By Johanna Florez (’21)
Changes in dining hall practices and offerings quickly come to the attention of large numbers of students. Many are already aware that the semester’s first three weekends saw three different models of breakfast service; less available is information regarding what went on behind the scenes of this and other recent changes to Houghton’s dining services.
The “Dining Service Regular Hours” distributed via all-campus email on January 21st indicated that the dining hall would not be open until 10:45am on weekends. These were reduced hours compared to the fall semester’s consistent 7-9:30am breakfast slot (which was itself a change from prior years’ continuous grab-and-go dining for students on full access meal plans). The decision to turn weekend breakfasts into a later “brunch” was made in mid-December, according to Metz General Manager Bryon Richards. Multiple departments agreed on the adjustment, including Dining Services, the Office of Student Life, Center for Engagement and Hospitality, and the Office of Finance.
Richards explains that weekend breakfast attendance started being evaluated “about two years ago.” “We… saw a steady decline in participation between each semester,” he says. “We also looked at the trends from other colleges in the region and saw that many had discontinued their weekend breakfast programs and moved to a brunch/dinner pattern on the weekends.” The fall 2020 semester also saw even fewer students than usual coming to breakfast on the weekends: “at most only 80 students” had breakfast in the dining hall on any Saturday or Sunday last semester. With so many students learning remotely, Dining Services anticipated even fewer people eating weekend breakfast. According to Izzy Gritsavage ‘24, who has worked in the dining hall since fall 2020, each hot breakfast requires about six employees and eighteen payroll hours, regardless of how many people come to eat.
Despite the low average attendance at weekend breakfasts, students voiced concerns via Facebook and email. On Saturday January 30, an email from Marc Smithers informed students that they could request a takeout breakfast on Friday and Saturday afternoons to pick up at dinnertime and eat the following day. Richards later stated, “The decision to offer weekend night before breakfast pickup was always an option that was to be available for those students who still wanted an early breakfast on the weekend due to our changes.”
While no one was able to pick up breakfast that Friday to eat Saturday morning, Sarah Evans ‘22 tried the Sunday morning breakfast out of curiosity. While morning classes and sleeping in on the weekend often keep her from going to the dining hall for breakfast, “I just thought it would be nice to get breakfast and not have to get up early for it,” she says. She found a “sad” packed breakfast of orange juice, a water bottle, a banana, a muffin and a pastry. “I would not have picked the items that they put in there,” she says, also noting that the sign-up process did not ask about food sensitivities.
Smithers’ email promised, “A more formal announcement about this option will be coming out next week.” Two days later, another all-campus email announced the resumption of hot meal service for weekend breakfasts. Richards explains that the responsible departments “realized the timing on the decision to discontinue breakfast service was not the best.”
With in-person dining back open for three meals a day, seven days a week, other new changes are still apparent. The dining hall’s takeout containers were switched from styrofoam to more eco-friendly brown boxes. According to Richards, these are made from “natural molded fiber which is produced from byproducts of crop harvests and produced with a chemical free pulping process.” They are both biodegradable in garbage and recyclable when clean. “As soon as we knew for health and safety reasons we were going to exclusively use single serve products (approximately June 2020) we started the process of identifying more sustainable options,” Richards says. Supply and demand issues delayed access to the brown boxes until this semester.
What are your thoughts and feelings on the changes in the dining hall? Comment below or get in touch with us via Instagram, Twitter, or email (star@houghton.edu)!