We are very proud of and would like to thank the students on the Dining Committee for hosting such a smooth and successful Soup & Bread night alongside our staff! Check out the news release below published by the University for more details:
EAU CLAIRE — University of Wisconsin-Eau Claire students raised more than $724.50 for Feed My People, the only food bank in west central Wisconsin, through the Blugold Dining program's recent Soup and Bread Night initiative.
Students selected soups, breads and beverages to replace the usual evening meal in Riverview Café of Hilltop Center, which was served by volunteers from a number of student organizations and members of the Blugold Dining committee. The Feb. 29 event was attended by 483 people and Blugold Dining will donate $1.50 per person — the event's savings in food and labor costs — to Feed My People Food Bank. A pizza party was offered as an incentive to the residence hall floor that had the highest attendance at the event, and the winner was the first floor of Oak Ridge Hall with over 30 percent participation.
Emily Moore, executive director of Feed My People Food Bank, will accept the donation at a Blugold Dining committee meeting in April.
Feed My People distributes donated food to more than 85 agencies serving senior citizens, single parents, the working poor, the homeless, the mentally ill and others in need throughout the Chippewa Valley. About 4 million pounds of food is distributed each year to hunger relief agencies in 14 counties. More than 14,500 individuals each month — 39 percent of them children — rely on food received from programs supplied by Feed My People.
Soup and Bread Night has been an annual tradition at UW-Eau Claire since 1995. The Blugold Dining program is administered by the University Centers.
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JS/DW
Showing posts with label UWEC. Show all posts
Showing posts with label UWEC. Show all posts
November 18, 2011
Another successful Helping Hands food drive!
Blugold Dining wishes to thank all UW-Eau Claire students, faculty and staff as well as members of the Eau Claire community for participating in our Helping Hands Across America food drive on Tuesday, November 15.
As a result of everyone’s effort, over 3,300 pounds of food and $140 in cash was donated to the Feed My People Food Bank in Eau Claire. The event was a huge success as this event is one of the largest food drive donations they receive!
A special thank you goes out to the 12 campus groups that participated and collected over 1,000 pounds of food! Congratulations to the top campus group which was University Communications.
We’d also like to thank our entire Sodexo Family and recognize Carol Horndorf, Deb Heinze, Steve Perry and Heather Higgins as receiving the Sodexo Experience customer service award for their hard work supporting this project, and dedication to creating exceptional student experiences.
For every dollar donated, Feed My People food Bank can obtain and distribute seven pounds of food worth more than $10. They distribute about 4,000,000 pounds of food each year to hunger relief agencies in 14 counties in west central Wisconsin.
More than 14,500 individuals each month rely on food received from programs supplied by Feed My People Food Bank with 39 percent of them being children. Over 850 children in Eau Claire and Chippewa counties alone rely on the food bank each Friday for a pack-out which will provide them food to make it through the weekend.
We look forward to another great Helping Hands Across America event next year to benefit our local community!
As a result of everyone’s effort, over 3,300 pounds of food and $140 in cash was donated to the Feed My People Food Bank in Eau Claire. The event was a huge success as this event is one of the largest food drive donations they receive!
A special thank you goes out to the 12 campus groups that participated and collected over 1,000 pounds of food! Congratulations to the top campus group which was University Communications.
We’d also like to thank our entire Sodexo Family and recognize Carol Horndorf, Deb Heinze, Steve Perry and Heather Higgins as receiving the Sodexo Experience customer service award for their hard work supporting this project, and dedication to creating exceptional student experiences.
For every dollar donated, Feed My People food Bank can obtain and distribute seven pounds of food worth more than $10. They distribute about 4,000,000 pounds of food each year to hunger relief agencies in 14 counties in west central Wisconsin.
More than 14,500 individuals each month rely on food received from programs supplied by Feed My People Food Bank with 39 percent of them being children. Over 850 children in Eau Claire and Chippewa counties alone rely on the food bank each Friday for a pack-out which will provide them food to make it through the weekend.
