A feast with all the fixings was on the menu last night at Canisius’ Thanksgiving Sit-Down Dinner.
The annual event is an opportunity for faculty, staff and administrators to cater to students and give them thanks for all their hard work – in and out of the classroom.
Canisius is also thankful to Chartwells for serving up such an amazing Thanksgiving spread.
Submitted by: University Communications
As announced previously by President Steve Stoute, he has approved an early closure of the university at 12:00 noon on Wednesday, November 22 in advance of the Thanksgiving holiday.
All but essential operating personnel are included in this early closure. The university will also be closed on Thursday, November 23 and Friday, November 24, and will reopen on Monday, November 27.
As many of our campus community will travel or are planning to host family and friends, this additional time will assist you as you as we prepare for a long holiday weekend! We wish you a safe and Happy Thanksgiving!
Submitted by: Linda M. Walleshauser, SPHR-SHRM-CP, Associate Vice President for Human Resources & Compliance
Fatima Rodriguez Johnson (right) is pictured with Jacqueline Ashby, senior vice president and executive director of City Year Buffalo
Western New York’s Association for Fundraising Professionals (AFP) recognized one of Canisius’ own on Wednesday, November 15, during its annual luncheon for National Philanthropy Day.
The associate dean for diversity and inclusion received AFP’s Distinguished Honoree Award for her volunteer efforts on behalf of City Year Buffalo. The education organization works to help students and schools succeed.
Well done Fatima!
Submitted by: University Communications
Canisius graduate students and faculty-administrator Mark R. Harrington MS ’10, MS ’22, EdD recently secured top honors at the annual College Student Personnel Association of New York State Inc. (CSPA-NYS) conference.
CSPA-NYS is a comprehensive professional organization dedicated to fostering the development of educators, practitioners and scholars within higher education. This year’s CSPA-NYS conference theme was entitled “Racing Toward Transformation,” a clever title given the conference took place in Saratoga Springs, NY. The three-day event included a series of educational sessions, keynote presentations, and awards ceremonies to recognize outstanding higher education leaders and scholars in New York State.
Canisius students Shawn Johnson ’23, MS ’25, Philip Reuter MS ’25 and Katara Willis ’23, MS ’25, took advantage of the opportunity to compete in the conference’s annual Esther Lloyd-Jones (ELJ) Case Study Competition. Open to graduate students and new higher education professionals, the case study competition prompts participants with a scenario in which they must ascertain issues or concerns, identify stakeholders involved and suggest solutions via the implementation of relevant student development theories. Teams then present their case study analysis to a panel of judges and an audience.
After an outstanding presentation showcasing a theory-to-practice approach to identity solutions and a path forward for the case study, the Canisius team was announced as winning 1st place.
In addition to the 1st place win by the Canisius student delegation, CSPA-NYS conferred its most prestigious honor, “The Distinguished Service to the Profession Award,” upon Dr. Mark Harrington. Harrington is assistant vice president for student success at Canisius University, director of the college’s master’s program in HESAA, and an assistant professor in the Department of Teacher Education and Leadership. The “Distinguished Service to the Profession Award” honors a professional with more than 10 years of experience who has contributed considerably to the higher education profession. The awardee must have made extensive efforts to impact change in higher education in the State of New York through their work, mentorship, scholarship, research, consultation, presentations and/or other involvements.
As assistant vice president, Harrington leads student success and retention efforts with oversight of academic achievement, career development, tutoring services, study center, success and career coaching, veteran affairs, student accessibility services, Pathfinders: academic exploration program, and NCAA Division I student-athlete academic affairs. He also is an elected faculty member on the Academic Program Board, serves as co-chair of the university-wide Retention Committee, and is the founding co-advisor to Delta Gamma chapter of Tri-Alpha, the national first-generation honor society.
Click here to read more about the awards conferred upon Harrington and the Canisius students.
Submitted by: University Communications
As demand for more sustainable options grows, Canisius University has partnered with its food service provider, Chartwells Higher Education, to implement new initiatives aimed at advancing an eco-sustainable campus environment.
Canisius is currently in the first year of a seven-year sustainability journey, titled Laudato Si’. The Vatican-led program guides Catholic institutions and communities on ways to achieve an eco-sustainable lifestyle and society. Canisius was among the first in the country to commit to Laudato Si’. The new food service initiatives being introduced in partnership with Chartwells are in alignment with Laudato Si’.
“Our commitment to sustainability is a direct response to the preferences and feedback we have received from students and the Canisius community,” says Janet Elis, director of campus dining for Chartwells. “We take pride in creating opportunities for students to make more eco-friendly choices that drive positive planetary impacts, one meal at a time.”
Chartwells’ new eco-friendly initiatives at Canisius include:
OZZI Boxes – To reduce single-use plastic and paper, Chartwells integrated reusable and recyclable containers into its food dining system. Called OZZI boxes, these FDA-approved and BPA-free containers have a wax coating so they are easy to rinse, wash and be reused once properly sanitized.
Students receive an OZZI token at the start of each semester, which they exchange for an OZZI box when they order a meal to-go in the dining hall. Students return their used OZZI boxes to an OZZI receptacle, at which time the machine dispenses another token for use by students.
By replacing disposable take-out containers with 100 percent reusable ones, Canisius eliminates the cost and volume of paper and foam products often associated with food service operations, minimizes operation costs, decreases dependency on fossil fuels and reduces the institution’s carbon footprint. To date, there are 800 OZZI boxes in circulation at Canisius.
Farmshelf – To feed students in a healthful, responsible and cost-effective way, Chartwells introduced Farmshelf. The indoor vertical farming company provides hydroponic technology and hardware, which enables Chartwells to grow more than 50 types of leafy greens, herbs and edible flowers, in-house, and elevate its dish offerings with fresh, flavorful and healthy ingredients. Farmshelf produce prevents nutrient loss, uses 90 percent less water than conventional farming and eliminates fuel consumption, as produce is grown on site versus being delivered from an outside source.
Goodr – To minimize food waste across campus, Canisius University and Chartwells partnered with Goodr. The minority- and women-owned sustainable food waste management company leverages technology to coordinate and facilitate the pickup and donation of excess food from campus, which is then distributed accordingly to food shelters in the Buffalo area. Goodr’s technology platform enables Canisius to measure and manage its surplus food and organic waste, earn tax deductions and support its neighboring communities.
Click here to read more about these new food service initiatives and others.
Submitted by: University Communications
