Eating nutritious food while paying attention to current sustainability practices is a great way to foster health and well-being for all and to encourage a flourishing campus. Learn more about healthy catering considerations and sustainability practices during a two-part presentation series offered by the Office of Sustainability and the University Wellness Program. If you regularly order catering on campus, you’re invited to attend these sessions to find out how you can make choices that are healthy for people and the planet.
“Sustainability Practices at CWRU”
Thursday, Aug. 4 Noon to 1:30 p.m. Tinkham Veale University Center Senior Classroom
Stephanie Corbett, director of sustainability, will discuss CWRU’s recycling, waste and composting processes and procedures, and a customized green event checklist to help those on campus who order catering reduce event waste.
Reducing waste helps reduce the university’s carbon footprint. Corbett also will share some information about local food and offer suggestions on talking with area catering companies about local food on the menu.
Wednesday, Aug. 10 Noon to 1:30 p.m. Tinkham Veale University Center Ballroom A
Learn more about healthy food choices for your next faculty/staff event from Maureen Pisanick, president of Pisanick Partners LLC. In this evidence-based presentation, information pertinent to the most frequently used catering vendors will be shared. A healthy and nutritious lunch will be offered to all faculty and staff attendees.