Because the Sodexho food contract expires next year, the Food Service Selection committee (FSSC) has been formed to find out what would be best for students in terms of food service providers. In response to this task, the committee has created a questionnaire for students about what they are looking for in regards to dining services on campus.”We hope to get a better opinion about student views,” said senior Katie Yow, one of the four students on the FSSC.

“It will help because it shows the students’ actual opinions instead of the administration’s,” said first-year Kelsey Albert.
The questionnaire asks questions about different possible food options, such as low-carb and vegan – and how much of a priority they are for students – as well as questions about the cafeteria and the staff.

The students then rated how important this issue is to them on a scale of one to six, with one being “strongly agree” and six being “strongly disagree.” Seven was also option, which was no opinion.

The survey also asked students if they are willing to pay more for certain options like organic or fair trade.

Luckily for the committee, the administration is very encouraging of the questionnaire.

“The administration supports the survey,” Yow said. “The Request for Proposal (RFP) committee is excited to use the survey.”

Based on the survey results so far, it appears that food quality is often high on the list of priorities for students, with 46 percent of the participants listing it as number one. Also, for students with social and political priorities, social issues (fair trade and living wages) tend to be more important than environmental sustainability.

Altogether, 159 people took the survey. Students accounted for 152 of those polled. The other seven either wrote in “staff” or did not indicate a class year.

72 percent of those surveyed voted that they are willing to pay more for staff living wages while 20 percent are willing to pay more for aesthetics. First-years are less willing to pay for their various political motivations than other classes, though for all groups, political motivations have more support than keeping costs down.

The FSCC is hoping to make a new questionnaire so that they can get even a larger response, which would provide better results.

“The next survey will be sent through Lotus Notes,” Yow said. “It will be continued through next semester if needed.”

These results will better inform the committee what the students want from their food providers. From this, the FSCC can make the best choice for the provider during the election process.

“If we’re able to get good participation with the survey, it should help solidify what student priorities (are), which will become even more vital as proposals come in from the various companies that will be bidding,” said Associate Vice President of Operations and Facilities, Jon Varnell.