April in Review

APRIL in review

GLOBAL EATS MASON DINING’S INTERNATIONAL WEEK LUNCHES APRIL 1ST - 5TH During the first week of April, George Mason University is beautifully decorated with flags representing various countries to celebrate International Week on campus. Mason Dining participated, welcoming students in with numerous flags at our entrances. The Globe, The Spot, Ike’s, and Southside all served Global Street Foods from various regions Monday through Friday. During Southside’s day, the Russian Speaking Community hosted a station take over serving vareniki!

LET’S MAKE SPRING ROLLS!

Featured on the iWeek calendar, Mason Dining, INTO Mason, and Mason Recreation partnered to host a Vietnamese Spring Roll Teaching Kitchen led by Chef Amy. Chef Amy guided students as they discovered the delicate art of wrapping vegetables and shrimp in rice paper. A craft that is often underappreciated. Some students ended up with burrito-sized spring rolls while others competed to have the best in class!

with close to 45 participants, we plan to make this a new iWeek tradition. Here’s to next year!

SNACKS, BUT MAKE IT HEALTHY OUR CAMPUS DIETITIANS HAVE SELECTED THEIR TOP FIVE HEALTHY SNACKS FOR THE "SPRING INTO WELL- BEING WEEK." BY PROMOTING THESE SNACKS IN BOTH CONVENIENCE STORES, MAKING A HEALTHY CHOICE HAS BEEN SIMPLIFIED FOR EVERYONE.

@MASON_DIETITIANS @MASON_DINING

Mason Dining’s EAFOOD BOIL

Back by popular demand, we had our second Seafood Boil of the year. Serving shrimp, crab legs, sausage, corn on the cop, and roasted potatoes, students lined up READY to enjoy a bite!

Read more about Sodexo’s Sustainable Seafood commitments here!

focus group George Mason was the first

campus to sample Aqua Cultured Foods during a Focus Group hosted by Mason Dining. This company works to create sustainable, vegan seafood alternatives utilizing the same fermentation process used in beer and wine. We hosted over 20 students at The Spot and in the Mason Club and recieved great feedback!

WELLNESS WALK STEPS TO PLANT TREES During the Spring into Wellbeing week on campus, Mason Dining's dietitian, Sandy Ma, collaborated with University Sustainability, the Greenhouse and Gardens, and Mason Recreation to organize a wellness walk. Each day, a different department guided community members around campus, discussing ways to nourish a sustainable mind and body. On Friday, participants engaged in planting trees, making a lasting impact on campus.

MONDAY 4/22: WALKING WITH MASON FACILITIES

TUESDAY 4/23: WALKING WITH MASON RECREATION

WEDNESDAY 4/24: WALKING WITH MASON DINING

THURSDAY 4/25: WALKING WITH THE GREENHOUSE AND GARDENS PROGRAM

FRIDAY 4/26: PLANTING CHANGE!

COOKING demonstration On a rainy Friday evening, Mason Dining hosted the cast of Small Island Big Song in Ike’s Multi-purpose room for a cooking demonstration.

This cast is a participant in the Center for the Art’s Artist in Residency program and has been working to connect with the community and communicate the realities of climate change in island nations. They prepared Cari Poisson (Curried Fish) from Mauricia, breaking into song to pass the time while the curry simmered or eggplant steamed. We got to see footage from Madagascar, Aotearoa, Taiwan, Mauritius, Marshall Islands, Papua New Guinea, Tahiti, and Rapa Nui. The audiance was able to hum along and engage in a casual seminar whiel enjoying a performance and delightful food.

Food of Our Future, held on April 23rd at Wilkin's Plaza and The Spot, was a vibrant testament to the growing momentum behind sustainable living and plant-based vendors, community organizations, and student groups participated with the intent to celebrate and promote environmentally eating. Organized by Mason Dining, a coalition of local conscious choices through a diverse array of activities and offerings. Attendees explored booths on Wilkin’s Plaza featuring innovative products and initiatives. A cooking demonstration by Rob Morosco captivated audiences, showcasing the versatility of eggplant as a meat substitute and inspiring culinary creativity. Local vendors like the Recycled Bag Lady showcased their innovative creations, emphasizing the importance of upcycling and waste reduction in everyday life. FOOD of our FUTURE

Live music filled the plaza, courtesy of Vince's Band, a talented student-led jazz

ensemble. Their upbeat tunes, in addition to our DJs, provided the perfect backdrop for attendees to relax and enjoy the festivities. Attendees were offered free rides on a decorated golf cart to The Spot, as a way to funnel foot traffic to our newest dining hall. At The Spot, MorningStar Farms and Impossible Foods offered samples of their plant-based alternatives, while Unilever Foods highlighted their Future 50 Foods, promoting diverse and sustainable agriculture. Here

there were also additional activities such as a raffle

drawing, carbon calculators, and The Spot swag being handed out!

Overall, Food of Our Future brought together community members, vendors, and students in a shared commitment to sustainability and plant-forward living. As awareness grows about The Spot, and initiatives like these continue to flourish, the future of our planet looks brighter than ever.

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BACK looking April Social Media recap

Number of Profile Actions on Instagram 97 events 97 people users clicked on the links within your profile to contact you

Most liked Content on Instagram 372 Aldrin’s Day in the life, collaborative post! Likes