The other week “The Xavierite” reported on students’ complaints about the diner and a follow up interview with Linda Moreno, Director of Auxiliary Services, and Stephanie Moye, Senior Director of Dining Services, in the hopes of gaining some insight into these issues. Both sides have very legitimate concerns that speak to a larger issue at hand: money (or lack there of).
Of the 100 students surveyed, 90 claimed that the pricing at the dining hall was too high, but Moreno stated that all items are charged in accordance with the economic situation in the food industry. The problem with trying to put a price tag on food is that it is a market subject to heavy fluctuation because of growing conditions, harvest size, gas prices, possible recalls, and all the over costs to get the food onto a plate. It is a complex issue to deal with and, at the end of the day, Chartwells is a business that needs profit to survive.
However, students who also work in the food industry or transferred from other universities said that the prices were unwarranted. While the prices might have been significantly lower, they must remember that the situation is different as well. No two schools or venders have the same financial reservoirs that they could dip into to make up for a decrease in prices.
It goes without saying that students are also strapped for cash and the threat of having enough to make it to the next round of bills haunts their waking hours. Even the difference between spending $8 and $6 on a meal would mean a savings of several hundred dollars at the end of the year. Each side will have to make due with what the whimsical economic winds blow their way, but there are some things that can be done for virtually no cost.
Listing nutritional information (ingredients, calories, fat) in an easy to read format could help students make informed and quick decisions on what to eat. After the calories for concessions at movie theatres, many were deterred from the four digit values found on many of the items; but their bodies and wallets were better off. It can also avoid possible allergic reactions to some slightly less-know agents, such as coconut. Chartwells has already taken a step in this direction with listing the nutritional information on the daily specials and planning on making a detailed list in the coming semester. This would also make those with more specific diets able to understand what they are eating. A small but growing number of vegetarians/vegans on campus find the selection of non-meat foods to be limited and are forced to create their own alternate combinations. This trend of eating less meat has gained substantial traction in the past several years and is a cheaper alternative to eating meat, so we could all save some money with offering more vegetarian meals. Again Chartwells has responded to this with “Meatless Monday” and the new “Taste Your Way to Wellness” campaign this month, so watch out for that.
We here at “The Xavierite” are sympathetic to both the caring people of Chartwells and to the economically burdened students (as we are in the same boat). Despite what has been said about the prices, hours, and selection, the service is always great. All the cooks and dining-service welcome students with a family familiarity (partly because of the small size of our school, we all know each other). They may not remember our names, but they never forget a face. We also appreciate the ability to use the meal cards at Rhubarbs, Gilhooley’s, and Starbucks.
It is no easy task trying to accommodate a campus of over 4,000 students and staff. It will take time to address all the issues, but as Moye stated previously, “[Dining Services is] here to make sure we accommodate our students.” The Xavierite is anticipating to see what develops of the new dining initiatives.
The Xavierite Staff