Trent University :: Peterborough • Durham, Ontario, Canada ...



Foodservice Advisory CommitteeOctober 31, 2019MEETING NOTESAttendance: Mark Murdoch, Food Services; Aimee Blyth, Seasoned Spoon; Beth Bekele, TCSA; Jessica Brooks, Neil Dolman, Chartwells; Corine Bolton, CUPE 3205; Meredith Wing, Gzowski; Amy Underhill, Otonabee.Review minutes of September 26Confirm Terms of Reference – the Terms of reference were confirmed as amended and will be sent to CASSC.Update on Forward Food Summit – both the two day chefs’ training and the one day Leadership summit went very well with 20 and 150 persons attending, respectively. The training sessions provided chefs with skills and tools to enhance their use of plant based proteins. The summit brought together manufacturers, distributors, policy makers, researchers and operators to enhance the use of plant based proteins in menus, with a primary focus on higher education.Additional information regarding the estimated year end balance of dining plans that will expire in April 2020, after 24 months of inactivity has been provided. The amount is somewhat modest and is less than the level of funding that Food Services currently provides to the Emergency Food Fund.Working Group Reports:Operations and Marketing – meeting notes of October 28 attachedThai Express review – move to item 4Sustainability and Fair Trade - meeting notes of October 28 attachedInformation in a draft format, regarding our five sustainability strategies and 24 programs has been provided. More work to do in completing the document, but it helps provide a framework.Very concerned about the increase in single use take out boats, on a year over year basis, up 282%. Will focus some energy on this item.Budget – meeting notes of October 28 attachedCatering – no reportDining Room Redevelopment Group – meeting notes of October 11 attachedUpdate regarding Durham GTA RFP process – development of the operating requirements and methodology for evaluating proposals is underway. We hope to issue the RFP document by late November.Thai Express – see notes in Operations and Sustainability Working Group Notes. We will take a tour group to three schools, early in the New Year to further explore options.General Discussion and Q and AIs there an update on microwaves? The matter has been sent to the Colleges to be addressed.Next Meeting – November 28, 2019 1:30 – 3:00 Location TBATrent Food Services Advisory CommitteeTerms of Reference – September 26, 2019 Membership:Trent Food Services Director (Chair)TCSA designateTGSA designateTUFA designateStudent Representative from each College Cabinet (5 total) Student Representative from Trent InternationalTrent Market GardenTrent Vegetable GardenTrent International Staff member First People House of LearningSustainability Committee representativeTrent Director of HousingTrent Director of Conference ServicesChartwells General ManagerChartwells CUPE staff memberCeilie Pub ManagerSeasoned Spoon ManagerPlanet North ManagerThe Trend ManagerStarbucks ManagerMeetings:Monthly during the fall and winter semesters, summer as required. Meetings are open to the entire community. Minutes will be posted online. Mandate:To provide feedback and recommendations regarding the Trent food services operationsTo identify specific food needs of individuals and the community, and to ensure they are being metTo review financial, sustainability, wellness, education and community outreach key performance indicatorsTo review dining plan structures and cost for the following year To determine short-term and long-term food service goals and advise on planning and future directionsTo communicate with the broader Trent community about food services issues and operationsTo identify partnerships and initiatives to educate and support the Trent and Kawartha region communities, including educating students about food issuesTo assist all campus foodservice providers in developing a top-tier food service operation that is a national model for quality and sustainabilityDecision MakingThe committee is advisory in nature and will normally make decisions on a consensus basis. Typically, the only item that will be voted on will be the approval of the annual budget for Trent University Food Services and the related fees for Dining Plans for the following year. Only the representative from the TCSA and residents from each of the College Cabinets will participate in this vote. Sub CommitteesSub committees and working groups, both regular and ad hoc may be established to address specific matters, for example: Operations and MarketingSustainability and Fair TradeBudgetCateringRole of Sub CommitteesOperations and MarketingThe role of this sub-committee is to identify the operational elements of the foodservice program that can be changed or corrected in very short time frames to create an immediate impact for customers, with a specific focus on residents. For example, the committee may recommend improvements to signage as an immediate item. The renovation of a foodservice facility would not be considered by this sub-committeeSustainability and Fair