Starting this semester, a new dining plan known as "Anytime Dining" has been offered to freshmen. "Anytime Dining" allows unlimited in-and-out privileges at the Fresh Food Café (FFC), whenever it is open.
Hopkins decided to establish this new dining plan feature after student feedback received last year showed that students would like greater flexibility in utilizing their meal plans, according to Dave Furhman, director of Dining Services.
"Student wanted open access to the FFC to enjoy just a cup of coffee or a quick snack at almost any time of day," Furhman wrote in an e-mail to the News-Letter, in response to how the idea for this meal plan was conceived.
Freshman Jeff Dallatezza uses the "Anytime Dining" plan, and estimates that he uses 25 meal swipes per week.
The other meal plan option available to freshman includes 14 meal swipes per week.
Freshman Kieran Coleman is also on the plan, and said he uses approximately 20 swipes per week.
"I like to eat, and I'm not constrained by a certain amount," Coleman said.
Furhman explained that student feedback on the dining services is gathered on an ongoing basis.
This feedback is gathered in a variety of ways including comments and suggestions sent to them via e-mail, at monthly Resident Advisory Board (RAB) meetings that focus on the topic of campus dining, from Resident Advisors who pass along comments from their residents and from student government.
According to Furhman, there have been no problems in accommodating the larger freshman class at the FFC, which is the primary freshman dining facility on campus.
"Given the staggered nature of many classes and the fact that the FFC is open continuously [during the day], the additional freshmen have not impacted the comfort, service or quality of our dining facilities," Furhman said.
However, Dallatezza commented that he feels the FFC is very crowded around meal times.
Another new feature offered by Dining Services this year is the Meal Exchange Program.
Furhman explained that Meal Exchange was developed with sophomores and upperclassmen in mind, to provide them with the flexibility of using a meal swipe at Nolan's for dinner.
This option was not available to freshmen because of Housing and Dining's continuing efforts to concentrate on the communal freshmen dining experience at the FFC, and to provide upperclassmen with more options.
A feature present at the FFC since last year is the Waste-o-Meter, which gauges the amount of food waste generated by students.
"We think it's been pretty successful in raising awareness," Furhman said.
"We see no conflict with the Waste-o-Meter and the 'Anytme Dining' plan. After all, it's an 'Anytime Dining' plan, not an 'Anytime Waste Food' plan."
DINING FACILITIES TAKE PRECAUTIONS AGAINST H1N1
In response to concerns of the spread of H1N1 virus, also referred to as swine flu, Dining Services has taken several precautions in University dining facilities.
Furhman said that Aramark, the company contracted by the University to provide dining services, has established policies and procedures on food safety and sanitation.
In addition to these long-standing policies, certain measures have been taken recently to address the spread of H1N1 virus.
Hand sanitizer stations were installed in all Hopkins dining locations last year, prior to H1N1.
In addition, a communications campaign has been designed to remind customers to clean their hands prior to dining and to use proper serving implements and dishes in the FFC.
Furhman also mentioned the launch of the FLU FOOD program which provides special meals available "to-go" for students who are ill.
The program is designed to get meals to sick students without requiring them to go to dining facilities where the spread of germs with others is difficult to prevent.
According to Furhman, Aramark has also adopted additional measures to raise staff awareness about H1N1.
These preventative measures include social-distancing practices, increased frequency of hand-washing and encouragement to follow the CDC's recommendations on personal hygiene.
-- Additional reporting by Marie Cushing
