When construction on the Multipurpose Student Center is complete, students will have access to expanded dining options. It has not yet been decided what the new dining services will include, and several students met on Tues., Sept. 13 to discuss what they would like to see offered in the new building.
David O’Neill, director of the Student Government Environmental Stewardship and Sustainability office, called the meeting an “exploratory conversation” to help “move conversation about sustainability forward on campus.”
Dining falls within the realm of sustainability on campus, O’Neill said.
Activism on campus is often a reaction to a decision or policy change that has already gone into affect, O’Neill said, but with USFSP dining services “we have a prime opportunity to get into the conversation at the ground level… and create a partnership with the administration.”
It is important to remember that the administration has goals it has to meet when approaching the issue, O’Neill said.
“We’re not out as students for victory,” he said. Rather, students should look to be partners with the university when addressing dining services.
Attendees talked about several things they would like to see included in the new dining services in the student center—less waste, more sustainable tray and utensil options, vegetarian and vegan options, gluten free options, food bought local and cost-friendly options.
“I know some students that are eating Pop Tarts everyday for a meal,” said Caitlin Greene, director of SG Marketing & Communications. “They want that home cooked meal every once in a while.”
Some students have health issues like diabetes that makes healthier, more diverse food options a must, she said.
“It would improve their overall health to have these options,” she said.
The group will meet again on Tues., Sept. 27 at 12:30 p.m. in STG 109.
