Food choices being expanded on campus

With obesity on the rise in America, more and more people are becoming health conscious and Chartwells is trying to keep up with these societal changes with plans to start the the “balanced choices” menu after spring break with the motto of “better portions, smarter choices.”

This menu, imposed by the corporate mission, will attempt to cater to everyone, from the strict meat and potatoes students to vegans. Information on the food and its effect on one’s body will also be available, said Vernard Mathis the director of dining services.

There currently are vegan and vegetarian choices on campus including vegetarian soup, salad and a veggie burger choice, added Mathis. He also said a fish choice is available at both the fry station and the entrée station in the Siek Campus Center for Catholics following meatless Friday’s.

Specialized foods for Jewish students and Muslim students are not available. However, talks about making the kitchen friendlier for meeting Muslim and Jewish students’ needs is under way. “The obstacle is the actual [religious] requirement on how the food is prepared and cooked. We don’t have the separate facilities [for all requirements],” said Stephan Duso II, the executive chef.
Chartwells does not use “trans fats in frying oils, salad oils and cooking oils,” said Duso. Although he said “most products that are purchased have partially hydrogenated oils.” This includes desserts like pies, muffins, cookies and donuts.

Duso said “These oils are a form of preservative.” Yet, the main cooking oil used at Chartwells is canola oil."

Ann Carrozza, the executive director of the Faculty Student Association, is looking into bringing in a Farmers Market such as the one at the University of Albany and Union College. “There are a lot of cultures here on campus. We’re trying to satisfy [everyone] and educate people about different foods. People are eating things today that people never would have thought of eating, which is great,” said Duso. New food choices with different dishes from Jamaica, Africa and Poland are being introduced throughout the year. Some have been provided to students at the monthly student luncheons, with the next being the “Ready for a Break” luncheon on March 13th.

“Organic is a preconceived notion that everything is perfect in a whole. To me it’s a fallacy. It’s still coming from a mass produced facility and passing FDA minimum regulations,” said Duso.

Chartwells is going to provide healthier foods, by making gradual product changes through observation of food surveys submitted by the HVCC’s students. “The most basic way to stay healthy is portion control. It’s a life choice, when you eat healthy,” said Duso.

Chartwell’s has all of their campus locations, menus and dietary information on their website http://www.dineoncampus.com/HVCC. To present food choices or any suggestions for future ones Mr. Stephan Duso can be reached at his school email dusoste@hvcc.edu or his school phone 518-629-7173 with Mr. Vernard Mathis being reached at mathiver@hvcc.edu and 518-629-7174.