Mason Dining

Visit from Chef Jet Tila supports students facing food insecurity

lclarkg — Thu, 21 May 2026 14:55:14 +0000

Visit from Chef Jet Tila supports students facing food insecurity lclarkg Thu, 05/21/2026 - 10:55

The scent of garlic and citrus filled Southside Dining Hall as students lined up to meet celebrity chef Jet Tila, who visited 91��’s Fairfax Campus on April 29.

Hosted by Mason Dining, the event brought Tila—chef, television personality, and bestselling author—to campus for a day of food, conversation, and connections with students.

Photo by Evan Cantwell/Office of University Branding

Tila is known for his appearances on The Food Network’s Iron Chef America, Chopped, and Beat Bobby Flay. Students had three opportunities to meet and chat with Tila: at Southside Dining Hall, the Johnson Center, and Ike’s Dining Hall.

Photo by Evan Cantwell/Office of University Branding

Tila’s visit also supported students facing food insecurity at George Mason. While Tila prepared meals at Southside for lunch, every meal swipe was matched by Mason Dining with a donation to the Student Support and Advocacy Center. As a result, more than 1,500 meal swipes were donated to benefit George Mason students facing food insecurity.

1,500 meal swipes were donated to benefit George Mason students facing food insecurity. Photo by Andani Munkaila/Mason Dining

Later, Tila hosted a live cooking demonstration and Q&A in the Johnson Center, where he talked with students and shared stories from his upbringing immersed in his family’s restaurants.

Photo by Evan Cantwell/Office of University Branding

The day concluded at Ike’s, where the first 50 students received signed copies of Tila’s cookbooks.

Tila’s signature style of food fit in remarkably well at George Mason: bold flavors rooted in tradition, with a modern edge.

Photo by Evan Cantwell/Office of University Branding

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Grant from Virginia Department of Environmental Quality will reduce food waste and expand composting operations at George Mason

lclarkg — Thu, 07 May 2026 13:21:35 +0000

Grant from Virginia Department of Environmental Quality will reduce food waste and expand composting operations at George Mason lclarkg Thu, 05/07/2026 - 09:21

91�� received a grant of more than $1 million from the Virginia Department of Environmental Quality (DEQ) to support food waste prevention, food rescue, and composting programs on campus. The funding supports projects that reduce landfill methane emissions by reducing food waste, recovering surplus food, and composting any remaining food waste.

George Mason received the second-largest award of any Virginia institution of higher education.

Photo by University Sustainability

The Virginia DEQ has awarded nearly $8 million to 12 Virginia colleges and universities to reduce food waste across the commonwealth. The funding is provided through the United States Environmental Protection Agency’s Climate Pollution Reduction Grant program.

Through this grant, University Sustainability and Mason Dining will lead a university-wide food rescue and composting program to reduce food waste, address student food insecurity, and keep compostable material from going in the trash. This includes the creation of a dedicated Food Rescue Hub, implementing artificial intelligence technology in dining halls to identify and prevent food waste, and adding critical personnel and infrastructure to expand and improve compost and food rescue operations.

"We are focused on developing a campus-wide system for addressing food waste—from prevention, to rescue, to composting,” said Amber Saxton, program manager for University Sustainability. “Working with campus stakeholders, we identified critical needs, and we will use [this grant] to address those needs and build a leading model for change together."

Bigbelly units help reduce waste on campus with recycling and composting options. Photo by Facilities and Campus Operations

The grant will fund improvements to composting operations. George Mason has some composting infrastructure, which helped increase its composting rate from 49 tons in FY2020 to 298 tons in FY2024. However, a recent waste contamination audit of a university dining hall revealed that 74% of dining trash was compostable food waste. Improving food waste diversion at dining halls will support University Sustainability’s Zero Waste goal of diverting 90% of all waste away from trash incineration and landfills.

The grant will also fund a dedicated full-time compost coordinator to address strategic planning, compostable purchasing, and contamination monitoring.

The funding for food rescue efforts arrives at a critical time for the Patriot Pantry as well. The Patriot Pantry, George Mason’s chapter of the Food Recovery Network, and Mason Dining are already working to address food insecurity on campus, but resources have not kept pace with the growing needs in this area.

The Patriot Pantry provides food and hygiene items at the Fairfax Campus and Mason Square and has experienced a 990% increase in use since it became a permanent student service in 2016. Plans are underway to open an expanded Patriot Pantry in the Johnson Center in early 2027, including the addition of free grab-and-go meals.

