Cafe services defend food selections, answer student

Erin Wrinkle

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(from left to right) Cameron Moore, junior in criminal justice, Kurt Clark, freshman in accounting,and Aaron Alvave, junior in exercise physiology, meet to have lunch in the cafeteria.
Photo by Shelby Davis

Since the beginning of school cafeterias, the food has always gotten a bad rap, but the director of dining services at MSU, Michael Clifton, is trying to put an end to it.

The 17-year veteran of dining services has been making changes over the past seven years he has been at Midwestern.

Clifton has interrogated more options to the salad bar, added more menu choices to the “comfort” line and even has helped cater to vegan and vegetarian students.

Sophomore Danielle Schwertner has enjoyed the updates made to the salad bar.

“The salad bar is one of my favorite lines,” she said. Schwertner who eats in the cafeteria about ten times a week would only ask for a few changes, “more than one line that changes daily and healthier options.”

Clifton has been listening to the students and he has made changes to try and please 700 plus, students who visit the cafeteria daily.

“One big thing the students brought attention to was the lack of nutritional facts listed, he said. “We are trying to stay ahead and it’s something many students have suggested.”

Clifton not only uses the Midwestern dining website to show menu options, but he has also created a for smart phones. Having these outlets can help students watch their calorie intake and make better choices.

Xavier Jones, freshman in Criminal justice, gets read to take his lunch out of the cafeteria.
Photo by Shelby Davis

While some students are worried about overeating, other students are upset about receiving smaller but healthier portions.

“In the burger line I’ve noticed that the fries have been conserved, it seems like,” said sophomore EJ Richards.

Richards said he comes to cafeteria about ten times a week.

Even though he has noticed the smaller portions he also said it is a buffet style so he can eat until he is full.”

“In order to keep the nutritional information as accurate as possible, we have to stick to the portions,” Clifton said in response to the smaller portions.

Not only is the cafeteria focused on food, but also on making the students feel welcome. Andre’a Vaden, who has been working in the cafeteria for a year, said she enjoys working there because of all the great people she meets.

“My main concern is the students and satisfying them,” she said.

Clifton and Vaden both agree that any student who has any suggestions for the cafeteria should let dining services know.

“The cafeteria is designed to take out the stress of having to make food daily and brings variety to the students,” Clifton said.

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