Fall 2023 Campus Dining Today - 46

Bringing renowned Chef Njathi Wa Kabui to Elon for
a series of teaching and tasting events that featured
ingredients and flavors from his native Kenya helped
illuminate Kabui's signature blend of indigenous
tradition, sustainable agriculture and holistic
wellness. This created an experience guests could
carry into their own lives.
" The way students eat will determine the kind of
world we have in the future, " Kabui said.
SPICE IS NICE
" If I have a say-and feel I have a say-over what I
have going on in my dining experience, that makes
the meal plan that much more valuable, " Bozier
explained.
GEMs aim to empower guests by listening to their
feedback and quickly putting it into action to
demonstrate the guests' impact. The ability to stay
nimble and take swift action to close the feedback
loop is a differentiator.
At Wake Forest University, within two days of a
dining committee meeting where students said
they would love to spice their own dishes to
accommodate their diverse preferences, Harvest
The GEM at Elon University coordinated with campus departments to
bring renowned Chef Njathi Wa Kabui to Elon for a series of teaching and
tasting events that featured ingredients and flavors from his native Kenya.
(Photo courtesy of Harvest Table)
Table created a spice rack filled with dozens of different
spices-all local.
Whether they're looking for spices that remind them
of home or eager to discover new flavors, offering a
wide variety that students can enjoy while developing
authentic relationships with people from many different
backgrounds is one way they try to make every guest
feel seen, heard and valued. Serving this aim, GEMs act
as important advocates. They appreciate the gravity
and privilege of having a seat at the table and elevating
students' needs and desires in the rooms where
decisions are made.
" Understanding how to make each one of our guests
have that personalized experience by creating these
inclusive environments is really important, " Bozier said.
Also important to Harvest Table is becoming integral
members of each campus they serve by respecting
the unique traditions of that campus, reflecting their
cultures, embodying their values, and collaborating on a
future where students know they belong.
Josh Suzuki, assistant director of operations and
auxiliary services at Wake Forest University, noted the
impact for students.
GEMs collaborate with departments, local farms and businesses,
student organizations, and community groups to create events like
the " Supper Club farm dinner, " pictured here.
(Photo courtesy of Harvest Table)
" I think it's really important for all of our students to
know that ... they've got this voice with Harvest Table, "
Suzuki said. §
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CAMPUS DINING TODAY | EMPLOYEE ENGAGEMENT: WHERE SERVICE MEETS SATISFACTION
Fall 2023 Campus Dining Today

Table of Contents for the Digital Edition of Fall 2023 Campus Dining Today
