Today’s Becker-Rose Cafe focused on a topic that directly affects all of us students: food at Cornell. Chef Daniel and Paul Muscente provided us an inside perspective on why Cornell Dining is the way it is and new programs that have recently been installed. There are many initiatives within the Dining system that are under the umbrella of a larger “Menus of Change” program whose general goal is to promote healthy eating and increase sustainability.
One specific produce goal is to serve 10% more fruits and vegetables. This is a great aim and all of the great dressings, veggies, and salad toppings offered on West campus definitely promote healthy eating in this respect. However, it would likely further this goal to have an increased variety of fruits and vegetables available. I aways look forward to those infrequent nights when the dining halls serve strawberries and avocados, which always seem to be in high demand. They are perhaps more expensive to purchase, but as Chef Daniel pointed out, less resources go into preparing them (as opposed to preparing a chicken dish, for example) and they are very good for you!
The initiative to offer infused water as a healthier alternative to soda is also something that I personally take advantage of. This seems to be the perfect solution to the “healthy vs tasty” dilemma because the fruits inside the water add a bit of flavor. On a side note related to beverages, the apple cider offered at dining halls is very delicious and it is very nice that the cider is available to students for some time after “apple season” typically ends.
A slightly more controversial implication of “Menus of Change” is the rationing of protein dishes at the dining halls. According to Mr. Muscente and Chef Daniel, the goal of this is two-fold: to promote a plate that is half veggies, one-fourth starch, and one-fourth protein and also to reduce waste. However, despite Mr. Muscente’s claim that if a student wants more he/she can simply ask the server for more, in my personal experience this has not been the case. Rationing proteins has left many students feeling frustrated and with the sentiment that they are not truly having the “all-you-care-to-eat” dining experience that they are paying for. Moreover, taking extra trips to get another ration, and sometimes waiting on line for it, takes extra time, which busy Cornellians may not always have to spare. Perhaps the rationing is a good idea, but further research needs to be done to determine the correct amount to ration.
Although there is still potential for improvement, Cornell Dining clearly “towers above the rest” and I am looking forward to seeing what exciting new ideas they will implement in the future!