While many things at Northwestern remain the same year after year, one aspect of campus life that tends to evolve frequently is campus dining. From different menu offerings to new apps, keeping things fresh is what NW’s Food Service Director Patrick Murray strives for, figuratively and literally.“We are always looking at ways to enhance the student experience,” Murray said. “The summer is a good time for us to evaluate what went well in the previous year and implement some changes.”Many of the changes evident this school year have been put in place at The Hub. There are new breakfast options such as breakfast burritos and fresh-baked pastries, more offerings for good-to-go meals, and the addition of toasted sandwiches for lunch or dinner. With combo meals, students can now try a quinoa salad or a more traditional side salad. These changes do not just expand the menu, but challenge the common perception that the Hub lacks nutritious choices.Common Grounds has also undergone some significant changes.“We switched our supplier of beans to a small coffee roaster based in Sioux Falls, which is both Fair Trade and Organic,” Murray said.Besides coffee, the same fresh-baked pastries available in the Hub can also be found at Common Grounds. These options, along with the grab-and-go sandwiches and salads, are excellent for students crunched on time or looking for a snack.In the cafeteria, students may notice some items have disappeared and been replaced, but a notable change coming later this semester is a concept called “station takeovers”, where a station, such as Homestyle, will serve food of a common theme throughout the course of a week.In addition to the food itself, campus dining has provided a way for students to see the menu for the week, using a new app called FD MealPlanner. Once students log in, they can view what options will be available at each station for different meals of the day. The app provides nutritional information, such as the calorie total and vitamin or mineral content, and the full ingredient list for each option on the menu, giving students more information and allowing them to plan ahead. For students with allergies, it can make them aware of foods being served that contain the specific allergen they should avoid.Student feedback since the changes has been positive, especially regarding the menu.“I think the quality of the food has gotten better since last year and there is a lot more variety every day,” sophomore Presley Arnold said.Even small improvements have been making big differences in the dining experience.“There is a lot less grease in the tacos this year which makes me very happy,” senior Brayden Dirks said.Ultimately, the goals of NW and their food service partner, Creative Dining, align to bring fresh, healthy, and delicious food to campus.“Constantly evaluating the menu and offering special takeovers allows us to continuously offer new and different options to enhance the student experience,” Murray said.This evaluation process of the menu includes considering the input from students, who can write suggestions and requests on a whiteboard on the right side of the cafeteria entrance. Food service staff will write replies directly to the students’ feedback on occasion.While often taken for granted, NW’s food service provided by Creative Dining should be appreciated for their everyday effort to supply students and faculty with a wide array of choices, listening to suggestions and taking action to better serve the campus population. It is another often unrecognized part of what makes NW special and builds up the culture. It gives students places to fellowship and sustain them throughout the day.
