Returning students to Bennington are accustomed to changes in the dining hall. In years past, this has meant the introduction of disposable plates and bowls or the removal of a once-coveted waffle iron (a moment in Bennington’s history that, sadly, none of us were present for). This term, the changes in our dining hall are numerous: a smoothie bar and upgraded student kitchen, the removal of the Flex-7 plan, the introduction of the green box system, and most recently, a vending machine tucked away behind the salad bar.
The student body readily embraced the new smoothie bar and upgraded student kitchen: they have the benefits of speed, portability, and customizability. Missing the early-bird window for breakfast of 8:00 a.m. to 9:30 a.m. no longer means a breakfast of cereal or yogurt that may have you running late to that 10:00 class in CAPA.
In the week leading up to the return of all students, House Chairs, first-years, and international students found themselves flocking to these stations, in part due to the dining hall’s restricted hours before term begins, and in part due to novelty. One student described the smoothie bar as a “really wonderful addition to the dining hall,” as it “meets some outlined needs that students have consistently articulated.” Many students cannot eat the dining hall’s typical meals due to medical, religious, and ethical dietary restrictions or personal preference. The smoothie bar fills that gap,as does the noodle bar.
That being said, students like Linds Leggett, House Chair of Paris Borden, who have been impacted by the removal of the Flex-7 plan, have noted that the addition of these more flexible options does not entice them to choose the full meal plan (now the only option). For those with varying medical and religious needs, she notes it would be “worth considering” if the changes came with other additions that “absolutely revolutionize the utility and accessibility” of the dining hall as a whole.
I reached out to General Manager Brian Flagg and Assistant Director of Residential Dining Services Christina White for comment on the changes and how they have impacted day-to-day operations. Mr. Flagg did not respond, and Ms. White noted that she was instructed by her employer, Aramark, to not make public comments on behalf of the company or its account with the College. Many students have observed the apparent uptick in work required of dining hall employees due to these additions, amidst the reduction in student employment.
Ultimately, these decisions are not made by those who make our morning muffins and refill the coffee dispensers. The changes in the dining hall are reflective of campus-wide decisions made in the interest of longevity and the social and financial health of the school; hence, the implementation of the green box system.
Rather than using the paper plates and biodegradable cutlery provided in previous years , students are now asked to use one of the green containers situated beside the dining hall monitor near the front doors. To obtain a green container, a student must put down a $5 deposit, in cash, that is to be returned to them by the end of the year. Students are not required to clean the containers, but can put them on the dirty dish belt or hand them to the monitor, then retrieve a clean one.
The system, as a whole, has received mostly positive feedback, but creates other issues. Now, students are not permitted to bring in their own containers to take food out of the dining hall. Workers in dining services say this is because they are unable to check if an outside container is sanitized properly. If a communal pair of tongs touches an unclean container and is placed back into the cottage cheese, for example, there is no way of ensuring that the cottage cheese is not contaminated. Nevertheless, the new rule will no doubt impact those off the meal plan, who may feel that a returnable $5 deposit is not worth putting down for a space they rarely take food from. This is especially true given that many students who have removed themselves from the meal plan are FLoW (First Generation, Low Income, and Working Class) students.
While I was writing this article, a vending machine appeared in the dining hall, nestled behind the salad bar. The students I was seated with, watching its installment, all noted the same qualm: why on earth is a vending machine being installed inside a space where students pay a flat fee to access food freely? Evidently, students had been gaming the machines and stealing from them elsewhere.
Jay Clark (a fellow staff writer for The Lens) and I reached out to Lorraine Atwood, Vice President of Finance and Administration. My questions regarded the cost-benefit analysis conducted prior to implementing these new changes, and how it interacts with other financial decisions at the College. Particularly, students wonder how the $5 deposit is intended to be returned, how these changes relate to the decision to remove the Flex-7 plan, and whether these changes are impacting (positively or negatively) the College’s aim to reduce waste. Atwood noted that she needed to consult PR before responding, and I have yet to receive comment.
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