It was incredible to hear about the work and thought process that is behind a dining hall. We are so fortunate to have dining on campus that is healthy, varying, and full of quality and care. It was nice to hear about the initiatives that are being taken to reduce food wastage and more healthy eating. One request that a student made was to move the cookies so that they are not in plain sight under the fruit. That was a great suggestion that I hadn’t even thought about! Placement of food can very well define what you eat. Surprisingly Chef Daniel took the suggestion and moved the cookies away from the fruit. It will be interesting to see the impact of this subtle placement change. It was also very interesting to hear how much business Cornell Dining has on any given day. There are thousands upon thousands of transactions everyday, and since there are not many other eating options on campus, most of those food transactions go to Cornell Dining. Cornell Dining is a lot larger scaled than I originally thought it would be.