Join us at the BU Pub on Wednesday, April 23rd from 5-8pm to meet the Brewmasters and Founders of Jack’s Abby, a local brewery from Framingham, MA. Jack’s Abby is a craft brewer that sources their grains locally!
There will be 7-8 Jack’s Abby beers on tap including: Hoponius Union, Hopstitution, Sunny Ridge Pils, Jabby Brau, Smoke n Dagger, Cascadian Schwartz, and Maboch.
Giveaways and a raffle for a free brewery tour!
BU Dining Services presents
Chef Adam Pagan’s Vegan Cooking Class
With BU Dining Services Executive Chef, Adam Pagan
Wednesday, April 23rd, 5pm
GSU Link, Demo Table
Open & Free to the Public
Adam will be preparing a delicious wheatberry salad using local Four Star Farms wheatberries. He will also be preparing a delicious dessert using local ingredients.
On Thursday, April 24th for dinner in the dining halls- Marciano Commons, Warren Towers and West Campus, you have the opportunity to meet the fisherman that caught the fish being served on your plate! BU Dining Services is also announcing a partnership with Red’s Best to source the freshest and most local fish possible, from day boats on the New England coast. Meet the hard-working and brave souls that tempt fate on the open sea on a daily basis to provide us with nourishing and tasty fish.
When: Thursday, April 24th during dinner
Where: Marciano Commons, Fresh Food Co. at West Campus, Warren Towers
Help us welcome Cabot Creamery’s cheeses to the deli at residential dining rooms with a celebration hosted by Keep Local Farms and BU Dining Services! A Cabot farmer will be sampling his own cheeses. There will be a DJ and photo booth, too!
Date & Time: Tuesday, April 22nd, 2014 from 5:30-7:30pm
Place: Marciano Commons Ellipse Room on Ground floor, 100 Bay State Rd
Free & Open to all BU students, staff and faculty
Join Becky Malamut from the Green Restaurant Association and Sabrina Pashtan, sustainability coordinator for Dining Services, to learn about what it takes to become a Certified Green Restaurant. Boston University has three 4-star and one 3-star Certified Green Restaurants®. What does it take to hold the highest designation for a green restaurant? Sustainable food procurement, strict energy and water conservation measures, chemical and pollution reduction, waste reduction and diversion and more. Come learn about the dining room that you in on a daily basis, and how these measures are impacting the future of the food industry!
When: Wednesday, March 18th, 11:30am-12:15pm and again from 12:30-1:15pm
Location: SHA 110
Host: Chris Muller and his Food Management Class
Free and open to the public
Tuesday, January 28th 5-6;30pm
Warren Towers, Fresh Food Co. at West campus, Fresh Food Co. at Marciano Commons
Participate in the Clean Plate Challenge. Be aware of the difference you can make and show off your clean plate!
Help Dining Services reduce food waste. If every student wasted 1 oz less per meal, more than 100,000 meals could be saved from the compost barrel.
Upload your best #BUCleanPlate photo to @BUClubGiiVE to win a prize.
1st prize- $35 Otto Pizza, 2nd prize $15- Blue State Coffee
Sponsored by BU Club GiiVE and BU Dining Services Sustainability
BU Dining’s 3rd Annual Apple Picking and Cranberry Bog Field Trip
What: It’s fall in New England, which means great weather, leaf peeping, and apple picking. BU Dining will kick off the semester with our 3rd annual fall sustainability field trip! We will be traveling by bus and touring a cranberry bog in Plymouth county with local nonprofit AD Makepeace, followed by some good ole’ New England apple picking nearby. The trip is free and we will provide breakfast and lunch.
When: Saturday, September 21, 9am-3pm. Breakfast served 8:30am-9:00am in the GSU Link.
Where: Bus leaving from the GSU at 9am
How: The first day of registration is Monday, September 2nd. Beginning that day, you can sign up by emailing me at email@example.com. Participation will be offered in date received order. This is a very popular trip and seats are limited, so remember to mark your calendars.
Who: Signup is open to all BU students
Join us on Wednesday, April 17th from 6-7pm in all residential dining halls to promote lowering food waste on campus. Students will scrape their leftovers and napkins into the yellow barrel for compost. Join the Clean Plate Club and pledge to bring back a clean plate to the dish belt!