Sodexo representatives opened the SGA meeting on Nov. 30 with an update on the correlation between going trayless and food waste.
Present at the meeting were Don Keith, general manager of Sodexo campus services, Wanda Pauling, production manager in the cafeteria, and Andy Woodbury, the Hub retail manager.
Keith opened the meeting by presenting statistics on food waste so far this semester. Compared to last year, at breakfast Northwestern has seen a 10 percent decrease in waste of beverages and a 13 percent decrease of food waste. At lunch, there has been a 72 percent decrease of beverage waste and a 46 percent decrease in food waste. There has been a 56 percent beverage waste decrease and a 29 percent decrease in food waste at supper. Keith said that more adequate comparisons will be made when the semester actually comes to a close.
Keith also discussed some potential changes in cafeteria serving stations that are in the works for next semester. He talked about the possibility of having a pizza station for every meal, which would offer cheese pizza, pepperoni pizza and some sort of specialty pizza.
There is also the potential for a permanent grill area and a deli area, where students could order a sandwich and have it made for them, comparable to the Subway set-up.
Because of the number of meals being served in the Hub, Keith believes that these changes should not create long lines or a congested food court area.
Also on the agenda for the SGA meeting was a discussion about the potential of a fire pit on campus, but due to the absence of the person who initially proposed the idea, the discussion was tabled until next week.