We demand that Aramark,(specifically the branch contracted with Springfield College) have a more consistent variety of quality foods at Cheney Dining Hall. College students deserve healthy, high quality food that matches the amount of money that they are paying. There are students that are gluten-free that say they have not had a good experience in the gluten-free section. The chicken is always under cooked, even though the chefs use a thermometer to check the chicken's temperature.

Chefs should be able to use their own recipe to prepare and cook the meals instead of following the guidelines that are given. When allowing the chefs to create their dishes, there should be a list of main ingredients and a warning sign for common allergies to warn people what will be in the cuisine.

The food is usually left out in the open for hours until the next meal time begins. Many students wish to not have the typical 14 meal plan due to the fact that they are paying for a high-school quality food, and also there is not enough variety in food selection. One student has mentioned that an employee at the salad bar prevented them from choosing what they wanted because they did no want the pre-planned meal, which limits their option.

Whenever they cook certain foods, they leave the food sitting in oil for hours. For example, steamed/roasted vegetables are cooked and left out in oil with too much seasoning on them. Milk has been an issue for people that are lactose intolerant due to the expiration date of the Lactaid milk, people requesting almond milk instead of soy, and sometimes Cheney is low on lactose intolerant milk.

Finally, we would like to suggest that if the quality of food doesn't improve, then their should be an option for students living in traditional housing to have the option to choose a meal plan, regardless of the contract Springfield College and Aramark have.