Grace LaTourelle-
Concerns with dining service and meal plans are nothing new to the Gustavus campus. To address this, the Student Senate hosted a transparency panel in partnership with Dining Services to provide information and address student concerns on Thurs., January 30th, 2025. The panel was comprised of Vice President of Auxiliary Services Steven Kjellgren, Dietician Jen Donkin, Assistant Director of Dining Service Bobbi Sellner, and Professor of Philosophy Lisa Heldke.
This article is broken up into sections, some offering questions for the reader to ponder. The main purpose of this article is to report on the main takeaways from the panel and offer some perspective for those who did not attend.
Context
The previous meal plan was all-you-can-eat based. According to Kjellgren, it had 80% more post-consumer waste than the current meal plan. In 1995, Kjellgren interviewed students about concerns with the meal plan at the time. Students claimed that paying a flat rate was not fair to the “light eaters.”
“There was an equity thing they didn’t like,” Kjellgren said.
Starting this year, a fourth meal plan option was offered and all meal plans increased in price. Option 1 increased by $654, Option 2 increased by $754, and Option 3 increased by $954. However, Option 1 (the current lowest available amount) is now $154 more than Option 3 was (the highest amount) from the 2022-2023 school year.
Dining Services at Gustavus is self operating, which means that Gustavus owns it. In this way, all profits return to the college instead of to an overseeing company, such as other colleges.
Why do students steal?
One anonymous student questioned how much stealing from the Caf costs the school each year. However, Kjellgren asserted that it doesn’t cost the college, but rather the students.
Kjellgren and Sellner encouraged peers who observe others stealing to either talk with them or report them. Sellner also noted that price raises may result from stealing, which was consistent with Kjellgren’s analysis of the costs associated with Dining Services.
“The equity thing…we all have to be participants…We’ve got different levels because we have to have operating revenue to just have the business,” Kjellgren said. Later, he explained, “We have to have that guaranteed revenue…whether you come and eat or not.”
Are students customers in the business of Dining Service?
One student in attendance worked out that one of the meal plan options equates to about $6.50 per meal for three meals per day. Additionally, their concern was that a sandwich usually costs about five dollars.
“If you want to eat more, you pay more,” Kjellgren responded. “I think we get a better deal.”
While some students struggle with not having enough money, others are consistently under spending. Another question that was submitted was regarding the perceived “low amount” of money that gets transferred over at the end of each month. Kjellgren explained that the 20-dollar limit was suggested by the Student Senate about 20 years ago and it could be subject to change in the future.
“We don’t want [the carryover amount to be] a lot. We want you to use it as it goes…60% of your dollars have been spent whether you buy anything or not…we need it over here to keep the doors open,” Kjellgren said.
Another concern narrowed in on athletes who are anywhere between $100 and $1000 over the allotted amount each month. Kjellgren explained that in the past 10 years, there has been a range from $1 to $2500 over the amount spent, however there are “not as many” towards the $2500 side.
“We think we’re doing okay there. There’s always outliers,” Kjellgren said.
What is the root of food insecurity?
Following the panel, when asked directly about food insecurity on campus and the students that are still struggling, Kjellgren said that students can receive help through the Gustie Pantry. Associate Dean of Students Megan Ruble also has an emergency fund that she can access if students need it. However, Kjellgren also noted that food insecurity may not be a prevalent issue on Gustavus campus.
“Colleges are places where you can find people with food insecurity. Typically they’re larger universities or community colleges. They aren’t a college with a population of 18-22 year olds, typically. Not saying there aren’t some people who could use some help, because there are…People who need the most, at Gustavus, help financially, they get a lot of financial aid,” Kjellgren said. “So let’s say their meal plan costs 4,000 dollars but they get 90% aid. Meal plan only costs 350 bucks…So…that person is already getting a good deal because they need it, but then if they need more, how can we do that?”
Kjellgren also re-emphasized that students can come talk to himself, Donkin, and Ruble if they need extra help making more “economical choices.”
“So rather than two steaks on steak night, maybe have one baked potato and one steak. So there’s ways to decrease how much you’re spending,” Kjellgren said.
The panelists encouraged students to speak with them about concerns regarding meal plans and to send feedback or food requests to their email at chef@gustavus.edu. If students also believe they are being overcharged, they are encouraged to request a receipt and bring it to the Dining Service Faculty for review and possible reimbursement.