TradeThe role of this group is to plan and execute small and targeted activities, in the two week to one month time frame, that create immediate changes in sustainable behavior, with a goal of establishing longer term habits in on campus consumers.BudgetThe committee will advise the Director, Trent Foodservice in the development of the annual operating budget for the University department. This budget is limited to Trent Foodservice and does not consider the budget of Chartwells or other on-campus foodservice providers. The group will make a recommendation to the Food Services Advisory Committee regarding the budget for Trent University Foodservice for the next fiscal year (May – April). The recommendation to FSAC, is approved, is forwarded to CASSC and then the Board of Governors for final approval.CateringThe Catering Working Group is a subcommittee of the Food Services Advisory Committee that meets to discuss items that are unique to the users of catering services. Trent University FoodservicesFood Services Advisory CommitteeOperations and Marketing Working GroupOctober 28, 2019MEETING NOTESAttendance; Mark Murdoch, Food Services; Aimee Blyth, Seasoned Spoon; Corine Bolton, CUPE 3205; Jessica Brooks, Neil Dolman, Chartwells; Emma Phillips, Champlain; Lori Johnston, Conferences, Ceilie, Starbucks; Maya Thomas, Lady Eaton.Role of the committeeThis working group sets the operating guidelines and priorities for Trent Food Services, for example confirming any changes to the operating schedule related to exam periods. The group monitors and evaluates marketing initiatives to ensure the correct message is being delivered in an effective way.Review meeting notes from March 11 – no items requiring further action or follow up were identifiedThai Express review Thai Express uses an incredible amount of water to keep the wok table cool. Any other wok based menu concept would use a similar amount of water.Thai Express single use boxes contribute to a considerable level of compost contamination. Additionally, the large portion size results in a high level of food waste.Thai Express is responsible for a number of WSIB claims related to repetitive stress injuries and burns.The University is interested in moving to an investment cycle that sees a renovation/upgrade/improvement every year. Rather than a massive investment every ten years.Changes to the program at Thai Express, if any, need to be coordicnated with the Sustainability Office and broader sustainability goals of the University, for example reducing the use of single use disposablesThe working group wants to ensure that other menu options are also considered, for example a salad bar or concepts that better meet the need of vegetarians/vegansA tour will be arranged early in January to see:Core concepts – locations TBCWaterloo – meals by weightGuelph – salad robotBata Bean in the Bata Library is opne. The facility does not offer any single use take out hot beverage cups. Sales are trending to meet the budget, about $6,000 per week.Other businessThe second annual Mac and Cheese Throw down will take place Wednesday October 30, 11:00 – 1:00 in the Great Hall. Sample up to eight mac and cheese recipes and vote on your favourite. A question was asked about the sales level at various food outlets across campus.The Ceilie is relatively flatSeasoned Spoon changed both prices and hours for the fall, so it is hard to tell.Through September Starbucks was up 30%, but this may soften now that Bata Bean is open.Chartwells is up about 9.5%, equal to the increase in the residence population.There was a question about access to microwave ovens for students who want to reheat meals brought from home and about who is supposed to clean them.Food Services does not provide or maintain microwaves, this has typically been the responsibility of each College.Somebody has to be responsible for cleaning the ovens.Perhaps a map can be produced to show students where they can find the microwaves.Next meeting November 25 2019, 10:30 – 12:00, CCW A1 Foodservice Advisory CommitteeSustainability and Fair Trade Working GroupMonday October 28, 2019 MEETING NOTESAttendance: Mark Murdoch, Food Services; Ashlyn Kernaghan, Champlain; Emily Sytsma, Seasoned Spoon; Jessica Brooks, Neil Dolman, Chartwells; Sarah Rayner, TGSA.Role of the working groupThis group works to identify projects or programs that can help to reduce the environmental impact of the food service program in the short to mid term, 2 weeks to one semester for example. The group monitors the affect of the changes they have proposed/implemented and takes further steps to improve the efficacy of those programs. Examples include the increase in the single use take out container fee from 50 cents to $1 and the “free coffee with a travel mug” program.Review of March 11 meeting notes – no items of note or requiring follow up.New initiatives:On Wednesday and Thursday, October 23 and 24, Trent and Fleming College co-hosted a program to train 20 chefs in the use of plant-based proteins.On Friday October 25 Trent and Fleming co-hosted the first ever Ontario Forward Food