Sodexho Makes Changes
To Vegetarian Food Service

By Shannon Tharp
CyberNews Staff Reporter

March 20, 2002

Vegetarians at Drake University asked for improvement in vegetarian food service and Sodexho has followed up.

After reading an article in The Times-Delphic pertaining to the vegetarian food service at Drake, Carla Carlson, general manager of Sodexho campus services, responded by sending an e-mail to students who were mentioned in the article. Carlson wanted the students to schedule meeting times with her to make suggestions as to what could be done to better Drake's vegetarian food service.

"I wanted to understand what the challenges were," Carlson said. "The article was kind of general, so I wanted to sit down with the students mentioned and see what was going on."

One of those students, Nikki Guillot (AS1), set up a meeting time with Carlson and Matt Miller, executive chef of Sodexho, to ask questions and suggest options.

"We had her talk about what she saw that could be corrected and how we could improve our service," Carlson said.

Guillot received feedback as well.

"Matt told me he didn't want me to survive on grilled cheese everyday," Guillot said. "He asked for vegetarian recipes that could be made within the nutritional boundaries he's been given."

Miller, who was not available for comment, also told Guillot that more fresh greens and toppings would be added to the salad bar in Hubbell Cafeteria.

"I noticed after semester break that fresh spinach was in the salad bar, along with other sald toppings and plain, white rice," Guillot said. "There were even plums one day."

Carlson added that more change is soon to come.

"After Spring Break, more vegetarian options will be menued at the station in Hubbell," Carlson said. "The regular options will remain there, but an actual entree will also be available to vegetarians."

Along with the mentioned changes, Guillot would like to see avocados as an option with sandwiches at Spike's and has found a spinach lasagna recipe to give to Miller.

"My advice to other vegetarians on campus is to get meal ideas out there," Guillot said. "The staff will try and accomodate you. Be proactive."