With an average of 1,900 entries daily into the Commons, 1,000 entries at Chick-fil-a and a cultural obsession over a healthy diet, the food service staff is working hard to adapt and create the best possible dining environment for students.
As society continues to obsess over weight loss, healthy food and a balanced diet, Sodexo general manger Jon Fitzgerald and executive chef Donna Young are making changes in order to facilitate the needs of students.
“We noticed when we got here we needed to make some changes in order to put healthier options out there,” Fitzgerald said. “So we added the new salad bar along with 100 percent fruit smoothies and Naked fruit juice in Starbucks.”
Sodexo was the first food service provider to join the Alliance for a Healthier Generation. This venture joins with the American Heart Association and Clinton Foundation to promote healthy eating in schools and attempt to lower the rate of childhood obesity in America.
“Sodexo is a company that is committed [to] a healthy diet,” Young said. “Most of their food contains no Trans fat.”
This semester the nutritional value of certain foods in the Commons has been posted to help students be more aware of what they are eating. The staff is looking to hire someone to help continue increasing this awareness.
”We’re looking for a marketing intern who is nutritionally aware to help us promote nutrition here,” Fitzgerald said.
“We are also making an effort to become more environmentally friendly and reduce waste of water and other materials.”
In addition, the Commons offers all kinds of whole grain breads, fresh yogurt, granola, fresh fruit, healthy cereals, turkey, veggie burgers and personal pan pizzas on request. They are also working on offering a sugar free dessert.
“We have so many options,” Young said. “And it’s so easy. You have to be willing to choose the healthy foods. Even if you really want a burger, you have to choose to put it in a salad.”
The new Simply-To-Go program in Chick-fil-a also offers a healthier substitution for students when they are not eating in the cafeteria.
“We really researched what students wanted,” Young said. “We put a lot of effort into making the Simply-To-Go program.”
Young and Fitzgerald encourage students to choose the healthier route when going through the lunch lines.
“There’s always going to be something healthy to eat, but students have to choose to be healthy,” Fitzgerald said.
“Overall, if you want to eat healthy, we can help guide you into awareness of knowing what you can get each day.”
The food service staff has also assembled a student committee to hear from students and find out what they think. This food committee includes Laura Goode, Kimberly Owens, Harper Davison, Heather Ederington, Ken See, Heidi Siner, Madison O’Connor, Lori Hilburn and Ricardo Richardson.
“We put the food committee together so that we can evaluate what students are looking for and make changes for them,” Fitzgerald said. “We love to hear your suggestions. We’re here for you guys.”
Students are encouraged to offer their suggestions for improvements and their feedback on their dining experiences either to the food committee or in the suggestion box located in the cafeteria.
“We want students to know that we are aware of the food,” Young said. “We try very hard and we do care.”
By Allison Cornell, Signal Writer
