Students can now access the salad bar and condiment bar in the center of the Spellmann dining area. Previously, the salad bar was inside the food court, and the condiments were located on each side of the dining area.
Cayla Brown | Reporter
From Print [Sept. 8, 2015] | Legacy
A committee formed to shape the future of LU’s dining halls is starting to have an impact, said Nancy Tinker, director of Dining Services.
Tinker formed the Pedestal Food Committee last fall after she said she was contacted by “a very passionate student.”
Since then the once-a-month meetings have expanded to almost twice a week as the students on the committee give feedback and suggestions of ways the dining halls could improve.
The committee’s projects have included extending the Grab & Go hours during finals week for the spring semester last year and implementing “action stations,” or specialty bars where food is made to order, in the Spellmann cafeteria.
According to Tinker, one concern expressed by the committee was sanitation. To remedy this, at the start of this semester, Work & Learn students took a class explaining proper sanitation, such as the use of hair nets, hand washing and food preparation.
Another of the first steps was displaying the menu on the monitor outside the Spellmann cafeteria.
Nutritional information for each menu item also should be listed by the end of the semester.
Ilsa Dulle, a member of the committee said, she wanted their work to be noticeable.
“We wanted to have fresher options and things students would enjoy eating,” she said.
The committee is open to suggestions, Dulle said, and none are turned down immediately.
“We are working to make the food better instead of just complaining” about it, she said.
Anyone interested in making the dining options better is welcome to come to the meetings, Tinker said. For more details, contact Tinker at [email protected].
