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Cornell Dining Commits to Sustainability in Eateries Across Campus
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Cornell dining sustainability experts shed light on existing and underway measures aimed at making campus eateries greener.
The Cornell Daily Sun (https://cornellsun.com/tag/dining-halls/)
Cornell dining sustainability experts shed light on existing and underway measures aimed at making campus eateries greener.
West Campus house dinners are a tradition of the past, as the COVID-19 pandemic has put a pause on the tradition until fall 2022.
Okenshields delivers expanded seating after its merge with the Ivy Room, but students express continued crowding concerns and wishes for more food options.
This isn’t to say that Cornell Dining is perfect. Yeah, sometimes it’s crowded, and it’s annoying when the food you were waiting for runs out and there isn’t any more left. However, having access to an abundance of food as a college student is a huge privilege. BestColleges also echoes that since “many college students struggle to cover basic needs,” how “those who lack family support are especially likely to struggle to afford food, and report eating less, eating less healthy, and going hungry.”
With the fall semester fully underway, the hustle and bustle of campus is back with in-person classes and events –– but crowding in campus dining halls is posing concerns for some students and workers.
Cornell Dining will introduce a new dining hall, two new cafes and accessibility initiatives for a fall semester with fewer COVID restrictions.
Despite the general vibe around campus that food from the dining halls has been lackluster, Ally Mark ’24 has found many diamonds in the rough. Here are her top five favorite Cornell dining hall dinners and deserts, like the gouda mac and cheese which helped her dance through the rigors of CHEM 2080.
Following almost a year of being closed, The Ivy Room will now be integrated into Okenshields.
Student workers and diners with Cornell Dining face unsafe overcrowding and ill-prepared food this semester.
When the Food System Fails — Minneapolis, Minn. My mother is a stubborn and hard working Lutheran, born and raised in Minnesota. Growing up, her mother, grandmother and aunts would always be making buns, biscuits, cookies, cakes, pies, loaves and hot dishes of all kinds. These were staples, found fresh or frozen at all times, because they make you feel at home. These are foods you make to endure stressful times, and no time in my life has been as tough as right now.