Stony Brook University has long been a proponent for positive change by partnering with the community to develop a sustainable culture. The campus serves as a real-world setting for student interaction, and develops sustainable programs and services as a way to decrease the university's impact on the natural environment. As part of April's Earthstock celebration, sustainability leaders gathered to discuss initiatives and challenges as the university works to create a greener campus experience. The panel discussion "Energy Campus Initiatives: Plans and Dreams for a Sustainable Campus," was moderated by Malcolm Bowman, professor of marine sciences at the School of Marine and Atmospheric Sciences. Terence Harrigan, associate vice president for the Department of Campus Operations and Maintenance, spoke of Stony Brook's energy reduction efforts. "We've been very active the past 20 years," said Harrigan. "We've been able to flatten our consu
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March 1, 2021
Mike West, director of Dining Services at Stony Brook Hospital
Michael (Mike) West, director of Dining Services at Stony Brook University Hospital, has been selected by
Food Management, a national trade magazine, as one of 13 leaders in onsite food service operations across the country.
West was originally nominated to Food Management’s sister site,
Nation’s Restaurant News, which names the top leaders in the food service industry in its 2021 Power List. From that list, he was identified as a standout leader in the industry, recognized for his outstanding leadership and his impact on the hospital, the Stony Brook community, and the industry during the coronavirus pandemic.
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