Mason Dining

Mason Artist-in-Residence Small Island Big Song Leads Events Across Campus and Community

Zoe Harr — Fri, 29 Mar 2024 20:41:10 +0000

Mason Artist-in-Residence Small Island Big Song Leads Events Across Campus and Community Zoe Harr Fri, 03/29/2024 - 16:41

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Mason Artist-in-Residence Small Island Big Song will perform at the Center on April 20. Photo taken by Gelée Lai, Tony Tsai, Samra Teague, and Kimmi Cranes.

Right before Earth Day, Small Island Big Song presents a "jaw-dropping" (Billboard) concert experience at the Center for the Arts on April 20, combining music, spoken word, and stunning projections to showcase unique oceanic grooves and soulful island ballads, while shining a light on the devastating effects of climate crisis on our world’s oceans. Indigenous artists from Pacific and Indian Ocean island nations mix their diverse styles to establish a contemporary musical dialogue between cultures as far afield as Madagascar, Taiwan, Mauritius, Papua New Guinea, Tahiti, and Indonesia.

Co-Founder BaoBao Chen joins Small Island Big Song at the Center on April 20.

“For us, the goal of Small Island Big Song is to bring the audiences to some places that we might not have the courage of going alone, to celebrate, to confront, to inspire, to mourn, to feel hopeful. Our performance goes to all these emotions and shares the stories of ‘Our Island’, but ultimately, ‘Our Island’ is the one we all share,” notes BaoBao Chen, co-founder of Small Island Big Song.

Want to learn more about Small Island Big Song? Read more on the official website.

As a Mason Artist-in-Residence, Small Island Big Song will also deeply engage with the community through a series of education and engagement programs, detailed below:

Open-to-the-Public Residency Events

Climate Change: Our Response as Artivists on April 18 will explore ways in which artists can use their voices to expand global conversation on political, economic, social, and cultural questions at the root of the climate crisis. This event is co-presented with the Inclusive Collaborative Arts at Mason (ICAM) project with panelists BaoBao Chen, Co-Founder and Producer of Small Island Big Song; Mark Cooley, Associate Professor and Director of New Media Arts, Mason School of Art; founder of Green Studio; Moderated by Edward Maibach, distinguished professor at ��AV and director of Mason’s Center for Climate Change Communication; and is a part of the Artist-Activist Speaker Series, an initiative of the Inclusive Collaborative Arts at Mason (ICAM) project. This event is free, but registration is required.
Small Island Big Song artist Sammy from Madagascar hosts "Trash to Music" on April 20.
On April 19, Small Island Big Song invites local students to experience a schooltime performance that includes participatory dance and rhythmic activities, as well as an open Q&A with students. This performance is free, but registration is required.
Also on April 19 and in collaboration with Mason Dining, Small Island Big Song artists will introduce Mason community members to a traditional island dish, fish curry. Led by Emlyn from Mauritius, the Cooking a Traditional Meal with Local Twists workshop will include food samples and musical accompaniment. The event is free to Mason students, faculty, and staff, but registration is required.
Led by Small Island Big Song artist Sammy and hosted by UpCycle Creative Reuse Center, Trash to Music on April 20 is an inspiring hands-on workshop demonstrating how to make musical instruments from trash, commonly recycled, and/or reused materials. Participants will be making a Malagasy-style berimbau and shaker. Recommended for ages 10 and up, minors must be accompanied by an adult. Limit of 20 participants with waitlist to notify if spots become available.

