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The Eyeopener — August 21, 2013

The Eyeopener — August 21, 2013

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Published by The Eyeopener
The Eyeopener — Frosh 2013
The Eyeopener — Frosh 2013

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Published by: The Eyeopener on Aug 22, 2013
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05/14/2014

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Volume 47 - Issue 1August 21, 2013theeyeopener.comSince 1967
PHOTO: NaTalia Balcerzak
     Y     O    U      M  I     G    H    T
(
 
YOU
VE BEEN
)
FROSHED
WILLYOUSURVIVE?
 
2Wednesday, Aug. 21, 2013
Welcoe ’13 
Welcoe ’13 
We of 
Week of 
For more information contact RSU VP Student Life & Events, Danielle Brogan,
vp.life@rsuonline.ca
If we require accommodation to ensure your participation,please contact internal@rsuonline.ca as soon as possible.
All Events Are
FREE & ALL AGES
Gould Street
12pm-6pm
★
Live stage performances
★
Good Food Truck
★
Free Cotton Candy & Popcorn
★
Personalized Button Station
★
Goals Wall
★
Airbrush T-Shirts / 2-5pm
★
Shisha Lounge / 3-6pm
★
Spontaneous Dance Performances
★
Henna Station / 3-6pm
★
Water Station
★
Food Vendors
★
Sponsor Booths
in front of SCC
9:00-11am
★
Get your 2013/14 Handbook& Day Planner
in front of SCC
8pm-11pm
Featuring:
★
Headlining Comedian to be Announced
★
With Ryerson Student Performances
 Street Festivl 
 Street Festivl 
ee Pcke ekfst 
ee Pcke  ekfst 
Coedy Niht 
Coedy Niht 
Ram in the Rye Patio
8pm-12am
★
DJ Lissa Monet
vs.
DJ MelBoogie
★
Featured Dance Crew:GEEKFREAKS
★
With: DJ Craig Dominic inside
 Sex i e R 
 Sex i the R 
Blo Prty 
 Block Prty 
Quad
10am-2pm
Pre-register for classes
★
10am – Yoga w/ Yoga Centre Toronto
★
11am – Zumba w/ Cardio Kick Fitness
★
12pm – Salsa w/ P.O.S.E Dance
*
Drop-ins accepted.Registration: wow@rsuonline.ca
Vendor area with:
 
Intramurals, Sports Clubs, MassageTherapist, Physio Therapist,Acupuncturist, Ryerson Athletics,& sponsors
Cus Grous Fir 
Cus Grous Fir 
Cus Grous Fir 
Gould Street
11am-3pm
Get involved! 150+ Students Groups &Course Unions.
★
Live Student Group Performances
★
Get your 2013/14 Handbook& Day Planner
★
Ryerson Community FREE BBQin the Quad (12-2pm).
Hosted by University Advancement 
Ram in the Rye
4pm-7pmFREE PRIZES
In partnership with RyePRIDE,& the Centre for Women & Trans People 
Disoriettio 
 Disoriettio 
The Alternative Orientation Event
Gould Street
12pm-4pm
Get involved with RSU Equity & SocialJustice, Sustainability & Student ActionCommittees & the 5 Equity Service Centres.
 
★
Equity Service Centre interactive booths
★
Social Justice Tabling Fair
★
Live Stage Performances
★
Buskers / Good Food Truck
Don’t miss daily social media contests!Details on www.weekofwelcome.ca
Thomas Lounge
5pm-9pm
Open Mic performances. Arrive early tosign up.
In partnership with the ARRG! 
Coffee House 
Coffee House 
Dirty Bingo & Drag Show
Fit Fest 
Fit Fest 
 Set 5 
THURS
 Set 6 
FRI
 Set 4 
WEDSTUES
 Set 3 
facebook.com/rsufb/events@RyeSU #rsuWOW13
The RyersonStudents’ UnionPresents:
★
Free food for first 4000 people
★
Street performers - Zero Gravity Circus
★
DJ performance by DJ Couture
★
Featuring DJ Craig Dominic
Featuring:
★
KARMIN
 
with Kardinal Offishall & special guest
★
Licensed concourse & food vendors
★
Assemble starting at 3pm
★
Check-in to get your concert access wristband& find your course union
★
Note: Wristbands for concert only - 1st come, 1st served
★
Limited edition bandana available for first 3000 people
★
Parade leaves promptly at 4:30pm
Prde & Picic 
 Prde & Picic 
53 
rd 
Aul 
 53 
rd 
 Aul 
NO BAGS ALLOWED AT CONCERT • NO SHAVING CREAM • NO ALCOHOL PERMITTED
 Picic &  Street Fir 
Gould Street
 Prde 
Quad
11am-3pm6pm-9pm9pm-2am3pm
Cocert 
Mattamy Athletic Centre
 After Prty 
Ram in the Rye
 
