Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
The old, cafeteria-style dining campus hall is fast becoming a thing of the past. Today’s students are bringing their more sophisticated palates and health-related concerns to campuses and schools are stepping up to accommodate them.
Celiac.com 05/24/2012 - The old, cafeteria-style dining campus hall is fast becoming a thing of the past.
Today’s students are bringing their more sophisticated palates and health-related concerns to campuses and schools are stepping up to accommodate them.
Driven by these new consumer demands, and more creative management, more and more campus dining halls are beginning to resemble restaurants, featuring selections that reflect world cuisine and emerging food trends.
Students are "becoming more sophisticated customers," says Joe Wojtowicz, general manager of Sodexo, Inc.'s Crossroads dining room at Concordia University Chicago in River Forest.
These days, it's common for students to press staff about food options, especially questions about celiac disease, gluten-intolerance, food allergies and vegetarian preferences.
More and more are moving to accommodate dietary restrictions like vegetarian, Kosher or halal, or putting gluten-free or lactose-free choices on their menus.
From higher quality ingredients, such as free-range eggs, humanely raised meats, and fresh, locally produced produce, dining halls are increasingly offering more exotic options like Cuban, Chinese, or Thai dishes.
“It’s not just spaghetti for Italian and tacos for Mexican,” said Rachel Warner, marketing director for the National Association of College and University Food Services.
Many colleges are hiring restaurant chefs, dieticians and nutritionists to oversee the dining hall operations and some are even customizing meals to meet individual student needs or preferences.
“I think that the shift in dining is really driven by the consumers. They come in with higher expectations and are increasingly savvy about the world around them and the different kinds of food,” says Warner.
More and more, this higher level of student awareness and expectation is driving camp offerings.
At DePaul University, students were asked to vote on whether a particular brand of hummus was suitable at their school.
At Northwestern University, students recently enjoyed a “cruise night” offering food of the tropics. At Loyola University Chicago, students drink hormone-free milk. Students at Northewestern University can choose from numerous kosher options.
One university in Texas offers a vegan dining hall and a Colorado school has a station dedicated to Persian cuisine.
According to Warner, “Students are coming in and they do want to have a little bit more say and more options.”
These dining hall improvements are yielding benefits not just to students, but to their communities.
In 2011, Wheaton College was ranked by the Princeton Review as having the best campus food in America. The dining services are run by Bon Appetit management company.
Raul Delgado, general manager of Wheaton College’s dining services, says “When you look at this, the farthest thing from your mind is a cafeteria…This is a restaurant. And like any restaurant, it’s open to the general public.
Esther Howerzyl, 68, who biked to Wheaton from St. Charles with a group of friends, says the food is "very organic health food and I like all the seeds, the variety of seeds.”
Do you have experience with these evolving campus dining trends, especially as they relate to gluten-free options? If so, please comment below.
Also read a related article: Schools Offering Better Food Options for Students with Celiac Disease, Other Food Concerns.