Volunteers from the Food Recovery Network have recovered extra food at campus dining halls and provided it to individuals in the surrounding community, but the new funds will allow these efforts to happen on campus as well.

“With the grant, we will be able to focus [food rescue] efforts on campus and provide grab-and-go meals through the Patriot Pantry to students who identify as food insecure,” said Jonathan Elwell, director of Dining Services.

The grant will fund a dedicated space and equipment for a new Food Rescue Hub in Southside Dining Hall, as well as two part-time student food rescue specialists, who will work with staff from Mason Dining and volunteers from the Food Recovery Network to package, label, and flash freeze surplus food (prepared but never served). The food will then be transported to the expanded Patriot Pantry in the Johnson Center.

George Mason’s chapter of the Food Recovery Network works to address food insecurity in the community. Photo by Evan Cantwell/Office of University Branding

"The DEQ grant adding capacity to provide flash-frozen dining hall meals perfectly aligns with our relocation timing and goals,” said Dwayne Hamilton Jr., assistant director for basic needs services with the Student Support and Advocacy Center.

Any food waste not rescued in this new system will be collected as compost and hauled to a local industrial composting facility, diverting waste from landfills and incinerators.

Campus partners, including University Sustainability, Mason Dining, Auxiliary and Business Services, the Patriot Pantry, Recycling and Waste Management, the Office of Community Engagement and Civic Learning, and student leaders from the university's chapter of the Food Recovery Network will work together to implement these new food waste prevention and composting systems.

“Our goal was to rethink how we handle food from start to finish,” said Saxton. “By bringing partners together and building a shared vision, we created a sustainable model for change that will serve our university for years to come.”

Food rescue and composting at George Mason

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George Mason’s Teaching Kitchen offers students cooking tips and community

Katarina Benson — Tue, 24 Mar 2026 21:10:30 +0000

George Mason’s Teaching Kitchen offers students cooking tips and community Katarina Benson Tue, 03/24/2026 - 17:10

In February, 91�� Dining, in partnership with the Office of New Student and Family Programs, hosted a Teaching Kitchen designed specifically for first-year and transfer students. The 50 available spots filled immediately, a clear signal that today’s students are looking for connection, not just consumption.

The session was led by Chef William Weaver, director of student engagement, and Chef George Charbel, campus executive chef. Together, they guided students through three hands-on stations focused on practical, confidence-building skills. The first was chocolate mug cakes, which introduced foundational baking techniques. The second, overnight oats, reinforced nutrition and smart meal planning. The last station was elevated ramen, used to teach students how to transform a staple food item into a balanced, intentional meal.

Students created three recipes. Photo provided

But the real outcome wasn’t the recipes. It was community.

“We chose to offer this Teaching Kitchen class to give first-year students a fun opportunity to learn a new skill, connect with their peers, and begin building a sense of community early in their college experience,” Jonathan Holcomb, associate director of New Student Programs.

The Mason Dining Voice and Vision survey made it clear that dining is one of the most powerful touchpoints for belonging for students. Of the first-year students surveyed, 60.6% said dining helps them adjust to college life, and 53.1% said dining helps them feel welcome on campus.

For first-year and transfer students especially, the transition to campus can feel isolating. A teaching kitchen changes that dynamic. The shared experience sparks conversation and builds confidence among students, turning strangers into peers.

“I loved this event,” said George Mason first-year student Esther Agbara, who participated in the event. “I liked how everyone was cooperating with each other.”

The Teaching Kitchen is part of Mason Dining’s ongoing engagement-based programming. The team hosts monthly events centered on different themes. Throughout the year, Mason Dining also offers a variety of experiential events, including its Supper Club series, a fine-dining-style experience hosted in the dining halls.

Mason Dining and the workshop students. Photo provided

At George Mason, dining is more than a service. It is a strategy for belonging—one intentionally designed to support student transition, build confidence, and reinforce the university’s commitment to helping every student succeed.

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91�� Selects Chartwells Higher Education as New Dining Services Partner

ckearney — Tue, 24 Jun 2025 20:01:12 +0000

91�� Selects Chartwells Higher Education as New Dining Services Partner ckearney Tue, 06/24/2025 - 16:01

New contract brings fresh innovation, sustainability, and student-first experiences to campus beginning July 1, 2025

Fairfax, VA — 91�� has selected Chartwells Higher Education, a national leader in campus dining, as its new dining services provider, following a comprehensive and competitive RFP process. George Mason’s contract with Chartwells begins on July 1 and is expected to transform dining on campus.