We look forward to another great Helping Hands Across America event next year to benefit our local community!
November 3, 2011
Annual Helping Hands Food Drive - Nov. 15
Blugold Dining cordially invites all members of the university community at the UW-Eau Claire to fight hunger and help those in need across the Chippewa Valley by taking part in our Helping Hands Across America food drive on Tuesday, November 15. Blugold Dining will sponsor the non-perishable food drive from 8 a.m. to 5 p.m. in all campus dining locations.
All of the food items collected on the UW-Eau Claire campus will help senior citizens, single parents, the working poor, the homeless, the mentally ill and others in need throughout the Chippewa Valley.
Last year more than 3,800 pounds of food was collected and donated to the Feed My People Food Bank in Eau Claire. Blugold Dining’s goal is to collect more than 5,000 pounds of food during this year's event and they need your help!
Faculty and staff members are encouraged to collect food as a department or class project. As a special incentive for group participation, the top department or organization donating the most food per person will receive $150 worth of Catering from Blugold Dining.
Donations from the community are also encouraged. Those wishing to contribute may drop off their donations in Marketplace on the lower level of Davies Center from 8 a.m. – 5 p.m. on November 15.
October 6, 2011
Blugold Dining makes special effort for international students
RELEASED: September 30 by UW-Eau Claire
EAU CLAIRE — Within a month of beginning their classes at the University of Wisconsin-Eau Claire, international students have expressed their appreciation for a dining services program that makes a special effort to make them feel at home.
"In working with the staff of the university dining service, I have been so impressed with their willingness to accommodate both the dietary and culinary needs of our growing, and increasingly diverse, international student population," said Dr. Karl Markgraf, director of the Center for International Education. "Christian Wise, Blugold Dining's general manager and executive chef, has been very receptive to making changes to the menu to meet their needs. His expertise is not limited to serving the student population on campus — I know that he helps various student groups source different spices and ingredients not usually found in the average Eau Claire supermarket. Blugold Dining is very proactive in helping our international students dine better, even when they are off campus preparing their own meals, using ingredients from their home cuisines."
Through the Center for International Education and the Office of Multicultural Affairs, Blugold Dining learned that the Chinese student population had increased substantially at UW-Eau Claire. Responding to a suggestion that cooked rice be offered at every meal in the board operation, Blugold Dining researched condiments that help make rice a complete meal. Heavy soy sauce, chili paste, sriracha, regular soy sauce, dried shrimp, sesame oil, rice vinegar, red vinegar, furikake, hot chili oil and fish sauce are available wherever rice is served. Asian students have been pleased, and all students are learning from the diverse menu.
"I like all kinds of food and that's why even being a junior and living off-campus I still go to the cafeteria," said Carlos Gorina of Spain, treasurer of the International Students Association. "It is healthy food and the environment is pretty chill."
"We want our international students to feel comfortable and welcome in their new home, and recognize how important food and their housing arrangements are in their transition to living in the United States," said Dr. Beth Hellwig, vice chancellor for student affairs.
Sodexo Operations LLC, has provided Blugold Dining service on the UW-Eau Claire campus since 2002. The Blugold Dining program is administered by the University Centers, a Student Affairs unit of UW-Eau Claire.
EAU CLAIRE — Within a month of beginning their classes at the University of Wisconsin-Eau Claire, international students have expressed their appreciation for a dining services program that makes a special effort to make them feel at home.
"In working with the staff of the university dining service, I have been so impressed with their willingness to accommodate both the dietary and culinary needs of our growing, and increasingly diverse, international student population," said Dr. Karl Markgraf, director of the Center for International Education. "Christian Wise, Blugold Dining's general manager and executive chef, has been very receptive to making changes to the menu to meet their needs. His expertise is not limited to serving the student population on campus — I know that he helps various student groups source different spices and ingredients not usually found in the average Eau Claire supermarket. Blugold Dining is very proactive in helping our international students dine better, even when they are off campus preparing their own meals, using ingredients from their home cuisines."
