Phillip Humann ’16, Wilson Smerconish ’16: Rumors about shrinking cafeteria food portions and rising prices have been escalating since school began in September. While it is unclear how these rumors began, research shows that they are false.
While it is true that some food prices have been rising in recent months, the food portion size has not been reduced. The reason for increasing prices has nothing to do with Episcopal’s selection of foods or portion sizes, rather it has to do with recent government regulations to promote healthier cafeteria options for students nationwide. John Familetti, Director of Dining Services, helped to clear the air. “We actually have lowered some prices recently and many have not changed in awhile. Having said that, it is sometimes necessary to adjust prices based on higher quality, market conditions, etc. We have been working to source healthier offerings, including more organic and local products. Those products can be more expensive.”
With growing student concern over the move to a more organic food choice, especially with regard to chicken patties, Familetti reassured the student body that he is seeking a better alternative. ”I know there have been some concerns about the size of the chicken patties and I’m working on finding another product. Due to new government regulations concerning school nutrition, the chicken patties we used to serve are no longer available and the company has provided us with a smaller size patties. We have lowered the price on this item until we can find a product that better suits our needs.” Familetti also pointed out a long term goal of including “healthier options in addition to what is already offered.” Such additions could include “organic, gluten-free, and more local products.”
A part of the rumor that had been spreading in the Upper School pointed out that some dessert items, particularly the brownies, had been reduced to smaller sized portions. Familetti confirmed such a belief stating that “the brownies have been cut in half because we are trying to still give students dessert options, but decrease portion size which results in less fat and sugar per serving.” Contrary to student opinion, however, the price remained proportional to the size of the brownie. Familetti stated, “The price was also cut in half when the size changed.”
Despite Episcopal’s attempts at a healthier approach to dining services, some students still would rather have both quality and quantity of food available to them. Matt Blommer ’16 commented, “Brownies used to be my go to dessert, but now that the portion size has been cut in half, it doesn’t make much sense for me to get them if they won’t satisfy me entirely.”
While the origin of the rumor still remains unclear, Familetti reassured the student body that if there ever were questions regarding the price of something, students should not hesitate to inquire. “We always have the price list available for anyone who requests it. It is also posted on the bulletin board outside the cafeteria.”