Three days ago, as the Carrier Dome transitioned from a lacrosse venue to a basketball arena, the building’s long-time boss Pete Sala oversaw a long night, with staff and students working until 1 a.m. to make the changeover.
This weekend, those nights will become routine as the Carrier Dome prepares for two record crowds, two basketball games broadcast by ESPN and two lacrosse games.
The Association for the Advancement of Sustainability in Higher Education (AASHE) has awarded a STARS Silver rating to Syracuse University in recognition of its sustainability achievements.
The Sustainability Tracking, Assessment & Rating System (STARS) measures and encourages sustainability in all aspects of higher education. This is the University’s first time rating itself using AASHE STARS, an important benchmarking and analytic tool for the campus as it continues to institute more sustainability programs and infrastructure.
Read more at Syracuse University News.
We asked Food Services Sous Chef Adam Harvey to suggest a hearty, warm, tummy-filling dish anyone could prepare and everyone could enjoy over a chilly winter weekend. Not one to disappoint, Adam offered TWO recipes: a beef stew and, for those who prefer meatless dishes, Scandinavian Winter Vegetable Stew.
Get the recipes and read the full story at Syracuse University News.
The Bookstore’s Hugs from Home program offers parents and families the opportunity to order sweet and thoughtful treats for their students for Valentine’s Day, Halloween, final exams and birthdays. Valentine’s Day is by far the busiest delivery day, says Don Maitland, the Bookstore’s receiving manager, who leads the staff in preparing for the big day. On Thursday, this space was the staging area from which Bookstore employees prepped for the delivery of more than 400 gifts to students in residence halls, academic buildings and Greek houses across campus.
Read the full story at Syracuse University News.
Deanna (Dee) Bailey, associate director of field operations and events for Parking and Transit Services, has trouble remembering which act appeared at the Dome during Thanksgiving weekend in 1990. “I know it was a huge concert,” Bailey recalls. “And it was my first Dome event, and I’m like, ‘Oh my God.’”
Fittingly, Bailey’s first experience with 38,000 people was New Kids on the Block.
Vice President and Chief Facilities Officer Pete Sala discussed updates on multiple Campus Framework initiatives, including the National Veterans Resource Center and the future of Schine Student Center, in an interview with The Daily Orange.
Syracuse University will continue to work with minority- and women- owned business enterprises on construction and renovation projects, Sala said. Every project at SU has a goal of 10 percent of the workforce being from MWBEs, he added.
Following months of research, discussion and collaboration, the Advisory Work Group on Staff Climate Matters has issued a report and recommendations to enhance the overall experience and satisfaction of staff members throughout the Syracuse University community.
The 12-person work group, which was convened following the 2016-17 campuswide climate assessment process, recommended three areas of focus to enhance the staff experience and strengthen the sense of community and relationships with staff and between staff and others on campus.
Students: Does your meal plan suit your needs? Do you have ideas you want to share? Auxiliary Services is hosting one-hour, informal focus group sessions this week to learn what students think about the current University meal plan structure and campus dining.
More information and full story available at Syracuse University News.
In October 2018, the Purchasing Office announced a transition away from paper requisition forms. The office expects the transition to be complete by the end of fiscal year 2019, upon which time paper forms will only be accepted in very limited instances. The goal of the department is to move completely to electronic requisition forms by the end of the calendar year. To assist with the changeover, the Purchasing Office is offering training sessions for staff members affected by this change.
Jim Ponzi, associate director of production and commissary operations, started work on Thursday at 7:30 a.m. After a full day of overseeing operations of Syracuse University’s food production, serving an average of 17,000 meals, he worked past midnight. An Orange men’s basketball game against Miami tipped off at 8 p.m., and he stayed to do a final deposit. He returned on Friday morning at 7 a.m. “It’s a life,” said Ponzi. “Well, we say it’s a lifestyle. You get used to it.”
