When former University Chancellor Mark Emmert began formulatingthe plans to make LSU a top-tier university, he did not limit hisvisions to the classroom.
In fact, the Flagship Agenda, LSU’s plan to improve itsrank in reports such as U.S. News and World Report’s TopColleges and Universities, sets out to improve all facets of theUniversity, including campus dining.
David Heidke, director of campus dining, said he is working withthe University to do everything they can to create the bestpossible eateries, coffee shops and cafeterias. That
means gutting and closing dated cafeterias and building six newdining spots on campus.
But it is going to be expensive.
And this year, students and parents are helping foot the billthrough increased meal plan prices. All freshmen that live oncampus are required to purchase a meal plan. Unused meals do notrollover from semester to semester.
In September, The Reveille published an article about theincreased prices — $5 for breakfast, $7.75 for lunch and$8.75 for dinner.
Heidke contends the costs of meals still are the best price intown for the food selection, portion and quality. And he said theconvenience of dining on campus is just another bonus.
But not all students feel that way, and through a small-scalecampaign, the Progressive Student Alliance is trying to convey thatpoint to Heidke and others at the campus dining office.
Standing outside Highland Dining Hall on Friday, Michael Ohene,an electrical engineering graduate student, passed out small whiteflyers about the increased prices to students entering and exitingthe hall. He said the University is leaving students out of itsdecision making.
Ohene said he understands the University’s desire toimprove campus dining, but said if students cannot afford to eat,then there is no point.
Ohene compared the meal prices to those of Southern Universitywhere he attends class on Tuesdays and Thursdays. He saidSouthern’s prices are $5.50 for lunch and $6.50 fordinner.
But Heidke said LSU’s prices are comparable to similarinstitutions such as the University of Maryland.
He also said the prices were fairly low in previous years and heknew they were going to have to increase the prices to cover otherincreasing expenses such as utility and labor costs.
But Heidke contends the main purpose is to foster a residentialcommunity on campus and become a top-tier school.
“This is a $15 to $17 million investment and we need tofund that,” he said. “Simply put, meal prices changedto jump start that process.”
The multimillion dollar investment includes complete renovationsto Pentagon Dining Hall, building a new dining hall where LavilleHall currently exists and closing Highland Dining Hall and addingcoffee shops and cafés to Middleton Library, Johnston Hall,CEBA’s courtyard and the Sculpture Garden by the Art andDesign building.
“Geographically, we are not reaching out acrosscampus,” Heidke said. “It’s about trying to meetthe needs of students, faculty and staff on campus.”
Still, Ohene said the students need a watchdog group who canhave veto power over LSU Dining decisions, such as contracts withoutside corporations, which he said he believes are driving upprices. Ohene said the contracts with organizations such as BlueBell Ice Cream might be the cause of price increases.
The Student Senate expressed similar concerns about outsidecontracts at their meeting last Wednesday and passed a resolutionto re-establish an advisory council to watch over ContractedAuxiliary Services matters.
Ohene said he did not know the full extent of the advisorycouncil, but knows they will not have a veto power or access tothird party contracts.
While some students interviewed outside of Highland Dining Hallexpressed concern over increased prices, some said the prices arenot too high.
Chelsea Staab, an English literature junior who is at LSU on anational student exchange from Valdosta State University, saidprices are cheaper at LSU than at Valdosta.
But she said she still thinks the prices are high and probablywould not purchase a meal plan if she did not live on campus.
Mark Talley, a biological sciences freshman, said he does notthink the food is worth the price, but understands why theUniversity requires freshmen to purchase meal plans and agrees withthem.
“The food is already paid for,” he said. “Itis less stressful and convenient when you live oncampus.”
However, he said he would like it better if the meals rolledover from one semester to another, and would be more willing topurchase a meal plan next year if they did.