The Commons is making some noteworthy improvements to upgrade the quality of students’ dining experience.
With a new executive chef in the kitchen and the use of Sodexo, Inc., the leading provider of integrated food and facilities management services in the U.S., Canada and Mexico, the students will enjoy a noticeable difference in the caf.
Donna Young, Ouachita’s new executive chef, is very proud of the changes made in the cafeteria, which she oversees along with Chick-Fil-A and Starbucks.
“Through Sodexo we are hoping to bring higher-quality food to the students in fresh, innovative ways,” Young said.
According to sodexousa.com, the company “promotes local, organic and healthy ingredients grown through sustainable practices to keep customers and the environment healthy and happy.”
Young said the caf is going green with the rest of campus.
“We are recycling and using no more styrofoam and soon, through Sodexo, we will be donating leftover food.”
Trayless Tuesdays is also a new trend the cafeteria is seeking to popularize. Studies have shown that when cafeteria-goers forego using a tray there is 20 percent less wasted food and 15 percent less wasted energy from washing trays.
“That’s big when it all is taken into consideration,” Young said, “and we’re going to do what we can.”
Along with the technical changes in the cafeteria, the new approach is looking to be more personable, as well.
“We want to be part of your lives, not just cooking food, and we need you to know that we are approachable,” Young said.
Young hopes the cafeteria will be a place of comfort for Ouachita students.
“We can’t accommodate everyone, but we’d like to know the wants and needs of our students to better their dining experience,” she said.
General Manager Jon Fitzgerald would like students to know feedback is always welcome.
