Paul Muscente and Chef Daniel presented an informative and insightful look into the logistics of Cornell Dining, a system that requires serving nearly 2 million meals a year. The manpower, coordination and efficiency required to keep that running smoothly is mind-boggling. Additionally, there have been initiatives introduced to better balance a student’s diet, such as 5 Days of 5 where students are challenged to eat 5 cups of fruits and vegetables each day for 5 days. The social element of posting pictures of those participants’ undoubtedly colorful plates on Instagram was a excellent way to further engage students.

This talk also allowed attendees to ask questions that one might not necessarily have the chance to, despite the amicable nature of the Cornell dining staff. The rationing of meat was something I was curious about and they had a sound explanation: promoting a better balance with protein. That being said, because of the freedom of choice inherent in an All-You-Care-To-Eat facility, one can request for a larger portion. I am not sure if that is always true because I tried it myself today and server was not really receptive to it. Your mileage may vary I suppose.

Cornell Dining is highly conscientious of how the student population feels about the menu every day, one way is analyzing food waste. Chef Daniel goes through the waste multiple times a day to gauge whether a menu option is popular or unpopular, if the food quality is up to standards, etc., and takes measures to ensure the students’ dining experience is consistently exemplary and improving. The combined efficacy, dedication and craft of Cornell Dining allows them to achieve Top 10 in Princeton Review‘s ranking for College Dining.