Department of Dining Services sees improvement in new dining

plan

By: Julia Balzer

12:50 p.m. March 14, 2017

After over a semester with the new dining plan, the Department of

Dining Services sees positive changes in the dining halls.

The Department of Dining Services had three goals for the new dining

plan. First, to cater to students who, in the past, ran out of dining points

before the semester was over. Second, to increase sustainability, especially

by decreasing waste. Third, to increase the sense of community, by

decreasing takeout options and promoting a sit-down meal at the

diner.

When we drilled down into the statistics, at least 200 people were

out of points two weeks before the end of the semester, Bart Hipple,

Assistant Director of Communication for Dining Services, said. [The plan

was] not meeting the needs of all students.

This semester, dining hall visits are up nearly 30 percent. Meal

variety in this plan continues to increase with new initiatives such as

Terrapin Favorites.

I like this plan because I can eat whatever I want, whenever I want,

Nico Serrano, a sophomore mechanical engineering major, said.

 Although waste data is still being analyzed, the Department of Dining

Services are confident in their movement toward a more sustainable plan

by decreasing carry out container waste.

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They are doing a good job decreasing waste, Laura Heleling, a

sophomore psychology major, said. I think that initiative is really cool.

In spring 2016, when the Department of Dining Services announced

the new plan, many returning students were hesitant toward the change.

When I heard the plan was changing, I was cautiously optimistic,

Sierra Buskirk, a junior biology major, said. I was disappointed and worried

about all the changes. Yet, they had more options than I anticipated.

I dont like the dining plan as much because I liked the to-go option,

Sheryl Zavier, a sophomore public health and womens studies major, said.

Id rather just go back to [the previous dining] plan.

This hesitance toward the new plan was not unexpected to the

Department of Dining Services.

As soon as we have a student body not comparing the old [dining

plan] with the new, we will have a better idea about students satisfaction,

Hipple said.

Since the plan is still developing, the Department of Dining Services

continues to move towards perfecting the plan so it works for every student.

Currently, there are five day dining plans and blocks of dining dollars available to
fit different students needs. In addition, Dining Services is considering a meal

plan for faculty and staff members.

We handle feedback and input very seriously, Bart Hipple,

Assistant Director of Communication for Dining Services, said. We are

processing feedback much faster than before.

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After many students had negative feedback toward the lack of

customizable food in the dining halls this semester, Dining Services began

to experiment with serving more customizable food but still preventing

students from waiting in a long line.

I see many more people talking to each other and laughing, Hipple

said. I am somebodys dad. I have certain values and bias that go into

that. I think food is always better at the table.

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