 Hi, my name is Matae Jones. Thanks for joining us on our campus dining tour. Hashtag you work home live. It's 1030, it's Tuesday. We're really happy to have you guys join us today. Again, my name is Matae Jones. I'm a senior here at the University of Arkansas. I'm majoring in food science, so I'm going into my last year. So home stretch, we're almost there. I've lived on campus for three years, so I'm very familiar with campus dining and specifically full-barred dining hall, north side for life, you know that's what it is. But behind the camera today is going to be Courtney Elichert, introduce herself and we'll get to know you guys. My name is Courtney. I'm also a student here at the University of Arkansas. I'm about to start my sophomore year as a nursing major and I'm from Fayetteville. So I'll be behind the camera today. I'll be getting all of you guys questions. Feel free to ask us anything while we're touring the dining halls. About the food or anything on campus, I'll be having to answer that for you guys. So yeah, please do ask us any questions that you have and we'll be sure to answer those. So we're going to head in and introduce you guys to some people who know a lot more about campus dining than we do. So we're here in full-barred dining hall and we're going to meet Kristen, Ashley. Hi guys! So I'm Kristen. I'm the marketing manager on campus and then this is Ashley, our campus dietitian. So we'll just start out right here. So you will, at any of our locations, you will be able to use your campus ID card as your payment. So that's any of our retail and any of our registers at our dining halls. So I will mention about meal trades. I know that's kind of a common question. So you can actually exchange one of your dining halls pipes for a combo meal at any of our retail locations. So we offer two during breakfast. That is brufa gogo and obon pain at the union. And then lunch is brufa gogo and dinner is chick-fil-a, slim chickens, payway, all of those good places. Take your bag a little bit. We're fixing to open. Typically what you can find here is soups. We've got sandwiches and subs that you want to top off with yogurt. You want to circle back around through here. Bread. Everybody loves bread. This is kind of our home style station. You can see a lot of variety here. It's always something different. Our grill line is right over here. You can always find in the morning, you can make your own omelet. Or we always have burgers, hot dogs, chicken, and then some steamed veggies, fries. It's in the making, but pizza is normally here. And you can also find in the morning for breakfast, breakfast pizza, which is awesome. And then if you get really lucky, we have delicious cinnamon rolls that are over here too. We have kind of a stir fry pasta station here. It's always really good to have very students love it. More home style here. Kind of an authentic Mexican cuisine there. Really good. And didn't you eat here a lot? I did, yes. I lived at Reed, which is just right up the sidewalk. I lived in Hotspur in my freshman year in the Maple South for two years. So Hullbright has been my home for three years. Do you have any favorites? The stir fry and the omelets in the morning, if I could make myself get up before my early classes. Ice cream. Ice cream is a staple anywhere on campus. Any dining hall, get ice cream. Don't leave without the ice cold. And this is our green table. So what's really cool about this is it's our gluten-friendly concept and our gluten-friendly station. We have two of these on campus here at Hullbright and at Brough. So I'll let Ashley our guide just kind of talk a little bit about that. Yeah, so we remove all ingredients that actually contain gluten. So anything that's actually on the menu would not contain any gluten at all. So that's a really cool feature that we get to offer. We also renew shellfish. Gosh, we're losing my mind here. Don't you have icons too to kind of show how does that work? And so if we actually walk over here, it's just one. So we've got an icon that would indicate vegetarian or vegan options as well as another icon that says balanced on it that just has to figure out that this is a healthier choice compared to some of those other things that you see in the dining room that may not be so healthy. And if they wanted to know where the icons were listed, can we find them on your website or where were they found them? Yes, so we actually have an app called Dine on Campus that houses nutritional information, menus, hours, which is huge, a map with all of our food locations on it, events, kind of all that good stuff, all housed in one app. So all at your fingertips. So that's Dine on Campus. And I will do a plug right now about our social media. So that's another place to find out about events and different. Yeah, I'll just point you guys right over here. So we've got a kind of cycling through our screens. It's Food on the Hill. We're on Instagram, Twitter and Facebook. We love Instagram though. So give us a follow on there. We want to bounce over here and maybe talk about our carbon footprint a little bit. We have a really good partnership with the food recovery on campus. So any leftover food that we have, we end up donating. And then we also are very sustainable and have a partnership with the city of Fayetteville. And the leftover food is made into compost. So that's really cool. The VAC is a really great program, food recovery, the food pantry. It's a great opportunity to get involved on campus when you arrive. I think applications to volunteer for that go out that first week that school starts. So be the one to look up for that. Get involved, join. Help save the planet. Help save the food. I know food insecurity is a big problem on college campuses. So that's why we're actively working too thick. So this is a great way to help you out on campus. So we have a couple questions. Yeah. A man asked what time do the dining halls close during the week? So 8 p.m. 8 p.m. And then how do the dining halls provide for students with food