{"id":472562,"date":"2021-03-26T12:44:47","date_gmt":"2021-03-26T16:44:47","guid":{"rendered":"http:\/\/www.rochester.edu\/newscenter\/?p=472562"},"modified":"2021-03-26T14:46:27","modified_gmt":"2021-03-26T18:46:27","slug":"campus-dining-services-putting-the-fun-and-safety-in-food-472562","status":"publish","type":"post","link":"https:\/\/www.rochester.edu\/newscenter\/campus-dining-services-putting-the-fun-and-safety-in-food-472562\/","title":{"rendered":"Campus Dining Services: Putting the fun\u2014and safety\u2014in food"},"content":{"rendered":"

Masks and social distancing mix with creative specialty foods at River Campus dining halls.<\/h2>\n

The mission for Campus Dining Services<\/a> has been a moving target since COVID-19 forced the University of Rochester to move the majority of students to remote learning in March 2020.<\/p>\n

\u201cWhen the pandemic began, our initial response was focused on reacting to safety guidelines from the University, New York State, the CDC, and local health departments,\u201d says David Feist, who oversees the dining marketing and communication efforts on campus as guest experiences manager for University partner Harvest Table Culinary Group<\/a>.<\/p>\n

When the 2020 spring semester ended, the focus turned to planning what the dining experience would be when school resumed in the fall. \u201cI had at least two Zoom meetings a day, seven days a week,\u201d says Cam Schauf, director of Campus Dining Services and Auxiliary Operations. \u201cWe had to develop plans covering daily operations and quarantine\/isolation.\u201d<\/p>\n

The question was, once in-person classes resumed, what would dining look like in a world bound by social distancing and masks? The answer has been a smorgasbord of food and drink, all while adhering to ever-changing safety guidelines<\/a>. This semester has seen specialty days like Milkshake Monday, a \u201ctotcho bar\u201d to celebration National Tater Tot Day, a chili cook-off, \u201cwing wars,\u201d a giant pretzel bar, breakfast for dinner, dessert garbage plates, carrot and mango smoothies, an avocado toast bar\u2014and more.<\/p>\n

Many of these have been \u201cpop-ups\u201d serving specialty food and drink around the River Campus. \u201cWe try to have at least two pop-ups a week, spread out to all of our locations,\u201d Feist says. \u201cWe always go to Rush Rhees Library and around Wilson Commons, but it\u2019s not a set location.\u201d<\/p>\n

Dining has planned a mobile popup cart serving peanut butter and jelly sandwiches, snacks, and beverages on May 12. The cart will travel to several spots on the River Campus where students are studying for final examinations.<\/p>\n

\"stacks
Recyclable takeout containers have taken the place of dishes at Douglass Dining Hall, one of several COVID-19 mitigation measures put in place by Dining Services this year. (University of Rochester photo \/ J. Adam Fenster)<\/figcaption><\/figure>\n

The pop-ups and unusual offerings have been a hit with many students.<\/p>\n

\u201cDining has been killing it,\u201d says Sara Vechinski \u201924, an English literature major from San Diego. \u201cMy friends and I look forward to weekly events and pop-ups to the point where we schedule it into our day. It breaks up the monotony, and things like smoothies and the chili cook-off were incredibly delicious.\u201d<\/p>\n

Schauf and his crew have adhered to COVID protocols in dining halls by:<\/p>\n