But why the changes?

Unfortunately, economic realities make it difficult to maintain our current offerings. Since M&P’s opening in 2010, the population on West Campus has not reached the point to sustain the current operation. Even with elimination of the grill, KU Dining Services will incur financial losses.

But don’t you receive student fees to subsidize the M&P?

No, Dining does not receive student fees or state funding. We are a not-for-profit organization offering dining services to the KU campuses. All income from sales is dedicated to supporting retail dining on campus.

So what will the New M& P offer with the grill closed?

We’ll continue to carry hot items. We will offer a rotating menu of hot entrees as well as Panini sandwiches, hot soup and the popular “dillas of the day.” We’ll also offer the complete line of Roasterie coffee and specialty beverages as well as breakfast pastries, gourmet salads and sandwiches.

What else do we need to know about the changes?

As the landscape of the KU campus changes, KU Dining Services changes too. We will watch for continued growth on West Campus so we can expand the offerings at M&P to best serve our guests.
See you at the U!

Learn the Basics of Indian Cooking Enjoy Free Samples Too!

SUA and KU Dining are excited to be hosting Chef Hari Nayak, Indian chef extraordinaire, for two special events next week. 

Chef Hari is Culinary Director at Café Spice. Café Spice opened at the Underground one year ago, making KU the first Midwest campus to host this Indian concept. Chef Hari began his epicurean journey at The Culinary Institute of America. After working in India, he went on to work in restaurants in New York, London and Paris. Today, he is among America’s most celebrated chefs for his unique culinary style.

On Wednesday, April 9, Chef Hari will be hosting a cooking demonstration in the Jayhawk Room on Level 5 of the Kansas Room. The demo will feature traditional Indian food in Chef Hari’s own style. He’ll discuss the culture behind each item he prepares and guests will enjoy samples of the dishes. The event starts at 7 p.m., just about the time most students start hankering for that evening snack.   

Chef Hari will also be doing a book signing at this event for his bestseller, Modern Indian Cooking. In this book Chef Hari provides his outlook on Indian cuisine. This event is FREE for anyone with a KU ID. 

Then, on Thursday, April 10, Tea at Three will transform into Chai at Three, again featuring Chef Hari. A Henna artist will also be on hand to illustrate the depth of Indian culture. Masala Chai will be served, as will samples from Café Spice. If you’ve never been to Tea at Three, this would be the right time to check it out. As always, this Tea at Three is free and open to all.

Both events are presented by SUA’s Culinary Committee, in partnership with KU Dining at the KU Memorial Unions.

See you at the U!

KU Celebrates National Nutrition Month®

Enjoy The Taste of Eating Right!

KU Dining’s two registered dietitians, Cheryl Wiley and Mary Rondon, are encouraging the KU community to celebrate National Nutrition Month® 2014 by returning to the basics of healthful eating.
This year’s theme for National Nutrition Month is “Enjoy the Taste of Eating Right.” Throughout March, KU Dining Services will be hosting activities campus wide to help the KU community combine taste and nutrition to create healthy meals that follow the 2010 Dietary Guidelines for Americans. Participants who attend scheduled events will not only enhance their nutritional knowledge while participating in some fun, they may even win a prize!
Kansas Union:

• “Nutrition & Wellness Showcase,” March 5, Kansas Memorial Union, Level 4, 11a.m to 1:00 p.m.

Retail Dining Cafes:

• “Nutrition Game Day.” Events take place from 11:00 a.m. to 1:00 p.m. each day.
• March 7: The Underground in Wescoe
• March 11: Mortar & Pestle in the KU School of Pharmacy
• March 12, Crimson Café in the Burge Union 2nd floor

Residential Dining Centers

• “Nutrition Game Night.” Events take place from 4:00 p.m. to 7:00 p.m. each evening.
• March 24, Oliver Dining in Oliver Hall
• March 26, Ekdahl Dining in Lewis Hall
• March 27, North College Café at GSP

Erin Laurie, President of the Kansas Dietetic Association (KDA), said National Nutrition Month is a time to celebrate what registered dietitians (RD) and registered dietitian nutritionists (RDN) do year-round. “Health and nutrition know no season, but during the month of March, we really encourage Kansans to recommit to basic, healthful eating,” said Laurie.

March 12 marks “Registered Dietitian Nutritionist Day,” when the Academy of Nutrition and Dietetics (AND) acknowledges the significant work RDNs do as advocates for advancing the nutritional status of Americans and people around the world.

 “Good nutrition can and should be delicious and exciting, and RDs and RDNs have the tools and expertise to help Kansans make 2014 their healthiest year yet” Laurie said.

 Members of the KU & Lawrence community are encouraged to schedule an appointment to interview Cheryl Wiley, MS RD LD, during the month of March to learn more about KU Dining’s commitment to National Nutrition Month® through our programmed events and activities.

The Kansas Dietetic Association is a state affiliate of the Academy of Nutrition and Dietetics (AND). AND is the world’s largest organization of food and nutrition professionals. With nearly 72,000 members, the Chicago-based AND strives to improve the nation’s health through food and nutrition. To learn more, visit AND at www.eatright.org. KU Dining Services is a function of the KU Memorial Union, a not-for-profit service organization at the University of Kansas. The KU Memorial Union and its affiliates provide campus dining services, event services and educational and recreational services for the University community. For more information, visit union.ku.edu/dining.

Late night? Hit the Panda for Great Asian Eats!

Okay, so if you’ve been to the Kansas Union this week, you may have smelled the awesome aroma of that notorious orange chicken wafting through the air…. And if you followed your nose, it took you to Level 3, where you encountered Panda Express. Yes, you heard that right. After much anticipation, Panda Express is now open at the Union!

At 9:00 a.m. M-F and 11 a.m. on Saturdays, Panda opens its doors to feed a hungry KU community. That means those of you with 8:00 a.m. classes who skip breakfast can slide right in and feed your soul.

Within their shiny metal chafers, you’ll find an awesome selection of 15 different entrees, hot and ready to go. In addition to their famous orange chicken, some of their other stellar options include Bejing Beef, Teriyaki Chicken, String Bean Chicken and Broccoli Beef. (Those last three contain fewer than 250 calories!) A comforting rice, noodle or veggie side accompanies your meal, and appetizers can either round things out or serve as a tasty mid-day snack. TIP: You do not want to miss their Cream Cheese Crab Rangoons.

Organized as the ultimate takeout operation, Panda Express is set up to get you in and out with your meal fast. Take it to go, or enjoy it in any one of the comfy seating areas around the Union.

But here’s where it gets really good…. Panda is open late —till 7:00 p.m. M-F. So, whether you’re studying in the evening and are in need of a tasty energy boost or just looking to satisfy some Friday night fun food craving, Panda has your late night food fix.

Never been to Panda Express? Here’s your chance to sample it for free. Panda will be sampling on Saturday night at the Union Basketball Watch Party on Level 4—fun starts at 7:30 p.m., with tip off at 8:00 p.m.

Need more than a sample? Bring this blog to Panda and get a FREE EXTRA ENTRÉE OR APPETIZER with your meal purchase.

Om nom nom.
See you at the U!