Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
The “CFI:
Campus Food Investigation” was started by a small group of Bon’App Campus
Ambassadors who wanted to document the good, the bad, and the ugly aspects of
their college dining halls.
Their aim is to conduct extensive research into what food options are available to college students and to improve the variety, quality and access to healthy meals. Initially the group started off with three ambassadors, now there are over fifteen and the team continues to grow as more students find out about the opportunity to represent their University’s dining options. We have started to spread the word about our investigation by creating a Facebook page and Instagram account, as well as using the Bon’App Pinterest and Twitter pages.
Their aim is to conduct extensive research into what food options are available to college students and to improve the variety, quality and access to healthy meals. Initially the group started off with three ambassadors, now there are over fifteen and the team continues to grow as more students find out about the opportunity to represent their University’s dining options. We have started to spread the word about our investigation by creating a Facebook page and Instagram account, as well as using the Bon’App Pinterest and Twitter pages.
The
Investigation also involves a 2-minute survey that has been sent out to Universities
across the US and the data collection to date has informed us of what college
students like and dislike about their dining halls. This information was
crucial in the brainstorming session of the “Dream Dining Hall” menu. This
ideal dining hall has a flexible meal plan and no “dead hours” (times without
service and unhealthy options only). It allows for variety, giving the students
ingredients they can creatively combine in order to create meals that suit their taste and health preferences. As well as nutritious food choices, there
would also be signage (with photos) all around the dining hall to offer
guidance to students who need help crafting more individualized or healthy
meals. This signage would also tell students transparently what is in their
food (ingredients and main nutrients in simple Bon'App language - Sugar, Bad Fat, Salt) and how much of it,
especially the sides of veggies, where it’s often hard to tell the ingredients.
Ideally,
the presentation of the food would be nice, thoughtful, not just thrown into
big bowls, making the veggie options more enticing. Accurate portion sizes
would be served (meaning generally smaller or ad libitum). All of these aspects
of the dream dining hall are aimed at creating a standard for all schools, empowering college students to eat
healthier and thus live healthier. It’s all too easy for college students to
eat pizza at 3 AM every night and skip breakfast the following morning; instead, we
want to encourage healthier eating decisions. A well-balanced diet is crucial
for student’s every day performance, whether it’s in class, meetings or
workouts. CFI wants to work with college dining halls to help students have
nutritious and delicious food choices, which will result in much healthier
lifestyles.
This menu was conceived with a cost-conscious approach that relies of 275 surveys filled out by students so far and three brainstormings by a group of 21 students from 16 schools. It will continue to be refined to improve food options on campuses. More details are below.
>>> Each week, the salad bar would display 3 salad guide menus to help students compose a variety of delicious salads with proper portion sizes and a step-by-step process on how to make the salad. (The Bon’App Chapter at U Penn is developing examples.) >>> The greens and toppings
would change over time, with the cycle of the dining hall food (for example,
two weeks), so that students do not get bored with the salad options. >>> On the Dessert
Station, instead of a jug of hot fudge, display a tub of fresh fruits and nuts.
>>> Each week, the salad bar would display 3 salad guide menus to help students compose a variety of delicious salads with proper portion sizes and a step-by-step process on how to make the salad. (The Bon’App Chapter at U Penn is developing examples.)
The menu is the first thing I'm most interested to go eat with my friends, I am very focused on this in order to assess the quality of a restaurant.
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