Healthy Alternative dining options offered

1:52 p.m., Oct. 13, 2004--A lighter cuisine called “Healthy Alternative” is now being offered at Rodney Dining Hall Monday through Friday during lunch and dinner hours.

Inspired by results from a spring 2004 MarketMATCH survey, which polled all the students from the Rodney and Dickinson residence hall complexes on their dining preferences, the Healthy Alternative concept opened at the beginning of fall semester.

According to Robin Moore, senior food service director of UD’s Residential Dining and Catering, the Healthy Alternative offerings are based on students’ requests for spa-type food--light, fresh and flavorful cuisine. Options currently include high-protein salads and wraps.

“After reviewing the results of the MarketMATCH survey, what initially occurred to us was spa food,” Moore said. After research was conducted over the summer, the resulting concept is a mixture of various ethnic offerings that are prepared for those interested in lighter fare.

“Right now we’re offering cold wraps and salads that provide a good amount of protein,” Moore said. “We’ve been working with Richard Lekoski, executive chef of UD Catering, and Robert LoFurno, district executive chef of UD Dining Services, to create and adapt recipes. We plan to start offering Asian-influenced noodle bowls, sizzling salads, steamed entrees and other hot options as the weather turns colder.”

Anthony Rizzo, food service director of Rodney Dining Hall, said that expanding and fine-tuning the Healthy Alternative menus is an ongoing process. “Students want cuisine that appeals to trends, tastes and their lifestyle,” he said, “and we want the available options to reflect that.”

Rizzo said that there is a lot of room for innovation in a college environment.

“We’re offering hipper, trendier and more exotic options that draw from Mediterranean, Polynesian, Asian and other cultures,” Rizzo said. “We thought if we offered items that appealed to a younger audience, we’d meet student demands. The goal is to keep in step with our students.”

Moore said that, on average, 80 students take advantage of the Healthy Alternative lunch items per day and 120 students choose the dinner options daily.

As options increase and demand for the cuisine rises, the Healthy Alternative concept may be offered at other campus dining locations.

“A lot of logistics, including the next dining style survey, will determine if we roll out the Healthy Alternative options at other dining halls,” Rizzo said. “There has been some interest shown for the cuisine by other campus dining facilities.”

Article by Becca Hutchinson

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