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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