We applaud the University decision to select Bon Appétit Management Company as the campus food provider. As Bon Appétit begins to consolidate its plans for next semester, we would like to offer our thoughts on the state of campus dining.
First of all, we commend University officials for parting ways with ARAMARK. Students have expressed discontent with ARAMARK on several counts, including the quality of food, dining hours, prices, and its questionable business practices. As ARAMARK has already made these mistakes, there is no reason for Bon Appétit to repeat them. Based on the company’s mission statement, we are hopeful that they will not. Bon Appétit’s website, bamco.com, states that the company desires “to be known for its culinary expertise, commitment to socially responsible food sourcing and business practices, and strong partnerships with respected conservation organizations.” If this ambitious and laudable goal is put into practice, Bon Appétit can expect a fruitful relationship with Wesleyan.
Bon Appétit must remain consistently responsive to the voiced needs of students. Its directors should be prepared to be flexible, meet student needs as they arise and listen to student suggestions. One of the flaws of the current campus dining system is a rigid and arbitrary schedule that fails to meet student needs. To address these flaws, Bon Appétit must offer longer hours during weekends and 24-hour dining at the very least during finals. Ideally, at least one dining location should be open 24-hours a day during the semester. If you have late-night dining, we will come.
Finally, we expect those with specific dining needs to be accommodated. Quality Kosher, vegetarian, and vegan dining options are vital to Wesleyan campus dining. There should be an effort to provide a variety of healthy food, but other foods should not be completely eliminated. We certainly recognize the value of a greasy burger during a late night work session. Posting nutrition facts for various foods would be useful information and help us discriminate between options.
At the most fundamental level, Bon Appétit should deliver quality food at affordable prices while keeping current employees on staff, as they have planned to do, and respect employee benefits. The new University Center will be a well-equipped facility and has great potential for improving student life. We expect Bon Appétit to utilize it to the fullest extent, providing quality services in a comfortable environment.
We have faith that Bon Appétit is up to the challenges of balancing the demands of high quality, labor relations, and accountability. We look forward to next semester.
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