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PAST ISSUES

 

Sodexho upgrades cafeteria for FPC students

by Nicole McKinnon
Exchange Writer

     For the 2006-2007 school year, Sodexho Food Services is bringing back the expo station and continuing the sustainability program in the cafeteria of Franklin Pierce College to offer more to their students.

     The Expo Station will operate on Monday, Tuesday and Wednesday during dinner hours.  Each night the expo station will offer a selected dish that will be cooked to order upon students' requests.  The quality of the food will depend on the cafeteria's ability to hire a well-skilled worker.

       The sustainability program consists of a balance of environmental concerns.  Through this program Sodexho is working to use natural products from local companies instead of large suppliers.  Currently the apples in the cafeteria are from a local supplier out of Connecticut.  Executive Chef Clayton Nash said "We are on a constant basis to try new things."

       The sustainability program will be a gradual change for the cafeteria in an attempt to reduce waste.  The students will be the deciding factor in whether or not the program proves successful.  Students overusing products by taking more food than they eat, and taking food to go in styrofoam containers prevents overall success.  The failure of the sustainability program results in a loss for students. "In turn over usage proves more expense for the customer.” Clayton said.

       Last year the expo station wasn't implemented because the volume of students was low and there weren't enough Sodexho staff to operate it.