Dining plan continues to evolve
With costs in mind, officials struggle to adapt to student demand
With grass-fed beef and roasted shallot vinaigrette suddenly making regular appearances at the dinner table, student opinion of University dining services seems to have taken a sharp turn for the better. But the Yale Sustainable Food Project’s expansion is only the latest chapter in the recent history of Yale Dining Services, which has undergone a major transformation as a result of fiscal pressures and overly optimistic expectations.
SIEDLECKI TO STEP DOWN
