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Fresh Food Far From Appetizing
Students Find Cheaper, Unhealthy Alternatives
By Savannah Hunnicutt
Feedback on campus food can be given at http://www.aux.uwm.edu/dining/eats.php.
Here at UW-Milwaukee there is a diverse student population, with an equally diverse array of diets. These can range from organic, vegetarian, athletic and religious diets. Brian Vetter, Executive Chef of Restaurant Operations, says, "We try to accommodate all preferences and diets.”
But, says Vetter, not all items targeted at a health conscious audience are well-received. "We try to test out new items, but students don't always take to them." The university won't spend money to buy food students will not eat.
The dormitory cafeterias always have a vegetarian lunch and dinner meal. It is often a pasta or carbohydrate, although sometimes fish is served, and beans on the salad bar can be added as a protein, Vetter suggests.
As far as healthy options go, the dorms have a salad bar open every day after 10 a.m., fruit, about half of which is fresh, and select items like low fat dressings and soymilk. These are not always the popular items, but they are there for students that want them. Vetter tries to test out items and see how the response is so things don't spoil. Perhaps if students opted towards healthier items, more would become available.
There is always a huge line for Taco Bell and Burger King in the Union, but finding a healthy option there is difficult. Apart from a few pre-made salads and yogurt parfaits, healthy options are hard to come by.
The university does have a program with Badger Land where shipments come in from local farmers. These items include fresh produce like apples, watermelons and vegetables that are served in the cafeteria and the Palm Gardens of Sandburg.
Allergies are taken into account as well, such as gluten-free products, but most allergies are addressed on a case-by-case basis. All items that may contain peanuts are labeled accordingly.
With a school full of athletes, Vetter tries to make sure there are plenty of carbohydrates, meats and proteins. Fried food, burgers and hot dogs frequent the menu because people like them. The same goes for the bakery, which may not offer healthy choices, but students like it.
For Brittany Obester , opting for a healthy option like the fruit bar is not always the first option. "The food in the cafeteria is overpriced," she says.
Ashley Hughes says about the cafeteria, "I think the prices should be listed or marked on items so I know how much I'm paying." Perhaps it is the hefty prices on healthier items that steer students towards alternate choices.
Though Vetter says he doesn’t get a lot of requests for meals to accommodate religious diets, Jacob Henrickson, who keeps a Kosher diet said in regards to the cafeteria food, "Everything is made with pork, especially breakfast food." Eating pork is not permitted by the Jewish dietary laws.
Jared Thompson agreed with Henrickson saying that it is difficult to find food to accommodate his diet in the dorms or in the union. Thompson and Henrickson bring food from home, or make their own meals.
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