Student Food Committee Meeting Notes

Dining Services Student Food Committee Meeting
April 11, 2017
Driscoll Dining Hall
Start: 6:01 p.m.—Adjourned 6:34 p.m.
Minutes:  Sharon Marceau


Bob Volpi                                                                    Gabe Wexler
Mark Thompson                                                         Franny Dean
Joey McClain                                                              Nick Gardner
Jerry Byers
Molly O’Brien
Lisa Champagne
Sharon Marceau
Fred Ackley
Chris Moresi

Gabe W. – Started the meeting and asked Gayle for an update on Menu Diversity.

Gayle D. – Apologized and asked for it to be tabled to the next meeting.  She did not have her notes as reference and will give full report at next meeting.

Franny D. – Noted positive comments from students on the current vegan options.

Gabe W. – Appreciates the smoothies and salad greens

Mark T. – Greens are from Little Leaf.  Usages are about 4 cases/week at Whitmans’.  Brining additional greens for Earth Day.  Holds up well and is delivered once a week to help with the carbon footprint

Joey McC. – announced the local blackboard is up again at Mission with the local produce coming in and being utilized.

Nick G. – Hydroponic greens are awesome.

Mark T. – Now we are entering the growing season we will utilized greens from local farmers and use the Little Leaf to help maintain supplies

Gabe W. – Comment cards on bulletin board outside of Whitmans’ find encouraging feedback

Gayle D. – Nice to receive direct feedback.  Try to incorporate smaller requests—larger requests need to be vetted for programming changes etc.

Gabe W. – Ancient grain salads at Grab n Go are very good.

Gabe W. – anyone else with updates questions or announcements?

Mark T. – Earth Day dinner will be featuring Red’s Best salmon—will have a tasting of dog fish to get acquainted with the more sustainable fish—units will serve for lunch and local items for dinner.

Jerry B. – Looking for replacement for bars @ Eco Café

Franny D. – Lara Bars are good

Nick G. – maybe incorporate a vote for new replacement with testings

Lisa C. – Fridays at the 82 Grill will feature goat cheese for lunch, dinner, and late night.  Will go with this option 1 day per week.

Molly O’. – New Marche dishes will be featured on Wednesday—din sum box

Gabe W. – Bob has asked me to speak about the Record article and the announcement of Meal Plan Structures.  Bob will speak to the details.

Bob V. – announcing three things:  Title changes for Lisa C. will now be the new Late Evening Manager—Jerry B. Retail Manager.  Heard from students regarding food insecurities and we opened the Lee Snack Bar for the food gap between 2 p.m. and 5 p.m. so there will be more options for students with a variety of times for meal periods covered.  With the new meal plan structures students will be able to swipe their cards twice per meal period.  We have eliminated the 10 meal plan and priced the 14 meal plan correctly.  The 5 meal plan will only be available for students in co-op housing or living off campus.  Seniors in dorms will be required to be on a minimum of a 14 meal plan but will have more swipe options.

Nick G. – inquired the pricing per semester.

Bob V. – does not know the proposed pricing however could confirm that the 14 meal plan will be priced closer to the 10 and provide more meals to students.

Nick G.—will first year students still are required to remain on the 21 meal plan so would remain as fixed income for dining?

Bob V. – yes, first years will still be required to remain on the 21.

Gabe W. – the 5 meal plan will be more restricted.

Bob V. – the Board Appeals Committee will still accept appeals for students to drop the 5 m4eal plan.  Seniors have options however if living in a dorm really don’t have a means to cook to sustain with kitchen equipment.  Other issues of foodborne illnesses.

Franny D. —  asked the questions if the food gap at the Snack Bar will be 7 days a week from 2-5?

Bob V.—5 days per week, Monday through Friday.

Bob V. – reported he and Gayle D. and Mike E. had attended a conference on Sustainability and Farms in Leominster which highlighted the college’s reduction of Industrial Beef

Nick G. – Incredible

Bob V.—all began with students

Gayle D. – noted that the Food Committee was mentioned on their important work in helping with all initiatives.

Bob V.—reported on a current study taking place at Driscoll by Facilities and a committee that will engage an architect for the possibility of upgrades and expansion.

Gabe W.—mentioned the Recipes From Home on 4/26 and was excited to try the recipes and then asked if anyone had anything else for tonight’s meeting.  Nothing noted so the meeting was adjou8rned at 6:34 p.m.

Next meeting May 2, 2017 at 6:00 p.m. in Paresky 220