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Printer-Friendly ModeWeb site discussed at Food Forum
February 13, 2006 —
Improvement and refinement were the dominating themes of the discussion that took place at the Food Forum on Tuesday in the Unity Room. The small group of staff and students that gathered discussed a variety of issues ranging from the quality of the desserts to contingent changes to the way the student meal plans work.
Among the major issues raised was the progress of the work being done on SVSU's Campus Dish Web site (svsu.campusdish.com). Executive Chef Nick Kole assured those present that Aramark's technical division was working diligently to update the site with nutritional and dining information. Heidi Shattuck, Dining Services' marketing director, added that efforts are currently underway to post regularly updated nutritional and menu information on the bulletin boards located inside the RFoC.
The RFoC's new "to-go" program was also discussed. A student raised concerns about the quality of the items that come with condiments.
Matthew Wilton, director of Dining Services, and Cole responded by saying an additional employee would be required in order for the carry-out station to operate in such a way where students could pick their own condiments and toppings. They both noted that budgetary concerns simply did not allow for it as of now. However, Wilton hinted that next fall, students could expect some major changes to the to-go project.