Many of the requests students made during last quarter’s food forum have been implemented in dining halls all over campus this quarter.

The food forum, held by members of the Sustainability Council right before spring break, allowed students and members of Sodexho staff to discuss student concerns regarding dining services at DU.

“One of my favorite changes has been in Nagel,” said Erin Hough, a member of the Sustainability Council that led last quarter’s forum. “Instead of selling Fritos and Coke, they’re selling dried fruit and kombucha, organic yogurt and chocolate from a local company.”

Hough said that thus far, student feedback on the changes has been positive.

Other changes to the dining halls include vegetarian and vegan options in the dining halls. In the Centennial Halls dining room, a vegan and vegetarian station has been established.

“We’ve always served these options, but we’ve never advertised well,” said Nori Yamashita, the Sodexho general manager.

Yamashita also stated that dining halls are now using separate cutting boards and cutlery on vegetarian and meat items, to not cross-contaminate food.

The Sustainability Council plans to create a Student Food Advisory Board, which will meet regularly to discuss student concerns and suggestions. They will also meet with Sodexho and DU representatives.

Students also expressed frustration with the dining halls closing before the scheduled time at the food forum. Yamashita said that facilities will now remain open ten minutes past the scheduled time.

“We did follow up to make sure we’re not closing anytime before the advertised time,” he said.

Sodexho also plans to switch all Styrofoam cups on campus to paper cups.

On-campus facilities have been instructed to use what is left in the inventory of Styrofoam before making the complete switch to paper, according to Yamashita.

Yamashita is also working to ensure there is not a significant cost difference in meal plans to the students. He is working with the university to implement these changes for as little cost increase as possible.