Chartwells brings a strong track record of collaboration, creativity, and customized solutions to its work with more than 320 colleges and universities across the country. As part of Compass Group, the world’s largest foodservice organization, Chartwells offers George Mason access to a broad network of culinary innovations, emerging technologies, and food service partnerships—including opportunities through its relationship with Thompson Hospitality, a Northern Virginia-based hospitality contract food service, restaurant, and catering company.

Rendering of Ike's. Renderings provided by Chartwells Higher Ed

“At George Mason, we are always looking for new ways to enhance the student experience,” said Pascal Petter, associate vice president for Auxiliary and Business Services. “Chartwells demonstrated a strong understanding of our community’s needs and showed real excitement about the potential to bring innovation, inclusive dining, and sustainability to every dining location on campus. We’re confident this new partnership will elevate dining across all our locations and support the university’s Strategic Direction.”

Chartwells’ vision for George Mason includes exploring new culinary concepts, expanding access to technology and robotics, further elevating food variety and quality, and streamlining convenience for busy students, faculty and staff—all while embracing Mason’s values around inclusion, health and well-being, and sustainability. As part of this vision, the existing fleet of Starship delivery robots will continue serving the campus community under the new contract. With a focus on authentic engagement, Chartwells also brings expertise in student-focused marketing, interactive events, and flexible meal plan options that will evolve over time to meet community needs.

"We are honored to build an inclusive, people-first dining experience for 91��," says Nelson DeFigueiredo, divisional president at Chartwells Higher Education. "Our approach is to collaboratively create high-quality dining spaces that fuel a global student population, while also aligning with George Mason's sustainability goals."

As George Mason prepares to welcome its new dining partner, the university also recognizes and thanks Sodexo, who has served as its dining partner for more than 30 years. Sodexo’s contributions have touched every part of campus life, from daily operations to national recognition for innovation and inclusion. They helped Mason become the #1 allergen-friendly university in the nation (via Spokin), introduced a National Association of College and university Food Services (NACUFS) award-winning Future 50 Foods station, and made George Mason the first university in the country to launch autonomous delivery robots. Throughout their tenure, Sodexo also implemented robust composting programs and prioritized local sourcing—advancing sustainability and leaving a lasting legacy of service.

“Mason Dining has grown and evolved in meaningful ways thanks to Sodexo’s long-standing commitment to our students and community,” added Petter. “We’re deeply grateful for their years of partnership and service.”

Additionally, Chartwells plans to retain many of Sodexo’s current staff. “As an organization that values creating meaningful opportunities for their people, we have engaged with current dining employees and provided all those who expressed interest the chance to apply for a position with the Chartwells team,” DeFigueiredo noted.

Further information will be shared in the coming months about the transition process, upcoming opportunities for community feedback, and ways for students to help shape the future of dining on campus.

About George Mason

91�� is Virginia’s largest public research university. Located near Washington, D.C., George Mason enrolls more than 40,000 students from 130 countries and all 50 states. George Mason has grown rapidly over the past half-century and is recognized for its innovation and entrepreneurship, remarkable diversity, and commitment to accessibility. In 2023, the university launched Mason Now: Power the Possible, a one-billion-dollar comprehensive campaign to support student success, research, innovation, community, and stewardship. Learn more at gmu.edu.

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Student organization recovers more than 1,600 pounds of food from dining halls, campus events

Katarina Benson — Fri, 21 Feb 2025 18:01:11 +0000

Student organization recovers more than 1,600 pounds of food from dining halls, campus events Katarina Benson Fri, 02/21/2025 - 13:01

91�� has won four consecutive Gold STARS (Sustainability Tracking, Assessment and Rating System) Assessment, and it’s thanks in part to campus systems and organizations such as the Food Recovery Network (FRN).

Zero Waste Mason, a collaborative university-wide program that aims to reduce waste, has an ambitious goal of diverting 90% or more of university waste from trash disposal. The Food Recovery Network (FRN) is an important part of that equation.

The Food Recovery Network is one of the largest student-led movements against food waste and hunger in the country, focusing on diverting surplus food from college campuses and redistributing it to the local community. Student volunteers work with Mason Dining’s Food Recovery Verified staff to sort, package, and deliver food to the local community and campus partners.

