DU is proud of the changes they are making to dining on campus. With the opening of the Community Commons and Rebecca Chopp Grand Central Market in Jan., the remaining dining halls are changing as well. Resident Food Director on campus, Ira Simon, views this new stage of dining on campus as an opportunity to implement sustainability in all areas on campus.
The Rebecca Chopp Grand Central Market, housed within the Community Commons, will operate as a ‘mega-Nagel’ on campus. This means the current Nagel dining hall will be closing in Jan. Similar food options will be available in the Central Market, in addition to many new stations the university has not seen yet. To read more about these food options, please check out this Clarion article or the DU Sodexo dining website.
Dining halls in Nelson and Centennial Halls will remain open with modifications through the winter and spring quarters. Simon reported DU will make exciting changes to these dining spaces during summer 2021 with the focus of “‘DU’ing more for you!” Students starting fall 2021 will have access to some pre-made food options, a grocery selection and all that is currently housed in the two university convenience stores at these two locations.
Simon and Gina Vega, the sustainability and wellness managers for DU Sodexo, are both looking forward to these changes towards a more sustainable dining experience. Part of this initiative comes from the commitment to the Real Food Challenge, which asks universities to source 20% of food from locally sourced, humane vendors. DU has met this goal by planning food and budget together to take into account the traditionally higher-priced goods that come from sustainable sources.
Some of the most readily available local products for DU are their protein sources. Simon knows that “Colorado is a beef market.” He wants to keep that business close to home to know where the meat is coming from and which farms are benefitting from DU’s sourcing. In addition to proteins, produce such as carrots, onions and potatoes are mostly able to come from local farmers as well. By partnering with Fresh Point as a distributor, DU is able to focus on “bringing in this produce from local places with good wages,” Simon said.
For this director, one of the most exciting sustainability strides with the new Community Commons is the culinary-support kitchen being built in the basement. Here, the goal is to bring in thousands of pounds of in-season produce during the summer to pre-make sauces and other ingredients from scratch. This will primarily include soups, bases and tomato-based sauces, which can be stored in freezers to be used while the dining halls are in operation.
Simon has expressed a goal to move towards reusable to-go containers in the new Community Commons in the future. While this has to be carefully thought-out to prioritize customer health and safety, DU Sodexo wants to care for the environment while looking out for the students and faculty diners.
The university is working to prioritize healthy options and customization in its dining on campus and look forward to serving the DU community. For future updates, continue monitoring the DU dining website.
