by Graziela Schneider
Everyday University of Utah students and faculty gather at the campus food court at lunch time.
Most of the students eat around four times a week at the university food court, spending in average 7 to 10 dollar each time. For some students such expense can pass unnoticed, but for others it can add significantly to their budge.
Picks of the University of Utah Food Court at Lunch Rush Hours
“I think if they lower their prices they would probably get better business and they also should stay open until later, because students at night time don’t have anyplace to eat.” Armero said.
Mamber Armero, current student at Salt Lake Community College, visited the University of Utah before transferring to the institution next fall and noticed that the food court prices at the U seem to be higher than at the SLCC, but it offers more choices.
“At the community college I have to spend a minimum of 3 dollars if I want to pay with credit card, so my minimum spending is 3 dollars and my maximum 7 dollars usually.” Mamber said.
Kwan Klein, Political Sciences undergraduate student at the U and also part time employee at the campus food court, defends the services provided by the Food Court saying that people, especially students are always complaining about money.
“I don’t think prices are any different than other places. It’s is reasonable because the food is really good and people also tends to get a lot food.” Klein said.
Klein says that differently of the SLCC, the U of U Food Court doesn’t have limit for credit card spending.
“No minimum of maximum for credit card. Sometimes people will run their credit card for a quarter to pay a cup for water.” Said Klein.
Katie Hunt, Sustainability Coordinator of University of Utah, says that a lot effort is invested towards the quality of the food and the services at the U of U Food Court.
“We offer a number of health food choices at the food court and we are sneak about it because often they don’t look as health as they are.” Hunt said.
Hunt says that no-transfat oil is used in the food court, as an example the french fries, and they partner with the Seafood Watch to make sure to use sustainable fish for the sushi and any other dishes containing seafood.
Hunt also says that the food court at the university is run by the company Chartwells Dining Services, and as a company they also need to have revenue, however they do not sacrifice the students health or the quality of the service to obtain it.
“We are not the U of U on that sense, we are a company, we are a money maker but, between the Heritage Center and the Food Court we focus a lot on the student health and sustainability,” Hunt said, “As a prove of our commitment to the health of our students, we have a track nutrition program in our website, so students can check the nutrition content of what they are eating.”
Besides the efforts of searching meals that are grown locally, organic and sustainable, the Chartwells Dining Services also promotes and cooperates in several activities around the campus involving the food justice and sustainability issues, as such, the film activity promoted at the Student Union once a year involving a panel with food justice activists, and the Social Soup lecture and discussion monthly program.
The pre-consumed wasted scratches from all the kitchens are compost and send to fertilize the campus garden, to feed the pigs and chickens in the Salt Lake City area and to the Momentum Recycling Center for the county.