Additional Residency Activities for Mason and Local Community

Co-presented by the City of Fairfax and Center for the Arts, Small Island Big Song hosted a Friends of the Center for the Arts Artists in Conversation event, Our Shared Seafaring Heritage, Alive in Rhythm and Song, on April 2 at the Stacey C. Sherwood Community Center in Fairfax, VA. This lecture-demonstration provided geographical and historical background about the great oceanic migrations that affected the featured island nations of Small Island Big Song, and included musical demonstrations and an interactive Q&A.
Small Island Big Song artists Sammy, Yuma, Mathieu, and Small Island Big Song Co-Founder Tim Cole will visit Mason’s Dewberry School of Music program’s “Music History in Society III” course taught by Professor Greg Robinson.
In this Dancing Mauritian Sega workshop, approximately 100 second grade students from Hunters Woods Elementary School are invited to learn the Sega dance from Mauritius, led by Mathieu Joseph (Mauritius) with support from Sam Roem (West Papua).
Small Island Big Song artists and co-founders BaoBao Chen and Tim Cole will lead a discussion on the topic of “Artivism in Action - Managing Cultural Initiatives” with students of Mason’s Arts Management and Folklore programs’ “Folklore and Festival Management” course.

In addition to these special residency events, a pre-performance discussion with Small Island Big Song Co-Founders BaoBao Chen and Tim Cole will take place in Monson Grand Tier prior to the performance on April 20. The discussion will be moderated by Center for the Arts Programming and Engagement Manager Vic Adebusola.

Buy tickets to Small Island Big Song on April 20 and be transported to the musical islands that are just around the corner.

This engagement of Small Island Big Song is made possible through the ArtsCONNECT program of Mid Atlantic Arts with support from the National Endowment for the Arts.

The Mason Artist-in-Residence program is supported in part by the Wendy Frieman and David Johnson Fund.

The Small Island Big Song residency is supported in part by Eloise Stinger.

Thank you to the City of Fairfax Parks and Recreation Everybody Plays Grant program for making free tickets possible for the schooltime matinee program. This grant was funded by the American Rescue Plan Act (ARPA).

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Sustainability

Don’t trash it, compost it: Mason Facilities adds 23 Bigbelly zero waste stations to campuses

Lauren Reuscher — Thu, 15 Feb 2024 18:38:11 +0000

Don’t trash it, compost it: Mason Facilities adds 23 Bigbelly zero waste stations to campuses Lauren Reuscher Thu, 02/15/2024 - 13:38

��AV Facilities has installed 23 Bigbelly zero waste stations on the Fairfax and Mason Square campuses. These solar-powered stations support Mason’s recycling and composting goals through their user-friendly design, technology upgrades, and capacity-based alerts.

Five of the new Bigbelly stations on the Fairfax Campus include solar-powered, waste compacting compost bins at outdoor patio sites. Expanded composting access is part of a long-term strategy to improve Mason’s waste diversion rate—the amount of waste composted, recycled, repurposed, or otherwise diverted away from trash.

Bigbelly zero waste stations support Mason's recycling and composting goals. Photo by Mason Facilities

The Bigbelly zero waste stations expand the waste collection benefits achieved through Mason’s industrial composting pilot. Launched in August 2022, the composting pilot included the installation of Mason’s first indoor zero waste station in the Starbucks located in Northern Neck on the Fairfax Campus. The project was funded by University Sustainability's Patriot Green Fund (PGF). A previous PGF grant supported the installation of Bigbelly’s smart-waste management system at the patio outside the Starbucks.

Capacity alerts from Bigbelly solar zero waste stations increase the efficiency of operations for recycling and housekeeping staff, who are automatically alerted when the stations need to be emptied.

“Thanks to the daily efforts of Mason Dining and Facilities recycling staff, Mason’s first sitewide composting pilot was able to consistently divert clean compost away from trash while informing best practices for adding composting access at future campus locations,” said Colleen Regan, zero waste specialist with University Sustainability.

The solar powered stations send real-time alerts to Facilities and housekeeping staff when the bins need to be emptied. Photo by Mason Facilities

To successfully divert food scraps and other compostable items, the university must maintain a clean compost stream. Design changes were installed at waste stations to help reduce waste contamination. The Max-R zero waste station inside the on-campus Starbucks offers helpful design features like waste stream co-location, restrictive lid openings, and color-coded messaging. The station is made of more than 1,600 reclaimed milk jugs, supporting Mason’s post-consumer recycled purchasing goals and guidance.

The involvement of Mason Dining was crucial for the success of the industrial composting pilot. Mason Dining staff identified difficult-to-sort items, inventoried common contaminants during weekly audits, and piloted behavioral and educational interventions to support appropriate waste disposal.

