An increase in the number of students on the meal plan, a shortening of the hours of operation, and a heightened focus on the cafeteria’s commitment to the environment and greater community. These are just a few of the many changes made in the cafeteria over the summer. Grey and white staff shirts replacing rusty red. Cereal bins moved three feet to the other side of the milk dispenser. Many of the changes made over the summer seem minute to the returning customers of Carte Blanc. Some changes, however, are more controversial.

Due to the greater number of first-year students, 762 students on the meal plan this semester. This is roughly 100 more students than last year. Some people feel that the increase in students on the meal plan along with the shortened cafeteria hours could be a recipe for overcrowding.

Cafeteria manager Marty Woodward believes that this is not the case. “Big rushes have spread out, and people are coming more constantly through out the day,” says Woodward. He also stated that last year few people came to the cafeteria during the hours that they are now shut down. The hours that have been omitted are 2:00 p.m.-4:00 p.m. and 7:30 p.m. to 9:30 p.m.

Junior Lizzy Gillespie agreed. “The cafeteria seems to be consistently more crowded, but it doesn’t seem to be a problem.”

Woodward says that the shortening of cafeteria hours was done in order to maintain the cost of the meal plan. “We want to increase in efficiency rather than increase in price,” he said

Junior Margie Baker disagreed with the logic behind the changes. “A college cafeteria should be about feeding the students, not making money. Shortening the hours is not fair to students who have classes that keep them from making it to meals,” said Baker.

In regard to social commitments, the cafeteria is emphasizing its duty to the environment and the greater community. In the cafeteria you can find written mission statements outlining the cafeteria’s goals. One of these goals includes encouraging students not to waste food by illustrating the number of people around the world who don’t have enough to eat. The cafeteria is also making donations to local food banks such as Second Harvest and buying in bulk to avoid excess packaging.

Woodward said that the cafeteria is also taking steps to facilitate interactions between staff and students. The cafeteria has reduced lunch and brunch rates for all Guilford employees. Employee lunch is now $3.00. This is down from $4.35 last year. Woodward said that the rates were lowered to encourage faculty and staff to eat in the cafeteria. Woodward hopes that students eating with staff will have a positive effect on building our campus community.