Earth Week Specials This Week

In honor of Earth Week, Dining Services is featuring special organic and earth-friendly lunches this week. 

Monday, April 16th

Pines - Organic Eggplant Parmesan, Free Range ¼ Chicken Chipotle, Whole Wheat pasta with marinara sauce. Pizza made with organic marinara.

Tuesday, April 17th

Canyon Vista /FoodWorx– Free Range Chicken Florentine, Oven Roasted Acorn Squash filled with sweet and spicy organic lentil stew. Organic Twice Baked Yukon Gold Potatoes, Pizza made with organic marinara.

Wednesday, April 18th:

Café Ventanas – Organic Vegetarian Eggplant Parmesan, Whole Wheat pasta with organic marinara sauce, seasoned organic vegetables. Pizza made with organic marinara.

Thursday, April 19th

Plaza Cafe – Free Range Chicken Rotisserie, whole wheat pasta with marinara sauce, steamed organic vegetables. Pizza made with organic marinara.

Friday, April 20th:

OVT - Organic Roasted Red Potato Pizza , Fresh Mozzarella, Organic Baby Spinach and Shredded Parmesan Cheese. Baked Organic Butternut Squash Topped with Organic Quinoa pilaf garnished with a Parmesan Crusted Organic Tomato

What are you doing for Mother Earth? This week I've begun a concerted effort to save water.  I'm trying to save water by reducing my shower time (haha, I know there is a joke there but I promise I'll be nice & clean, just spending less time just standing there letting the hot water hit my face & trying to wake up), turning off the faucet while I'm brushing my teeth and only doing full loads of laundry (not a problem with a baby in the house!)

Happy Earth Week!

The HDH Garden Is In Bloom!

Check out the Garden that was planted and is tended to by Dining's Executive Chef, Vaughn Vargus and HDH's Sustainabilty Manager, Krista Mays.

From its humble beginnings with a few small buds (first picture) to the vegetation explosion in the next pictures. Woohoo!

Dining Services will incorporate the fresh herbs, jalapenos, other peppers and produce into recipes for you! There is nothing better tasting that fresh veggies, spicy peppers, and herbs straight from the garden. Can't get more local than that!

HDH Receives Sustainability Award for Food Scrap Recycling Program

From Laurie Chambliss, Writer for HDH:

Housing • Dining • Hospitality is thrilled to have been awarded a 2011 UC San Diego Sustainability Award for our Food Scrap Recycling Program!
Chancellor Fox presented the award to Director Mark Cunningham, Sustainability Manager Krista Mays, and Dining Services Coordinator Ralph F Dauphin at a ceremony in the Loft at Price Center East.





Congratulations to our Dining team, as well as Major Planet, for being leaders in sustainability efforts at UC San Diego!

http://hdh.ucsd.edu/majorplanet/

From Krista Mays: Working together the Dining & Sustainability departments developed a program that we can all be proud of and that continues to divert material from the landfill every single day. As of April 14, we had diverted over 120 tons of material with this program.

Fresh Herb and Veggie Garden

Dining Services' Executive Chef Vaughn Vargus along with Krista Mays, HDH's Sustainability Manager, have planted a garden on Revelle College to grow herbs and vegetables.

Dining will use the fresh herbs and produce in the restaurants on campus.

This garden is another effort by HDH to be sustainable and provide students with fresh, healthy, environmentally responsible options.

Yum!