intolerances? Students with food intolerances or food allergies or any medical condition that does require a special diet. We always encourage them to actually dine at the green table. We do special made to order meals. And then I'm also, as the campus dietician, I'm also the resource for them. So you guys can always send me an email at diet at ur.edu. And I'm more than happy to at least start that conversation and help our students figure out how to navigate the dining halls. Yeah. I'm lactose intolerant. And one thing I was really concerned about was being able to drink milk because I do drink milk at home. And I remember I asked about a certain brand and it showed back up in Fulbright a couple weeks later. I was really thankful for that. So I got to have my cereal, drink my milk and be fine. So they really are committed. You just have to ask and talk to them. They're really nice. Yes. I think that's my biggest piece of advice. If you need something, you've got to ask for it. So, but we're more than happy to do what we need to do to make sure that we accommodate you safely. And at all of our dining halls, I will say we have a texting number called Texas All. We've got one down here if you can maybe see, but we have them at all of our locations. There is a different texting number at all of our dining halls. So if you have any comments or questions or you need dietary assistance, feel free to text that number. Even if it's something as simple as, hey, we're out of ketchup, let us know. Awesome. Speaking of reducing the carbon footprint, you actually grow some lettuce on campus, right? We do. We do in a shipping container. What? Yeah, called the freight farm. Yeah. So do we want to go ahead and walk over there? Is that good? Have we seen what we want to see here in Fulbright? I think so. I mean, unless we want to just take a quick tour, let's just kind of finish looping around. Yeah, of course. Oh, the drinks too. Yeah, lots of variety over here. There's water, which is super trendy right now. And soft-serve ice cream. Soft-serve ice cream. I mean, that's something that everybody talks about. Awesome. This fall, we're going to do like a weekend waffle, make your own waffle bar. So that'll be really fun. All right, freight farm. Are we going to head out to the freight farm? Yep. Another great thing about Fulbright is that there's all this open space to sit. So it's really easy to eat here with a lot of big friends, like big groups. And just hopping here. It's a really great place to eat. Where's everybody from who's tuning in? We have, what, 16 people tuned in? Yes. I want to use that exit ever. Special door today. All right, so while we're walking over to the freight farm, kind of wanted to share a little bit about what's coming new to campus. I don't know if you guys have heard the buzz yet, but we are getting a whole new food court. We are getting a full Chick-fil-A, which everybody's like, what is a full Chick-fil-A? Yes, full service. That means breakfast, milkshakes, you name it. We're going to have it. We're really excited. K-Way, which is brand new. We're super pumped about that. We're going to have True Burger, which is a concept that we actually developed. It serves fries, burgers, and shakes. And 5% of your purchase goes back to a student membership from a department on campus, which is super cool. Housing was one time the recipient of that too, so we appreciate that. Yeah, so that was awesome. We love giving back to the campus and the community. And then Flying Burrito, which is a local kind of Tex-Mex place, kind of like a Chipotle almost. So we're super pumped about that. And is there an Italian concept too? Oh, yes. I almost forgot. Rustic Italian. So it's kind of like a rustic Italian kitchen. So it's going to house pizza, sandwiches, dessert, salads, really any of those items we're going to have. And I will say we actually just got a huge brick oven in Pizza Oven for this concept yesterday. So we're really excited about that. I know our director of culinary is ready to start playing with pizza. Yes. A go-go, you mentioned like rough a go-go earlier. Can you explain what the a go-go concept is? Yes. So rough a go-go is actually a concept developed for kind of on the go. So if you are in and out and you just need, you know, just a quick drive by where you need to get, you know, all the necessities that you need. It comes with basically it's you just kind of exchange that meal swipe. So you go in and you get a sandwich, wrap, salad, one of those items. You get hand fruit chips and a drink. You get kind of a whole combo meal and exchange it for a swipe. And they're open 7 a.m. and we've extended it to 4 p.m. So you have that flexibility to get it all day long. Yeah. It was a really great thing to like use between classes. If you like had not like a full like hour between a class, you just eat something real fast and it was a dining hall. Because sometimes the lines do get long and like those peak times. You can just go into rough a go-go, grab a sandwich, eat in the Greek theater and just go right to class. And that is located. Sometimes people are like, where is it? So it's actually located right below rough. So next to Quiznos, which that's another thing that I mentioned that our sushi is moving. So it used to be housed at the union and it's actually going to be housed now at Quiznos. So that'll be really good. And yeah, I think I forgot to mention though, the food court, you will be able to meal trade in the evening there. So your favorites, pay, wait, Chick-fil-A, flying burrito, true burger, you will be able to exchange that dining swipe for a meal trade. And Billing is setting up differently too. I know that when I've gone there in the past, you kind of get your stuff at the station. Yes. And then you end up going to another line. Yes. So now hardly no line. So you'll be able to actually pay where you are getting your food out. So you will be able to go to Chick-fil-A, get your sandwich, your fries, and your drink all right there and pay right there. You won't have to