Leadership Summit, that brought together over 150 people from manufacturing, distribution, operations, researches and authors to collaborate on ways to increase the use of plant-based foods in menus at colleges, universities and hospitals.Current sustainability initiatives – see attached listFair Trade – the campus was recertified in late AugustGreen Restaurant update – only a few items outstanding to complete 3 star certification for Lady Eaton. We look to have some locations certified as a third means of teaching us the right things to do and then verifying that we have done them correctly. Given the high cost, we will not be looking to certify other outlets in Peterborough. The plan is to have the new facility in Durham certified from the start.Bata Bean in the Bata Library is open. The unit does not provide single use hot beverage cups. The new facility in Durham will not have any single use disposable dishes, cutlery, mugs and glassware. Dish collection stations will be set up throughout the academic and residence spaces.Sustainability numbers – see list below.Use of single use clamshells has increased almost 300%. We need to find a trigger to change this behavior. Travel mug use is up 144%. Hooray! Thai Express container use has dropped 2% while sales have increased 12%, effectively a 14% reduction in use of the Thai Express boxes, with customers likely moving to the large format bowl that was introduced late last year.Thai Express – waste and water issuesGeneral discussion and Q and AThere was a question about how compostable the birch cutlery is. Chartwells will collect some additional information.Chartwells noted that the number of dishes landing in the Red Bins in down substantially from last year. Perhaps this accounts for the increase in single use clamshells.The second annual Mac and Cheese Throw Down – October 30, 11:00 – 1:00 in Champlain. Come sample up to 8 mac and cheese recipes and vote on your favourite.Farmers’ Market, Otonabee College, November 26Next meeting – November 25, 2019, 9:00 - 10:30 DRAFT – this is just a framework that I am working on. It is being shown at this time only to highlight the structure and thought process.Food Service Sustainability Initiatives Trent University Food Services strives to be a Canadian leader in sustainable practices within its food service program, employing numerous strategies and programs to meet the needs of the campus community.Strategy – Reduce Use of DisposablesSustainable Dining OptionsTrent Food Services offers a wide-range of sustainable dining options for meals on campus. Guests can choose to dine on a reusable Ecotray, reuseable dishes. China mugs and reusable cutlery is also offered in dining halls and kiosk locations on campus. Compostable StrawsCompostable straws are available only upon request within the dining halls on campus. Help reduce waste by only asking a cashier for a straw if it’s truly necessary. Every straw is used once but here for centuries.Single-Use Cutlery Although Trent Food Services strives to have our guests use reusable cutlery at every meal, we do have single-use birch cutlery available when necessary. This cutlery is 100% natural birch wood, compostable & bio-degradable, making it a more sustainable option. Ecotrays & Single-Use ContainersTrent Food Services has run a very successful reusable Ecotray container program since 2015. The green Ecotrays are made from 50% recycled plastic, microwave-durable and have 3 compartments for ease of use, allowing guests to take their meals to-go without having to use a single-use disposable clamshell or boat container. Guests ask for their meals to be served in an Ecotray, pay a one-time fee of $7 and when they return their unwashed Ecotray to a cashier (we wash it for you!), they receive an exchange card to continue using the program. Complementing the Ecotray program, a $1 surcharge on single-use takeout containers was implemented in January 2016 by the student-led Sustainability & Fairtrade Working Group on campus.Instant Savings with a Travel MugReceive instant savings (and help the planet) by using a reusable travel mug for your Electric City coffee or Numi tea in the four dining halls, Bata Bean, Bata Boom, DNA Café or Electric City Café. You’ll be charged the equivalent of a small coffee or tea- only $1.90!Electric City Coffee ClubThe Electric City Coffee Club is a reusable mug exchange program much like the Ecotray system. Guests pay an initial $5 fee for a larger 16 oz green mug and in return, receive a discount on their Electric City coffee, or Numi tea; paying only $1.90 for a refill. When guests return the mug to a dining hall, they receive a light blue exchange card in order to continue using the coffee club program.Dish TrackingTrent Food Services is fortunate enough to be able to track how guests take their served meals out of the dining halls (China dishes, reusable Ecotrays, single-use clamshells/boats, reusable travel mugs, China mugs or paper cups). This information allows us to see our year-over-year progress of sustainable dining and helps determine what key areas to focus our