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| Artist rendering of what a revitalized SUB could look like. (WHW Architects) |
It's no secret that food is a hot topic not only at Dal but at universities across Canada. Our D ranking for food services in The Globe and Mail’s University Report Card shows that students expect us to do better.Â
Good news is – we can. The university is talking with the ±«Óătv Student Union (DSU) about ways to consolidate efforts within food services. Two ideas being explored would involve a substantial expansion of the Student Union Building (SUB) and a unified food services program throughout the university.
“The goal we all share is to improve food services and deliver the best options possible for students, faculty and staff alike,” says Ken Burt, ±«Óătv vice president, finance and administration. “We need to build a bigger critical mass for our food providers; we want to find ways to reduce the number of people who go off campus for food and bring them back by providing better variety and improved quality, without sacrificing food safety and sustainability.”
±«Óătv has engaged a food management consultant to study the market and help develop a new food services program – the first such effort in 10 years. The university will also consult with the DSU on ways to improve services.
“We'll will work directly with students to design a program that works for everyone,” adds Mr Burt. He points out that it's still early in the process and that nothing has been designed yet: “Consultation will come first, then we'll start to look to specific solutions.”
The proposed new arrangement could involve an overhaul to the SUB. The new space would accommodate dining service for residence students living at Risley Hall and the yet-to-be-built LeMarchant Street residence, expanded food service for commuter students, faculty and staff, meeting space for clubs and societies, renovated kitchen space, a sheltered transportation waiting area and even the possibility for an upscale restaurant open to the entire ±«Óătv community. The renovated and expanded SUB would have a mixed residential dining/food court atmosphere and also feature a green roof and an atrium.
The cost for these changes would be upwards of $9 million with the university contributing on a 2-1 ratio, to a maximum of $6 million, and the DSU covering the remainder.
Next year, the food services contract at ±«Óătv will be up for renewal and, combined with the suggested changes to the SUB and the proposed consolidation, the situation provides an opportunity to listen to the concerns of staff, faculty and students and build an improved food services model for the ±«Óătv community.
DISCUSSION: What do you like about the food options at ±«Óătv and what are your suggestions for improvement?