Students get more dining options with college's new contract

With Sodexo's takeover of Emerson's program, more meal plan options are being introduced.

Aug. 7—Emerson will have a new service provider come the fall, France-based company Sodexo. This change will come with a reorganization of the meal plan system and fresher food, according to Jay Phillips, the associate vice president for facilities and campus services.

This is the first time in 15 years the college will not use the services of Aramark. The former provider’s contract will expire at the end of July, said Phillips.

The two new dining options available to students are the Unlimited Plan and the Block Plan. The Unlimited Plan will provide students with infinite dining hall meals per semester and 150 Board Bucks used to purchase food in campus cafes. Choosing this plan will add $62.50 onto regular room and board costs, which range from $13,000 to $15,000.

More From FoodService Director

Industry News & Opinion

The Student Government Association at University of Massachusetts at Amherst has voted to limit the use of straws in retail dining locations on campus in an effort to reduce waste, the Daily Collegian reports.

Straws will be removed from students’ direct access, but will still be available behind the counter upon request. Lids with holes for straws will be replaced by lids with sipping holes.

The student government hopes to implement the proposal this semester, and is working with retail dining administrators and disability services to ensure the transition goes smoothly...

Industry News & Opinion

The philanthropic arm of the School Nutrition Association has recognized five K-12 foodservice directors with national honors, awarding the operators for addressing top-of-mind issues such as community food insecurity, student homelessness and sustainability.

The peer-nominated School Nutrition Heroes include:

David Schwake, foodservice director at Litchfield Elementary School District #79 in Litchfield Park, Ariz. Timikel Blakey Sharpe, deputy director of foodservice at Los Angeles Unified School District in Los Angeles Doreen Simonds, foodservice director at Waterford School...
Industry News & Opinion

San Ysidro School District in San Diego is partnering with University of California at San Diego’s medical school to conduct a study on plate waste in an effort to reduce the amount of food thrown away, the San Diego Union-Tribune reports.

Results of the study—which is being funded with grant money awarded to the district last year by the U.S. Department of Agriculture—will inform future changes at the district, and could also be used to revise federal nutrition standards requiring students to take certain foods whether or not they want them.

“We’re putting too much on...

Sponsored Content
teens college students gen z

From Ovention.

Generation Z, those born between 1993 and 1998, are coming into their own as opinionated consumers. And their preferences look different than those of their parents and grandparents.

They’re a multi-cultural generation that’s known nothing but a high-tech world. And they’re used to on-demand items as well as customization.

So, cooking for Gen Z consumers presents unique challenges.

Fortunately for those in the foodservice space, there are tools to help cater to the specific needs of Gen Zers.

One of those tools is Ovention ovens,...

FSD Resources