The new semester has brought a new reusable dish policy from Parkhurst, as well as several new events for students.
After losing most of the gray reusable melamine dishes last semester, Maria Foxall, the general manager for Parkhurst, ordered replacements. In an effort to keep them in circulation, students will no longer be able to take the reusable dishware outside the McKinley’s Food Court dining area, Foxall said. Instead, they will need to use a green box.
In the past, students have been able to take their dishes outside of McKinley’s to eat in the Henderson Campus Center. Now, a green box will be required to leave with food, even if it is being used to eat in the campus center or just outside on warm weather days.
Students have voiced some concern with the new expectations. Standing in the campus center, Belle Pimm, ’29, explained that she thinks the changes for McKinley’s may not be as effective as Foxall hopes.
She feels that students might have a harder time getting access to green boxes, especially those who take food back to their dorm. Last semester, Parkhurst saw only a 5% return rate for its reusable dishes, the Allegheny Student Government reported at the time. Plus, Pimm added, the line during lunch hour in McKinley’s is usually quite crowded.
“Having to wait for everyone to scan a green box is only going to take longer,” Pimm said, adding that most people prefer to sit in the campus center during the busiest time of the day.
While on the way to pick up a green box, Sara Margo, ’26, also shared some concerns with the new dining policy. She understood that dishware should not leave the campus center, but saw flaws in the new well-intentioned plan.
“I walk into Kins hoping to eat there, I get my food, I look for a seat and there isn’t anywhere to sit because it is a fairly small dining area,” Margo said. “In this scenario, I have to go back to the front, get a green box, and dump my food in there just to eat at a table in the campus center lobby right outside the entrance to Kins.”
She was also frustrated with the lack of green boxes accessible last semester.
“When I’m running to my next class or next activity and need a green box when all of a sudden it’s not an available option for weeks, than I have no option but to just not eat that meal,” Margo said.
“I feel like we’re trying to fix the problem of students stealing china from dining halls by creating another problem of green boxes being used faster, therefore not being available for extended periods of time,” Margo continued.
Other students told The Campus that the limited seating in McKinley’s also poses challenges for those who do not want to use a green box. They are also worried that green boxes will soon become unavailable again, like last semester, essentially making it impossible for students to take food to go.
Foxall said feedback from the students is very important.
“I meet with the dining committee every two weeks. Everybody is welcome to join us for that,” Foxall said. “We’re going to do another survey coming up here shortly as well. I would love to have more participation in the surveys. I can’t stress enough, the most important thing is that you guys enjoy your food, and we want to hear the feedback.”
Going forward, Foxall hopes to work on expanding the use of sustainable dishes on campus; specifically for drinks, providing a cold cup or hot cup that students could purchase in the dining locations with remaining meal swipes, creating opportunities for sustainability, and to get rid of plastic cups. Additionally, Foxall said she would like to bring recipe boxes to campus, providing recipe cards for students to follow with all the ingredients they would need to cook it. She thinks it would give students the tools to learn how to prepare and create dishes independently.
Foxall said she likes to keep things “fun and fresh” within Allegheny dining, which is why there have been more pop-ups around campus like, most recently, a dip pop-up and a bone broth table in the campus center. AdeKoyejo Balogun, ’25, who goes by “Chef Boom” will also visit campus this semester to take over a station in Brooks Dining Hall for the day.
Foxall said she keeps an open mind to expand the potential of Allegheny’s dining.
“We always have to look and see what makes the most sense,” Foxall said. “So, working with the college to see what their vision is, you know, collaborate, and collaborating with students, asking what would you like to see?”
