Dining News

10/05/09 -- Two food options for students in the residence halls not feeling well enough to go to a dining center

1. Traditional Sick Tray
If you are not feeling well, ask a friend, roommate, or hall staff member to go to a dining center and bring a small meal back to your room; your friend will select the meal from the daily menu. 

• You will need to complete a Sick Tray Form which is available from your RA (or other hall staff) or at any dining center checkstand. 
• Have your roommate present the completed form and your student ID to the dining center staff and they will swipe the ID and deduct a meal from your meal plan.  The roommate will also need to present their ID card for verification purposes.
• Return the tray/dishes to the dining center and your ID will be returned.
• You do NOT need to call ahead to pick up a traditional sick tray.

2. Flu Fighter Kits
If you have the flu, it is important to keep hydrated and eat smaller meals. Instead of a traditional sick tray, your friend, roommate or hall staff may bring you a Flu-Fighter Kit, either Kit 1 (mostly liquids) or Kit 2 (liquids and more solids). 

• You will need to complete a Sick Tray Form which is available from your RA (or other hall staff) or at any dining center checkstand. 
• Indicate on the Sick Tray Form which kit you would prefer. 
• Have your roommate present the completed form and your student ID to the dining center staff and they will swipe the ID.
• The flu fighter kits are intended to be enough for one day, so we will take two meal swipes for each kit.
• You do NOT need to call ahead to pick up either meal.

Kit 1 (enough for 2 meals) - for the first 24-48 hours of flu-like symptoms:
2 - Cans of Campbell’s Soup, 1 – Pkg. Oatmeal, 2 - Pkg. Saltine Crackers, 2 – Hot Tea Bags, 1- Mixed Fruit Cup, 1-Can of Sprite, 1- Gatorade, 3 – Apple Juice, 3 –Bottled Water, 2 – Gelatin cups, utensils, napkins, paper hot cups, disposable bowl

Kit 2 (enough for 2 meals) - for the 3rd- 4th day after fever subsides:
2 – Cans of Campbell's Soup, 1 – Pkg. Oatmeal, 2 - Pkg. Saltine Crackers, 1 – Banana, 2 – Slices Texas Toast, 4 – Packets Peanut Butter, 4-  Packets Jelly, 1 – Bagel Bar, 2 – Hot Tea Bags, 1 – Choc Pudding Cup, 1 –Gatorade, 3 – Apple Juice, 3 – Bottled Water, utensils, napkins, paper hot cups, disposable bowl

9/25/09 -- Gold'n Plump Rotisserie Chicken Now Served at Squires Dining Center
UND is proud to serve locally grown "Gold'n Plump" chicken from St. Cloud, MN. Rotisserie chicken can be found in the Home Cooking section of Squire Dining Center.

5/20/09 -- Christy Speiser - NACUFS Intern for the summer
The Food Management Internship (FMI)I is sponsored by the National Association of College and University Food Services (NACUFS) and offered in cooperation with the Association of College and University Housing Officers-International (ACUHO-I). In existence for more than 46 years, the program allows student interns to work in a campus foodservice department for eight weeks each summer. The University of North Dakota values this program and this year is proud to bring to campus Christy Speiser, a senior from Miami University in Oxford, Ohio. She is a dietetic major from Napoleon, Ohio.

4/17/09 -- UND Dining Centers to go “Trayless” for Earth Day, April 22
In an effort to raise awareness of food consumption and reduce food waste, UND Dining Services will remove trays from the three dining centers for one day. Students will be asked to carry their plates, utensils, and glassware directly to tables without the use of a tray. The aim of “trayless day” is to make students more conscious of the amount of food taken while going through the serving line and to reduce the amount of uneaten food that ends up in the landfill.

“Schools that have gone trayless have seen up to a 30 percent reduction in food waste,” says Orlynn Rosaasen, director of Dining Services. Going trayless also saves up to a half gallon of water per tray, leading to an overall reduction in hot water and energy consumption. “We are using the trayless day as an educational tool, and there are no plans to eliminate trays on a permanent basis at UND, however, we will study the results carefully,” Rosaasen said.

Based on a plate waste study done last year and the number of board meals served, 204,500 lbs of food were wasted in the residential dining centers last year. An advertising campaign is underway in the dining centers to raise awareness of food waste and to promote the benefits of trayless dining. In an all-you-care-to-eat dining setting, there is a greater tendency to fill a tray with more food than can actually be eaten. As students become more aware of the environmental footprint they are leaving on the Earth, dining centers are perfect settings to raise awareness and encourage students to make a difference.

Dining Services has asked students to email ideas and feedback on reducing waste to reducewaste@mail.und.edu. Dining Services employees have been measuring all edible plate waste for several weeks and will also measure the waste generated on trayless day. Plate waste data will be compared and shared with students after Earth Day.

2/18/09 -- 2 NEW MEAL PLANS OFFERED TO RETURNING STUDENTS FOR 09-10
Returning students will be able to choose from two more meal plan options for Fall 2009. These plans are block plans which means the meals do not expire at the end of the week. Meals are good until the end of the semester. Block plans are not restricted by meal zones, so students can use their meals at both dinner and extended dinner (late night).

Block Plan #1: 125 meals and $400 dining dollars per semester for a cost of $1614.
Block Plan #2: 155 meals and $150 dining dollars per semester for a cost of $1655.

If you have questions, please contact Dining Services at dining@mail.und.edu or call 701-777-3823.

1/12/09 -- NEW DINING OPTION FOR SWANSON HALL AND CONFERENCE CENTER RESIDENTS
Monday - Friday, resident's current meal plan may be used at Old Main Marketplace in the Memorial Union AFTER 7:00 pm. A meal swipe will give you the equivalent of $7.00 to purchase a meal. Saturday and Sunday, student's current meal plan may be used at Old Main Marketplace in the Memorial Union anytime during regular hours. A meal swipe will give you the equivalent of $7.00 to purchase a meal. This change is effective Monday, January 12, 2009. All meal zones are still in effect, unless you are on the unlimited access plan. For example, students will not be able to eat during the dinner meal zone at Terrace, and eat again later that evening at Old Main Marketplace. Students are not required to use this option and may continue to use Wilkerson Dining Center and To Go for weekend meal service. If you have questions, please email dining@mail.und.edu or call 777-3823.