efforts on.Green Mug & Green Plates RentalsThe Green Mug & Green Plates rental programs allow registered student groups to rent hot beverage mugs, or complete sets of sustainable dishes for their food-related events. Groups can rent up to 120 mugs, or up to 144 complete Green Plates settings (each set contains 24 knives, forks, spoons, side plates, dinner plates, bowls and cold beverage glasses). A cart is include with each tote for ease of transportation. Groups must complete the rental process with the TCSA at least one week prior to their event and dishes must be picked up and returned to Lady Eaton dining hall within 24 hours of the event. There is no rental charge for approved student groups on campus, but there are replacement fees for missing dishes.Red Bin ProgramIn order to encourage more sustainable dining practices, Trent Food Services has a number of red bus bins located throughout the common areas in all residence buildings. Students can leave their China dishes and reusable cutlery in the bins and Food Services picks them up for washing. Bata Bean, Bata Boom Sustainability InitiativeIn an effort to continue reducing our environmental impact, Trent Food Services has eliminated the use of disposable paper cups at the new Bata Library café, Bata Bean, Bata Boom. Bring your own reusable mug, or purchase one on-site and receive your Electric City coffee or Numi tea for only $1.90!Strategy – Reduce Use of UtilitiesGreen Restaurant CertificationThe Green Restaurant Association (GRA) is a national non-profit organization that assists restaurants in reducing their impact on the environment. In order to meet the GRA certification standards, restaurants must earn GreenPoints in the following categories: energy, water, waste, disposables, chemical & pollution reduction, sustainable food and sustainable building materials. Trent Food Services is pleased to operate two dining halls that meet the GRA standards; Lady Eaton being Level 1 Green certified since February 2019 (and working towards a Level 3 certification) and Gzowski first becoming Level 1 certified in October 2018 and moving to Level 3 certified as of April 2019.Energy Star AppliancesAll new appliances installed on all campuses will be Energy Star rated to reduce demand for natural gas or electricity.Water ReductionWater reduction strategies are considered during all renovations or repairs.Strategy – Reduce WasteBottled Water Free CampusTrent University implemented their bottled water free policy in September 2011 in order to reduce the environmental and social harm that comes from commercial bottled water. Trent Food Services abides by this policy, only selling excluded water products: vitamin-enriched, flavoured and sparkling postingAll food service locations on the Symons campus participate in the campus wide composting program.RecyclingAll food service locations at all campuses participate in the local recycling program.Waste-sorting & Diversion StationsTrent Food Services works diligently in front-of-the-house and back-of-the-house operations to properly sort and divert foodservices-related items. Clear waste bins are used in the kitchen to ensure only specific items make it into the streams. Ex. Compostable food scraps in one bin, recyclable containers in another bin in order to ensure we do not contaminate the streams. Cooking Oil CollectionUsed cooking oil from the dining halls is collected by Sanimax and transformed into a vital ingredient in lubricants and animal feed, which is then sold in the marketplace. Reduce, reuse, recycle.Strategy – Local and Fair Trade PurchasingFairtrade CampusTrent University has been a F air Trade campus since 2014; supporting better prices, decent working conditions and fair terms for farmers and workers of the Global South. All coffee sold on campus, excluding Tim Hortons and Starbucks is Fair Trade Certified.Electric City CoffeeAvailable in the four dining halls, Bata Bean, Bata Boom, DNA Café and Electric City Café, “Electric City Artisan Coffee is Fair Trade organic coffee roasted exclusively for Trent University in small batches [in Baden, Ontario]. [Baden Coffee prides themselves] on being a Canadian owned, family run business. Since [Baden’s] inception in 1997, [the] goal at Baden Coffee has been to serve you, our customer, the highest quality coffee the world has to offer. In doing so, [Baden has] adopted a responsible global mentality that allows [them] to source coffees that are not only sustainable, but have a positive impact on the communities that produce them. [Baden hopes] you enjoy these coffees as much as [they] enjoy bringing them from the farm to your cup.”Local PurchasingThere is a concerted effort to drive local procurement at all food service operations. All fluid milk on campus is from Kawartha Dairy. Much of the bread and bunds used by Chartwells is sourced locally. Chartwells uses several local farmers for produce and has recently added locally sourced fresh beef burgers to three campus locations. The Seasoned Spoon is an excellent demonstration of the commitment to local procurement, growing much of its