Please mark your calendars and plan on joining us for a farewell celebration honoring Kirk Mustain and his many years of service as Bon Appetit manager at UP. The party will take place on Thursday, August 18 at 4:00 p.m. – 5:30 p.m. on the Bauccio Commons Patio. Drinks and appetizers will be served. There will be a brief program at 4:15 p.m. We hope you can join us!
Kirk Mustain
Bon Appétit Recognized for Sustainable Purchasing Leadership
Bon Appétit Management Company has been recognized by the Sustainable Purchasing Leadership Council (SPLC) for decades of leadership in the sustainable purchasing movement, which emphasizes using their purchasing power to advance the long term health and vitality of society, economies, and the planet. Bon Appétit received the SPLC’s Leadership Award for Overall Sustainable Purchasing Program, the council’s highest honor.
The leadership award winners were selected by a panel of judges based on a case study that outlined their program’s resulting environmental, social, and/or economic benefits. The case study documents the history, breadth, and depth of the company’s commitments and quantifies their impact in five areas: local purchasing, appropriate use of antibiotics in agriculture, sustainable seafood, the food–climate change connection (including to fighting food waste), and humanely raised meat and eggs.
For more information contact Kirk Mustain, Bon Appétit, at mustain@up.edu.
Bon Appétit: Say Goodbye To Plastic Straws
The University of Portland’s food service provider, Bon Appétit, will no longer provide plastic drinking straws in the Bauccio Commons or Cove, or any other food or beverage outlet on campus, effective April 18, 2018. Biology professor Tara Prestholdt and Bon Appétit’s Kirk Mustain point out that UP uses approximately 9,000 straws a month, which would stretch to over a mile joined end to end. That translates to over 13 miles of straws a year, which translates into more than 55 miles of straws over a typical four-year college span. Starting next year, every college graduate of UP will help prevent the use of enough plastic straws to equal the height of a 20,000 story building, stretch from Portland to Salem, or build a straw bridge across the Sea of Cortez. According to environmental studies professor Steve Kolmes, UP boasts the first University dining service in the U.S. to successfully institute a campus initiative to ban plastic straws.
Sustainability is a hallmark at UP. Shiley Hall is LEED Platinum certified; Fields and Schoenfeldt Halls are LEED Gold certified; and the Clark Library and Beauchamp Center are LEED Silver certified. Bon Appétit partners with local farmers when possible, and the University’s biodiesel processor converts used vegetable oil into biodiesel fuel. The University was also the first university on the West Coast to eliminate disposable plastic water bottles in 2010, and was honored as a Champion of Sustainability by McKinstry, a full-service consulting, construction, energy, and facility services firm with offices around the country, in 2015. Fr. Mark L. Poorman, C.S.C., joined 200 colleges and universities in signing the statement on the Paris Climate Agreement, and annually, the Presidential Advisory Committee on Sustainability (PACS), comprised of students, faculty, and staff, identifies continuous opportunities for sustainable objectives. Most recently PACS issued an Earth Day challenge to the UP community: students, faculty, and staff are encouraged to make a commitment to take at least one tangible step toward increasing sustainability on campus.
Need A Bite Over Fall Break?
The Pilot House will be open for the following fall break hours, according to Kirk Mustain, Bon Appetit:
- Friday, October 13 through Sunday, October 22, 7:30 a.m. to 7:30 p.m.
- Saturdays and Sundays: Closed.
The Pilot House will reopen with regular hours on Monday, October 23.
Teske Dining Room Users Take Note
Those who book the Bauccio Commons’ Teske dining room for lunches and other events are reminded that booking the room in EMS only reserves the room, and arrangements will still need to be made for catering and room set up thru Bon Appetit. For more information contact Bon Appetit at 7330 or mustain@up.edu.
Tulungan: Pilots for the Philippines, March 23-29
The University’s Presidential Ad Hoc Committee on the Philippines will present Tulungan: Pilots for the Philippines, from Sunday, March 23 to Saturday, March 29. The week’s activities are meant to support and raise awareness about the Philippines as we extend our heads, our hearts, and our hands to recovery after Typhoon Haiyan. Activities will include:
Sunday, March 23: Mass for the third Sunday of Lent, with special prayers for the Philippines, 10:30 a.m., Chapel of Christ the Teacher. After-Mass Social outside of the Chapel, with coffee and donuts hosted by Campus Ministry.
Monday, March 24: Filipino film The Debut about struggling to be true to your culture, family, and beliefs, 7:15-9 p.m., Holy Cross Lounge (Franz Hall third floor). Free and open to the public. Refreshments and film raffle and hosted by the Garaventa Center.
Tuesday, March 25: Panel: “Disastrous Consequences: Ecology, Economics and Relief after Typhoon Haiyan in the Philippines,” 6-8 p.m., Buckley Center room 163. Panel includes Krista Kennedy, international student services, as moderator; Kenneth Crebillo, Ted Eckmann, Patricia Cox, nursing, and Valerie Francisco. Free and open to the public. Refreshments and cookies hosted by the Social Justice Program.
Friday, March 28: Pilots after Dark: Pilots for the Philippines, 10-11:30 p.m., The Cove. Join your friends to relax and enjoy good food and fun times.
Saturday, March 29: Molly Hightower Senior Service Day, 9 a.m., St. Mary’s Student Center lounge. UP seniors will organize collected medical supplies to be distributed as part of ongoing relief efforts in the Philippines. All proceeds go to NAFCON (National Alliance for Filipino Concerns).
Saturday, March 29: Asian-inspired Chef’s Table at the Bauccio Commons, 7 p.m. Bon Appetit general manager Kirk Mustain and his chefs select a scrumptious menu and prepare 8-10 mini plate courses, accompanied with wine pairings. Enjoy a view of behind-the-scenes food preparation while being pampered by culinary masterpieces. Tickets are $75 each. All proceeds go to Catholic Relief Services to support relief from Typhoon Haiyan. Seats are extremely limited. Please contact Dr. Lauretta Frederking at frederki@up.edu or 8076 to reserve a seat, for ADA accomodations, or for more information on the week’s activities.