“We and so many other sustainability organizations are the main impactors on Mason’s sustainability goals, as we are the individuals going out there and doing the work,” said junior Camila Rosales, president of George Mason’s chapter of FRN.

FRN’s members are committed to sustainability. Before they can volunteer, they are required to complete an online course in food safety and handling.

Camila Rosales and FRN students in action. Photo by Evan Cantwell/Office of University Branding

Rosales, a business major with a concentration in operations and supply chain management, originally joined the club to fulfill service hours but fell in love with the organization’s mission. Since the chapter began in 2018, they have recovered more than 1,600 pounds of excess food. In the Fall 2024 semester, under Rosales’s leadership, they recovered more than 750 pounds alone and are on track to reach similar numbers in Spring 2025.

The diverted food is donated to nonprofit organizations in the Northern Virginia community such as New Hope Housing’s Mondloch House, a shelter in Alexandria, and the Katherine Hanley Family Shelter, an emergency family shelter in Fairfax. The club also helps combat food insecurity on campus through Swipe4Change, an end-of-semester Mason Dining initiative that allows students to donate leftover meal swipes and volunteer to collect unused food for Patriots in need.

“Food Recovery Network’s impact is definitely only something you can see behind closed doors,” said Rosales.

Rosales, who is also the events director of Her Campus at George Mason and a Costello College of Business Impact Fellow, was encouraged by previous leadership to take on the mantle of president. She fondly remembers the time she showed up to a volunteer shift, without realizing it had been rescheduled, and began processing and packing everything herself. The chapter’s leadership were so impressed by her efforts that they asked her to become their new president.

Students repackage food collected from Mason Dining. Photo by Evan Cantwell/Office of University Branding

Rosales said that one of the things that drew her to the organization was helping so many people within that supply chain, she said. “Not only are we donating to these nonprofits, but our dining staff has taken so much time to create this food that being able to make sure food continues on is rewarding. [Joining the FRN] is one of the best decisions I’ve made since entering Mason,” she said.

As president she oversees all volunteers as well as coordinates communications between FRN’s national leadership, the nonprofit organizations they donate to, and Mason Dining staff. “It’s a lot of emails and managing finances,” she said. “Everything needs to be done almost perfectly, from coordinating [food] drop off times to sanitation.”

Her main goal for the spring semester is to increase recruitment efforts to be able to make an even greater impact on campus and in the local community. She also wants to expand the chapter to include more opportunities for student connection.

Rosales highly recommends getting involved with sustainability efforts on campus. "Beyond the service hours, you get to see behind the scenes of where your food comes from (if you eat at the dining halls), and you're supporting the local community."

Learn about Sustainability at George Mason

Breaking down the composting process

lclarkg — Thu, 23 Jan 2025 14:46:23 +0000

Breaking down the composting process lclarkg Thu, 01/23/2025 - 09:46

Cindy Smith, a professor in the Department of Environmental Science and Policy, took her EVPP 302 Biomes and Human Dimensions students to a composting facility last fall to give them a front-row seat for food and yard waste recycling.

Photo by Cindy Smith/College of Science

In the course, students examine human impacts on ecosystems. Because human activities often have a harmful effect on ecosystems, Smith also aims to show students positive, real-world examples of how humans can help mitigate these impacts.

“I want students to experience successful programs that are doing positive work, like keeping yard and food waste out of our landfills where the breakdown would produce methane, a powerful greenhouse gas,” said Smith.

The field trip also offers insight into a career path for those interested in sustainability.

The Convertus composting facility, located in Manassas, Virginia, produces certified compost, mulch, and soil amendment products in bulk. The facility can process 80,000–100,000 tons of organic waste per year. This includes yard waste, tree branches, and food and restaurant waste.

A milk hauler dumps excess or expired milk products, which Convertus uses in the composting process. The students noted that it made the area smell like vanilla creamer. Photo by Cindy Smith/College of Science

During the field trip, students watched stages of the composting process, from the delivery of waste to the grinding, mixing, aerating, screening, and composting. They observed the different effects of various materials.

“The students were surprised to see a red tint in the leachate pond [during our visit], which resulted from red wine waste being processed,” said Smith.

