Welcome to Mooooes!

I just wanted to give everyone an update on Moes and what going on, so here goes… IT’S UNDER CONSTRUCTION!!!!! I couldn’t be happier to hear banging, drilling, and every other noise associated with construction. I’m sorry it’s a little loud right now but I promise it’ll be worth it. There’ll be chips and queso in no time and Wrong Dougs before you know it. Hold on just a little longer.

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Happy or Not??

So, if you haven’t already seen this strange contraption in The Marketplace then let me tell you what it is. This is a new initiative that we are rolling out, it’s what we’re calling “Happy or not”. There’s 4 buttons to press ranging from an extremely red face which is not happy to a dark green face that is extremely happy. There will be specific questions that we will ask, our first question is “How was your experience today?” Let us know!

We’re a week away from the Social Event! BBQ Blues on 10/30 at FOD 5pm-7pm!

Join us at Food on Demand on October 30th from 5:00 PM – 7:00 PM, it’s a regular meal swipe plus $5 dining dollars.

To RSVP see a cashier at FOD, don’t miss out!

Appetizer: (Pick 1)

  • Pork belly lollipops with an apricot glaze
  • Grilled portabella mushroom, roasted red peppers, fresh mozzarella and a blood orange vinaigrette
  • Mashed potato balls and steak tips served with blue cheese and demi glace

Soup:

  • Turkey gumbo

Entrees: (Pick 1)

  • BBQ Brisket
  • Macaroni and cheese stuffed chicken leg quarter
  • Vegetarian kabobs

Sides: (All are included)

  • Mexican corn on the cob
  • Ranch green beans
  • Collard greens
  • Cole Slaw
  • Corn muffins

Desserts: (Pick 1)

  • Caramel baked apples with vanilla bean ice cream
  • Raspberry blood orange sorbet with a pirouline creme gaufrette

 

Fresh Pressed Juice

We are so proud to announce that starting this Thursday (10/17) we will be serving fresh pressed juice at NrGrize! No sugar added and no preservatives! It’s all natural and made to order, we love having a product like this to serve! The price is only $4.99 for 16oz!

Image result for freshly pressed juice

Social Event: Sign up today for BBQ Blues, happening on October 30th

Join us at Food on Demand on October 30th from 5:00 PM – 7:00 PM, it’s a regular meal swipe plus $5 dining dollars.

To RSVP see a cashier at FOD, don’t miss out!

Appetizer: (Pick 1)

  • Pork belly lollipops with an apricot glaze
  • Grilled portabella mushroom, roasted red peppers, fresh mozzarella and a blood orange vinaigrette
  • Mashed potato balls and steak tips served with blue cheese and demi glace

Soup:

  • Turkey gumbo

Entrees: (Pick 1)

  • BBQ Brisket
  • Macaroni and cheese stuffed chicken leg quarter
  • Vegetarian kabobs

Sides: (All are included)

  • Mexican corn on the cob
  • Ranch green beans
  • Collard greens
  • Cole Slaw
  • Corn muffins

Desserts: (Pick 1)

  • Caramel baked apples with vanilla bean ice cream
  • Raspberry blood orange sorbet with a pirouline creme gaufrette

 

You asked we listened

Thank you to the 22 combined students who came to both sessions of our Food Feedback Forum! We really had an informative experience and productive time hearing the concerns of the students. We heard the good, the bad, and everything in between. We’re starting to make moves on the suggestions given to us, our first initiative is the pasta station. Students in the forum asked for a different type of pasta other than the penne that was being served. We are proud to announce that it has been changed and will keep changing! Here’s a pic of charger student Cassie enjoying some tri color rotini!

We’re so excited to finally talk about this!

University of New Haven Takes Lead in Reducing Food Waste

 

In an effort to decrease food waste and help address food insecurity in the greater New Haven area, the University of New Haven is partnering with Haven’s Harvest, a nonprofit organization, to distribute unused food to local residents in need.

When the University of New Haven’s on-campus dining locations are closing for the evening, staff members sort through the food items that were not served.

To help reduce the amount of waste – and to assist residents in need in the local community – the University of New Haven’s Office of Energy and Sustainability, in collaboration with Sodexo, is establishing a relationship with Haven’s Harvest, a local organization that works to ensure unused food gets to those in need in the greater New Haven area.

A staggering 22 percent of New Haven residents face food insecurity, and Haven’s Harvest has developed relationships between restaurants, dining halls, and grocery stores that have excess food, and shelters, soup kitchens, and service-based organizations where this food can be distributed.

The University of New Haven began working with Haven’s Harvest in the spring of 2019 by donating leftover food from dining halls to the organization. Moving forward, the Office of Energy and Sustainability aims to make these donations more regularly, providing the organizations with food on a weekly basis. Not only will this be beneficial to the local community, it will also help to reduce food waste that would otherwise end up in the campus waste stream.

Globally, food production is the number one contributor to carbon emissions. Food production is also responsible for a great amount of deforestation and aquatic pollution. By using food more efficiently, we are reducing the environmentally damaging practices that come from producing food and the amount of waste created when it goes unused.

Overall, the University of New Haven is looking forward to building a closer relationship with Haven’s Harvest, and to creating an environment in which we can partner with the local community to fight for both food justice and environmental justice.

 

Image of Juan Dominguez and Laura Miller.

Happy Jewish New Year !

Good afternoon everyone,

For those who have classes today, I’m sorry. For those of you that are off, I hope you’re enjoying the long weekend! Speaking of the weekend, this Sunday is actually Rosh Hashanah and if you didn’t know that’s the Jewish new year!

In observance, we at University Dining are providing some traditional Jewish foods for the holiday. Food On Demand will have:

Apricot Glazed Chicken Quarters
Sweet and Sour Brisket
Both served with Spinach Kugal and Roasted Asparagus with Grape Tomatoes
These options will be served Saturday and Sunday night starting September 29th 
On Monday September 30th
For dinner the Marketplace will be serving:
Beef brisket
Apple Glazed Chicken
Noodle Kugel
Roasted Broccoli
You will also find boiled eggs in the MyZone refrigerator on Sunday and Monday.