food on campus. The Ceilie has several local supply arrangements. Trent Vegetable Growers and Trent Market GardenStrategy – Social JusticeWE Meal DonationsCompass Group Canada (Chartwells parent company) is in year 2 of 3 of an exclusive partnership with WE. The WE organization is an international charity and educational partner that operates on 5 pillars; education, water, health, food and opportunity. They make doing good, doable. Compass Group Canada has been given a village in Kenya to support. For every order of chicken fingers purchased at Champlain, Lady Eaton and Otonabee, and every pasta dish ordered from Gzowski, a meal is donated to combat food insecurity in children in Kenya. Between September 2018 and August 2019, the Trent campus donated 44,682 meals to children in need. (Trent University was the leading higher-ed school within Canada for donated meals – Great job, Trent!) So far this year Trent has donated 9,812 meals. Visit for more information on this great organization.Emergency Food FundEach year students leave Trent University with balances in their dining plans that are non-refundable. Students are giving the option of having their remaining non-refundable balance gifted to the Emergency Food Fund. The fund operates in parallel with other food security programs on campus (TCSA Grocery Assistance, Financial Aid) and is designed as a short-term measure to support students while they access longer term solutions. Foodservice Advisory CommitteeBudget Working GroupOctober 28, 2019 MEETING NOTESAttendance: Mark Murdoch, Food Services; Wenita Kirkby, Housing; Emma Phillips, Champlain, Nicholas Owen, Otonabee; Deondrae Thompson, Lady Eaton.Discussed the role of the Working GroupEstablishing budget prioritiesPrioritizing new investmentsSet Dining Plan rates for 2020-2021Reviewed key messages, major budget drivers for the year ahead, current dining plan structures and the minimum tax-exempt threshold for the next fiscal year.Review current budget for 2019-2020General Discussion and Q & AWhy are combo meals not available in different versions, for example add a fountain pop and chips for $3 or upgrade to a bottle and chips for $1 more? Good question. I will have to look into it.Can we improve communications about which items cannot be purchased separately on the dining plan, for example a bottle of pop? We will ask Chartwells to provide this clarity.There was a discussion about providing meals to charity. The WE Meal Program was outlined. See letter below.Can we get last year’s budget and actuals? Provided below.Next meeting – November 25, 1:30 – 3:00, Otonabee 104Role of the Committee and ParticipantsThe committee will advise the Director, Trent Foodservices, in the development of the annual operating budget for the University department. This budget is limited to Trent Foodservice and does not consider the budget of Chartwells or other on-campus foodservice providers. The group will make a recommendation to the Food Services Advisory Committee regarding the budget for Trent University Foodservice for the next fiscal year (May – April). The recommendation to FSAC, is approved, is forwarded to CASSC and then the Board of Governors for final approval.The key messages related to the development of the Trent University Foodservices Budget:Trent Foodservices is a not for profit ancillary operation of the University. Over time, the department should “breakeven” once it has covered the costs of all operations, overhead and an appropriately level of accrual for future investments or projects.We attempt to keep retail prices at or below the national average, based on an annual survey conducted by the Canadian College and University Food Service Association.Trent students greatly value the ability to “carry forward” any unused dining plan balances at the end of the year.Student value the tax exempt status of the dining plans.The development of dining plans should be simple and easy to understand.A comparison of several dining plans at Ontario schools has been provided below.Major budget drivers in future yearsCapital replacement. Within the budget we need to begin to set aside capital reserves for known future projects. For example, the redevelopment of Tim Hortons in 2024 will cost about $400,000. We should be setting aside $70,000 per year over the next seven years to fund this redevelopment.Dining hall refurbishment. There is a plan underway to refurbish the dining halls, possibly Gzowski (2018), LEC (2019) and Champlain (2020 or 2021). Foodservices is looking to other campus partners to support these projects, which are likely to cost about $750,000 over five years, of which $50,000 per year ($250,000 over fie years) would be funded by Food Services.Inflation, US dollar. Most food commodities are traded in US dollars. If the Canadian dollar weakens the effective cost of food increases, compounding any inflationary affect. Chineese trade talks will further cloud this issue. Exacerbate this problem.Current Dining Plan Models:a. Basic plansPlanTraditionalSuiteCost$4,450$2,690Overhead$?? 625$?? 325O-Week Meals$?? 165$?? 