3Wednesday, Aug. 21, 2013
NEWS
Local produce. Longer cafeteriahours. Affordable meals that willbe friendly to a variety of dietaryneeds and a menu that will includeseasonal specials and cultural fooditems.These are just some of the thingsthat new food service providerChartwells has promised it willmake available to Ryerson studentswho have long yearned for betterfood at the campus cafeterias.Chartwells has replaced long-time Ryerson partner Aramark andwill now be responsible for sourc-ing local produce for its menu,preparing and cooking meals andserving food in Ryerson cafeterias.Aramark, an international foodservice provider to schools, healthcare institutions, stadiums andarenas had been Ryerson’s foodservice provider since 1993. Whenits latest contract with Ryerson,signed in 2008, expired earlier thisyear, many students feared that thetwenty-year-long partnership be-tween the university and Aramarkwould be renewed.
Aramark gets the boot
Twenty years ago, Ryerson signed its rst contract with now unpopular food service providerAramark. This year, a new company is on the scene. Enter Chartwells.
PHOTO: ANGELA HENNESSY
By Angela Hennessy andJackie Hong
But even though Aramark sub-mitted a bid for a contract renew-al, the U.S.-based company, whichhad become notorious for its ex-pensive menu, poor food qualityand charging Ryerson for protlosses, was ditched in favour of athree-year contract with competi-tor Chartwells. Julia Hanigsberg, Ryerson’svice-president of administrationand nance, said that the universi-ty decided to sign with Chartwellsbecause it will be more capablethan Aramark in terms of provid-ing students with better variety,healthier food, sustainable sourcesand competitive meal pricing.“We were looking for a com-pany who can work with us todevelop an entirely new food strat-egy for Ryerson,” Hanigsberg said.“Chartwells was the best choicefor this direction… Students spokeand we listened. We understoodthat students really weren’t happywith what was being offered so wemade changes.”Ryerson’s new assistant directorof food services and executive chef  Joshna Maharj said that she is ex-cited to take the university’s cam-pus food in a new direction – onewhere students will enjoy and lookforward to eating in Ryerson’s caf-eterias.“Students are going to noticefresher food available,” Maharjsaid. “I’m going to be in the resi-dences doing cooking demos too.Food is just going to be a muchbigger deal on campus this year.”Maharj added that she studiedthe results of a survey sent out tostudents last year about their opin-ions about campus food and whatchanges they wanted to see, as wellas suggestions from the RyersonStudents’ Union (RSU). One of thebiggest needs, she noticed, is foodthat accommodates a variety of di-etary needs.“We’re always going to have avery steady supply of vegan, veg-etarian, dairy-free and gluten-freemeals available,” Maharj said,adding that halal meals would beavailable too. She also said thatmore “superfoods,” like quinoasalads, leafy greens, soups andwhole grain breads, will be onthe menus in the fall. In the nearfuture, a wider variety of culturalfoods including curries, shawar-ma, fajitas and noodle bowls willalso be added. There will also bea focus on the seasonal ingredientsfrom Ontario farms.In addition, cafeterias will nowbe open later so students tak-ing night classes will have accessto campus food. Students will beable to give feedback on food dur-ing town hall meetings that will beheld throughout the year.The RSU conducted a studentsurvey that revealed students’ un-happiness about Aramark, said itis “cautiously optimistic” aboutthe change to Chartwells.“We will be involved in the eval-uation process over the next littlewhile to keep the system account-able to students,” Rajean Hoilett,RSU Vice-President of Equity said,adding that the RSU’s survey andawareness campaign about thestate of campus food helped bring“food to the forefront” of Ryersonadministrators’ attention.On top of the RSU keeping closetabs on the Chartwells deal, Ry-erson administration will also beputting together a committee tohelp keep track of how well thenew food services are working.“We are looking for studentswho are passionate about this is-sue to sit on a committee that willhelp monitor how Chartwells isdoing on campus,” Hanigsbergsaid. “We want to make sure stu-dent needs are heard.”Maharj said that she will alsobe involved in making sure Chart-wells does its best to meet its com-mitments to Ryerson’s students,but admitted that it will require anentire reworking of how food ser-vices at the university work.“Our challenge is going to beto... really reroute and rethink theway we’ve been operating foodservices here at Ryerson,” Maharjsaid. “[But] I cannot wait until...we get to a point where good foodis going to live and breathe in a re-ally beautiful and delicious way onthis campus.”Chartwells was not available forcomment on this story.
Food is just going tobe a much bigger dealon campus this year
Chartwells promises to offer students a variety of fresh food options for the upcoming school year.
ILLUSTRATION: SUSANA GÓMEZ BÁEZ

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