Campus Enterprises | Student Centers
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Talley Wolf

Talley Turns Heads

If the commencement weekend traffic was any indication, the rebuilt Talley Student Union will become the hoped-for heart and soul of NC State’s campus for students, staff, faculty and visitors.

After more than two years of renovation, the second phase of construction is finished and the union is open for all to see. That doesn’t, of course, mean the $120 million project is complete, says Tim Hogan, director of NC State student centers.

The building won’t likely be fully functional until students return in August, but the doors are open, the chancellor’s seal is in place at the Cates Street entrance and the three-story tall wolf trellis is ready for photographers.

The union opened on Friday, in time for a chancellor’s reception as part of commencement weekend.  [read full article]

May 14, 2015 – Tim Peeler, NC State News Services

award

University Dining Chefs Win Gold at Annual Pastry Competition

Executive Pastry Chef Kelly Bellmore received ‘Best in Show’ and a gold medal at Wake Tech’s Annual Pastry Show and Competition, an American Culinary Federation event. The competition was held April 27 at the Raleigh Convention Center with a total of 66 entries from both professionals and students. Cakes were judged based on presentation, evenness of icing, variety of techniques used and knowledge of skills displayed.

Bellmore, received ‘Best in Show’ for her entry, along with a gold medal for the Celebration Cake category. The ‘Run for the Roses’ cake featured a layer of handmade red roses, along with intricate lace embellishments and hand-drawn floral accents. Pastry Chefs Yolanda Santiago and Alexia Boynton also received gold medals for their Celebration Cake entries.

University Dining also had three culinary students to take home medals for their submissions. Allison Robbins won a bronze medal for her Chocolate Showpiece and Silver European Cake entry. Marilyn Pierce (Chocolate Showpiece) and Angelina Gutierrez (Wedding Cake) both received bronze medals for their respective entries.

University Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State University campus. For more information, contact Lindsay Hester at 919.513.0543 or via email at lphester@ncsu.edu

Green Brick

Campus Enterprises Recognized for Sustainability Efforts at Green Brick Awards

Members of the Campus Enterprises team claimed two of the four NC State Green Brick Awards at the ceremony April 17. The Green Brick Awards recognize those with outstanding achievements in environmental sustainability on campus and in the community.

The staff award was given to David Johnson, a University Dining Chef at On the Oval, received the award for the development and execution of Centennial Campus’ rooftop garden. Since its inception last summer, the rooftop garden has successfully and sustainably produced fruits, vegetables and herbs that have been served to the patrons of On the Oval.

The campus department award was given to University Student Centers for their efforts to augment sustainability efforts at the newly renovated Talley Student Union. Once the building is completed this summer, it is expected that Talley will earn LEED Silver Certification for leadership in energy and environmental design. In addition to this honor, Talley has successfully diverted 30 percent of its waste from landfills through vigorous recycling and composting program, and moves forward with efforts to actively diminish energy use.

The awards are given on behalf of the Office of Sustainability and sponsored by Coca-Cola.

Sustainability

Campus Sustainability Efforts Rewarded

Springtime heralds the arrival of more than just blooming flowers and warmer temperatures. The season also brings Earth Day on April 22, as well as NC State’s Green Brick Awards, presented by the Campus Environmental Sustainability Team for outstanding contributions to campus sustainability.

Each year the campus community submits Green Brick Award nominations, and a selection committee chooses a student, a faculty member, a staff member and a campus department or student organization to receive the award. This year’s awards were presented on April 17.

The 2015 student winner is interdisciplinary studies major Hannah Frank, co-manager of the Campus Farmers Market and a core organizer for Fossil Free NCSU, the NC State chapter of a student-led campaign for climate neutrality and renewable energy in the UNC system.

The staff recipient, University Dining chef David Johnson, led the creation of a rooftop organic garden that grew produce served in the On the Oval restaurant on Centennial Campus.

Faculty winner Danesha Seth Carley, a crop scientist in the College of Agriculture and Life Sciences, is coordinator of the college’s Office of Sustainability Programs. Among her many sustainability efforts, perhaps the most visible is the redesign and restoration of the No. 2 golf course at Pinehurst Resort, which was exposed to worldwide scrutiny when both the men’s and the women’s 2014 U.S. Open championships were held there on back-to-back weeks. The renovated course uses more native plants and requires much less water than a typical golf course.

University Student Centers won the campus organization award for its efforts to enhance sustainability during the ongoing renovation and expansion of Talley Student Union. Talley is expected to earn LEED Silver certification when the project is completed. Since the renovated building reopened to the public in 2013, 30 percent of Talley’s waste has been diverted from landfills through recycling and composting.   [read full story]

 |  Brent Winter, NC State University Communications

smoothie u

Smoothie U Opens at the Atrium Food Court

Smoothie U, a new campus smoothie shop is now open! It is located in the space formerly occupied by Wolf Xpress next to the Atrium Food Court.

“Smoothie U was developed especially for the NC State campus,” said Randy Lait, senior director for Hospitality Services. “We’ve created a combination of yogurt- and fruit-based smoothies to choose from.”

smoothie uThe menu also includes juices, parfaits and pastries. Customers will also be able to enhance their smoothie with the option to add protein powder or substitute almond milk for an additional charge.