Through the Center for International Education and the Office of Multicultural Affairs, Blugold Dining learned that the Chinese student population had increased substantially at UW-Eau Claire. Responding to a suggestion that cooked rice be offered at every meal in the board operation, Blugold Dining researched condiments that help make rice a complete meal. Heavy soy sauce, chili paste, sriracha, regular soy sauce, dried shrimp, sesame oil, rice vinegar, red vinegar, furikake, hot chili oil and fish sauce are available wherever rice is served. Asian students have been pleased, and all students are learning from the diverse menu.
"I like all kinds of food and that's why even being a junior and living off-campus I still go to the cafeteria," said Carlos Gorina of Spain, treasurer of the International Students Association. "It is healthy food and the environment is pretty chill."
"We want our international students to feel comfortable and welcome in their new home, and recognize how important food and their housing arrangements are in their transition to living in the United States," said Dr. Beth Hellwig, vice chancellor for student affairs.
Sodexo Operations LLC, has provided Blugold Dining service on the UW-Eau Claire campus since 2002. The Blugold Dining program is administered by the University Centers, a Student Affairs unit of UW-Eau Claire.
June 15, 2011
Perfect Weather for a Picnic!
Take a break this summer to enjoy the beautiful Wisconsin weather! (Well at least most of the time, right?)
Marketplace is offering some great Picnic Special Combos where you can get a brat, hot dog or burger wrapped up and paired with a bag of chips and a bottled soda. Take your lunch outside on the mall, slip off your shoes, roll up your pants and enjoy the sunshine.
But don’t wait too long—these specials are only available through July 1st! Click on the image below for more details. We hope you’re enjoying the summer sunshine as much as we are!
Marketplace is offering some great Picnic Special Combos where you can get a brat, hot dog or burger wrapped up and paired with a bag of chips and a bottled soda. Take your lunch outside on the mall, slip off your shoes, roll up your pants and enjoy the sunshine.
But don’t wait too long—these specials are only available through July 1st! Click on the image below for more details. We hope you’re enjoying the summer sunshine as much as we are!
November 22, 2010
Composting Update
The Blugold Dining composing program has been in effect for almost two years now. Back in January 2009 we entered into a partnership with Veolia Environmental Services and became one of the first commercial facilities in Wisconsin to offer composting as an environmentally friendly, waste disposal alternative.
On average, Blugold Dining composts about 18,000 pounds of food and packaging each week from UW-Eau Claire. This environmental effort will conserve space in local landfills as well as reduce methane emissions by turning food and other waste materials into nutrient-rich soil.
Remember to look for the green composting containers located throughout Davies Center and Hilltop Recreation Center. All food scraps (besides bones) and most of our packaging is compostable! We appreciate your effort in helping us reduce our carbon footprint.
Keep up the great work!
On average, Blugold Dining composts about 18,000 pounds of food and packaging each week from UW-Eau Claire. This environmental effort will conserve space in local landfills as well as reduce methane emissions by turning food and other waste materials into nutrient-rich soil.
Remember to look for the green composting containers located throughout Davies Center and Hilltop Recreation Center. All food scraps (besides bones) and most of our packaging is compostable! We appreciate your effort in helping us reduce our carbon footprint.
Keep up the great work!
April 21, 2010
“For Some, On Campus Employment Provides More than Just a Paycheck.”
History tells us that during difficult economic times, jobs and the people that work these jobs suffer. This is particularly true as it relates to employment opportunities for individuals with disabilities in our community. Thanks to a little-known partnership between the Eau Claire Area School District and Sodexo, a group of high school students enrolled in special education programming at both Eau Claire North and Eau Claire Memorial have been developing their employability skills on campus at several UWEC Dining venues.
The UWEC Work Skills Program has been operating in different capacities on campus for over the past decade. In the program, students from both city high-schools are enrolled in Work Skills and Work Study programs which allow them an opportunity to use knowledge gained in the classroom and apply it in real-life vocational experiences.
