Changes include a ban on multiple card swipes, a commitment to a “Low Carbon Diet”

Recently there have been rumors circulating about changes Bon Appetit is making next year.
Specifically, excitement has been generated by Bon Appetit’s announcement that they are going on a “Low-Carbon Diet.” At the same time, concern has been generated by the declaration that multiple swipes: that is, redeeming more than one meal on a students meal plan at a time: will no longer be allowed at the dining halls.

“I felt like I was signing my own death sentence the minute that e-mail came out,” Whitman’s Bon Appetit General Manager Roger Edens said concerning the e-mail sent out regarding multiple swipes. Since then, Edens has been bombarded with e-mails from concerned students.

“Students need to understand the relationship Bon Appetit has with the college. Ultimately, it was the college’s decision. I don’t have the power to change that decision,” said Edens.
The decision was motivated by financial concerns. Meal plans are designed to have more meals than necessary, ensuring that no one goes hungry. Bon Appetit takes those extra meals into account when planning their budget.

When students are constantly using those extra meals to swipe in their friends, Bon Appetit loses money. Historically, double-swipes are relatively new, having started a mere six years ago.

When the college was planning the budget for the next year, double-swipes were seen as being too expensive to keep. Students, however, see double-swipes as imperative to promoting relationships between different classes and building a sense of community.

“I like being able to swipe in upperclassmen. I think I should be able to use my meals how I please. It’s hard for upperclassmen to afford to pay 10 dollars for dinner or seven dollars for lunch; maybe if they lowered their prices then I’d be okay with them getting rid of the double-swipes,” said sophomore Fiona Taggart.

Complaints haven’t only been voiced to Bon Appetit. There is also a petition circulating the dorms against the elimination of double-swipes. The petition is addressed to President George Bridges and Dean of Students Chuck Cleveland. ASWC is looking into drafting a resolution to audit the new policy.

The policy has sparked numerous listserv debates criticizing Bon Appetit. Students have also been urged to e-mail Roger Edens, although Edens says Treasurer Peter Harvey would be a better person to talk to.

“I still think it’s hard to criticize Bon Appetit on anything. In terms of freshness and variety, we have some of the best food out of any college,” said senior Greg Dering.

Not only is Bon Appetit food regarded by many as good, it’s also becoming even more environmentally friendly. On Earth Day, Bon Appetit announced that they are launching a national campaign to reduce their own greenhouse gas emissions and help their guests do the same.

In April 2008, Bon Appetit will introduce a carbon point system into their over 400 cafés nationwide. The system will allow their guests to calculate the impact of their personal food choices and thereby make knowledgeable decisions and/or adjustments to their food.

This could have a greater impact than one might think. The average American creates 2.8 tons of carbon dioxide emissions each year by eating. In comparison, each person generates 2.2 tons per year by driving.

The Low Carbon Diet will reduce the use of beef by 25 percent, source all meat and poultry from North America, try to use only seasonal local produce, serve only domestic bottled water, audit the energy efficiency of kitchen equipment and reduce waste.

“I think going green is really important but there has to be a limit to how far we take these principles,” said junior Katie King. While many students were excited by Bon Appetit’s environmentalism, a few were concerned that there would be less variety of fruits and less beef.

“I only eat shit that’s still moving. If they get rid of meat, I’m going to start a hunting and skinning club,” said first-year Graham Brewer.

“Most of the changes will be informational,” said Edens in response to student concerns. “You can’t force people to eat greener, they have to accept it.”

One accusation made over the listserv was that Bon Appetit doesn’t give food to charity. This was seen as a reason to have double swipes because the food would be wasted if not eaten.
According to Edens, Bon Appetit encourages students to deliver food to charities. Students currently deliver leftover food Monday, Tuesday and Thursday evenings to the YWCA Senior Center. In the past, students have delivered food to the Christian Aid Center and a women’s shelter.

Food is also being composted. Over 5,500 pounds of compostable material per week is produced in the three kitchens, approximately two and a half pounds per student. A portion of this is taken daily to the organic garden. Walla Walla is in the process of organizing county-wide composting.

Edens says the biggest source of waste actually comes from students. In just this past year, students have taken 1,392 tumblers and 1,128 plates. This has led to paper cups being used instead.