The Fellows with the Hobart Center for Foodservice Sustainability have announced a $5,000 grant to Bates College Dining Services for its comprehensive approach to food service sustainability, and have named Director of Dining Services Christine Schwartz as an HCFS Fellow.

Bates was judged as having the best sustainability program from among 13 entrants nationwide, which included K-12 schools and higher educational institutions, health care and hospitality facilities.

“Every year the level of participation and interest in sharing sustainable practices continues to expand,” says Rick Cartwright, vice president, ITW Food Equipment Group, and HCFS Fellow. Cartwright said that “Bates College stood out as a best-practice example showing a broad level of impact across many aspects of sustainability.”

Prompted by a generous gift from an anonymous donor, the opening of a new dining facility and the passion on the part of students to know more about the foods they were eating, Bates College undertook a yearlong initiative to explore connections between the dining program, food and the educational mission of the college itself. “Nourishing Body and Mind: Bates Contemplates Food” was launched in September 2008. Overall, Bates College decreased energy consumption and water use, reduced solid waste, and implemented a Farm-to-Fork program, expanding the purchasing of local, sustainable foods. From these initiatives, Bates College realized an annual saving totaling more than $80,000.

“Bates, like many colleges, believes that the environment must be taken into consideration when purchasing, creating, delivering and serving food products. And our dining program has integrated environmental stewardship into every decision regarding dining and food services,” says Schwartz, who will help select future operations for grant recognition while serving as an HCFS Fellow. “We are committed to continuing to develop the Bates Contemplates Food initiative and are grateful for the funds from the HCFS to assist us in doing so.”

Bates is the third recipient of the annual award. The winners in previous years were the University of California, Santa Cruz and Dickinson College.

The new dining Commons at Bates was built equivalent to LEED Silver standards and uses reclaimed wood for its ceiling. It also has no dumpster; 82 percent of waste is diverted from the waste stream: sent to a pig farmer, composted or recycled.

Judges were particularly impressed with Bates initiatives in environmental sustainability, according to Melissa Ezarik, managing editor of University Business, a national business magazine for higher education based in Norwalk, Conn.

"With a full 82 percent of waste diverted from the waste stream through composting, recycling, or a program where waste is sent to a local pig farmer, the building doesn’t even have enough waste to fill a dumpster," Ezarik said. "So there isn’t one. And nearly one-third of the food budget is spent locally." (more...)

Dear Bates Community Members,

Where we are

We write again to keep everyone informed about H1N1.  While we have not yet seen H1N1 on the Bates campus, as of today, Sept. 24, 2009, we have had nine students experience an ILI (Influenza Like Illness).  The Health Center has sent nine cultures to the state lab to test for H1N1.  Eight of these cultures were negative with one still pending.  Five of these students, who lived within driving distance of campus, went home to recover, and the other four were placed in isolation spaces.  Eight of the students have recovered and are back on campus and in classes, and the ninth just recently began exhibiting symptoms.

Although we have no confirmed cases to date, we need to understand that it is likely to happen.  We will be giving regular updates on the H1N1 situation as warranted and we will inform the community immediately if/when we have a positive H1N1 culture.  Please remain vigilant about hand washing, good coughing and sneezing etiquette, and general good health practices.

Make a plan

We anticipate that the number of ill students may increase beyond our isolation capacity.  At that time, our plan will be to have ill students stay in their rooms.  Roommates of these students may choose to move in with a friend for several days.  WE ASK EVERY STUDENT TO DECIDE TODAY WHERE YOU WILL MOVE IF YOUR ROOMMATE BECOMES ILL. We also ask that you choose a friend now who will bring back a "take out" meal from Commons twice a day for you if you become ill.  Dining Services will deliver an initial box of fluids and basic food items to the ill student.   Students exhibiting flu-like symptoms will  be given access to an online symptom  flow sheet where they will document their  temperatures, symptoms, and  general  level of illness and will be in touch with the Health Center by phone.  If symptoms worsen, the Health Center will direct their care.  Please be sure you have a digital thermometer, Tylenol or ibuprofen, and tissues in your room in case you become ill.

