1. FEATURE
SOUR WITH
THE SELECTION
DANIEL PEAKE
EDITOR-IN-CHIEF
8_SAUPULSE
THE DC SUGGESTION
In recent years, the Spring Arbor University (SAU) Dining
Commons (DC) has experienced a number of different modi-
fications and advancements. A renovated eating area, a var-
ied meal selection and an updated computer program for meal
swipes are just a few of the many changes the DC presently of-
fers; striving to provide an innovative dining experience for stu-
dents and faculty alike. Still, our DC is not perfect; a truth that
has become increasingly apparent recently after falling under
heavy criticism from a growing percentage of the student body.
A wave of discontent has surfaced amongst the SAU stu-
dent body. Many students with special dietary needs, espe-
cially gluten free diets, have sent outcries of injustice through-
out social media and in on-campus discussion. They argue
that their needs have been grossly unmet. In lieu of the hefty
price tag paid each semester for adequate food service, they
feel the need for a more empathetic selection is in order.
The DC staff, on the other hand, stand behind their meal
plan and selections; asserting that anyone, including those
with special diets, can dine in and get their money’s worth.
Could it be that one side is right and the other wrong? Or is
it just a lack of communication?
Beth Lyman, coordinator of the SAU Dining Commons,
along with the rest of her staff, strives to ensure that the ap-
propriate dietary needs of everyvisitor is met.
“Our goal is to accommodate all students with special
diets,” said Lyman. She went on to say that students who are
subject to dietary restrictions are even given a tour of the
DC in order for them tosee where certain foods are placed.
After the students complete the tour, their picture is taken and
placed in back offices so that chefs can know which students
have specific dietary needs.
Lyman, a dietician herself, is aware of the ever-growing
needs of students with special diets. To show this, she and
her staff have stocked the DC with nutritional food alternatives
including soymilk and lactose-free ice cream. Despite these
nutritional endeavors, in recent weeks, Lyman has received
a number of complaints from students with gluten intolerance.
“Our main concern is for those who suffer from diseases
like celiac, where gluten has worn down their intestines:
they arevery serious cases,” said Lyman. “Our eyes are on
those folks who are completely gluten-free.”
This doesn't necessarily mean that Lyman and her staff fail
to consider those who are not at extreme levels of a gluten
free diets.On the contrary, she is confident that all special diets
can indeed dine in the DC without trouble.
“Many students are getting along fine with their diet restric-
tions in the DC. Then, there are other students with similar di-
etary restrictions who can not,” said Lyman.
In addition to this, Lyman relayedone very clear mes-
sage: there will be no gluten-free pizza.
“We’re not going to do it because we don’t have a desig-
nated gluten-free oven. There’s a lot of wheat flying around
in the oven, and we would not be capable of making an ac-
tual gluten-free pizza for those who are on a pseudo
gluten-free diet,” said Lyman.
She did, however, suggest alternatives to a gluten-free pizza.
"Students can grab a gluten-free English muffin, or bread,
and thestaff can make a pizza-like sandwich. " Lyman is con-
fident thather staff and the dining commons as a whole are
functioning with efficiency and fairness.
“We bring in $30,000 of food a week, so we have got to
have something there that someone on a special diet can eat...
We can customize things.”
Lyman stresses that if you have complaints, frustrations or
concerns, don’t just air them via social media where she will
never see them. Instead, utilize the whiteboard in the DC, talk
to her or one of her staff members, or go to the SAU Dining
Commons website at www.dineoncampus.com/sau.