Why is the Dining Staff so ungenerous when it comes to handing out meat in the dining halls? One student posed this question to Paul Muscente, the Associate Director of Cornell Dining. Yes, it is slightly annoying when you are handed three fried shrimp in Becker on Friday instead of the mounds you would have received self-served, but this is done for healthful and sustainable reasons.

Muscente explained that this was partially due to an initiative to push Cornell students towards healthier eating. He and Chef Daniel stress the idea that produce that should be at the center of a meal, and protein should be more secondary. Rationing of some of the meats and fish left more room for vegetables, fruit, and salads.

Chef Daniel, Rose House’s Head Chef, also mentioned that this was an attempt to reduce waste. Part of his job is to operate the kitchen efficiently; part of doing this includes standing at the dish return to see what/how much students are throwing away. He noted that students were throwing away large quantities of proteins prior to the rationing out method. He and the rest of Cornell Dining – correctly – figured that if students really wanted more protein, they would go back and get more.

I use it everyday, but knew little about the care and logistics that went into Cornell Dining, and this past Wednesday, Paul Muscente and Chef Daniel shed a light on our campus’ provision of sustainable and healthy eating habits.