Vaccines

Getting the regular flu vaccine and the H1N1 vaccine as soon as they become available will be critical to preventing a major flu outbreak on campus.  We and the CDC are strongly recommending that all students receive both vaccines as soon as they become available.  We are offering several regular flu vaccine clinics for all students as our ordered vaccines arrive.  Vaccines for employees have not yet arrived, but a clinic for faculty and staff will be scheduled when they do.  THE FIRST FLU CLINIC FOR STUDENTS WILL BE THIS MONDAY, SEPTEMBER 28th IN NEW COMMONS, ROOM 221 FROM 3 p.m. UNTIL THE VACCINE RUNS OUT, PROBABLY AROUND 5 p.m. There is a $10 charge for this vaccine.  The state is hopeful that we will be receiving  the H1N1 vaccine some time in October.  That vaccine will be free to all students.  The testing on this H1N1 vaccine shows that one vaccine will probably be sufficient, that both regular and H1N1 vaccines may be administered at the same time in opposite arms, and that side effects and complications are similar to the regular flu vaccine.  Complications involve mild headache, sore arm and sometimes  mild muscle aches.  More information is available at the CDC web site.

So cover your coughs and sneezes in your sleeves, wash your hands frequently and make your plans in case you or your roommate becomes ill.  Stay well and informed!  We thank all of you for your continued cooperation in minimizing the spread of flu.

Christy Tisdale
Director of Health Services

Tedd Goundie
Dean of Students

As part of an environmental studies requirement, Molly Mylius '11 will help create an herb garden next to new dining Commons building.

While Sylvan Ellefson ’09 hasn’t banished sweets or Commons crispitos from his diet, he has honed an understanding of what his body needs to perform at peak level.

"I was definitely not conscious of eating a balanced diet my first year here," says Ellefson, a Nordic skier from Vail, Colo., who won All-America honors at last year's NCAA Skiing Championships. "But in the past two years I’ve really realized what it means."

With the Bobcats hosting the 2009 NCAA Championships, March 11–14, and with Bates in the midst of its yearlong focus on food, Ellefson and his teammates have ample reason to make Bates Dining Services an honorary member of their team.

"Commons does a great job of providing us with the food we need for how we train," Ellefson says. (more...)

Bates Dining pizza chef Tina Vallerand makes pizza at the brick oven in the new Bates Dining Commons.

Bates Dining pizza chef Tina Vallerand performs her wizardry at the brick oven in the new Bates Dining Commons. A favorite of Bates students, Commons pizza is one of many popular choices that appears regularly on the Bates Dining menu. [More...]

All-American Nordic skier Sylvan Ellefson '09 wears a St. Christopher medal for a bit of good luck to complement a rigorous training regimen.

While Sylvan Ellefson ’09 hasn’t banished sweets or Commons crispitos from his diet, he’s honed an understanding of what his body needs to perform at peak level.

(more...)

From Paul: Hey all. I am checking in from back home in NY. After my last class ended today (around 10:30 AM) I drove home for Thanksgiving Break. Although I’m a bit tired after the trip, I am looking forward to the week ahead which should be spent enjoying good times (and food) with family and friends.

This year's theme for reflection and action — Nourishing Body and Mind: Bates Contemplates Food — celebrates two fortuitous circumstances. The first is the opening of our new dining Commons, an inviting space that reflects our students' unswerving desire to dine as a single community. The second is a $2.5 million gift to the endowment to support the additional purchase of more local, organic, and natural food here on campus.

This anonymous gift from a Bates alum — perhaps the first, and certainly the largest, of its kind to a U.S. college — builds on our strengths and recognizes the additional costs of certain sustainable practices. Before the gift, about 22 percent of our food already came from local farmers and vendors; now we are able to purchase about 28 percent from these sources. Up to 84 percent of the food we don't use re-enters the food cycle: to a food bank, into compost or to a recycling center, or as "waste" to a local pig farmer to be consumed as food by another species. We have never outsourced our food operations, and for many years staff members have been strong supporters of our environmental and communal ethos. (more...)

Above is the 1987 letter from actor Paul Newman to then-President T. Hedley Reynolds, as reprinted in a 2001 issue of The Bates Student. Click on the image for a larger version.

It's common knowledge that the late actor Paul Newman once asked Bates to recast its Newman Day tradition. The evidence is this 1987 letter from the actor to then-President T. Hedley Reynolds.

What's not been known until now is how Newman probably learned about the Bates tradition. That part of the story involves the person copied on the letter, Laurette Cousineau (now Carle), Class of '86. (more...)