How has the dining experience changed in the residential colleges?
A few years ago, the Task Force on Dining and Social Options (composed of faculty, administrators and students) released a report that called for a broad series of changes aimed at significantly improving the quality of the food and dining in the residential colleges. In addition to improving meals, the report recommended: more intimate eating spaces and a “marketplace” design of open food service; more diverse menus to support students with special dietary needs; increased hours of operation; and hiring independent, experienced chefs to help create individual identities for each college. Based on this report, Dining Services has already enhanced (and continues to enhance) the dining environment, quality of food, and meal plans and access. Some of these changes are already in place, many of which debuted along with the four-year residential college system in 2007-2008. Others will occur in 2008-2009. While some infrastructure work is already underway and other aesthetic upgrades are pl
