The holidays are usually a time of overindulgence, but holiday traditions can be made more sustainable with a little creativity. We reached out to Syracuse University’s Office of Energy Systems and Sustainability Management for some ideas on how to make the holidays more environmentally friendly.
Get the tips and read the full story at Syracuse University News.
This past October, Gerri Williams celebrated a milestone that most employees—in any job, with any organization—only dream of attaining: her 50th anniversary with Syracuse University.
Williams began her career with Food Services in 1969. She worked in Washington Arms, Haven Hall and the Goldstein Alumni and Faculty Center and dabbled in Campus Catering before landing her current role in Manley Field House’s dining center. At Manley, she works as a group leader, serving the football players and coaches.
Read the full story at Syracuse University News.
As hundreds of members of the Syracuse University community gathered in Goldstein Auditorium on the evening of Nov. 21, the main attraction—a 35-pound turkey, took center stage.
More than 400 international students were treated to a traditional American Thanksgiving meal at Syracuse University’s 35th International Thanksgiving Celebration. As the meal began, dozens of students gathered around Joe Sidoni, associate director for events with Food Services, on the Goldstein Auditorium stage to take pictures and video on cell phones as he carved the bird.
Read the full story at Syracuse University News.
You don’t have to be a hardcore foodie to know that food plays a powerful role in our lives. Sometimes, the smell of a familiar meal or a beloved baked good can be deeply meaningful, especially when we’re far away from home.
The five dining centers at Syracuse University serve thousands of meals each day – hot, cold, snacks, gluten-free, vegan, vegetarian and everything in between.
Even with all of those choices, sometimes students want their favorite food, or a recipe that reminds them of home. What are these special recipes? Would you share them with Food Services, so that they can serve these foods in campus dining centers?
Read the full story at Syracuse University News.
Due to changes to the federal tax law passed in 2018, the Internal Revenue Service (IRS) has updated the 2020 version of Form W-4. Form W-4 is completed by every Syracuse University employee to determine how much federal income tax is withheld from each paycheck.
The IRS does not require all employees to complete the updated form. It will be used by employees hired after 2019 and can be used by employees that want to make a withholding change after 2019.
Read the full story at Syracuse University News.
You may have noticed “Princeton” and “Waltham” around campus this fall: attending classes, hanging out on the Shaw Quad, living on South Campus and making new friends.
These two friendly faces aren’t here for the academics but a different type of learning.
Princeton and Waltham are among a group of five Labrador retrievers on campus with their student handlers as part of the student group Service Dogs at Syracuse. The student group partners with the national nonprofit organization Canine Companions for Independence that pairs puppies with volunteer puppy raisers, who take care of the puppies until they are old enough to go through professional training.
Read the full story at Syracuse University News.
Dupli has just completed a major overhaul to its website in order to improve the ordering process for its customers, and launched its new catalog-ordering platform on Nov. 11, 2019.
Since becoming the University’s primary printing and mailing distribution center in July 2017, Dupli has adjusted and adapted in response to feedback from campus constituents. The newest enhancements to its interface include:
Read the full story at Syracuse University News.
In celebration of Veterans Week 2019, the University is recognizing stories of student veterans and faculty/staff who are veterans or have especially strong connections to the military. These stories are just some of the many from the veteran and military-connected community on campus whom the University is dedicated to supporting. From welcoming veterans to campus as far back as World War I, and having the longest consecutively running ROTC program in the country, the University is committed to being the “best place for veterans.”
Today, read the stories of U.S. Marine Corps veteran and College of Visual and Performing Arts student Adrian Weekly ’20 and U.S. Navy veteran Joe Alfieri, director of campus planning, design, and construction.
Read the full story at Syracuse University News.
Beginning the week of Nov. 18, members of the campus community will be able to use credit cards and mobile pay apps at 10 vending machines in Bird Library. The new payment capabilities will gradually expand to all 175 campus vending machines throughout the next year.
In addition to SUpercard FOOD funds and credit cards, the machines will now accept Apple Pay, Google Wallet and Android Pay. Purchasers should look for a new orange vending sticker placed on the machines, which will identify the acceptable forms of payment.
Read the full story at Syracuse University News.
Fueled by undeniable momentum and powered by a fiercely passionate Orange community, Syracuse University today announced the launch of a historic $1.5 billion campaign—Forever Orange: The Campaign for Syracuse University. The campaign kicks off as the University celebrates its sesquicentennial, uniting the Orange community as it collectively reflects on 150 years of impact and fearless firsts.
“Syracuse University is at a pivotal moment,” says Chancellor Kent Syverud. “Higher education looks vastly different now than it did at the University’s founding, 150 years ago. Our world is increasingly complex, and the future demands ideas, inventions, actions and individuals equipped to meet these challenges head on. Together, we can achieve our vision, impact lives and improve our world. That’s the Orange way.”
Read the full story at Syracuse University News.