stand in two lines. So we're super pumped about that. And when is that opening? The food court. So that will be open keeping our fingers crossed. It will be open by the time school starts. So you will have it day one. I thought it'd be cool to look at this thing from a little bit of distance because you might not even know what this is when you walk in. Yeah. It's literally a shipping container. Yeah, this is our freight farm. So it's an upcycled shipping container that's been converted into a vertical hydroponic farm. We love it. So we actually, we've been able to grow all sorts of produce in it. But right now we just stick to lettuce at this point. And all of the lettuce that actually grows in our shipping container stays right here on campus and goes right to our students. We send it over to where the wild greens are, which is our own salad and grain bowl concept that we have here on campus. So you're able to actually, you talk about hyper local, you literally walk it over to our union in rough locations. We need to. A lot of people are, it's so delicious. One of my favorites, for sure. I lived in Maple South and we would go all the way over to Founders just to eat there at night because we had to have that grain bowl, that salad, the chicken was so good. This is a look at you. Look at you. And so over at where the wild greens are, Founders, you can get flatbread pizzas, your grain bowl, your soup, all of that. And then a little different with the union, you can get salads. And then we've added smoothies to that menu. So it is, it is so good and we're going to do monthly features with superfoods. I think in August or September, we're going to do, are we doing Apple? Kind of an Apple's. Apple's are in September. Yes. So August we're doing, August we're featuring tomatoes. And so we're actually doing a sun dried tomato basil hummus, which I cannot wait to try. But yeah. So do you guys want to see inside our freight farm? Absolutely. And this is also ran by interns. So that's really cool too. Students just like you running this freight farm. Yes. This is the freight farm. My name is Amelia. I'm a sustainability intern. So I'm working with Chartwells this summer through the school year in the freight farm but then also on sustainability in August. Initiatives. So I'm here some days. I'm kind of walking through the process of the farm and like the cycle that they go through. So yesterday I seeded rural plugs. So they're going to germinate and become little plants, which is exciting. So then we moved them up here. And these aren't looking great, but we were moved up here yesterday. But then we take these. So like next Monday we'll take these out and transplant them into the towers. And we'll harvest what's in the section that they're going to be in. So it's all around vertically so that's how we can fit so much into this like little shipping container space which is a little snug when you have multiple people working in here. But here's what one of the towers looks like. And then we'll transplant the new ones in. And you can actually eat the slightest on campus at our retail location where the wild greens are. You can also decorate with your meal plan, which is super exciting. It's pretty much my favorite place to eat on campus. They have lots of different toppings and options. These are LED lights. They're kind of like they hang down. Oh yeah, we can turn them on. Was this so cool? Yeah, it's a party when they're on, actually. Oh, wow. And the water drips down from these emitters and like makes its way down the tower. And so this is like the sunlight that the plants need. It has the red and blue wavelength and then the water. And we can also put other nutrients and oh, I'll put this back in so when the water comes out it doesn't splash us. So the water comes from then main take down there and then it like travels through. And we also store some like cleaning stuff that's important for us to keep it clean. So there's not like algae and we don't track pests. It's kind of an issue sometimes. But yeah, there are different sections and so every week we just harvest like a bag of lettuce and I take it over to the kitchen and it's all done right here on campus. Which is exciting that it's so fresh. Yeah. Yeah, if you want to like kind of show them the whole like back here you can see like the whole like progression. There's like five sections just different little life cycles, all of them. That is so cool. It is a party in here at the Lifetime. Yeah. You can have a speaker. Yes. Listen to music. I love it. Awesome. Thanks a million. Thanks for showing us around. I know. It really does. We'll do one more little plug about marketing. So we are always looking for students to come work for us. We're super flexible. We start out at $10 an hour, which is above minimum wage here in Arkansas. We offer internships and not just food service. So Ashley has dietetic and wellness interns. I have marketing interns and we're always looking to hire. So if you're ever interested you can apply at AltogetherGreat.com on Instagram, Twitter, and Facebook. And Ashley also has we'll do a little plug about Archie Eatswell. Yeah. So I actually have my own Instagram account. It's called Archie Eatswell. I post obviously healthy things but sometimes just depending on what it is I might post what I eat in the dining hall during the week, which I love eating the dining halls. So yeah, it's really easy for me to find some healthy options in there too. Just give me a follow if you're into that. Thank you guys. Thank you guys for joining us today. Be sure to join us tomorrow at 10 o'clock for our Campus Health URK Home Live Tour. You can go to movin.uark.edu and find more information about that to get signed up. But thanks for joining us today. Hope you guys learned more. If you have any more questions just comment down below. Cori is going to try to get to all of them in the fall. And there's lots of good food here for you guys to eat. So you will not go hungry. So yeah, have a great summer. We'll see you in the fall.