This semester, Milligan has tightened their restrictions on students taking food out of the cafeteria. The current policy includes that students are only allowed to take food out of the cafeteria if they purchase a Green on the Go box, which they can purchase for 5 dollars and return for a refund at the end of the semester. However, many students have raised concerns about their lack of time to sit down and eat.
The Green on the Go procedures were agreed upon by Milligan and Pioneer College Caterers to make all to-go meals a standard size and to reduce waste from styrofoam disposable trays. Once the student returns the Green on the Go box, Milligan refunds the $5.
“If a student takes a single item such as a piece of fruit, cookie or ice cream cone as they leave the cafeteria, no one will stop them,” said Mark Henry, Director of Food Services. “However students are not allowed to take multiple items such as a bunch of bananas as they leave.”
Contrary to what some students may think, Milligan has not actually changed their dining policy. According to Henry, students have never been allowed to take meals out of the cafeteria. During the pandemic, however, the cafeteria’s procedures were relaxed to accommodate students who were not comfortable eating in large groups. When COVID-19 restrictions were lifted, the cafeteria went back to their standard procedures.
“It is still really frustrating for students who just don’t have the time to sit down in the cafeteria to eat,” junior Bernice Luquin said.
Luqin also noted that students who work late, off-campus jobs already find it hard to get food at night.
“It’s also hard to eat at the cafeteria on the weekends when dining hall hours are very limited,” she said. “Students with meal plans could be unable to afford to pay for off-campus food in the event that food is not accessible to them on campus.”
Pioneer charges Milligan a contracted rate that is based on the number of board students each year and assumes each board student will eat a certain number of meals in the cafeteria.
“When students take food out of the cafeteria, especially when they have already eaten a meal or are taking food out for other students not on the meal plan, it increases Pioneer’s food, supply, and labor costs,” said Brent Nipper, Director of Property & Risk Management.
Many students have asked for different carry-out options such as bringing their own dishware to take food out of the cafeteria. According to Nipper, this would lead Pioneer to charge more to account for the increased food that leaves the cafeteria.
“Since Milligan bases the student board rate on the amount charged by Pioneer, limiting the amount of food and supplies that leave the cafeteria keeps costs down for everyone,” he said.
The recent tightening of restrictions has presented a challenge to some students, such as athletes who have limited time to eat.
“With classes, practice, and a job, it’s already hard to find time to go to the cafeteria, let alone have time to sit down and eat,” said Herver Yang, a junior on the baseball team. “It’s just more convenient to take food out of the cafeteria.”
Headline Image from Milligan University