Lanthorn.com

SONY DSC

Eating healthy costs campus

By Nadira Kharmai GVL Staff Writer
9/20/2009

For students on the go who do not have time to pack a meal from home, healthy options on campus seem "expensive and overpriced."

At the Lobby Shop inside the Kirkhof Center, a banana is $1.09 but almost all of the candy bars are 99 cents. The common question, "Why is junk food cheaper than healthy food?" is asked not only across America but also here on campus.

"GVSU does a lot of comparative pricing to restaurants that serve similar foods like we do on campus," said Deb Rambadt, marketing manager of Campus Dining.

For example, Croutons, the salad bar located in the lower level of Kirkhof Center, sells a large salad for $6 and a small for $4.

"I think the small salad is way too small, so I feel like I get more for my money when I buy the large salad," said freshman student Roxy Rosema.

Rosema said she is lucky to have a meal plan because she probably would not spend cash or use her credit card for a $6 salad.

For students who do not have meal plans and pay out of pocket, the large salad can seem too costly.

The reason for the price?

"There are plenty of vegetables that workers have to wash, cut and store," Rambadt said.

Homemade croutons also add to the cost.

But in the end, "the salads on campus are not at a bad price," Rambadt said.

She added her belief the student who buys salad and takes advantage of all the toppings available uses his or her dollar to its fullest extent, but a picky eater who only prefers one or two toppings "is losing out because he/she is essentially paying for all six toppings."

Food Service staff said pricing is not by the pound because "it would be more expensive."

Some students disagree and even a food service worker, who wished to remain anonymous, said "pricing by the pound would be cheaper and cater more to students' budget and taste."

Chuck Brown, senior Food Service director, said he believes the pricing on campus is fair, especially with the salads.

"If students bought elsewhere, they'd be paying more," Brown said.

He added with every Campus Dining restaurant, they make sure the pricing and menu are similar, if not a little lower, than comparable off-campus restaurants.

While comparative pricing may seem a fair option, students are left wondering why foods such as fruit are still more costly than candy.

Michael Doxey, director of Business Services, said, "It all has to do with volume."

He explained since organic and fresh foods have a fast shelf life, Grand Valley State University does not want to buy large amounts because there is not a place to store the food, and if it spoils, they lose money.

GVSU senior Kevin Piechocki disagrees with Doxey's thinking.

"Just because candy has a longer shelf life doesn't mean it should be cheaper," he said. "Things with a shorter shelf life like fruit should be cheaper because of the limited time it stays ripe. It's simple: drop the price and more people will buy the food."

Piechocki said he strongly believes GVSU does not promote healthy food options or studies comparative pricing properly.

"If it's a supply and demand issue and they're selling so much candy at a cheap price, of course people will buy (the candy) rather than the salad, fruit or yogurt that is expensive," he added.

Piechocki, a full time student who commutes, said eating healthy on campus is hard and it should not be at GVSU because "as a facility for higher learning they should be advocating student health, and they aren't promoting that."

Food Service staff disagreed with statements such as Piechocki's and said they "offer a variety of food and specialty items at a reasonable cost."

They also said students are not aware of the fact their dining options are part of a business.

"There is no subsidy for food," Doxey said. "Some students might be used to public schools in high school but students' tuition doesn't go toward food."

He explained food is an auxiliary service.

"We have to charge enough to cover the cost of business," Doxey said. "It is really no different than any other retail operation."

In the end, students such as Piechocki are still left unsatisfied.

"The options we do have are expensive," he said. "People are buying this economics game. The price should drop so students can eat healthier."

Directors of Food Service said they are always looking to hear from students in person, via e-mail or to utilize the comment box.

"We want to hear the students' opinions and concerns and work with them," Rambardt said. The Food Service and Administration Department is currently planning a program where students can be involved in a forum where their voices can be heard.

nkharmai@lanthorn.com

Comments: