AIDAN POLLARD
News Editor
While most of campus was at home enjoying a long weekend, Willy C’s food court put in some new features to aid their dining experience.
New displays were added to the food court, which show menus, kiosk availability and how long the wait is for the different sections of the court. The wait times are represented by silhouettes of people next to icons indicating the divisions of the food court.
The new displays also feature information on five different kiosks, as well as the express kiosk.
Further additions include signs that give directions to students on what to do when they spend over the two-meal limit at the kiosks.
New menu displays also make it so that students can read what’s available to them and decide what to order before they reach the kiosks.
In a meeting between Fredonia’s SA president and the FSA, the visual line-length cues were discussed, as well as the possibility of a separate sandwich line to reduce wait times in that section of the food court.
Food diversification was also discussed and announced at an SA meeting last week.
“We discussed many different initiatives, such as culture events, so different cultures can be featured in the FSA food,” said SA President Seth Meyer in the meeting.
There will also be a public form for recipe submission online. Students will be able to submit recipes from home, and if it’s within reason, FSA will try out the recipe to test its success.
However, some students don’t see food diversification as the main issue with FSA’s food service.
“I think there are a variety of different foods on campus, but most of it just isn’t very good,” said sophomore Jeremy Erman. “Frankly, even if there were different cultures or styles, I likely wouldn’t go out of my way to change my diet. I might try something new, but for the most part my diet would stay the same.”
Others think there’s a problem with the school’s food diversity, and it mainly affects those with dietary restrictions.
“I don’t think there are enough different food options. I know vegetarians and vegans struggle to find options, and our gluten free section is extremely limited,” said sophomore Emily Fish. “Then going to different cultures we are extremely lacking. The main plates at Cranston are usually a big piece of meat and the sides are various forms of potato.
“I tend to eat the same few foods for most meals … but if there was more of a variety, I would for sure try to branch out more.”