Students who frequent the Marketplace (formerly Main Meal) may have noticed a change in their everyday dining experience. Previously, students prepared their own portions at the serving stations in the Marketplace. Recently ETSU Dining Services has put a procedural change into effect that requires dining service staff to serve students. While frequent patrons of the Marketplace are aware of the change, not all students are aware of the reasons why.
“Take nine garbage cans, each with 36-gallon garbage bags, and multiply that by five.” This was the equation that Darrell Humphrey, director of dining services, used to illustrate how much food was wasted by ETSU students at the Marketplace during a regular school week. “Within one day, we were able to cut that figure in half,” he said. Humphrey implemented the procedural service change at the university eatery. He explained that the use of dining service staff to serve students promotes waste management, but even more important to him, it can prevent hefty price increases that penetrate the pockets of students. Humphrey speaks not only from a professional standpoint as an employee, but also as a frequent patron of the Marketplace.
Prior to the implementation of this change, ETSU Dining Services conducted a campuswide survey through Aramark, the school’s food supplier. The survey drew in approximately 1,200 participants, and their suggestions and opinions resulted in such additions as the sauté serving station and a new Mayfield ice cream kiosk, both of which use dining service staff to serve up students’ portions.
Andrea Crawford, dining services marketing manager, added that the main goal of this new procedure, and other changes implemented post-survey, is to offer students an atmosphere that they can enjoy. The theory here is that if students enjoy the atmosphere, they’ll use it more frequently. “It’s not just about saving a dollar, it’s about giving students a better dining experience … it’s about service,” she said.
Crawford noted the recent boost in ice cream consumption since the addition of the new kiosk, the servings of which are dished out to students by dining service staff. The addition of the ice cream serving station also eliminates the issue of students smuggling packaged ice cream out of the eatery, a practice that put a dent in the Dining Services’ pockets.
“If we can reduce food waste, then we don’t have to transfer that cost to students,” saidHumphrey. While students may not be holding the serving spoon, Humphrey explained that they are still in control of their portions as staff will give them the amount of food that they ask for.

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