Brandon University will have greener options and more convenience for hungry people on campus this fall. The revamped menu focuses on fresh, sustainable and local options, with expanded vegetarian and vegan fare as well.
“Students in residence eat three meals a day here, and many other students, faculty, staff and visitors rely on us for regular meals and snacks throughout the week,” said Nicholas Namespetra, the new manager of Food Services at Brandon University. “It is critical that we offer healthy, tasty and diverse options that appeal to everyone.”
Using a new label and logo, “BU Fresh,” the new options this fall include a wide selection of convenient grab-and-go items that will be great for people who need a fast and ready-to-eat choice. Great coffee and tea are also being brewed up.
Namespetra says the new menu options will include many more local options — as much as he can source — as well as a deeper commitment to serving fair trade and sustainable meals using recyclable and compostable materials.
“There is enormous potential for BU Food Services, including our Harvest Hall culinary offerings, and we can unlock so much of that potential by going green,” Namespetra said. “I am really excited about the improvements we have in store, and I am eager to hear ideas for how else we can best nourish the BU campus and our community.”
A survey is currently being circulated to faculty, staff and returning students who have used Harvest Hall in the past, and Namespetra says that anyone with ideas can fill it out online at http://survey.brandonu.ca/index.php/131677 .
Namespetra brings years of experience to his new role, and comes to Brandon from Ontario, where he worked in a similar capacity at the University of Ottawa before launching a consultancy business that upgraded and enhanced large-organization food service operations.
“We are really thrilled to welcome Nicholas here to Brandon,” said Susan Smale, BU’s director of business operations. “He brings a wealth of knowledge and so many new ideas, plus his energy and enthusiasm are contagious. I can’t wait to see the evolution of Harvest Hall and other BU Food Services through this fall and beyond.”
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