Payment options include Meal Credits, Dining Dollars, AllCampus, credit, debit and cash. The Meal Credit rate is $6.00 for those paying with a meal plan.

Hours of operation:
Monday – Thursday: 10:30 a.m. – 9 p.m.
Friday: 10:30 a.m. – 3 p.m.
Saturday – Sunday: Closed

University Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State University campus. For more information, contact Lindsay Hester at 919.513.0543 or via email at lphester@ncsu.edu.

Fresh Organic Strawberry Smoothie

New Smoothie Shop Coming to NC State Campus

Raleigh, NC (December 3, 2014) – Campus Enterprises proudly announces the future opening of Smoothie U, a new campus smoothie shop. Smoothie U is expected to open its doors during the spring semester. It will be located in the space formerly occupied by Wolf Xpress next to the Atrium Food Court.

Smoothie U was developed especially for the NC State campus,” said Randy Lait, senior director for Hospitality Services. “We’ve created a combination of yogurt- and fruit-based smoothies to choose from.”

Menu options will include:

  • Yogurt-Based Smoothies-
    Twisted Berry– raspberries, blueberries, blackberries and strawberries.
    PB&J– strawberries, bananas, peanut butter and honey.
    Mean Green– bananas, mangoes, pineapples and spinach.
     
  • Juice-Based Smoothies-
    Peach Sunset– peaches, strawberries and almonds.
    Berry Dream– raspberries, blueberries, blackberries and strawberries.
    Tropical Paradise– bananas, mangoes, pineapples and coconut.
     

Payment options include meal credits, Dining Dollars, AllCampus, credit cards and cash.

Hours of operation will be:

Monday- Thursday: 10:30 a.m. – 9 p.m.
Friday: 10:30 a.m. – 3 p.m.
Saturday- Sunday: Closed

University Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State University campus. For more information, contact Lindsay Hester at 919.513.0543 or via email at lphester@ncsu.edu.

NC State Takes Part in National Initiative to Make Campus Healthier

November 16, 2014 (Raleigh, N.C.) — NC State University will join the Partnership for a Healthier America (PHA) in a commitment to improve campus health by formalizing guidelines around food, nutrition, physical activity and programming.

Through the PHA’s new Healthier Campus Initiative, NC State units agree to implement or strengthen 23 wellness-related guidelines over the next three years. They include:

  • Offering more fruits, vegetables and whole grains while reducing the amount of fried food offered in campus dining halls and eateries.
  • Continuing implementation of a bicycle and pedestrian accommodation policy, and/or participating in a national bicycle or pedestrian recognition program.
  • Providing all students 16-hour-per-day access to at least one fitness/recreation center during the academic year without an additional user fee beyond student fees.

“This is a great opportunity to improve the health and wellness of our campus community – which is, of course, very important,” said NC State Chancellor Randy Woodson. “This initiative provides healthier dining choices and more opportunities for physical activity to our students, faculty and staff, and is another great example of our think-and-do spirit.”The Healthier Campus Initiative was announced Sunday, Nov. 16 at the American Public Health Association’s 2014 Annual Meeting & Exposition in New Orleans.

NC State is one of the first 20 schools to sign on to the initiative, which has the potential to affect more than 500,000 students and 126,000 faculty and staff nationally, including the 34,000 students and more than 8,000 faculty and staff on NC State’s campus. The initiative is a partnership with the private sector; first lady Michelle Obama serves as honorary chair.“The Healthier Campus Initiative is an excellent opportunity for us to come together as a campus and take a more holistic approach to student well-being, specifically obesity,” said Dr. Mike Mullen, NC State’s vice chancellor and dean for academic and student affairs.
“It also solidifies our commitment to student health and wellness.”“Colleges and universities are in a unique position to help shape tomorrow’s leaders, whether they are teachers, coaches, policymakers, CEOs, moms or dads,” said PHA CEO Lawrence A. Soler. “We know that going to college is a time of change for many students ­– we also know that means it’s a time when new habits are formed. By creating healthier food and physical activity environments today, campuses and universities are encouraging healthier habits that will carry over into tomorrow.”For more information on PHA and its Healthier Campus Initiative, visit www.ahealthieramerica.org/campuses.
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NC State’s Yates Mill Bakery to Offer Online Ordering

YATES MILL BAKERYYates Mill Bakery, located within Talley Market in Talley Student Union, has been providing NC State with sweet treats since fall 2013. To sweeten the deal, the bakery now offers an online ordering portal to make it easier for parents and loved ones to surprise their students with cakes and cupcakes made just for them.

“NC State parents and loved ones have asked for a way to order cakes and treats for their student, be it for a birthday, holiday or to celebrate a special milestone or event,” said Randy Lait, senior director of hospitality services at NC State. “We are pleased to be able to provide this service and believe not only will parents love it, but also our faculty and staff who want to surprise family and friends for birthdays, weddings and retirement event.”

