COLLEGES & UNIVERSITIES
HBCU campus tour from Elior pairs culture and wellness with culinary competition Visits included Bowie State University, Miles College, LeMoyne-Owen College, Savannah State University, Morris College and Albany State University.
G etting busy college students to engage in discussion of healthy dining, let alone in participate in healthy cu- linary creations, can be a challenge. Elior Collegiate Dining found a way to get foodservice teams and stu- dents on college campuses to buy in and get excited, by combining wellness with culture and competition. Throughout October, Elior embarked on a multi-campus tour of Historically Black Colleges and Universities (HBCU) led by TV personality and HBCU alum- nus Terrence J. The tour set out to con- nect nutrition education, cultural rele- vance and student engagement across several campuses where Elior manages dining operations. Visits included Bow- ie State University, Miles College, LeM- BY TAD WILKES
oyne-Owen College, Savannah State University, Morris College and Albany State University. The initiative centered on practical wellness conversations, healthy eating habits and professional development, culminating in interactive culinary com- petitions that placed students at the center of the experience. Terrence J says the program was shaped by listening to students, campus communities and dining teams. “As someone who attended an HBCU, I know firsthand how much what you put in your body impacts the way you perform academically, mentally and physically,” he says. “This program grew from hearing students ask for healthier dining options that still feel familiar and full of flavor.”
Working alongside Elior’s chefs and nutrition teams, the tour translated those conversations into action through chef demos, menu discussions and live events that framed wellness as both attainable and culturally grounded. WELLNESS THROUGH ENGAGEMENT At Albany State University, in Albany, Georgia, this year, Elior hosted the third annual campus culinary competition, an event that has evolved each year to engage different student groups. Felicia Sims, who leads Elior dining at Albany State, says they originally created the competition to bring excitement and connection into the dining program. “The goal was to create something fresh and engaging for students and staff,” Sims says. “Each year, we’ve ex-
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PHOTOS COURTESY OF ELIOR
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