Students express interest in healthier food options

While pizza might be thought of as a college food staple, students can’t eat it every day.

As a result, Residential Programs and Services is trying to provide healthier and more sustainable options in food courts.

“We are working with some of the local growers in Bloomington,” said Sandra Fowler, director of dining services.

This year, fresh apples are available throughout campus wherever fruit is sold. The five varieties of apples are provided through Apple Works, a local orchard in West Trafalgar, Ind.

Students also expressed a desire for a wider variety of fresh fruit and steamed vegetables.

“It is always apples, oranges and bananas,” said sophomore Jessica Lehfeldt.

Sophomore Adrianna Christmas-Rutledge agreed and said it would be nice to have fruit such as peaches and nectarines.

That’s not the easiest task to work with local farmers.

It is not so much that they don’t want to work with the University, Fowler said. But it is difficult for them to supply large enough quantities for students. Also, the lack of liability insurance becomes an issue, she said.

Most of the dairy served in the food courts, including milk and cottage cheese, comes from Indiana.

“We really do try to work with local people,” Fowler said.

Fowler said making improvements is a process and will develop each year.

In the meantime, many students will wait for healthy options.

“It would be great to have more healthy choices because it is kind of limited,” said freshman Liz Morgan. “It is hard to eat healthy here.”