91�� sends compostable scraps from multiple sources to the Convertus facility. Food waste is collected from campus dining and retail locations and Bigbelly Solar Zero Waste Stations. Two pilot programs collect compost materials in the form of paper towels from restrooms at the Facilities complex at Fairfax, and food waste from Katherine Johnson Hall at the Science and Technology Campus.

“It's great to see all this organic waste getting recycled into an economically viable product, rather than buried in a landfill or sent to a waste water treatment plant,” said Smith.

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Mason Artist-in-Residence Small Island Big Song Leads Events Across Campus and Community

Zoe Harr — Fri, 29 Mar 2024 20:41:10 +0000

Mason Artist-in-Residence Small Island Big Song Leads Events Across Campus and Community Zoe Harr Fri, 03/29/2024 - 16:41

In This Story

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Learn About Mason's Artist-in-Residence Program

Mason Artist-in-Residence Small Island Big Song will perform at the Center on April 20. Photo taken by Gelée Lai, Tony Tsai, Samra Teague, and Kimmi Cranes.

Right before Earth Day, Small Island Big Song presents a "jaw-dropping" (Billboard) concert experience at the Center for the Arts on April 20, combining music, spoken word, and stunning projections to showcase unique oceanic grooves and soulful island ballads, while shining a light on the devastating effects of climate crisis on our world’s oceans. Indigenous artists from Pacific and Indian Ocean island nations mix their diverse styles to establish a contemporary musical dialogue between cultures as far afield as Madagascar, Taiwan, Mauritius, Papua New Guinea, Tahiti, and Indonesia.

Co-Founder BaoBao Chen joins Small Island Big Song at the Center on April 20.

“For us, the goal of Small Island Big Song is to bring the audiences to some places that we might not have the courage of going alone, to celebrate, to confront, to inspire, to mourn, to feel hopeful. Our performance goes to all these emotions and shares the stories of ‘Our Island’, but ultimately, ‘Our Island’ is the one we all share,” notes BaoBao Chen, co-founder of Small Island Big Song.

Want to learn more about Small Island Big Song? Read more on the official website.

As a Mason Artist-in-Residence, Small Island Big Song will also deeply engage with the community through a series of education and engagement programs, detailed below:

Open-to-the-Public Residency Events

Climate Change: Our Response as Artivists on April 18 will explore ways in which artists can use their voices to expand global conversation on political, economic, social, and cultural questions at the root of the climate crisis. This event is co-presented with the Inclusive Collaborative Arts at Mason (ICAM) project with panelists BaoBao Chen, Co-Founder and Producer of Small Island Big Song; Mark Cooley, Associate Professor and Director of New Media Arts, Mason School of Art; founder of Green Studio; Moderated by Edward Maibach, distinguished professor at 91�� and director of Mason’s Center for Climate Change Communication; and is a part of the Artist-Activist Speaker Series, an initiative of the Inclusive Collaborative Arts at Mason (ICAM) project. This event is free, but registration is required.
Small Island Big Song artist Sammy from Madagascar hosts "Trash to Music" on April 20.

On April 19, Small Island Big Song invites local students to experience a schooltime performance that includes participatory dance and rhythmic activities, as well as an open Q&A with students. This performance is free, but registration is required.
Also on April 19 and in collaboration with Mason Dining, Small Island Big Song artists will introduce Mason community members to a traditional island dish, fish curry. Led by Emlyn from Mauritius, the Cooking a Traditional Meal with Local Twists workshop will include food samples and musical accompaniment. The event is free to Mason students, faculty, and staff, but registration is required.
Led by Small Island Big Song artist Sammy and hosted by UpCycle Creative Reuse Center, Trash to Music on April 20 is an inspiring hands-on workshop demonstrating how to make musical instruments from trash, commonly recycled, and/or reused materials. Participants will be making a Malagasy-style berimbau and shaker. Recommended for ages 10 and up, minors must be accompanied by an adult. Limit of 20 participants with waitlist to notify if spots become available.

