SBU Eats Receives National Recognition for Most Innovative Wellness and Nutrition Program

The National Association of College and University Food Services (NACUFS) Nutrition Awards recognize the outstanding nutrition and wellness programs implemented in collegiate dining programs. This year, the SBU Eats program at Stony Brook University received the Gold award for the most innovative wellness and nutrition program.

From left to right: Rich Maha, SBU Eats Regional Director of Operations; Laura Martorano, SBU Eats Registered Dietitian; and Angela Agnello, ASA Senior Director of Marketing & Communications

SBU Eats received accolades for "Tiny but Mighty: Unleash the Power of Microgreens with SBU Eats Teaching Kitchen and Community Garden Club's Garden to Table Workshop." This sustainable initiatives collaboration entailed harvesting produce from the on-campus garden, growing microgreens under indoor grow lights, and hosting an educational workshop and teaching kitchen for students.

The teaching kitchen program was led by SBU Eats Campus Dietitian Laura Martorano, who educated students about the nutritional benefits and culinary versatility of microgreens and plant-based recipes, demonstrated ways to utilize microgreens after harvest, and empowered students to prepare delicious and nutritious plant-based meals to aid in the reduction of inflammatory and gastrointestinal diseases. Additionally, Martorano spoke about plant-based eating and its benefits, including improved heart health, weight management, reduced risk of chronic diseases, and a lower environmental footprint.

"Our commitment to sustainability and hands-on learning has been recognized for impacting the student community. The program promoted healthier eating habits and educated students on the benefits of fresh, locally grown produce and the practical skills needed to incorporate these foods into their diets," explained Martorano.

The Community Garden Club brings students together to volunteer their time through hands-on gardening activities that beautify the campus and empower students with opportunities to cultivate a culture of sustainability. Sara Poon '25, a biology major who is a member of the Community Garden Club, organized the program with Martorano. Together, they developed the program objectives to include learning about the nutritional content of various microgreens and their vitamins and minerals, and viewing the progression of microgreens from seed to harvest. Community Garden Club also collaborated with Samantha Warren, health promotion specialist from the Center for Prevention and Outreach, who presented about the health benefits of microgreens.

"This prestigious award celebrates the remarkable achievements of a collaboration between SBU Eats and the Community Garden Club and highlights the outstanding innovation and excellence that our dining program offers by prioritizing nutrition and wellness," stated Angela Agnello, Senior Director of Marketing & Communications, Auxiliary Services Association.

For more information about the SBU Eats program and its award-winning initiatives, visit stonybrook.edu/sbueats.

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