By Shaquille Blackstock, Staff Writer

Published in print Mar. 24, 2015

Late in May 2011, the UNCG Dinning Hall began the initial phases of a massive overhaul. Everything has been modified and renovated, and now the cafeteria is in its final stages of construction.

The Carolinian was granted access to tour the new facilities, and was able to speak with Kevin Deans, Dining Director, and Chrystal Sills, Marketing Director, about some of the changes that create make up UNCG’s new dining experience.

The renovations of the cafeteria occurred in four construction phases, including a design phase, and the preconstruction phase, which was hindered by a flood in 2009. Throughout all of these construction phases, dining continued.

According to Deans, “The official budget for the renovations project cost around $28 million.”

He elaborated, saying, “$4 million of these funds were for equipment alone.”

The funds came from a combination of private donations and student meal-cost revenues, collected over prior years so there was no need for students to cover extra fees.

UNCG’s dining plans cost less when compared to other North Carolina universities.

The Dinning Hall boasts a wide variety of new options and features that range from changes to the stateroom— a new catered meeting room that can be booked by visitors— to rearrangements of the internal structure and tables in front of the new Deli section, which displays a wide range of meats.

There is a new steakhouse section, though students will have to pay a $6 surcharge in order to order from the station. There will also be new premium dessert options, such as caramel cheesecake.

For students who prefer a vegan or vegetarian lifestyle, there is a new station called “Terra Vey.”

There is a new sub-sandwich station, along with a revamped pizza station, complete with an authentic stove oven.

Just around the corner are new Asian-inspired options, like the Mongolian grill, and a Traditional Southern Pantry.

The new cafeteria menu features more organic, locally produced foods, like cage-free eggs and antibiotic-free chicken. There are also “Stealth Health” initiatives, offering grilled chicken alongside hamburgers, baked goods that are trans-fats free, and cooking oils that are canola based, in an effort to create a healthier dining experience.

Taking a page from UNCG’s International Day, the menu attempts to connect to the increasingly culturally diverse student population.

Dinning services has been dedicated to making costs affordable, but the division has also been dedicated to serving a population with what Deans refers to as “meal-need diversity.”

This refers to individuals who prefer options like gluten-free food, offering a range of options for students who have restrictions. According to Sills, “You can go to any station and find vegetarian-based options.”

Other cafeteria priorities outside of the menu include food-waste management. The cafeteria is starting donations to United Campus Ministries, and the Food Pantry; currently the food weight of donations is 2,450 pounds.

There is a new mascot called “Scraps” to provide a visual representation.

Wasted food is composted by Brooks Contractor of North Carolina.

Dinning Services is also dedicated to providing its workers with benefits. The base wage is close to Greensboro’s livable wage, in an effort to provide workers with a better quality of life. There are benefits for full-time employees, and 25% percent of the employee base is made of student workers.

Since the build-out of the Dinning Hall, student meal plan participation has increased. More students have been observed spending time at the fountain. Additionally, there has been a steady increase in FLEX involvement, as well as cash and voluntary sales.