"Bigbelly has a huge impact on our daily operations” said Kevin Brim, recycling and waste management supervisor with Facilities. “The stations' technology makes us more efficient in performing our duties. We’ve seen an immediate impact with environmental challenges like wildlife—[fewer] yellowjackets at the bin, [less] wind-blown litter—and the operational challenge of keeping up with Mason's growth and overall population day to day.”

Learn the best ways to sort your compost, recycling, and trash. Check out the Zero Waste Mason page and see the complete list of zero waste locations.

Sustainability at Mason

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Rolling into another year of robot deliveries

Lauren Reuscher — Thu, 25 Jan 2024 17:21:06 +0000

Rolling into another year of robot deliveries Lauren Reuscher Thu, 01/25/2024 - 12:21

Mason Dining and Starship Technologies, the world’s leading provider of autonomous delivery services, are celebrating five years of autonomous robot deliveries at ��AV.

What did the Mason Nation order through Starship this past year? How busy were those friendly little robots? Let’s recap the highlights.

Nearly half a million deliveries since launch: 458,846

Miles covered by the fleet since launch: 474,225

Mac and Cheese had a big 2023: it was ordered 3,236 times and took the lead compared to what had been the overall most popular item

Most popular item ordered since launch: The Original Double ‘N Fries from Steak ‘n Shake (15,779 times)

Most popular delivery song: "Barbie World" by Nicki Minaj and Ice Spice (played 552 times)

In January 2019, Mason was the first university in the United States to offer autonomous robot deliveries provided by Starship. Mason’s initial fleet of 25 robots has grown to 60. In addition, the merchant locations have increased from four to 18.

Starship robots deliver meals, snacks, and beverages to the ��AV community. Photo by Evan Cantwell/Office of University Branding

“Starship robots are an important part of daily campus life at Mason,” said Roshonda Alexander, retail general manager at Mason Dining. “We took a bit of a risk five years ago when we introduced the robots, but we haven’t looked back since. The technology was embraced by our students and faculty as well as our merchants. We’re all about making lives easier for our students. The robots have done that and provided a fun technology that just makes people happy.”

Starship’s robots are now serving more than 1.1 million people across 50 U.S. college campuses, as well as in local neighborhoods in several other countries.

Try Out Starship Yourself!

Download the Starship Food Delivery app today.
Available on both iOS and Android.

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Mason becomes the first verified college on Spokin food allergy app

Lauren Reuscher — Wed, 11 Oct 2023 19:35:38 +0000

Mason becomes the first verified college on Spokin food allergy app Lauren Reuscher Wed, 10/11/2023 - 15:35

��AV has become the first Spokin Verified College, meeting a growing need for food allergy and celiac safety in campus dining. Spokin is a mobile app and platform dedicated to helping individuals with food allergies and celiac disease find safe food options.

Simple Servings allergen-free dining station. Photo by Ariana Fernandez/Mason Dining

Spokin’s new Verified College Program provides current and prospective college students with answers to commonly asked questions, including where to find food ingredient and allergen information and whether any food stations are free of allergens. Students may share their dining experiences in the form of reviews that can help prospective students discover food options that meet their needs.

To earn Spokin verification, Mason Dining provided detailed information about dining halls, other food options on campus, dining support staff, housing accommodations for students with dietary restrictions, and emergency response procedures related to food allergies and celiac disease. The verification is valid for one year and is renewable.

Mason Dining has demonstrated a proactive commitment to food safety and accommodations. This fall, The Difference Baker opened on the Fairfax Campus, offering baked goods free from common allergens. The Simple Servings food stations in Ike’s and Southside dining halls are also free from common allergens, along with the Simple Zone allergen-free pantry.

Mason was ranked #59 in Spokin's 2023 edition of the Top 100 Allergy-Friendly Colleges. As a Spokin verified college location, Mason pledges to provide a safe and inclusive dining experience for those with food allergies and celiac disease.

The Spokin app can be downloaded for free on the iOS App Store.

