About

Mission Statement

It is the mission of the Corporation to establish, operate, manage and promote educationally related services for the benefit of the college and its students. The Corporation will support the academic and administrative goals of the college and strive to provide the best quality products and services available along with maintaining the image of the Corporation and College, as it relates to the campus community.

CAS is a 501(c)3 Not-For-Profit Corporation that works in conjunction with SUNY Cobleskill. The board of directors is comprised of students, faculty and staff. CAS oversees the implementation of Campus Dining Services, Vending Machines, Catering Services, Laundry Machines, Bookstore contract and investments.

Board Members

Board meetings are open to the campus and scheduled three times in the Spring and Fall semesters in Knapp Hall, Room 203, 1:30pm-3:00pm. Dates for the Fall and Spring semester will be announced.

Food Certification

 

Code of Conduct

CAS DINING SERVICES CODE OF CONDUCT

Dining Services is committed to providing you, our customers and guests, with a fresh, quality conscious meal of your choice in a courteous and timely manner.

We ask that you recognize that the campus as a whole dines together as a community and in that spirit, please acknowledge appropriate interactions while in our campus facilities.

• Please refrain from loud disruptive behavior as well as inappropriate language.
• Damaging or defacing furniture or equipment is unacceptable.
• Food is not to be thrown in ANY circumstances. In the event this occurs in your direct dining vicinity it is advisable to move your seat immediately.
• Radios, CD Players, Skate Boards, Scooters, Bicycles, Roller Blades and any related items are NOT PERMITTED in the Dining Units. We suggest you leave them in a more secure area.
• Only Service Animals are allowed in the dining areas.
• Theft will be reported to University Police and handled in accordance with campus policy.
• Containers (food containers or cups) may not be brought into Dining Units. Reusable mugs may be brought into all units (excluding Champlin) and can be refilled at a discounted refill charge (exceptions apply). Take-out policy varies among dining locations.
• Shirts, pants and shoes are required.
• At the request of any Dining Services staff member you are required to present your CobyCard.
• CobyCards found in the possession of others will be CONFISCATED in all circumstances. ID's are NON-TRANSFERABLE.

To ensure everyone has the option of enjoying their meal in our dining rooms, we ask your cooperation in observing the above guidelines. Dining Services reserve the right to refuse admission to our dining facilities in the event these guidelines are not followed.

 

Community Service

CAS cares about our community. Not only do we support programs and services on campus, but we support our area community in different ways.

• CAS is a proud participant of the Community Trick or Treat.
• The Campus Child Care Center frequently conducts tours of the CAS dining facilities. CAS purchases and delivers food supplies to the Center weekly.
• CAS provides employment to area ARC consumers.
• We also provide support to the Schoharie County Animal Shelter.
• CAS Dining supports employee supported groups, fire departments and organizations.

 

Nutrition

Healthy Dining: Eating and Living Smarter

Dining Services is making changes that will benefit you and minimize our impact on the environment by decreasing food processing needs and supporting organic and local growers. Here are some of the offerings you’ll see:

• More whole grains
• Locally grown seasonal fruits and vegetables (we try to keep local within a 150 mile radius)
• Fewer trans fats
• Campus Farm raised beef, lamb, pork and fish are utilized at our campus Farm/Stream to Table events
• NY local coffee and tea in most restaurants and brewhouse. Red Rose Teas, Capital City Roasters, and Finger Lakes Coffee Roasters.
• Locally sourced meats and beverages.
• Locally sourced signature BBQ Sauce for campus dining use! (Brooks BBQ products)
• NY local eggs (we use more than 100,000 eggs/year)

Reliable Nutrition Resources

Are you looking for more on a nutrition topic and don’t know where to get reliable information? You are not alone. Check out the list below to find reliable information on various nutrition topics.

 

Sustainability

CAS Dining Services collaborates with the college’s academic programs, local farmers, and the community to help lower our carbon footprint and bolster the local economy. CAS’s sustainability efforts include:

• A farm-to-table program to help to bring the agriculture, culinary, and dining services programs together. The students help raise and process livestock, cattle, goats, pigs, fish as well as other animals. Dining Services then prepares the meal for the campus. As a tangible benefit, some costs have gone down in procurement. The costs that have gone up are negated by the value placed on the program by those involved and served.
• 24% of CAS’s purchases are procured locally within a 150 mile radius, while realizing an 8.9% decrease in overall food cost. In the current fiscal year, the goal is to increase this to over 20%, and within 3-4 years, our goal is to reach 35% local purchasing.
• Purchase compostable and biodegradable to-go ware and cutlery.
• Taken the Pride of N.Y. Pledge to increase sourcing of New York State grown and made products.
• Partnered with local distributor Antonucci’s to get local produce such as apples from Yonder farms in Hudson, eggs from Thomas Poultry in Schuylerville, potatoes and cabbage from Torrey farms in Syracuse,  NY and Campus raised beef for our burgers, as well as Pride of NY dried spices out of Syracuse.
• Catering and restaurant wine and beer list is at least 50% New York products.
• Composting pre- and post-consumer food waste, as well as using kitchen scraps to help feed the livestock.

 

Take a look at a student produced video explaining some of our sustainability efforts!

CAS Sustainability Video
Video Credits: Alex Rose, Shania Marotta, Carter McDermott