Supporting the health and wellbeing of the university community through the delivery of nutritious, healthful and delicious meals took on a whole new meaning this past fall quarter.
As a limited number of students returned to campus the Campus Dining team moved quickly to implement a long discussed and strategically planned program to support those who would potentially be isolated due to COVID-19.
Before the start of the 2020 Fall quarter, Campus Dinning Assistant Director Russell Monteath and University Catering Operations Manager Cynthia Stocker, met with Campus Dining leadership to create a plan that would best serve students quarantined in on-campus apartments. The goal was, and still is, to aid each student’s recovery with healthy and fresh food so that they can recover and return to their studies.
Being away from home for the first time is already a big change and having to isolate on top of that can be a lot for new students to adjust to. Campus Dining recognized that and set out to create a menu that would provide students with meals they could enjoy and count on.
Some of the meals consisted of a breakfast pastry, Greek yogurt, whole fruit, and juice, a lunch of Waldorf chicken wrap, Japanese Udon noodle chicken salad or a vegan black bean and corn Caesar salad with guacamole and a dinner including a barbacoa burrito bowl, beef stroganoff with rice pilaf and seasonal veggies or a vegan Moroccan chickpeas with tahini sauce, basmati rice and roasted cauliflower.
Every day between 12 – 1 p.m. Monteath, Stocker and Catering Service Supervisor Morgan Hubbard delivered three meals to the student’s doorsteps. These heat-and-eat meals were designed so students could store the food in the provided mini fridge in their dorm room for easy and convenient access.
“It was nonstop, all weekends, all hours but you do what you’ve got to do to make sure everyone is fed and healthy,” Stocker said. “On top of the meals they got multiple bags of chips, trail mix, whatever we could think would make them more comfortable.”
All dietary needs and preferences were considered when designing the daily menus that the students receive digitally. These include different vegan and vegetarian options as well as a “Bland Diet” if the student would rather have plain food items such as broth, soup, crackers, toast, etc.
The ultimate success of this program was no small feat and took the hard work and dedication of many Campus Dining employees. At its peak, more than 130 meals were being made and delivered each day to students isolated not only on campus, but also nearly 25 who were quarantining in a nearby hotel.
Overall, this program allowed students to rest and focus on their health while knowing that they will be taken care of.
For more information on this program feel free to contact University Catering at 805-756-1173 or catering@calpoly.edu.