Campus Dining Today - NACUFS 2023 - 47

From left, panelists erika Holdren, junior at the University of Maryland - College Park, Alisa Fedotova, sophomore at Johns
Hopkins University, and randolph Smith, junior at Morgan State University, offer insights at the student panel super session
at the NACUFS 2023 National Conference.
Fedotova noted that it is much easier to give
feedback to someone with whom you have a
personal connection.
" We have these ladies at the swiping station - they
greet us, they give us to-go boxes, they're always
super nice, and everybody stops to talk to them. And
they are the ones receiving most of the feedback,
because we have a lot of conversations with them, "
Fedotova said. " It makes you feel wanted. It makes
you feel like you belong. "
When asked what the most important thing to them
was pertaining to dining, Fedotova and Holdren cited
sustainability, while Smith pointed to fresh food,
produce, and variety.
Holdren said carbon footprint and climate change
awareness are a major concern, and she is proud that
the University of Maryland was the first university
to join the Coolfood Pledge, a commitment to cut
food-related greenhouse gas emissions 25 percent
by 2030. Fedotova cited Johns Hopkins' recycling,
compost, and waste programs, noting they have
almost eliminated plastics on campus. Both women
noted initiatives to reduce food waste and increase
recycling in their schools.
Supporting students' religious and special dietary
needs, authentic global cuisine, and recognizable
" comfort food " were also important to all three
students. They mentioned the brands Chick-fil-A,
Bento Sushi, McDonald's, Panera, and Panda express.
Dining's role in their sense of community, comfort,
and relationships with friends was another theme.
" It brings us together, " Smith said. " We're always
laughing in the dining hall. "
Holdren said she values more comfortable seating,
specifically the booths in a newer dining hall, because
it fosters better conversations than long tables.
" It changes the atmosphere when you're in a
comfortable space, " Holdren said.
Fedotova said that for her, competitions and
information sessions presented by Hopkins Dining
are the biggest thing that facilitates community
with friends. She cited one event where dining staff
demonstrated a recycling initiative.
" All of the students were engaged - we could
compete, win something, so that really brings us
together, " she said. " We have those events quite
often, so that's a great way to unite students and be
among friends. "
Panelists said they get information about dining news
and events from social media - particularly Instagram
and TikTok - as well as flyers, signs and emails.
Fedotova suggested a university platform that she
and other students use called Sidechat would be a
good source of dining information.
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