Empty Bowls bring Bucknell together

Published in FSD Update

In partnership with various campus departments, the dining services team at Bucknell University, in Lewisburg, Pa., recently facilitated an event on campus named Empty Bowls 2014: A focus on International Women’s Day. With a mission to fight hunger internationally, Empty Bowls events invite guests to enjoy a meal of soup and bread out of bowls handcrafted by local artisans. In exchange for a monetary donation to the organization, guests can keep the artisan bowl as a reminder of world hunger.

For the Bucknell event, “the students work all year creating the bowls by hand and on the pottery wheels that we have here in the Bucknell Craft Center,” explains Gretchen Heuges, Craft Center coordinator. “Each year our goal is to make 300 bowls for the banquet. Students, faculty and staff contribute to the bowl-making and glazing process. This year we had a team of students take on the project by organizing bowl-making and glazing sessions that were then offered to the campus community.”

Empty Bowls is an annual event at Bucknell for students and faculty as well as the Lewisburg community, and dining services and local restaurants provide multiple soup options for the lunch and dinner seatings. “Over last eight years, Parkhurst Dining was asked to oversee food safety and act as facilitator with local restaurants,” explains John Cummins, general manager of resident dining at Bucknell with Parkhurst. Previously, “the soup arrived from local restaurants, but some would arrive at night, some warm, some tepid, some raw, [so it was a] food safety issue. [We’re] getting to the point where the soups are brought cold and properly chilled. Dining services provides two of the soups, and the bread is donated by an outside organization. It’s a great community event, and many students take part in it,” he says. Proceeds from the Bucknell event benefit the Community Harvest hot meal program in Milton, Pa.

More From FoodService Director

Ideas and Innovation
condiments

It’s still true that diners want it their way. But the straightforward, choose-your-toppings Chipotle model is, as the kids say, so basic. The noncommercial diners of 2018 are coming to the table with expectations for meals that fit their personalized needs, from portion size to protein type, calories and more. Operators are responding by pushing beyond the basics with spice-your-own-soup bars, specialty condiment stations and serving size tweaks cooked a la minute.

For some operations, the next phase truly revs up the personal part of personalization, turning diners into chefs...

Managing Your Business
glendale senior dining catering

At the residential facilities Glendale Senior Dining serves, catered birthday and anniversary parties, summer barbecues and other private on- and off-site events give senior residents a convenient alternative to cooking themselves, Director of Business Development Todd Lindsay says.

For these events, Glendale, which serves locations throughout the Northeast and mid-Atlantic, will often tap employees from nearby units to take on catering events; and for weekend or summer engagements, it will reach out to the parent company’s school dining division for a few extra hands.

“We...

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

FSD Resources