While many students were able to return to their hometowns and enjoy Thanksgiving with their family or hit the beach and the game in Southern California, many remained on campus with their Notre Dame Family.
Before hours of football, over 1500 students, families, and guests enjoyed a traditional Turkey Dinner at North Dining Hall.
Each time you return your tray to the dish line in the dining hall, give yourself a little cheer. Over the past five years, waste among those eating at the dining hall has been reduced by an average of 1.93 ounces per student. This is a savings of over 250,000 pounds from the measurement in 2008 or a half ton of food per day.
Notre Dame Food Services Executive Chef Don Miller, CEC, CCE, AAC, presented solutions to more than 100 members of the Notre Dame Class of 2013.
When you ask Josh Maron what he thought of his trip to Germany to participate as an apprentice for the USA Culinary Olympic team, he will tell you, “What an amazing experience...the opportunity of a life-time!”
In June, Josh was selected to participate in “be…