Some students on the Martha Rivers Ingram Commons have raised concerns that the first-year meal plan, which many say is overly generous, leads to an unnecessary waste of food.
“I think the plan does encourage waste because you feel like you have to get more even if you’d be content with just a little,” said student Tisha Causeway.
The meal plan includes three meals a day consisting of an entree, two sides and a drink, in addition to meal money and 10 flex meals. As the plan is fully paid for at the beginning of the school year, many say they feel an obligation to take advantage of all the food offered.
“All I want for breakfast is a waffle,” freshman Zach Shealy said. “But I have to get like two packets of M&Ms because it’s part of the meal plan. I have a lot of M&Ms in my room.”
Vanderbilt’s plan is different from those of many other universities, which typically offer all-you-can-eat buffets for each meal period. Some, however, feel that the entrée-and-side system helps to reduce waste within Vanderbilt’s dining system.
Julie Kvedar, vice president of Students Promoting Environmental Awareness and Responsibility, said, “I think food isn’t really wasted as much because you have entrees and sides as opposed to all-you-can-eat.”
Julie Crider, the dining communication manager, said, “We don’t feel there is a lot of waste, as the Meal Plan is designed to eat a complete meal. Our restaurants are not all-you-can-eat buffets where there are typically more waste.”
Yet while some students feel the amount of food offered is excessive, most agree it comes down to the individual student’s needs.
“I think a lot of students are different,” Kvedar said. “Some students need only two meals a day, so that could lead to waste. Other students, like athletes, need those three full meals.”
Kvedar is leading an initiative through SPEAR to encourage composting throughout Vanderbilt’s dining locations. The Commons Dining Center already has a small composting program, and many food items that are overproduced are frozen and donated to a local food bank.
“(Ultimately), our plan encourages students to take what they want for their meal,” Kvedar said. “Even at Rand brunches we promote ‘Take what you like, eat what you take.’”
While for some students this means more food being thrown away, others see a simple solution to waste.
"I don't think food is wasted," said first-year Logan Wilke. "I just eat a lot."
