Chatham University Aquaculture Lab will Research Trout
Five hundred live rainbow trout fingerlings — young ones, 4 to 6 inches long — arrived at the campus in Richland via truck from Laurel Hill Trout Farm’s hatchery near Somerset. They were the first fish to go into the three 500-gallon tanks in the newish Aquaculture Lab of the Falk School of Sustainability. The […]
Sustainable Green To-Go Containers Replace Styrofoam
Over 400 students, faculty and staff have signed up for Parkhurst Dining’s Green To-Go takeout program at Marietta College. There is no charge to enroll in the program, and students can exchange their used containers at any of the Parkhurst locations on campus for clean ones at their convenience. Parkhurst already composts, recycles, and sends […]
Powering Up with Performance Snacks
Athletes are often ahead of the curve when it comes to nutrition’s role in better performance, so it’s never a bad idea to see what’s on the Training Table! Learn from Executive Chef Geoff Straub of Parkhurst Dining, who’s in charge of keeping the Pittsburgh Penguins well fed, enhances snacks with ingredients that boost energy, […]
Climate Neutrality Goal Could Benefit The Meadville Economy
As part of its goal to achieve climate neutrality by the year 2020, Allegheny College has made an agreement with Parkhurst Dining, its contracted food provider, that at least 20 to 30 percent of the food it provides to the college are locally grown, according to Kelly Boulton, Allegheny’s sustainability coordinator. “You’re supporting individual families, […]
Bridging the Gap: Operators Close Knowledge Divide Between Guests & Employees
At Bucknell University in Lewisburg, PA, managers orient new team members on Parkhurst’s culture, our passion for food and overall culinary gold standards for scratch cooking and authentic culinary experiences. According to John Cummins, Parkhurst general manager of resident dining. our core customer base doesn’t come from the same background as our team members. Our […]
Feature: Pittsburgh Penguins Executive Chef Geoff Straub
Parkhurst Dining’s Executive Chef Geoff Straub prepares only the healthiest menus for the Pittsburgh Penguins! Chef Straub prepares housemade foods using organic products, and uses liittle to no refined sugars. “We try to not use any refined sugars in the cafe and definitely don’t use any for the Penguins,” adds Straub, whose goal is to […]
Mercyhurst Food Station Helps Students with Food Allergies
When Maria Ortega, 19, a sophomore at Mercyhurst University, went to lunch as a freshman, she wasn’t sure she’d find anything to eat. Miss Ortega is lactose intolerant, meaning she can’t eat anything that contains milk, which is surprisingly difficult. This year, Parkhurst, Mercyhurst’s food service, opened a special food station designed for students who […]
Five Ways Pittsburgh Penguins’ Training Facility is Winning at Healthy Eating
Geoff Straub, executive chef for Parkhurst Dining, is making transparency his mission at UPMC Lemieux Sports Complex—the hockey facility where the Pittsburgh Penguins practice and eat most of their meals. According toTechnomic’s2016 Healthy Eating Consumer Trend Report,42% of consumers say their definition of health has changed over the past two years, with a majority—54%—now calling […]
Dining Hall Serves Campus Harvest
Every week, Delaware Valley University students and staff deliver baskets of fresh food grown on the University’s campus to the dining hall where they are incorporated into menu items for students to enjoy. DelVal and Parkhurst are working together to incorporate more local food from the University’s farms into the menu. Read more here! MEDIA […]
From the Classroom to the Farm at DelVal University
DelVal and Parkhurst Dining, the University’s dining services provider, are working together to incorporate more local food from the University’s farms into the menu. The baskets of food harvested from the farms are delivered to Executive Chef Gerald Hunter, who develops the weekly menus based on what he receives. Some of the current menu items […]