Samford University’s dining options are one of the many things that attract people to this campus. Despite this, some people with dietary restrictions face challenges that have made it difficult for them to fully utilize their dining plans.
The Health and Wellness page on the Samford Dining website describes their mission.
“We take into account your personal dietary needs and will make every effort to help you find food that fits your life,” it says.
Although every freshman is required to purchase a meal plan, some are unable to eat in the cafeteria due to their dietary restrictions.
“The final decision regarding meal plan exemptions for students with extreme dietary issues lies with Samford’s Office of Accessibility and Accommodations,” said Thomas Varytimidis, the General Manager of dining.
This means that it is important that students communicate these needs well.
Unfortunately, some have had experiences where there are no options for food that meet their dietary needs, or, when food is available, the choices are very limited.
“The food offered in the food allergy station of the Caf repeatedly gave me allergic reactions,” Claire Erfurt, a sophomore with a couple food allergies said.
Her allergies have caused many difficulties when trying to use the dining plan as a freshman, such as relying on Chick-fil-a and Moes, which she felt was not healthy.
She also discussed how she felt like she had to use her meal swipes, or she was wasting money, especially since she had to eat her own meals about ten times a week.
It is important to note that she does not have a meal plan this year (due to her past experiences) and therefore cannot speak to the availability of food during this semester intended for people with dietary restrictions.
Sir Jones, another sophomore, discusses his difficult time with some of his dietary challenges, those of which are shared by other students.
“I have to buy my own groceries quite frequently…if I don’t cook I most likely won’t eat because the Caf rarely has any good food in there that I would be willing to eat and can eat,” Jones said.
In researching these challenges, it was noted that there were many advertisements asking for more workers who could work in the diverse areas.
Dining workers are all expected to complete routine trainings that allow them to handle the specific products and adjust menus accordingly. They are also trained to work without cross-contamination, to strictly follow recipes and more.
During the interview with Varytimidis, he described the many measures that Aramark, the company that runs the cafeteria, takes to ensure the safety of students.
He said that the program requires a monthly self-assessment, routine site inspection and an audit performed by Steritech, a third-party expert in food safety standards.
