Pioneer LogLewis & Clark College’s Student-Run Newspaper

Bon Appétit adjusts to student needs

September 10, 2010

by Amanda Hefner

  There have been many changes and additions to on-campus dining this year, from differences in the menu to longer hours at the Trail Room.  In an interview with Executive Chef Aaron Dionne and Assistant Mac Lary, the ins and outs of all of the alterations were made clear:

  “The changes were implemented mainly by a student committee led by Associate Dean of Students Jeff Feld-Gore, but we welcomed the changes because we like to mix things up and keep the food options interesting,” said Dionne. 

The main changes include the addition of the burger bar available at every lunch, as opposed to last year when it was only offered a few times a week.  The Trail Room is also now open from 7 p.m.-12 a.m. and allows students to use their meal plan, offering the choice of either a full meal or a late night snack.

  There has also been reconfiguring of the stations at the Bon so that now complete meals can be found at each station instead of individual items for customized meals. 
“Even though this cuts back on variety it will shorten lines at the Bon and cut down on the amount of food waste,” said Dionne.

The Expo Station is now entirely vegan and vegetarian every day.  The smoothie bar is now run three days a week instead of just on Fridays.

  Healthier drinks such as bubble tea and agua frescas, which are made from local fruits and agave are now offered regularly as well.  “Our goal is to eliminate high fructose corn syrup as much as possible,” Dionne went on to say.

  Waste reduction has been a huge concern for the staff at the Bon and students alike, and strides have been taken to limit the total food waste that comes from the Bon. 

“We monitor the compost rate that comes through the waste belt each day,” said Mac Lary.  “It’s very important to us to be as environmentally conscious as possible.”

  Both Dionne and Lary said that all of the changes to the Bon were made based on our interpretation of student desires and support from Jeff Feld-Gore, the student committee, and Lewis & Clark itself.  “The students’ needs always come first for us,” said Lary.

  So far, there has been a very enthusiastic response from the students who dine regularly at the Bon and the Trail Room.

Hailey Walls (’13) said, “The longer hours at the Trail Room have been a lifesaver and I really like having the option open to eat later.”