Grand View students, staff and faculty who have eaten at the dining center this past week, may have noticed the change in how one fills their plate. Instead of taking as much as one wants in the entrée section of the cafeteria, a worker now serves one serving of the item a person wishes. According to John Patterson, food service director, Grand View was one of the few schools who Aramark supplies that was allowing self-serve. Pizza, Mediterranean, salad, cereal and soup are still self-serve, the only thing added is a server at the entrée and the grill areas.

Aramark is trying to be more environmentally conscious with the amount of food waste they are producing. Roughly 800 pounds of food at Grand View is wasted daily, not including production waste. Aramark is trying to reduce the waste factor, but they know they cannot eliminate it completely.

“We thought a good way to do that would be if we assist the serving,” Patterson said. “Now are you only allowed one? Absolutely not. You can get two, you can get a little extra.”

Since the server has been added to the cafeteria, waste has been reduced considerably. Patterson said between breakfast and lunch there was anywhere from 500 to 600 pounds of waste each day, and since the change that number has been cut in half.

“Just on average we have reduced waste 400 pounds,” Patterson said.

Dr. Jason Bauer sees both sides of the change. He believes Aramark has good intentions with the goal to try and reduce waste.

“I think sometimes our eyes are bigger than our stomachs,” Bauer said.

He said he does not have a problem in making several trips if he is still hungry. However, Bauer also said he understands the frustration of the students who know they are going to eat more than the serving size.

Keaton Schlatter (Jr.) also said he understands the logic behind adding a server at the dining center, but he wishes they would have given more warning about the change that was coming.

A few students argued that if there were a larger variety of food available in the cafeteria they would not be as likely to waste it.

Olivia Erpelding (Fr.) and Kerry Green (Jr.) both said the best option to eliminate waste in the dining center would be better food.

Aramark talked to Viking council and the food committee to gain feedback. The dining center staff plans to keep entrée and grill serving style for the rest of the year.

“We envision no additional servers just controlling that entrée and burger and chicken options,” Patterson said.

Grand View Aramark employees encourage individuals to come and talk to them at anytime with questions and concerns.

“Our door is physically always open,” Patterson said.