New dining options announced

Friday, May 2, 4:07 p.m.

University officials announced Thursday that there will be several changes to J Street dining next fall.

The updates to the Marvin Center venue will include kosher options, weekly Sunday night dinners, additional salad bar options and more gluten-free and vegan food choices, said Nancy Haaga, managing director of campus support services. It was announced at the last meeting of Student Association Dining Services Commission this year.

In addition to these changes, the University officially approved the rollover of freshmen and sophomore dining dollars, a proposal that was approved by Sodexo in early April. Freshmen and sophomores who have spent more than half of their mandatory J Street dining dollars are slated to see a complete rollover of their remaining funds.

Those who have used less than half of their J Street dollars will have about half of their remaining funds roll over to their accounts for next year. Five percent of students on campus had more than half of their mandatory dining dollars remaining as of April 23, said to Edwin Schonfeld, associate vice president of financial management.

Changes to J Street dining come after a year’s worth of dialogue between student leaders, administrators and Sodexho representatives.

Francis Murray, Student Association director of dining and retail services, said he is happy with the progress made during these meetings.

“We have come such a long way this year, but this job is never done,” said Murray, a sophomore. “We are never going to reach a point where we can kick back and not have to do this.”

The announcement of J Street dining changes was the final initiative of former SA president, Nicole Capp. Capp, a junior, said she is proud of the accomplishments her administration made with dining. She also praised Sodexo for being receptive to student concerns.

“Sodexo did not have to be a part of the Dining Services Commission – but instead, they embraced it,” Capp said. “Their involvement shows that Sodexo is serious about listening to student concerns about dining and fixing problems.”

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