Students waste less, want more
60 percent less waste; 10 percent more students eating; savings unclear
Whitney A. Stewart
Issue date: 3/27/08 Section: News
Kirwan said a recent student survey reported nearly no dissatisfaction with the trayless system, and while some students grumbled initially, they adapted quickly.
"It kind of bugged me during the beginning because you couldn't get your drinks and your food at the same time," said senior Tony Carabajal, adding he rarely throws away food after eating. "But you learn to deal with it. I understand why they did it."
Kirwan said though he'd like to think better food is the only reason behind the increased meal attendance, the dining room's location in the Grewcock Student Union - now a central hubbub for student activity - has probably played a big part.
"Do you take all that waste and attribute it to a trayless society?" he asked. "I don't think so."
More appealing than the better food, too, said senior Pete Smith, is better presentation.
"The food really isn't better," Smith said. "What's better is the presentation. If you present something well, it's going to look better and people are going to like it better. It's still the same food."
The menu plan has undergone significant overhaul this semester, with a completely redesigned, 350-entrées-per-month menu cycle, Kirwan said. And the increased number of food stations, including the Expo and Fire and Ice sautés, allow more creative latitude with menu selection.
Kirwan said he has increased his fresh produce purchase 25 percent since moving from Curtiss, a result of new ways to prepare food and the increase of students eating in the dining room.
"The satisfaction is about as high as I have ever seen. I've never seen anything like it," Morrison said. "The good news is, we've got a great new food service and the students are happy and we want to continue that."
"It kind of bugged me during the beginning because you couldn't get your drinks and your food at the same time," said senior Tony Carabajal, adding he rarely throws away food after eating. "But you learn to deal with it. I understand why they did it."
Kirwan said though he'd like to think better food is the only reason behind the increased meal attendance, the dining room's location in the Grewcock Student Union - now a central hubbub for student activity - has probably played a big part.
"Do you take all that waste and attribute it to a trayless society?" he asked. "I don't think so."
More appealing than the better food, too, said senior Pete Smith, is better presentation.
"The food really isn't better," Smith said. "What's better is the presentation. If you present something well, it's going to look better and people are going to like it better. It's still the same food."
The menu plan has undergone significant overhaul this semester, with a completely redesigned, 350-entrées-per-month menu cycle, Kirwan said. And the increased number of food stations, including the Expo and Fire and Ice sautés, allow more creative latitude with menu selection.
Kirwan said he has increased his fresh produce purchase 25 percent since moving from Curtiss, a result of new ways to prepare food and the increase of students eating in the dining room.
"The satisfaction is about as high as I have ever seen. I've never seen anything like it," Morrison said. "The good news is, we've got a great new food service and the students are happy and we want to continue that."
Be the first to comment on this story