October 21, 2015 5:10 pm
By opening the “new” Commons seven years ago, Bates leveraged traditional qualities of community, sustainability, and excellence in its dining operation.
October 5, 2015 3:10 pm
The two executives in charge of Bates College Dining Services share lessons from their lives and careers in a Purposeful Work Unplugged Q&A on Oct. 7.
October 13, 2009 10:48 am
“Bates College stood out as a best-practice example showing a broad level of impact across many aspects of sustainability.”
October 1, 2009 12:59 pm
University Business magazine has awarded Bates a “Dining Hall of Distinction” award for having the country’s best “self-operated dining program.”…
September 29, 2009 1:30 pm
A Bates College screening of the food-industry exposé “Food, Inc.” will be followed by a question-and-answer session with the director of Bates Dining Services and with Gary Hirshberg, head of organic yogurt producer Stonyfield Farm.
March 31, 2009 9:33 am
Known for its progressive food-service practices, Bates has announced a pioneering partnership with the highly regarded nutrition navigation system Guiding Stars. First implemented in 2006 and now used in some 1,400 grocery stores, the science-based Guiding Stars system rates foods with zero to three stars highlighting items according to good, better or best nutritional value, respectively.
November 19, 2008 1:08 pm
Bates Dining Services has received a statewide award honoring commitment to the employment of people with disabilities.
March 7, 2008 11:04 am
About a year after visiting Bates to see how the college is making itself more sustainable, U.S. Rep. Michael Michaud returned on March 7 for lunch and a tour of Bates’ new, “green” dining Commons.
January 22, 2008 3:44 pm
In recent weeks we’ve learned what Dining Services director Christine Schwartz likes about the new dining Commons. Now it’s the turn of Paul Farnsworth, Bates’ project manager for the building. A mechanical engineer, Farnsworth especially appreciates the ventilation scheme. There’s no building-wide air conditioning per se. Instead, it’s essentially a natural system, he explained: the high-peaked main dining hall and an adjacent airshaft will create a chimney effect to pull fresh air in through windows that can actually be opened — an unusual feature these days in large new buildings.
January 8, 2008 2:13 pm
A student serving on a food advisory committee once told Christine Schwartz, Dining Services’ director, that anticipating a meal at the current Memorial Commons is like getting psyched up for battle. “You pretty much have to fight your way through Commons now” because of the way the space is arranged, Schwartz said. New arrivals at mealtime, still burdened with coats and backpacks, immediately find themselves in a confusion of food stations and fellow diners pressing in all directions. All that will change when the new Commons opens in February.