Sept. 5— If you’ve noticed a change in the taste of coffee offered in the dining courts, you might not have realized Purdue is actually saving money by buying better tasting coffee.
With Purdue President Mitch Daniels freezing tuition last semester, the dining services are also helping to make things more affordable. They’re making the necessary cuts, but with careful inspection of their effects and the impact they will have in the future, such as changing from liquid concentrated coffee to brewed coffee and buying recycled paper napkins that are 1 inch smaller than the previous napkins.
Ken Field, interim director of residential dining, said the 5 percent cost cut – which amounts to about $3 million – didn’t come from Daniels; it was actually the dining services’ idea.