Orange food, which set the stage for a University Day event, will grace the menus of UHDS restaurants the first week of spring term. (photo: Theresa Hogue)

As students and faculty return to campus for the beginning of Spring Term, Oregon State’s University Housing and Dining Services will be celebrating by featuring healthy orange items on their menu that both demonstrate the university’s academic strengths in healthy living and show that OSU is “Powered by Orange.”

Rich Turnbull, associate director of UHDS, has asked restaurants operated by UHDS to feature orange items on their menu during the week as part of OSU’s popular and award-winning Powered by Orange communications campaign. From sole with orange-chili sauce at McNary Dining Hall to orange chicken at Ring of Fire, there are plenty of creative uses of healthful orange food ready to be served up.

Orange foods offer a variety of benefits. Oranges are high in Vitamin C, which OSU’s Linus Pauling Institute describes as being vital to health: “Vitamin C is required for the synthesis of collagen, an important structural component of blood vessels, tendons, ligaments, and bone. Vitamin C also plays an important role in the synthesis of the neurotransmitter, norepinephrine. Neurotransmitters are critical to brain function and are known to affect mood.”

Carrots contain Vitamin A — beneficial to vision, important for healthy immune systems and essential to fetal development, LPI scientists and others say. Yams are a good source of Vitamin B6, which according to LPI is important to nervous system function, hormone function and red blood cell formation.

So whether patrons are planning on trying the Crispy Orange Chicken Sandwich at Arnold Bistro, grabbing an orange smoothie at Mainsqueeze or enjoying an orange/cranberry scone at Bing’s, each can get his/her daily intake of orange at one of the UHDS restaurants.

To check out the latest menus go to http://oregonstate.edu/foodatosu/ and then click on ‘specials.’

Powered by Orange fans can further celebrate at the Memorial Union Concourse on March 31 with the “Spring into Orange” event. OSU students can visit the Powered by Orange booth in the quad from 11 a.m. to 2 p.m. to participate in a campus poster project. Participants will have their pictures taken, get to share in video interviews how they’re Powered by Orange and get a free t-shirt, while supplies last. One lucky participant will be chosen to be featured on a campus banner this fall. Free orange snacks and Powered by Orange products will be available.

Erin Dorsey rings up a customer at Bing’s Cafe in Weatherford Hall. Bing’s is one of 17 restaurants and cafes run by Housing & Dining Services, which has just been named an Ivy Award winner. (photo: Theresa Hogue)

Mid-afternoon sunlight filters into the curtained windows of Bing’s Café in Weatherford Hall, as a few students sit in front of their laptops and sip coffee during Dead Week. Behind the counter, a group of student employees is taking advantage of the slow down to clean dishes, re-stock and keep the kitchen sparkling, all under the watchful eye of assistant manager Carol Lenz.

But as 3 p.m. approaches, the restaurant goes from desolate to packed within a matter of minutes.

“Welcome to 3 o’clock,” Lenz said with a laugh.

Bing’s is one of 17 restaurants and cafes in four buildings around campus under the umbrella of Oregon State University’s Housing and Dining Services. Housing and Dining has just been named this year’s Ivy Award Winner by Restaurants & Institutions Magazine for its demonstration of the highest standard of excellence in food, service and overall hospitality. The award places HDS in the company of internationally recognized restaurants ranging from French Laundry to Le Cirque, and is one of the most prestigious awards in the industry.

The award was established in 1971 as a way for industry professionals to honor colleagues and peers and truly define what it takes to become a “restaurateur of distinction.” Honorees are selected from across industry segments, including fine dining, hotels and noncommercial operations.

Since its inception, the Ivy Award has become the ultimate recognition for the best and brightest in foodservice. Past winners include some of America’s most famous universities, such as University of Massachusetts-Amherst, Stanford University and Harvard University, as well as restaurants include the “21” Club, Le Cirque, Union Square Café, Frontera Grill, Emeril’s and French Laundry.

For Lenz, the award is a reflection of the hard work her students do every day.

“I would put this team against anybody, and I mean that from the bottom of my heart,” Lenz said. She said she and her crew work hard and have high expectations, but their dedication is reflected in the service they provide their customers.

Students gather at Bing's during Dead Week.

Rich Turnbull, associate director of University Housing and Dining Services, would agree.

“This award demonstrates the commitment that the employees of University Housing And Dining Services have to serving Oregon State University by providing culinary excellence and friendly hospitality,” Turnbull said. “I am both humbled and incredibly proud that our Dining Services Team has been honored in this way.”

Michelle Hancock is a junior in human development and family sciences, with a minor in restaurant management. Not only does Lenz work around Hancock’s class schedule, but the job is applicable to her future career.

“I’d rather do this than something that doesn’t apply (to my future),” she said.

Over the years University Housing and Dining has stressed four fundamental principles:
• 100 percent safe food 100 percent of the time
• Culinary Excellence
• Outstanding Customer Service
• Sound business plan

HDS has funded and supported advanced training through the ServSafe Program. To develop and actualize a sound business plan they have involved each of their concept leaders and management staff members in budget development and monthly financial reviews.

