Although SUNY Cortland is known for its strong academics, campus life, and athletic programs, one area that I believe falls short of student expectations constantly is the food. I believe the dining services and halls are a main part of “the college experience.” Walking into the dining halls before, after, or even between classes should be a simple yet comforting part of every student’s day. I mean, who doesn’t look forward to a good meal?
Many students and I at Cortland feel that our current daily options lack variety, consistency, and, more especially, quality. Improving the campus food is not just about convenience, but it directly impacts students in many ways that are essential to academic performance and overall health.
Food is more than just something to satisfy hunger; it is extremely important for the development of growing teens and young adults. Proper daily nutrition is vital to fuel physical growth, support brain development, and boost energy levels during puberty. May I also add that it is even more crucial for the specific students who are involved in physical activities, whether that is going to the gym or any additional sports teams or clubs they may be involved in.
One of the most common complaints among students is the lack of variety in dining options. In SUNY Cortland, as we know have 2 main “all you can eat” dining halls with an additional 8 other cafe-style retail spots, but 5 of those are solely open on weekdays. Meals can start to feel repetitive, with the same menus cycling week after week. This becomes especially frustrating when these meals are also heavily processed, which could lead to stomach discomfort for some students. Limited options make it difficult for our students to maintain a balanced and enjoyable diet. I believe expanding menu options and including more diverse cuisines would definitely accommodate students, while also staying inclusive of different dietary needs and cultural backgrounds.
In addition to variety, the quality of food is another concern. A primary example is that many students feel that the Neubig chicken is inconsistently cooked, meals are under-seasoned, or simply unappetizing.
I believe that when students are required to live on campus for 2 years and are mandated to pay for meal plans, they should be allowed to expect a certain standard of quality in return. I would also make it clear that we are not expecting a Gordon Ramsay 5-star meal; it’s more so that investing in fresher ingredients and attempting better preparation methods would go a long way in improving the overall dining experience.
One last issue is the limited availability of food during the “dining hours”. A lot of students have busy schedules and other obligations, such as athletes, those with evening classes, or even students who are working part-time jobs. I believe that because of those obligations, their personal dining schedules differ from the regular dining hall hours. This may force many students to rely on vending machines or off-campus alternatives (and as we know, there aren’t many), which can be both expensive and unhealthy.
The bottom line is that students should consistently have access to nutritious, well-prepared meals to feel energized, focused, and, more importantly, capable of succeeding in their classes.