When preparing for inclement weather, we make agreements with all the foodservice providers in the area—not just our prime vendor—since you never know if one will cut off from resupply. For example, when Hurricane Harvey hit, we were ready to purchase from San Antonio and Dallas rather than Houston due to the high water.
We decided to get rid of plastic trays and now offer cardboard trays in our cafeteria to support our district’s efforts to expand and improve our recycling efforts. The trays look great, and already schools are requesting more recycling pickups and fewer waste pickups. Recycling pickups cost less than waste pickups, so it’s a win for us.
We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.
We started a monthly Coffee Hour with just the department director. The goal is to gather staff feedback about their jobs and answer individual questions. After the first event, several staff members emailed stating they just wanted to meet with the director without their supervisors. Now, the meetings offer an opportunity for more of a one-on-one conversation without the presence of the supervisor they deal with day in and day out.