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SU's switch to single-use tableware during COVID led to more dining hall waste

SU's switch to single-use tableware during COVID led to more dining hall waste
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In year of COVID-19 challenges, SU employees have worked nonstop


In year of COVID-19 challenges, SU employees have worked nonstop
Courtesy of Keone Weigl
Ruth Sullivan and other SU employees set up desks in Sadler Dining Hall to answer phones and ensure that students who were staying on campus had everything they needed.
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Mark Tewksbury recalls seeing just four cars on his way to work at Syracuse University last March.
Tewksbury, who is the director of residence hall dining and Dome operations for Food Services, has been working to deliver meals to students in quarantine and those who had to stay on campus during breaks since the coronavirus pandemic hit. He was among the group of SU employees who continued working even after SU’s campus shut down last spring. ....

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Cafe closures, reduced hours cause concerns among some employees


Cafe closures, reduced hours cause concerns among some employees
Emily Steinberger | Photo Editor
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Syracuse University has relocated food service workers to open cafes and to restaurants in its newly-renovated Schine Student Center. But some workers still have concerns about how the changes could impact public health. 
The university has closed several campus cafes and significantly reduced hours at others as sales drop amid the pandemic. In the fall, closures, reduced hours and limited offerings at some cafes meant other food locations on campus were inundated with students, workers said. And when employees thought they might have come in contact with the virus, SU’s policies sometimes left them in the dark about what to do next, they said.  ....

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