Sodexo known on campus at UW-Eau Claire as Blugold Dining, is a food-service sub contractor hired by the University that employs approximately 10 local high school students each semester. The students are hired in paid positions to supplement their workforce during the busy lunch rush on campus between eleven and one o’clock, in which they serve approximately 2,000 students each day.
Student workers hold a variety of jobs all related to food-service, including working in the dish-room, cafeteria dining room, serving lines, salad bars, and storerooms for both perishable and non-perishable goods.
The student’s spend approximately four class periods outside of school each day; this includes transportation to and from the University, a shortened class period on campus, lunch on campus, and most importantly working on the job each day.
Special Education/Transition teacher Tim Burns, who has supervised the program from the District standpoint for the past two years, has many positive things to say about the program. According to Burns, “This program is very unique within the state with its design and inception, thanks to the management of Sodexo. Many of our students work on the UWEC campus the entire year, without being identified by similar-aged college students as young men and women with special needs. Our goal is to introduce the skills to the kids in the classroom, give them opportunities to practice these skills, and then enter them into the world of competitive employment with limited support by both Sodexo employee’s and school district staff.” Before entering the program, students have held previous positions within the school or in the community to demonstrate basic work-readiness skills. Chai Xiong, a former participant in the UWEC Works Skills Program had this to say about his experiences. “The job at the University has helped me learn how to work as a team member. I learned how you can get more done cooperating with each other. I feel like I can do anything now and am happy I got to do this as part of school.” Chai has now moved on this current school year to a job at Goodwill Industries as well as an apprenticeship at a local automotive business.
Not only are the student’s benefiting from this experience, but so is Blugold Dining. From a business standpoint, the students are integrated into the regular employee schedule and are depended upon to perform. Thomas Sahr, manager of the Terrace Cafeteria in the Davies Center had this to say about the expectations of his high school workers. “As I often say, if I didn’t need the help, I wouldn’t have created the positions. We drive this home by requesting every effort be made to come to work; even on days that their high school is not in session (excluding weekends). Each person on our team is critical to the success of our operation.” Sahr also talked about the rewarding aspects of overseeing these young people on the job. “It is great when you are able to watch the students grow and mature in their positions and start to understand how to be successful in the job. The first few weeks the kids are quiet and seem almost scared. After a while, they finally learn that it is o.k. to laugh when the boss tells a joke.” The second reward comes outside of the confines of UW-Eau Claire. According to Sahr, “I really enjoy being around town and hearing “Hey Tom!” I look around to find a smiling person excited to tell me what they have been up to and asking what is new at “work.” It is great to hear all of their success stories and updates after they leave us.”
Sahr also mentioned that the most challenging part of this program has been creating an understanding at times with the customers. “The students have a limited set of duties with their jobs and may not always know how to handle every scenario. That’s an education piece for student, employee and customer. I, along with the district staff, work to put students in positions that will challenge them and help them learn new life skills. Unfortunately, not all of our customers (and full-time staff) understand the learning curve of high school students with disabilities. Although rare, I have received complaints about a part of our service. When I receive negative comments, I take it personally and think about how wonderful it is that these young adults are working to overcome barriers in their lives that our often beyond their control.”
Thankfully, the future looks bright for both parties invested in this program. Each year the program gets stronger with each group building off of the last group’s experiences. Sahr is hopeful that the program will continue to play an important role in Blugold Dining’s daily operations and in the school district’s vocational curriculum. Sahr also discussed how the school staff works hard to make sure the student’s are performing and learning life and work skills every day. Sahr says, “There is a misconception in the world that if you can’t find a job you can always work in food service. In today’s business and customer demands, you really need to understand how to work, be responsible and almost be intrinsically motivated. That is what this is all about.”
If you are interested in learning more about this program or having local youth help benefit your business, please contact Tim Burns by email at tburns@ecasd.k12.wi.us or by calling (715) 852-6394
The UWEC Work Skills Program has been operating in different capacities on campus for over the past decade. In the program, students from both city high-schools are enrolled in Work Skills and Work Study programs which allow them an opportunity to use knowledge gained in the classroom and apply it in real-life vocational experiences.