Additional Residency Activities for Mason and Local Community

Co-presented by the City of Fairfax and Center for the Arts, Small Island Big Song hosted a Friends of the Center for the Arts Artists in Conversation event, Our Shared Seafaring Heritage, Alive in Rhythm and Song, on April 2 at the Stacey C. Sherwood Community Center in Fairfax, VA. This lecture-demonstration provided geographical and historical background about the great oceanic migrations that affected the featured island nations of Small Island Big Song, and included musical demonstrations and an interactive Q&A.
Small Island Big Song artists Sammy, Yuma, Mathieu, and Small Island Big Song Co-Founder Tim Cole will visit Mason’s Dewberry School of Music program’s “Music History in Society III” course taught by Professor Greg Robinson.
In this Dancing Mauritian Sega workshop, approximately 100 second grade students from Hunters Woods Elementary School are invited to learn the Sega dance from Mauritius, led by Mathieu Joseph (Mauritius) with support from Sam Roem (West Papua).
Small Island Big Song artists and co-founders BaoBao Chen and Tim Cole will lead a discussion on the topic of “Artivism in Action - Managing Cultural Initiatives” with students of Mason’s Arts Management and Folklore programs’ “Folklore and Festival Management” course.

In addition to these special residency events, a pre-performance discussion with Small Island Big Song Co-Founders BaoBao Chen and Tim Cole will take place in Monson Grand Tier prior to the performance on April 20. The discussion will be moderated by Center for the Arts Programming and Engagement Manager Vic Adebusola.

Buy tickets to Small Island Big Song on April 20 and be transported to the musical islands that are just around the corner.

This engagement of Small Island Big Song is made possible through the ArtsCONNECT program of Mid Atlantic Arts with support from the National Endowment for the Arts.

The Mason Artist-in-Residence program is supported in part by the Wendy Frieman and David Johnson Fund.

The Small Island Big Song residency is supported in part by Eloise Stinger.

Thank you to the City of Fairfax Parks and Recreation Everybody Plays Grant program for making free tickets possible for the schooltime matinee program. This grant was funded by the American Rescue Plan Act (ARPA).

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Don’t trash it, compost it: Mason Facilities adds 23 Bigbelly zero waste stations to campuses

lclarkg — Thu, 15 Feb 2024 18:38:11 +0000

Don’t trash it, compost it: Mason Facilities adds 23 Bigbelly zero waste stations to campuses lclarkg Thu, 02/15/2024 - 13:38

91�� Facilities has installed 23 Bigbelly zero waste stations on the Fairfax and Mason Square campuses. These solar-powered stations support Mason’s recycling and composting goals through their user-friendly design, technology upgrades, and capacity-based alerts.

Five of the new Bigbelly stations on the Fairfax Campus include solar-powered, waste compacting compost bins at outdoor patio sites. Expanded composting access is part of a long-term strategy to improve Mason’s waste diversion rate—the amount of waste composted, recycled, repurposed, or otherwise diverted away from trash.

Bigbelly zero waste stations support Mason's recycling and composting goals. Photo by Mason Facilities

The Bigbelly zero waste stations expand the waste collection benefits achieved through Mason’s industrial composting pilot. Launched in August 2022, the composting pilot included the installation of Mason’s first indoor zero waste station in the Starbucks located in Northern Neck on the Fairfax Campus. The project was funded by University Sustainability's Patriot Green Fund (PGF). A previous PGF grant supported the installation of Bigbelly’s smart-waste management system at the patio outside the Starbucks.

Capacity alerts from Bigbelly solar zero waste stations increase the efficiency of operations for recycling and housekeeping staff, who are automatically alerted when the stations need to be emptied.

“Thanks to the daily efforts of Mason Dining and Facilities recycling staff, Mason’s first sitewide composting pilot was able to consistently divert clean compost away from trash while informing best practices for adding composting access at future campus locations,” said Colleen Regan, zero waste specialist with University Sustainability.

The solar powered stations send real-time alerts to Facilities and housekeeping staff when the bins need to be emptied. Photo by Mason Facilities

To successfully divert food scraps and other compostable items, the university must maintain a clean compost stream. Design changes were installed at waste stations to help reduce waste contamination. The Max-R zero waste station inside the on-campus Starbucks offers helpful design features like waste stream co-location, restrictive lid openings, and color-coded messaging. The station is made of more than 1,600 reclaimed milk jugs, supporting Mason’s post-consumer recycled purchasing goals and guidance.

The involvement of Mason Dining was crucial for the success of the industrial composting pilot. Mason Dining staff identified difficult-to-sort items, inventoried common contaminants during weekly audits, and piloted behavioral and educational interventions to support appropriate waste disposal.