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Introducing five fresh new features from Mason Dining this fall

Lauren Reuscher — Thu, 17 Aug 2023 13:06:42 +0000

Introducing five fresh new features from Mason Dining this fall Lauren Reuscher Thu, 08/17/2023 - 09:06

As ��AV starts the fall 2023 semester, get ready for new culinary adventures with Mason Dining—fresh dining options, sustainability initiatives, and fun events. Let’s dive into the top five food-related experiences to try this fall.

Mason Square Café. Photo by Bogdan Vetrov/Mason Dining

#5: Mason Square’s New Venue – Mason Square Café
Building on the concept of community, the Mason Square Café offers an inviting and comfortable gathering place to eat, drink, and lounge. Stop by to explore the new menu, We Proudly Brew Starbucks coffee specialties, and a build-your-own-salad bar. Whether you’re studying or on the go, this café will become your new hangout spot at Mason Square.

#4: Allergen-sensitive and vegan options: Meet The Difference Baker, NuVegan, and Sweet Vegan
Get ready for more inclusive culinary options with these exciting new additions on the Fairfax Campus. The Difference Baker specializes in allergen-free delights, located in Nguyen Engineering Building. NuVegan, an all-soul food vegan restaurant, will satisfy both vegans and nonvegans alike. Sweet Vegan is another all-vegan spot for those with a sweet tooth—both are located on the lower level of the Johnson Center.

#3: The Teaching Kitchen
Calling all aspiring chefs! Join the Teaching Kitchen for interactive classes with culinary masters. Whether you’re a beginner or a seasoned pro, you can learn something to elevate your cooking skills. Follow @mason_dining on social media or check out the dining halls for updates on this exciting new feature.

#2: Farmers Market on Wilkins Plaza
This fall, try local food and support local business at the farmers market on Wilkins Plaza. The market will come to the Fairfax Campus from 11 a.m. to 3 p.m. on the following dates: Sept. 6, Oct. 4, Nov. 1, and Dec. 6.

#1: The Spot – The Place for Plant-Powered Dining
Plant lovers, rejoice! The Spot is the ultimate destination for plant-powered dining. With a fresh, colorful look and a brand-new menu, it’s a sustainable and delicious haven. Satisfy your fruit and vegetable curiosity with a range of options. The Spot is located in Hampton Roads on the Fairfax Campus. Join the grand opening celebration on Aug. 29 at noon.

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Mason Dining launches kosher program at Southside

Janelle Applewhite — Fri, 07 Jul 2023 19:05:52 +0000

Mason Dining launches kosher program at Southside Janelle Applewhite Fri, 07/07/2023 - 15:05

Mason Dining has worked closely with Mason Hillel and the Chabad at Mason to provide students, faculty, and staff with an eclectic mix of kosher cuisine at Southside Dining Hall, enabling Jewish students to easily follow kosher dietary rules.

Bracha and Rabbi Ezra Wierner of Chabad at Mason with Char Bar owner Michael Chelst at the opening of Mason Mensch. Photo by Sofia Vetrova

The station, known as Mason Mensch, launched in January and serves kosher dinners Sundays through Thursdays on a first-come, first-served basis.

Rabbi Daniel Novick from Mason Hillel says his team is grateful to their Mason colleagues for years of partnership that helped get them to this point. “We are not only excited about what this means for our Jewish community now, but how this will help our efforts to make Mason an attractive destination for Jewish students for years to come.”

Char Bar, a well-known kosher establishment in downtown Washington, D.C., is providing a selection of brisket tacos, hot honey chicken, burgers, kabobs, sandwiches, and more. Production and service will be overseen by a mashgiach—an expert kosher supervisor—to ensure the highest standards are followed.

This addition to the dining program has been in the works for years and aligns with the university’s overall mission of inclusion. Mason Dining is thrilled to be able to bring the Mason community food that is both delicious and respectful of kosher rules.

“With such a diverse campus and requests for foods that fit into a kosher lifestyle, we are very excited to bring this innovative and inclusive concept to fruition at Mason,” says Pascal Petter, executive director of Mason’s Auxiliary Services.

