By Dennis O’Neil

As enrollment climbs at the University of Louisville, Chartwells’ food service quality and quantity is under a tight squeeze, as the food supplier tries to meet the demands of over 20,000 hungry students while still offering healthier options. After the Student Activities Center installed its first floor fast food eateries, many students have complained about a lack of diverse food options on campus.

“I would definitely like to see some more cafeteria style food on campus,” resident civil engineering student Alex Frommeyer said. “With the residents I talk to, there is definitely a push for more than Wendy’s and Subway, which most people are sick of halfway through the semester.”

U of L’s Vice President for Business Affairs Larry Owsley said the issue of cafeteria versus fast food is really up to students and where they decide to spend their money.

“The cafeteria food is not the exclusive choice of students,” Owsley said. “Chartwells is more than happy to offer more nutritional foods, but it depends on what the students want to buy. We are hoping that, over time, more students will migrate to healthier foods.”

Regarding the nutrition factor in food service, Owsley pointed to the modifications made to the U of L-Chartwells’ contract for fall 2007.

In the contract, Chartwells has been given several requirements for offering healthier foods in such locations as the Halftime Grill, the Terrace Food Court and the Cardinal’s Nest. The requirements emphasize offering vegetarian options, healthier beverages, such as juice or hot tea, and healthier food content.

“We worked with a dietician to help design the menu we wanted,” Risk Management Director Sonny Altman said.

“In the future, there will be symbols on the menu indicating the nutritional quality of the foods, so that students can make choices along their own dietary preferences,” Altman said.

Altman added that the university is continually looking for new ways to improve food services on campus. Much of the change is determined by input given through faculty and student organizations such as the Dining Services Advisory Group.

“The advisory board meets each month where students, faculty and staff can discuss issues and ideas for improvements,” junior communication and political science major Mary Katherine Weber said. “Students are always free to send in suggestions.”

Others in the student body have indicated that the hours of operation for food venues is also an issue. Student Government Association Vice President Rudy Spencer said he has heard numerous complaints from students who wish food venues could stay open later.

“Since the Student Activities Center is open until 11, it would be nice to see something other than Outtakes stay open until then,” Spencer, a junior political science and French major, said.

Research into U of L’s neighboring universities, such as Eastern Kentucky University and the University of Kentucky, shows several food options working late night hours during the week.

At EKU, an on-campus convenience store with a Blimpie’s sandwich shop stays open until midnight. At UK, the K-Lair Grill, a student cafeteria, stays open until midnight Monday through Thursday. Owsley pointed to the modified hours of operation for several food venues this semester.

“We made some fairly significant changes for this year,” Owsley said. “The Terrace Food Court was 5:30 p.m to 8 p.m. and now it is 5 p.m. to 9 p.m. The Halftime Grill now starts dinner at 7 when it used to start at 7:30.”

Owsley also said that if there is a demand in the future and evidence that people will utilize facilities in extended hours, the administration will work to keep them open.

Of adding more food options, Altman said he does believe there is a need for increased options on campus. He mentioned a Cyber Bar, a Smoothies Bar and a larger area for cafeteria dining as real needs.

Owsley and Altman said capital construction projects are always places they look to add more food options. Owsley also said the new residence halls in development could be a place where we see new food venues.

“We have asked the private developers to consider retail options in their proposals for building the residence halls,” Owsley said. “We hope to see some food options in those proposals.”