I had the occasion to be in a campus cafeteria — something I haven’t done in many years. I was struck by how things have changed. When I was a co-ed, there was one line with one or two entrees and very little choice. That model expanded when I worked at a college, and students demanded more options and healthier foods. But even since then, college food has evolved into a dining hall that acknowledges allergies, nutrition, ethnic foods, and even environmental impact.
In this cafeteria, there was an entire gluten-free section, with special tongs, a cutting board, and multiple breads. They offered Almond Milk and Soy Milk in addition to the usual choices. The hall featured fountain offerings with full Pepsi- and a Coke-brand selections — no more “take it or leave it,” as was the case in my day! There was also a prominent composting section, something unheard of in previous years.
I also noticed all of the signs. Plaques illustrated what could/couldn’t be placed in composting bins. Signs shared statistics about the source of the milk. There was nutritional information and signs promoting the consumption of healthy foods such as apples and cinnamon. Even the seating areas had changed, with tall tables and a setting with comfortable chairs.
It would be easy to provide sustenance in an institutional setting, but college cafeterias have become part of the educational mission. Instead of being the source of the “Freshman 5 (pounds gained from starchy foods),” the cafeteria is now part of forming social relationships and laying a foundation for lifelong healthy eating.
How has your organization evolved to adapt to its changing audience? Maybe a field trip to a college dining hall can give you some inspiration.
