OPERATIONS
A t college campuses around the country, a longtime student dining trend con- tinues to accelerate: Many students are ditching the comfort food and soda in favor of healthy balanced meals (at least most of the time). Yet it can be challenging to build a plate that’s not only “healthy” but also nutritionally balanced—and delicious too. That was the impetus for Perfor- mance Plate, a new entrée station that Providence College in Rhode Island launched this school year. Food Service Director Eli Estevez and his team want- ed to make it as easy as possible for students to choose food that fuels their performance, both on and off the field. “We wanted to create a dedicated
entrée station that makes it really easy to just walk up and get a meal that sup- ports optimal wellness and nutrition,” says Estevez, who is employed by So- dexo as resident district manager. Performance Plate is a highly curated station that serves as a one-stop-shop for a balanced plate. The curated menu changes daily, but the station always of- fers a carefully selected variety of pro- teins, grains and vegetables. And this is no boiled chicken with white rice. The Performance Plate lunch and dinner of- ferings are both flavorful and extensive. One recent dinner menu included chipotle chicken breast with lemon-gar- lic green beans, spicy black-eyed peas, cilantro rice, steamed baby carrots and Southwestern roasted vegetables. For lunch, orange-rosemary glazed turkey breast was served alongside creamy
Providence College: Fueling performance on and off the field The Sodexo dining team at the school recently unveiled its Power Plate concept which aims to offer students a variety of meals to boost their performance.
BY JULIANNE PEPITONE
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PHOTO BY JOE A. MENDOZA/CSU PHOTOGRAPHY
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