July 6, 2009
09-113

Jennifer Tanner
Communications Specialist

Hopper Dining Featured in July Edition of On-Campus HospitalityMagazine

VALDOSTA - Valdosta State University's new Hopper Dining facility was featured in the July edition of On-Campus Hospitality Magazine.

The article, titled "Hopper Dining Center - Re-setting the Benchmark," highlights the accomplishments of Sodexo designers and campus staff members who have worked hard to make the new facility both functional and attractive for the VSU community. The publication recognizes them in front of peer institutions for innovative efforts that make dining at VSU a unique, enjoyable experience.

The three-page, full-color spread displays a collage of photos from within the new facility as well as a detailed article about the facility's many attributes and what motivated its designers. Sodexo Dining Services Director Richard Yokely told On Campus Hospitality that the new foodservice area is built around action.

"One of the really cool things that Scott (Hoover) did with the design is he took the kitchen out of the kitchen and put it in the area where we serve the customers," he said. "Everything is pop-sizzle-action. Customers are seeing items being sautéed before their eyes. It gives them that feeling of fresh ingredients, cooked to order, restaurant quality."

The article focuses on several of the specific food stations that students are particularly drawn too, including Salad Toss, international food stations and an option for breakfast all day.

Sodexo's commitment to the environment was also discussed in the July publication, which mentions the recycled and sustainable products the facility uses as well as the center's recycling program. In the article, Yokely pointed out a unique program that VSU has embraced.

"Another cool thing that we do is we take all the coffee grounds that we use," he explained. "We dry them out, put them back in the bag that they were distributed from, tie them up and we call it 'Grounds for Growth.' And students, faculty and staff, and also our agricultural department, use these coffee grounds for nitrogen to fertilize their gardens."

Download a PDF version of the article at http://www.valdosta.edu/news/media/2009/07/On_Campus_Hospitality_Hommer_0709.pdf .