Sodexo known on campus at UW-Eau Claire as Blugold Dining, is a food-service sub contractor hired by the University that employs approximately 10 local high school students each semester. The students are hired in paid positions to supplement their workforce during the busy lunch rush on campus between eleven and one o’clock, in which they serve approximately 2,000 students each day.
Student workers hold a variety of jobs all related to food-service, including working in the dish-room, cafeteria dining room, serving lines, salad bars, and storerooms for both perishable and non-perishable goods.
The student’s spend approximately four class periods outside of school each day; this includes transportation to and from the University, a shortened class period on campus, lunch on campus, and most importantly working on the job each day.
Special Education/Transition teacher Tim Burns, who has supervised the program from the District standpoint for the past two years, has many positive things to say about the program. According to Burns, “This program is very unique within the state with its design and inception, thanks to the management of Sodexo. Many of our students work on the UWEC campus the entire year, without being identified by similar-aged college students as young men and women with special needs. Our goal is to introduce the skills to the kids in the classroom, give them opportunities to practice these skills, and then enter them into the world of competitive employment with limited support by both Sodexo employee’s and school district staff.” Before entering the program, students have held previous positions within the school or in the community to demonstrate basic work-readiness skills. Chai Xiong, a former participant in the UWEC Works Skills Program had this to say about his experiences. “The job at the University has helped me learn how to work as a team member. I learned how you can get more done cooperating with each other. I feel like I can do anything now and am happy I got to do this as part of school.” Chai has now moved on this current school year to a job at Goodwill Industries as well as an apprenticeship at a local automotive business.
Not only are the student’s benefiting from this experience, but so is Blugold Dining. From a business standpoint, the students are integrated into the regular employee schedule and are depended upon to perform. Thomas Sahr, manager of the Terrace Cafeteria in the Davies Center had this to say about the expectations of his high school workers. “As I often say, if I didn’t need the help, I wouldn’t have created the positions. We drive this home by requesting every effort be made to come to work; even on days that their high school is not in session (excluding weekends). Each person on our team is critical to the success of our operation.” Sahr also talked about the rewarding aspects of overseeing these young people on the job. “It is great when you are able to watch the students grow and mature in their positions and start to understand how to be successful in the job. The first few weeks the kids are quiet and seem almost scared. After a while, they finally learn that it is o.k. to laugh when the boss tells a joke.” The second reward comes outside of the confines of UW-Eau Claire. According to Sahr, “I really enjoy being around town and hearing “Hey Tom!” I look around to find a smiling person excited to tell me what they have been up to and asking what is new at “work.” It is great to hear all of their success stories and updates after they leave us.”
Sahr also mentioned that the most challenging part of this program has been creating an understanding at times with the customers. “The students have a limited set of duties with their jobs and may not always know how to handle every scenario. That’s an education piece for student, employee and customer. I, along with the district staff, work to put students in positions that will challenge them and help them learn new life skills. Unfortunately, not all of our customers (and full-time staff) understand the learning curve of high school students with disabilities. Although rare, I have received complaints about a part of our service. When I receive negative comments, I take it personally and think about how wonderful it is that these young adults are working to overcome barriers in their lives that our often beyond their control.”
Thankfully, the future looks bright for both parties invested in this program. Each year the program gets stronger with each group building off of the last group’s experiences. Sahr is hopeful that the program will continue to play an important role in Blugold Dining’s daily operations and in the school district’s vocational curriculum. Sahr also discussed how the school staff works hard to make sure the student’s are performing and learning life and work skills every day. Sahr says, “There is a misconception in the world that if you can’t find a job you can always work in food service. In today’s business and customer demands, you really need to understand how to work, be responsible and almost be intrinsically motivated. That is what this is all about.”
If you are interested in learning more about this program or having local youth help benefit your business, please contact Tim Burns by email at tburns@ecasd.k12.wi.us or by calling (715) 852-6394
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