“There’s a Jewish expression, ‘May we go from strength to strength!’” says Rabbi Ezra Wiemer, co-director of Chabad at Mason. “This is a huge milestone for the Jewish community, and we are thankful to the Mason administration for their true commitment to inclusion.”

Learn more about dining options at Mason

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Future 50 Foods stations help Mason students eat sustainably and nutritiously

Lauren Reuscher — Thu, 22 Jun 2023 15:55:06 +0000

Future 50 Foods stations help Mason students eat sustainably and nutritiously Lauren Reuscher Thu, 06/22/2023 - 11:55

Update: July 11, 2023 – Mason Dining, powered by Sodexo, Inc. has been awarded Food Management Magazine’s 2023 Best Concept Award – Best Station Concept for the dining program’s original concept, Future 50 Foods, at Southside and Ike’s Dining Halls.

When diners came to lunch at ��AV dining halls this spring, they found little card tents by each food item. In addition to noting what the food was, each card was color-coded green, yellow, or red to indicate what the food’s carbon impact was.

The carbon impact indictors are a part of Mason Dining’s efforts to encourage students to eat sustainably. All food has a carbon impact, which reflects the amount of greenhouse gas emissions that are caused by creating that food, whether it’s from growing, transporting, processing, cooking or disposal.

Photo by Jason Kirichok/Mason Dining

Green cards noted foods with the lowest carbon impact, such as beans and seasonal fruits and vegetables. Red cards reflected foods with high carbon impact, such as meat, cheese, and eggs.

“These indicators invited guests to reflect on the process of how food gets to our plates,” said Sophia Nelson, marketing specialist with Mason Dining. “With more than 75% of our options having a low carbon impact, we invited students to opt for a sustainable diet.”

In 2019, the World Wildlife Fund and Knorr identified 50 foods, known as Future 50 Foods, that have a lower environmental impact, as well as being nutritious. In the 2022-23 school year, Mason Dining turned existing salad bars at Southside and Ike’s dining halls into Future 50 Food Stations. Students were able to build their own dishes, or select a featured dish, such as couscous salad or Hungarian goulash, created by the chefs using the Future 50 Foods.

“The whole program aims to provide students with a better understanding of where their food comes from, the impact of their dietary choices on the environment, how they can support local farmers, and how to eat healthier without sacrificing the taste,” said Sofya Vetrova, Mason Dining’s marketing director.

Mason Dining Dietitian Brooke Tresch also uses Future 50 Foods in her campus events that help teach students how to eat healthy. One event in the spring semester taught students how to make overnight oats with flax seeds.

The program continues to grow in its sustainability, with the station offering ingredients such as lettuce grown at Mason's Hydroponic Greenhouse, as well as from local farmers and businesses. Additionally, since 2018, Mason Dining has been collecting food waste for composting.

Photo by Jason Kirichok/Mason Dining

The program is a success both in terms of sustainability and in terms of customer satisfaction. Before the launch of the Future 50 Food stations, a survey of Mason students found that many supported a more plant-based diet. In March 2022, Mason Dining conducted a survey to identify the overall satisfaction rate for meal options served to students. More than 7,000 students took part in the survey. The results identified the need for healthier, more nutrient-rich meals, as well as allergen-free and religious-friendly options. More than 90% of respondents had an age demographic of 19–24 years of age. Within that group, 79% reported making a choice to go meatless one or more days a week, and 65% indicated a preference for a more plant-forward diet.

After the stations debuted, Mason Dining again surveyed students, the majority of whom indicated that they enjoy eating at the plant-forward food station. “After seeing the dedication that Mason Dining has put into the Future 50 Food Program at its dining halls, I am confident that the vegan and vegetarian community at Mason will continue to flourish in the future,” said Wen Tran, a vegan diner and student.

“In response to the growing demand for flexitarian food options, it's important for universities like Mason to provide more plant-forward meals to address students’ needs,” Vetrova said. “Not only will this help create a healthier environment on campus, but it will also help universities attract and retain students who are looking for more vegetarian options.”

A version of this story was originally published online by Food Management Magazine.