21 June 2010
BGSU and foodservice provider Chartwells Higher Education Dining Services will break ground and unveil plans for a green dining program and other green campus upgrades.
Based on Chartwells' Eat.Learn.Live philosophy and proprietary Pulse on Dining program, leading culinary experts will showcase green dining options highlighting what students will see on their plate and explain food's relation to the importance of locally sourced products and ethical eating.
Karl Behrens from The Novus Group (Chartwells' design and build team) and Steven Johnson from the Northwest Ohio USGBC chapter will be on site for groundbreaking on 1 July, where they'll discuss the importance of LEED certification, a nationally accepted benchmark for the design, construction and operation of high performance green buildings as recognized by the US Green Building Council.
Bowling Green State University President Carol Cartwright and Chartwells CFO John Cautillo will address the project partnership and university transformation from self-operated to commercial foodservice.
At the ceremony, students will present ceremonial shovels created using recycled materials from campus renovations. Many additional green elements will be shared including campus electric vehicles powered by a hybrid solar system and wind energy. A rooftop garden will provide fresh produce that will be prepared in an exhibition-style kitchen and arena where food and nutrition will take center stage. From ultimate eco-friendly construction to green operations and ethical foodservice management, guests will learn about Bowling Green State University's new McDonald dining center and Chartwells' dedication to healthy living on campus.
