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Rachel Mann
Communications Marketing Specialist
Office of University Communications
Phone: 202-238-2631
rachel.mann@howard.edu
     
http://www.howard.edu/newsroom/      

Sodexo’s New“Flavours” Bring Healthy Choices to Howard


New years resolutions for healthy eating have great support at Howard University. This month, Sodexo premiers their new line of catering options to the Howard community—Flavours­­—as part of the catering company’s rebranding and expansion of it catering services at colleges and universities nationwide.

In December, Sodexo hosted an expo in Blackburn for a sneak peek of all Flavours has to offer. Howard students, faculty and staff gathered to try new and seasonal dishes, observe state of the art catering equipment, and listen to chef presentations. The catering expo featured a large variety of fare for every campus event; all with special attention to sustainable ingredients, unique pairings, and special diets. Noted major changes included the adoption of more vegan, vegetarian and gluten free options at competitive prices.

Sodexo noticed a trend when a growing number of student groups were seeking outside catering services for their events. Students were looking for answers to their need of more diverse and healthier food choices at competitive prices. Now they have many options like grilled pita falafel, vegetable relish, portobella mushroom napoleon, and spaghetti squash to name a few.

“We heard their cry and went back to the table to restructure what we offer to our student groups and student activities,” said Eric Brown, general manager for Sodexo at Howard. “It really is time to change the culture of how we do catering services on campus.”

Upscale menu items such as petit beef wellington hors d’oeuvres, roasted lamb with risotto, apricot and goat cheese chicken breast, and halibut saltimbocca were added to answer the needs of faculty and staff in planning executive and exclusive gatherings.

What about dessert?
 
“We make all of our dessert fresh from scratch, and we offer gluten free dessert,” said Gerald Oriol, executive chef at Howard. Chef Oriol is particularly excited about the new varieties of seasonal menus that change every two to three months, and the expansion of their executive lunchbox called Simply-To-Go.

The new Flavours website, with menus and online ordering options is expected to launch later this semester. For more information about Flavours or to plan your next event on campus, visit http://auxiliary.howard.edu/dining.html or call 202-806-4142.


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