165Value$3,660$2,200Special Plans:Plan:Otonabee College AnnexTraillCost$4,450$4,450Overhead$?? 625$?? 625O-Week Meals$?? 165$?? 165Value (see above)$3,660$3,660Trent Cash$?????? 0$1,460All you can eat plan 210 meals$1,560Declining Balance$2,100$2,200Tax Exemption. To be tax exempt a Dining Plan must meet a number of criteria established by the Canadian Revenue Agency. One of these requires that the plan provides for meals over the duration f the plan (30 weeks for two semesters) and a minimum of 10 meals per week at the “average” cost of a meal on campus.For Trent the math is; 30 weeks X 10 meals X $7.52 = $2,parative dining plan values for several Ontario schoolsSchoolMand. MP 18/19Forecasted# on Plan# of MP Brock3,9007%1,2313Carleton49003%2,7502Laurier5,3002.8%1,5733McMaster4,1353%4,1158Queens6,7193.25%4,5009 Trent2,6908%1,7352University of Guelph4,0003%4,500-5,0005U of Toronto Mississauga3,6502%1,2008U of Waterloo4,8505%2,8503U of Western5,3505%4,9001U of Windsor4,8003%9004York3,2508%2,00042019-2020 Food Services BudgetMonday, September 23rd, 2019 Trent University Dear Ms. Nona Robinson, Congratulations, Trent University has donated 44,682 meals! As a close partner of Chartwells, I sincerely thank you and the Trent University students, staff and faculty for achieving this milestone with us! As you are aware, in September 2018, Trent University introduced WE Special Meals on campus and in less than a year, the Trent University community has enabled 44,682 nutritious meals delivered to children and families. This is a testament to your students, staff and campus community for making socially conscious meal purchases – what an accomplishment! Last September, as part of our Thinking Ahead Giving Back (TAGB) vision, Chartwells Canada committed to providing 1 million meals to tackle food insecurity, contribute 10,000 hours of community support and provide 1,000 job connections for students over the next three years. With your contributions and those of our other partner schools across the country, we have collectively delivered more than 1.4 million meals in less than a year – an achievement we were able to celebrate last week on stage at WE Day Toronto! Our partnership with the WE Organization is a key element of Chartwells’ TAGB vision. WE is a social enterprise dedicated to enabling people to do good through their everyday choices. Together, we introduced WE Special Meals on campus to enable resources in Kenya, Africa that support school kitchens, local farms, and education and training of community farmers and members to ensure food security for their families. As a thank you, attached is a special message of appreciation from WE co-founder Craig Kielburger for you. Again, thank you for your contributions and support of our Thinking Ahead Giving Back initiative. We can only truly make change if we work together. I look forward to continuing to work closely with you on more exciting programs that impact the Trent University campus community, those across Canada and also around the world. Thank you! Kevin Booth Regional Vice President, ChartwellsTrent UniversityDining Room Redevelopment GroupOctober 17, 2019MEETING NOTESIn attendance: Mark Murdoch, Food Services; Jen Tuters, Facilities, Michael Eamon, Traill College; Melanie Buddle, Gzowski College; Christine Freeman-Roth, Lady Eaton College; Sonia Sanders, Lady Eaton College; Adrianna Long, Champlain College.Review of minutes of April 25 – no items of noteStatus of current projects:Gzowski- The Gzowski project is substantially complete. One remaining task is to have plaques made that a) describe the message of the indigenous mural and b) highlight the colour and shape selections within the space Lady Eaton – all refurbished tables are in place. New replica tables have been ordered to complete the repair/replacement of all tables, hopefully prior to ChristmasChamplain – no action at this timeBudget update:Gzowski – see spreadsheet attached below. This project exceeded the target vales by about $25,500Lady Eaton – see spreadsheet attached below. To date spend totals $46,300 plus the commitment for new tables of about $33,000. Call the total spend $80,000Additional items: (estimates only)Chairs$115,000Screens$ 5,000Feet for tables$ 2,500Concrete pad$ 5,000Ceiling and lights$ 5,000Total$132,500The hope is to have all of this work completed by the end of this fiscal year.Total Total spent and committed to date $255,500Planned expenditures for LEC$132,500Total$388,000The expected/planned expenditure through the first two projects was $400,000 so we are very close to target.Next steps:Gzowski – two plaquesLady Eaton – complete tasks listed above, by end of fiscal yearChamplain – two items require some consideration, the roof and the floor. These may drive further discussion and/or the timeline for this project. Funds transfer – Jen Tuters will advise the group of an account number to transfer the payment to for this year Chairperson? – we did not discuss this item. I think I heard Shaun McCracken volunteer.Next meeting: TBD ................
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