Orders can be placed at go.ncsu.edu/yates-cakes a minimum of three days in advance of the special occasion using a credit card. Yates Mill signature desserts range from red velvet cake to lemon raspberry cake and chocolate peanut butter cupcakes, but customizable cakes are also available. Any cake can be personalized for the occasion.

“We wanted to make this easy for parents,” Lait continued. “When they order the cake, they will enter their student’s name and email address, which will allow us to send a special note telling the student someone’s thinking of them and that a cake will be waiting at the bakery for pick up. All the student has to do is stop by at their convenience. The bakery is open from early morning to late into the evening daily.

“Faculty and staff can order online, too, and just stop by at their convenience, too. We hope to become the bakery of choice for birthdays, weddings and more. We even do special pies during the holidays and want expand the bakery program to carry even more options through our online ordering system.”

Departments wanting to order Yates Mill Bakery cakes should contact Rave! Event Services at 919.513.8368.

NC State’s Executive Pastry Chef, Kelly Bellmore, brings her award-winning talents to Yates Mill Bakery and is excited to share her creations with the Wolf Pack. For two consecutive years Bellmore has been awarded the gold medal and Best in Show from the American Culinary Federation Competition. With the help of her team, Bellmore’s delicious treats are sure to suit every Pack member’s taste buds._MH11546“We have worked hard to create a variety of options, including vegan and vegetarian, that our students will love,” said Bellmore. “We use only quality ingredients and take great pride in our creations.”

Yates Mill Bakery is open for business seven days a week until midnight or until 1 a.m. on Friday and Saturday. To contact the bakery, call 919.513.2757 or visit go.ncsu.edu/yates-cakes. More information on services and allergens can be found at http://campusenterprises.ncsu.edu/yates/faq/.

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Yates Mill Bakery is a part of University Dining, a service of Campus Enterprises, the lead division for retail and hospitality at NC State University. Learn more at campusenterprises.ncsu.edu.

Talley Student Union

Talley Student Union Implements Post-Consumer Composting

Students Eating at Talley Student UnionTalley Student Union will pilot two post-consumer composting stations this fall, making it the first building on the NC State campus to provide such a service.

Students, faculty and staff dining in Talley will now have the option to place their leftovers and compostable items into a compost bin rather than a landfill bin. The post-consumer compost bins will be located next to the current waste station outside of One Earth and directly across from Port City Java. Additionally, Rave! Event Services will incorporate composting into their operations at Talley Student Union.

Many of the restaurants at Talley, which are all operated by University Dining, use compostable products such as plates, clamshells, and napkins. “Composting at Talley has always been part of the plan as we seek LEED certification of the new Talley Student Union, in addition to our ongoing commitment to divert waste from the landfill,” explained Dr. TJ Willis, associate director of University Student Centers.

Up to 31 percent of the U.S. Food Supply is wasted every year, according to the United States Department of Agriculture. That means 133 billion pounds of uneaten food typically ends up in landfills where it rots and produces methane, a harmful greenhouse gas. Rather than ending up in the landfill, compost collected from Talley will be transported to Brooks Contractor Composting Facility with other food waste and compostables collected on campus, including pre-consumer dining hall waste, zero waste special events and University Housing’s pizza box composting project.

Since 2010, NC State’s three dining halls have diverted more than 1,348 tons from the landfill through composting as well by adding an anaerobic digester (which liquefies food waste) to its largest dining hall during a dishwashing room renovation in 2013.

Talley Student Union Composting: Add One

“Education will be a key component to the success of this pilot,” explained Analis Fulghum program manager for Waste Reduction and Recycling. “We plan to work with the campus community to raise awareness of how to compost effectively and determine if it’s feasible to expand post-consumer collection into other buildings on campus.”

The Waste Reduction and Recycling Office credits Campus Enterprises–which comprises University Dining, University Student Centers and Rave! Event Services as well as the other retail and hospitality services on campus–in helping to further composting efforts for campus and leading the way for post-consumer collection in other parts of campus.

“We are excited to work with our campus partners to implement this program, and look forward to the campus community joining this partnership to make the post-consumer composting a success,” Dr. Willis added.

Composting at Talley is a collaborative effort between NC State’s Campus Enterprises and Waste Reduction and Recycling departments.

For more information about Waste Reduction and Recycling efforts at NC State, visit recycling.ncsu.edu.  For more information about Talley Student Union, visit go.ncsu.edu/talley. For more information about Campus Enterprises, visit campusenterprises.ncsu.edu.
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Executive catering chef for Rave! Catering receives University Award for Excellence

Mark TurnerAs the lead chef for the Rave Catering production team, Turner frequently works long hours and is accustomed to extinguishing the occasional fire. Last spring, still tired from working 19 hours the previous day, Turner arrived home and witnessed 20-foot high flames coming from a neighbor’s chimney. Turner quickly went to the house and alerted the neighbor. Before fire trucks arrived Turner and another neighbor climbed up and down a ladder with buckets of water to douse the flames that had spread to the roof and gutters. [read more]

Mark Turner
Office of Finance and Business
Executive catering chef for Rave! Catering