With the rate of obesity in the South ever increasing — and the Lexington Inn and Brewer Dining Hall the main dining sources for students at Union — food service providers are under pressure to serve delicious and nutritious food to students.
Since the spring 2013 semester began, students have seen changes in what is served in Brewer Dining Hall because ARAMARK, the food services company that runs the cafeteria, is providing more healthful food in response to student demand.
While the cafeteria still offers hamburgers, French fries and pizza, Brewer Dining Hall is moving in a different direction to balance out the menu.
“ARAMARK has been promoting ‘healthy’ menu options for several years,” said Tony Meek, food services director. “This year, we introduced more than 100 new entrees and side dishes, such as buffalo chicken paninis, Cajun spiced baked fish, Fajita Fridays, Bali chicken lettuce wraps and a variety of fresh-made salads.”
Recipes for the new entrees and side dishes call for fresh ingredients and spices and fewer processed ingredients, making the selections more healthful.
Food Services employees have added a “healthy bar” to cafeteria stations, offering fresh vegetables, chicken salad, tuna salad and a variety of dips such as homemade hummus and salsa.
Some students have noticed, including freshman Zoe Sudbury, exercise science major.
“They could expand on the options and give us more variety,” Sudbury said. “Hummus and pita chips can only be so appetizing for so long.”
For others, like T.J. Simpson, sophomore media communications major, the healthful changes don’t make much difference.
“I just wish they would have greater variety in the options, perhaps bring in some outside restaurants,” Simpson said.
A team of professional and certified chefs from ARAMARK creates new menus based on student feedback.
New menu selections are being updated and are available weekly and can be found online at UnionDiningServices.com, but the site is being reconfigured this semester.
Once those changes are complete, students will be able to view nutritional information for menu items online.
“Our menus feature lower calorie choices; vegan, vegetarian and whole-grain options; and fresh, seasonal fruits and vegetables,” Meek said. “These items are lower in fat, sugar and cholesterol.”
Recipes for the menu are chosen from the food provider’s “system” by Union’s ARAMARK staff. Those recipes are then sent to Meek and the chefs, who can make adjustments to a recipe, as necessary, to serve to the students.
Adjustments are recorded for future use. Meek has received feedback for these changes — mostly positive — both verbally and written on comment cards.
However, ARAMARK’s food has yet to meet the needs of some who have special dietary needs, such as food allergies and Celiac disease, also known as gluten sensitivity.
ARAMARK also is instituting other changes. In January, its corporate leaders launched an inspection process for each of its entities at colleges and universities. These visits ensure that ARAMARK is upholding the quality and mission of the company.
As of April, three visits from ARAMARK’s leaders (with advance notice) have taken place. However, impromptu visits from inspectors will occur in the future.
With these changes made, Meek said, Union and ARAMARK look for ways to continue to move the food program forward, with a new, smart menu that offers new items to choose from and the possibility of a new serving area and stations in the fall semester.
