As Food Prices Rise, Cost of Campus Meal Plans Going Up

College students may see a sharp spike in the cost of their on-campus meal plans this fall, due to rising food prices, according to a story this week in The Chronicle of Higher Education (“Soaring Food Prices Have Campus Dining Halls Squeezed,” May 6, 2008).

Several schools have already announced that they intend to increase their meal-plan prices next year, and it’s likely that many more schools will follow:

In an attempt to avoid huge deficits and stay within their budgets, college food-service operations across the country are getting creative with their meal plans and coming up with unique solutions to contain their costs.

Louisiana State University, for instance, will focus on reducing the portions of its meals.

At Ohio University, the school will focus on marketing meal plans to off-campus students in an attempt to increase overall revenue. In addition, food-service staff will be baking items like cookies, pizza dough, and rolls, from scratch, instead of using premade products.

Rich Neumann, director of dining services at OU, estimates that baking from scratch will save the school almost $100,000 each year alone.

One of the simpler, if more manipulative methods is the one implemented by Western Washington University for one week last month. The school simply removed trays from the dining halls so that students couldn’t carry as much food.

The strategy worked.

According to the director of WWU’s dining services, the dining halls saw a 34-percent reduction in waste when the institution went trayless.

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