- Men’s ice hockey crushes Colgate, 4-1
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- Fall Sports Awards
- Health center implements new policy for spring 2017
- Quinnipiac men’s ice hockey drops third straight, 4-1 to Princeton
- Serving up tradition
- Anne Dichele appointed as Interim Dean of the School of Education
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- Dog Finals benefits students by reducing stress levels
- The Chronicle’s top ten news stories in 2016
Cafe Q: Under construction
Students returning to Quinnipiac this fall were greeted by many changes–two new campuses, construction on part of the Quad and a new and improved Bobcat Way. On top of this, walking into the cafeteria presented a whole new challenge that students must get used to.
Most notable is the new section of the cafeteria that has been completed and is now open.
“I think that the cafeteria looks really nice and I can’t wait for the rest of it to be done,” said Nicole Carnemolla, a sophomore sociology major.
Certain food stations have been rearranged this year. Leean Spalding, associate director of dining services, explained via e-mail that these changes have been made for this year because of construction and are temporary.
“Au Bon Pain soup station was relocated to the old Starbucks due to congestion in the servery,” Spalding said. “Subgeneration replaced Zia in an effort to shorten the deli line. Outtakes is now in Alumni Hall lobby to give our guests the option to get a quick meal. All of these changes have lessened the congestion in the servery compared to last year.”
The prices in the cafeteria have increased 3 percent from last year according to Spalding. She also said that these prices were approved by Quinnipiac University.
Due to the HIN1 virus and the concerns surrounding it, Spalding explained that there are hand sanitizers at both the entrance to the cafeteria as well as near the self-serve stations.
With Quinnipiac’s new “Go Green” attitude, Chartwells is also trying to make some changes to help the environment. The kitchen in the cafeteria is on the “Trim Trax Program,” which tracks food waste and has helped reduce waste by 30 percent, according to a document released by Chartwells. They are also using recycling dumpsters, offering reusable cups and cooking with cage free eggs, hormone free milk and zero trans-fat canola oil. However, this year all of the plates and utensils are paper and plastic.
“The dish room is offline due to construction,” Spalding said. “There is a temporary dish room in a trailer located in the loading dock which is not capable of washing dishes and silverware for 5,000 guest each meal. On the plus side, the paper plates that are being used are compostable.”