“For Oregon State University to receive this award is a wonderful honor and a great reward for our staff members who begin their day at 4 a.m. preparing food to serve the campus community,” Turnbull said.

Back at Bing’s, Lenz took over the cash register to help thin down the crowd, and kept a smile ready as she whizzed customers through the line, while she called out, “She’s in, she’s out, she’s gone!”

~ Theresa Hogue

Drew Desilet says University Housing and Dining Services is replacing T12 light fixtures and bulbs with T8, creating a 75 percent energy savings.

Over the summer, Wilson Hall and Arnold Dining Center didn’t just get the white glove treatment, they received the “green glove” too. 

As part of the Corvallis Energy Challenge, everything from building door seals to kitchen freezer temperature was scrutinized to find ways to boost energy efficiency and control energy cost.  Challenge auditor Cassandra Robertson led the full energy audit of the 350-student dormitory.  Drew Desilet, University Housing and Dining Services safety and inspection coordinator, and OSU Sustainability Coordinator Brandon Trelstad, assisted, hoping to take the findings and leverage them across campus.

“With current utility consumption, we anticipate a 15-20 percent increase in costs this year,” said Desilet.  “We want to keep the cost of doing business and costs to students down, so we’re constantly looking at ways to be more efficient.”

“OSU has several (energy innovations) underway already, including changing to more efficient lighting,” said Robertson, noting that UHDS is ahead of the curve in asking students to participate by recommending “energy start” refrigerators if they desire one in their room.  “The most important thing is to keep electronics and lights turned off as much as possible.”  She recommended power saving options for computer system hibernation and occupancy sensors for public areas.

Cassandra Robertson, Corvallis Energy Challenge, and Drew Desilet, UHDS, discuss how adequate insulation and good seals prevent heat escaping from pipes.

The report also outlined potential needs in weather-stripping of door thresholds, attic insulation, programmable thermostat and room heater controls, pipe insulation, refrigerator maintenance, dishwasher unit upgrades and warming unit seals.  In one case, the temperature in a freezer in Arnold Hall measured 15 degrees, much colder than the 32 degrees required to comply with Benton County Health code.  With a minor adjustment, less energy is now being used to maintain the required temperature.

“There were not many surprises,” said Desilet.  “Within our peer institutions in the PAC-10, our housing department is doing more than most.  We have all the big items on our radar and are making energy improvements on a continuous basis across campus.” For example, Desilet noted, OSU is on a five-year plan to upgrade the heating systems in residential halls so that they are fully monitored with sensors, etc.

The audit is part of an intentional, campus-wide movement toward greater energy responsibility – a movement that has won accolades recently from the Environmental Protection Agency, Kaplan and Sustainable Endowments Institute.  OSU has also committed to being a “climate neutral” campus, and students overwhelmingly approved a “green energy” fee last year.

“We’re looking beyond trends, or the “greenwashing,” that is often done in the name of sustainability,” said Desilet.  “We’re committed to being good stewards and contributing positively to OSU’s sustainability efforts.”

OSU UHDS is one of 50 businesses that the Corvallis Energy Challenge audited.  After three months, Robertson will follow-up to assess which measures UHDS was able to address and if there are some areas the program can help.

The Corvallis Energy Challenge is a collaboration between the Corvallis Sustainability Coalition and Energy Trust of Oregon.

The Corvallis Sustainability Coalition is made up of more than 85 local nonprofit groups, businesses, educational institutions and city government to promote sustainable practices.

Energy Trust is charged with encouraging a transformation in the state’s energy markets toward sustainable resources by offering free energy audits to find energy waste and suggest ways to conserve.  The nonprofit was created in 2002 by the Oregon Public Utility Commission and is funded through a 3 percent “public purposes charge” collected by energy companies.

~ by Jeanne Silsby

Top 10 Ideas to Reduce Energy Use on Campus

1. Set your computer to enter standby after 30 minutes and to turn off the monitor after 10 minutes.  Use standby or turn computers off at night.
2. Request a building sustainability audit from the Sustainability Office.
3. Turn off printers and other electrical equipment at night.  Unplug, or use power strips, to disconnect equipment and eliminate phantom loads.
4. In winter, layer clothing and avoid using inefficient space heaters.  Keep thermostats at or below 68 degrees.  In summer, use fans and light, breathable clothing.  If you have AC, set it at 78 degrees or higher.  Make sure windows are closed if you’re using either heat or AC.
5. Turn off lights in unoccupied areas.  Contact the Sustainability Office if you are interested in using occupancy sensors or other lighting controls.
6. Use natural light and task lighting to focus energy where needed and use compact fluorescent lamps where possible.
7. In the lab, turn off equipment when not in use (or use timers to do it for you); keep fume hood sashes at the indicated height when in use and closed when not in use.
8. Purchase ENERGY STAR® or EPEAT-certified electronics and appliances.
9. Consider installing window films if you experience high temperatures from direct sunlight.  Blinds and shades help too.
10. Report areas of energy waste to the Sustainability Office.  Report to Facilities Services excessively hot (winter) or cold (summer) areas, broken thermostats and radiator valves, and areas where lights are too bright or too many.

 ~by Brandon Trelstad, OSU Sustainability Coordinator