Being only roughly one quarter through the school year, some students with medical issues are having issues with the new set-up of the cafeteria.
Second-year student Leighia Asbridge is one student unsatisfied with this year’s food selection.
“Being diabetic makes the cafeteria experience hard as I am on a carb counting diet … If I couldn’t determine how many carbs would be in [the food] at Centre Stage, I would just get something at The Grill where they offered a lot of common things that I knew the carb counts for,” said Asbridge. “Now I don’t really get to choose what I eat. There is either carbs, or salad.”
Due to the new all-you-can-eat meal plan system, it is no longer possible for students to enter the George Martin Hall cafeteria without either purchasing a meal card or paying a flat rate.
The selection inside the cafeteria has also changed. There is a breakfast area offering fruit and waffles and a wrap station with less variety than before.
The Grill no longer has a menu of items to choose from. Instead, it offers one main course for each meal of the day.
Asbridge said the new policy doesn’t allow students to take any food out of the cafeteria.
“The way my insulin is set up, I need to have something in the morning, and I often struggle getting food that is good enough to keep my blood sugar up during class,” said Asbridge. “With the old meal plan, I used to buy stuff and keep it in my book bag. Now I can’t do that. If my sugars drop, I have to leave class to go get food and sit alone in George Martin Hall and miss the rest of my class.”
This new policy, combined with reduced weekend hours, leaves Asbridge struggling to afford to keep healthy.
“Last year, I used to buy some snacks from the cafeteria to keep in my room for when I needed them, but now since we are not allowed taking anything out, I have to use my own limited funds to buy things on top of purchasing the meal plan I am required to purchase while living in residence,” said Asbridge.
Nora Bertin, a second-year student living in residence, is also frustrated with how the lack of selection is affecting her health.
“I have acid reflux and I can’t have any greasy or spicy food and I am supposed to avoid garlic,” said Bertin. “The cafeteria puts garlic on the pizza crust and in the pasta. The meat sauce is usually spicy, and there are very limited options that don’t contain grease. I end up feeling sick regularly, and it is taking a toll on my ability to focus on school.”
Each meal plan does come with 500 flex dollars that can be spent at the Subway and Tim Hortons locations on campus.
Jeffery Carleton, director of communications for STU, said while Armark hasn’t received any official complaints from students, they are always willing to meet with students who have a problem.
“Aramark will be more than willing to sit down with these students and discuss the issues that they have and see if they can come to some resolution,” said Carleton.
Carleton also said that Aramark has already talked with students regarding vegetarian, vegan and lactose-free menu options.
–With Files from Jordan Gill