"Bigbelly has a huge impact on our daily operations” said Kevin Brim, recycling and waste management supervisor with Facilities. “The stations' technology makes us more efficient in performing our duties. We’ve seen an immediate impact with environmental challenges like wildlife—[fewer] yellowjackets at the bin, [less] wind-blown litter—and the operational challenge of keeping up with Mason's growth and overall population day to day.”

Learn the best ways to sort your compost, recycling, and trash. Check out the Zero Waste Mason page and see the complete list of zero waste locations.

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Rolling into another year of robot deliveries

lclarkg — Thu, 25 Jan 2024 17:21:06 +0000

Rolling into another year of robot deliveries lclarkg Thu, 01/25/2024 - 12:21

Mason Dining and Starship Technologies, the world’s leading provider of autonomous delivery services, are celebrating five years of autonomous robot deliveries at 91��.

What did the Mason Nation order through Starship this past year? How busy were those friendly little robots? Let’s recap the highlights.

Nearly half a million deliveries since launch: 458,846

Miles covered by the fleet since launch: 474,225

Mac and Cheese had a big 2023: it was ordered 3,236 times and took the lead compared to what had been the overall most popular item

Most popular item ordered since launch: The Original Double ‘N Fries from Steak ‘n Shake (15,779 times)

Most popular delivery song: "Barbie World" by Nicki Minaj and Ice Spice (played 552 times)

In January 2019, Mason was the first university in the United States to offer autonomous robot deliveries provided by Starship. Mason’s initial fleet of 25 robots has grown to 60. In addition, the merchant locations have increased from four to 18.

Starship robots deliver meals, snacks, and beverages to the 91�� community. Photo by Evan Cantwell/Office of University Branding

“Starship robots are an important part of daily campus life at Mason,” said Roshonda Alexander, retail general manager at Mason Dining. “We took a bit of a risk five years ago when we introduced the robots, but we haven’t looked back since. The technology was embraced by our students and faculty as well as our merchants. We’re all about making lives easier for our students. The robots have done that and provided a fun technology that just makes people happy.”

Starship’s robots are now serving more than 1.1 million people across 50 U.S. college campuses, as well as in local neighborhoods in several other countries.

Try Out Starship Yourself!

Download the Starship Food Delivery app today.

Available on both iOS and Android.

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Mason becomes the first verified college on Spokin food allergy app

lclarkg — Wed, 11 Oct 2023 19:35:38 +0000

Mason becomes the first verified college on Spokin food allergy app lclarkg Wed, 10/11/2023 - 15:35

91�� has become the first Spokin Verified College, meeting a growing need for food allergy and celiac safety in campus dining. Spokin is a mobile app and platform dedicated to helping individuals with food allergies and celiac disease find safe food options.

Simple Servings allergen-free dining station. Photo by Ariana Fernandez/Mason Dining

Spokin’s new Verified College Program provides current and prospective college students with answers to commonly asked questions, including where to find food ingredient and allergen information and whether any food stations are free of allergens. Students may share their dining experiences in the form of reviews that can help prospective students discover food options that meet their needs.

To earn Spokin verification, Mason Dining provided detailed information about dining halls, other food options on campus, dining support staff, housing accommodations for students with dietary restrictions, and emergency response procedures related to food allergies and celiac disease. The verification is valid for one year and is renewable.

Mason Dining has demonstrated a proactive commitment to food safety and accommodations. This fall, The Difference Baker opened on the Fairfax Campus, offering baked goods free from common allergens. The Simple Servings food stations in Ike’s and Southside dining halls are also free from common allergens, along with the Simple Zone allergen-free pantry.

Mason was ranked #59 in Spokin's 2023 edition of the Top 100 Allergy-Friendly Colleges. As a Spokin verified college location, Mason pledges to provide a safe and inclusive dining experience for those with food allergies and celiac disease.

The Spokin app can be downloaded for free on the iOS App Store.

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Student organization recovers more than 1,600 pounds of food from dining halls, campus events

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Student organization recovers more than 1,600 pounds of food from dining halls, campus events

Related Stories

Breaking down the composting process

More Like This

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Mason Artist-in-Residence Small Island Big Song Leads Events Across Campus and Community

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Don’t trash it, compost it: Mason Facilities adds 23 Bigbelly zero waste stations to campuses

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Rolling into another year of robot deliveries

Try Out Starship Yourself!

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Mason becomes the first verified college on Spokin food allergy app

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91�� Selects Chartwells Higher Education as New Dining Services Partner