 "Photo: Crystal Snyder")
waffle irons now instead of one and tea as a option to drink.
Cafeteria breakfast hours have been extended, from 7:30 a.m. to 9 a.m. serving a full hot breakfast, and from 9 a.m. to 10 a.m. continental breakfast is provide.
New items include the triple burger, boneless chicken wings, fried Raviolis and Philly Beef sandwiches.
"I like that the menu has more of variety, and that we have tea now and not just pop," Langley said.
As an incoming freshman, Clint Henry appreciates that some things have not changed for the school, but it is new to him having the option of fast food or buffet meals.
"Sodexo does a pretty good job in the cafeteria," Henry said.
"I like being able to go through the line as many times as I want, like a buffet; and I like the snack bar, because it is basically like fast food, you can pick it up and go."
Nutrition, listening to the students, and even going green have become the goals for the Sodexo food services of OU campus.
General Manager Christine Krin, of Ottawa University’s Dining and Catering, has spent the summer with her Sodexo crew, making changes in the cafeteria and snack bar.
Sodexo acknowledges that healthy eating habits are essential for a college campus,.
Krin has created an online Web site for OU students to check menu information, activities going on in the cafeteria and nutrition facts.
This Web site also includes the catering services available to on-campus organizations and the community.
The Web site, www.oudiningservices.com, is another way for students to give feedback on the food services at Ottawa University.
Along with a comment box in the cafeteria, Krin’s business cards and Andy Carrier, Dean of Students, can be contacted for feedback.
Brian Hutton’s concern as a student is an example of this notion. Last year, Hutton was assigned to actively protest something he felt strongly about.
"I protested the uses of trays in the cafeteria, by arguing that trays use a lot of excessive water we do not need to be using, cuts down on food waste, use less energy to heat the water, and less chemicals such as soaps," Hutton said.
As a result to Hutton’s protest, Krin incorporated a very small cart of trays in the cafeteria, in an inconvenient spot and with a sign encouraging everyone to side with Hutton’s protest.
"We are mostly trayless." Trays are available here for our guests, especially those taking meals to meetings and families with small children. By cutting out most trays this semester, we will reduce our dishwasher use by 10,000 or more dish racks by the middle of December. Trayless dining. Reduce Waste.
Reduce Waste." Krin said on her sign.
Hutton was enthused that his idea worked and felt he made a difference.
"I love that they are not using as many trays and it’s good to see that I could make a difference," Hutton said.
Even the smallest changes have caught the eyes of OU students. Some students like the new improvements made to the snack bar and the cafeteria.
"I like the convenience of the different sauce dispensers to choose from at the snack bar counter," sophomore Sara Langley said.
Other changes have been made in the cafeteria including the salad and deli bars joined as one, two
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