Where do the leftovers go?
Another common area of concern was centered around the amount of waste generated by Dining Services. As Kjellgren explained, on the current plan as opposed to the past one, Dining Service has eliminated 80% of the post-consumer waste—what’s leftover on a student’s plate— generated. Leftover food in the kitchen and the food and single-use dishware that ends up on the carousel is composted.
“I think we’re doing a better job than almost everybody so you should be happy about that,” Kjellgren said.
Students have suggested that dining service employees should be able to take home leftover food. However, the panelists expressed concerns of equity with that option.
“You tell me how that would work…who decides who gets it?” Kjellgren said.
There were also hypothetical questions of student ethics in this situation.
“Who’s to say they coerced one of our employees to make 10 more eggrolls…no, unfortunately, we can’t trust that process at times,” Sellner explained.
Kjellgren said that there have been talks about following suit with other colleges and donating leftover food from the kitchen to local organizations. While some leftover bakery used to be brought to Mankato State University, Kjellgren explained that, currently partnering with an organization is not feasible.
“We haven’t been able to make that connection work,” Kjellgren said. However, he explained, “We’ve started the pantry over in Old Main…how can we expand on the success of that?”
The Gustie Pantry, which was started by United Christian Ministries and the Chaplains Office at the beginning of this school year, has allowed for 1,336 recorded items as of December (before Winter Break) to go out to individuals on campus.
Are reusable Gustieware containers actually reusable?
The final question of the panel asked about what sustainable initiatives Dining Services is taking. Heldke explained that while the Caf cannot discontinue the sale of plastic water bottles, due to their contract, students can become more thoughtful consumers and choose to use reusable water bottles. Previously in the evening, Heldke had implored students to not use the compostable take-away items if they were eating in the Caf. Another sustainable alternative to the compostable takeaways is Gustieware.
New Gustieware is purchased about every 3 to 4 weeks so that there are 250-300 pieces of Gustieware for backup at all times.
“Lately, we’ve been going through quite a bit of it because a lot of it has not been getting returned. So, some weeks and months vary on how much and how often we are ordering,” Sellner explained.
According to another Gustavian Weekly article from Feb. 22, 2024, Kjellgren said that each Gustieware container costs between $4 to $6. The initial purchase, according to a Kitchen Cabinet update from April 9, 2009, was $20,000 for 5,000 units. Furthermore, according to Sellner, Gustieware gets about 15-20 uses per piece.
“If any of the Gustiware is cracked, stained or super smelly, we get rid of it immediately,” Sellner said.
Gustieware is reviewed during the summer since it is not available during that time. Pieces that are no longer usable are recycled, according to Sellner.
What can we understand from this?
While the article thus far has been direct quotes and facts presented directly from the panel and subsequent interviews with the panelists, the following section comprises my personal takeaways.
The panelists, particularly Kjellgren, made it presently clear that Dining Service is a business that needs to make revenue just as any other. However, most Gusties are required to pay for a meal plan and rely on Dining Service for their meals. Dining Service differs from other restaurant businesses in that it is not an option among many for students – it is the only option.
While these mandatory meal plan options have increased, so have prices in the Caf. Making “economic decisions” as Kjellgren proposed is not as simple as it would be in a restaurant. Prices are not easily advertised, there is variation amongst cashiers, and factors such as creating a balanced meal or honoring cravings are just as important in decision making. Not to mention, there are more pressing concerns troubling student’s minds; I would argue that what one can afford to eat should not be one of them while making campus their home. Furthermore, financial aid does not cover meal plan costs, as Kjellgren suggested.
The panelists were abundantly clear that they are welcome to questions and discussions with students on how to make their meal plan and the options available work for them. However, here I am, one student among many who have expressed concerns before me, explaining that the meal plan does not appear to work for the majority of students and change needs to be made. Food insecurity exists, even on this small, liberal arts, private school campus, and we need to be more compassionate and understanding of the factors that play into it. It is not just poor decision making; it is a symptom of a broader systemic issue.
There was other information shared at the panel that I was not able to share in this article, so I would encourage those with more questions and concerns to watch the event, saved on the Student Senate Instagram. And furthermore, meet with or email the panelists and chef@gustavus.edu to voice your opinions. Thank you to the Student Senate for providing this opportunity for transparency and offering the students a voice.