Since Sodexo has taken over the dining services at Winthrop in 2018, there has been a consistent demand for gluten-free, vegetarian and vegan options on campus. Students are concerned about what options exist and where they are being offered on campus.
“We have the new impossible burger at the grill which is the primary option. We also have frozen meals available in the EagleNest store that is gluten-free,” said Bryan Harriss, general manager of Winthrop’s Dining Services.
In DiGorgio Campus Center there are also baked potatoes and salads at the Farmer’s Field, Mein Bowl has gluten-free options upon request and Tres Habaneros offers corn based tortillas and chips.
There are also a variety of options in Thomson Dining Hall as well.
“Monday through Friday we have what is called Simple Servings. It’s offered as a special section in the back of the grill. Available upon request at the deli there is gluten-free bread and sandwich rolls,” said Bill Hofmann, executive chef of Winthrop’s Dining Services. “We offer Monday through Sunday the vegan and vegetarian station. Everyday there is a vegan and or vegetarian option.”
Students can meet with managers in Thomson to be shown where the dietary restricted food options are.
“We like to tour [students who have dietary needs]. I always insist that chef and I can meet with them to show them how they can go around getting a meal that better meets their dietary requirements,” Harriss said.
However, if students have a more serious restriction they can go through a request process to obtain food that meets their needs. The dining services work with a regional dietitian and a student intern to help students.
“If it is something more serious then there’s a process which [students can] go through campus and then it comes to us,” Hofmann said. “We have a regional dietitian that will then weigh in on… that dietary restriction to assure whether we can or cannot meet those accommodations.”
They also have an option on their website where students with dietary restrictions can look at virtual tours of Thomson and see what is offered that meets their needs.
Thomson also recently hosted an event for vegans to see what foods should be added on the menu based on feedback.
“We introduced two types of vegan cookies which will start making rotations [and] introduced a gluten-free pizza crust that isn’t cauliflower. [They were] well received,” Hofmann said. “[They are] going to start making rotation. We are looking at adding gluten-free Thursdays where we will have [the] cookies and pizza.”
Winthrop’s Dining Services hopes to offer more options in the future.
“Our challenge with expanding so much is we lack real estate. As we can take and add things in current areas, we can do that but we know there’s a widening demand for [dietary needs],” Harriss said. “We are trying to expand it so we can put it in our current platforms and offer it more often than before.”
As a way to improve and provide for student accommodations they encourage communication.
“The key point is communication. You just gotta ask us and let us know . . . whether it is personal or general ideas we will respond… [and it will help] us understand what the needs are.” Hariss said.
For more information about Winthrop’s Dining Services follow their Instagram @winthropdining1. The virtual tour of Thomson is available on their website at https://winthrop.sodexomyway.com.
Graphic: Mars Hogue/ The Johnsonian
