The Statesman

Banning plastic straws is a step, not a solution

Matthew Yan • November 11, 2018

As CulinArt announces its ban of plastic straws, it seems to be a step in the right direction. However, more actions must be taken to stop plastic pollution.

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Stony Brook should pay attention to racism in its kitchens

Tuhin Chakrabarti • October 3, 2018

In my brief experience working at West Side Dining, I could not believe what I saw, which is why I quit after my first day.

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Wolfieland comes back to Stony Brook for a third time

Luis Ruiz Dominguez • September 16, 2018

Instead of cars, the Student Activities Center parking lot was filled with festival rides on Saturday, Sept. 15 for the Undergraduate Student Government’s (USG) third annual Wolfieland Carnival.

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New food options come to campus

Sara Ruberg • September 1, 2018

A new school year has brought many new additions to Stony Brook University’s on-campus dining. From better food to modern designs, Stony Brook dining offers students a new eating experience.

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Environmental Club leads in sustainability advocacy

Aracely Jimenez • April 23, 2018

The Stony Brook University Environmental Club celebrated Earthstock last week by teaching the campus community about living sustainably.

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Dining halls need to provide more pescatarian options

Gabby Pardo • April 8, 2018

I am a pescatarian which means I eat like a vegetarian but add seafood to my diet. If officials want to increase the food diversity, they should take into account students with special diets.

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Make your dine-in experience better

Matthew Yan • March 25, 2018

These are just a few tips to make your Dine-In experience more bearable. While they can’t fix everything, they’re still worth trying to help make the best of your time here at Stony Brook.

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CulinArt is cool, can it continue to captivate?

Matthew Yan • September 17, 2017

If CulinArt wants to keep its lucrative contract with Stony Brook, they’d better start brainstorming how to address these issues and others to keep us students happy once the initial novelty of their arrival wears off.

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CulinArt welcomes semester with new vendors, familiar framework

Joseph Konig • August 27, 2017

CulinArt has embraced the effective, popular aspects of Sodexo’s management, diverting and adding to the framework based on student input and their own internal goals.

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Campus Dining enters final stages of bid process

Rebecca Liebson • April 25, 2017

The search for Stony Brook’s new food service provider has entered its final stages, with the long-anticipated decision set to be announced early next month.

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CulinArt: A cost-benefit analysis

Scott Terwilliger • March 29, 2017

All of this sounds spectacular, but why should we, as students, trust CulinArt?

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