Kosher food plan increases food quality

Rachel Streitfeld

Jewish students keeping Kosher have a more comprehensive selection of meal options this year because of a new Kosher dining plan, though the cost of the meal plan is $1000 more expensive that other plans.
Last year, students spoke out about their dissatisfaction with the Kosher service, and the administration responded. Steve Hoffner, director of operations, said a committee of Jewish students met weekly and the administration responded to that committee’s requests.
Sophomore Abby Skoff, a member of the committee, said, “The reason I wanted a new plan was because last year the food wasn’t very good. I wanted it to be less greasy and oily,”
In previous years, Kosher food items were offered in conjunction with the regular dining plan.
To respond to students’ concerns, WU looked for alternative Kosher food service providers last summer and decided on Bon Appetit. Previously, Kosher services were provided by a local catering company and were available to all students, not just those on the Kosher plan.
Bon Appetit General Manager Greg Teator said that, for his employees, preparing Kosher food has been a learning experience. The food is prepared in Hillel by a separate staff under the supervision of a moshgiach. The Baad Hoeir Orthodox Jewish group of St. Louis is required to supervise the food’s preparation and storage.
Though the conversion from making food for normal Bon Appetit service to making Kosher food with strict cooking and storage guidelines may seem difficult, Teator said his staff has transitioned well.
“We’ve been able to take our expertise in general service and use it to make sure the food is properly prepared Kosher,” Teator said.
In addition to increased preparation time, another drawback to the Kosher plan is the increased cost of food and service, since preparing and storing the food requires different methods than food for normal service.
“When you look at other schools across the country, typically the Kosher meal plan was at an added cost-more so than other plans-because Kosher meals are more expensive to make,” Teator said. “The committee didn’t want to have that cost charged to the rest of the students.”
Skoff justified the increased cost by noting that the program is in its first year, though she and others hoped the price would decrease in subsequent years.
Freshman Andrew Ross said, “I think it’s ridiculous to charge someone nine dollars or a flex for a plate of food. The reason I don’t go up and even look at the Kosher food is because it’s so expensive.”
The new plan allows only those students who pay the extra fees to select Kosher foods.
This added cost was a cause for concern for Ben Smilowitz, Student Union senator, last spring. He helped pass a resolution in the Senate stating that the cost of the Kosher meal plan respected the differences within the student body. He and others calculated that if WU charged merely $10 more per person for non-Kosher meal plans, those keeping Kosher would not have to pay the $1000 extra.
Though the resolution passed, the administration did not heed SU’s advice and the cost of the Kosher plan remained high.
Despite increased costs of the plan, student feedback has been overwhelmingly positive, according to Teator.
“In my personal surveying of students up at Center Court and Small Group Housing, they’ve really enjoyed the quality of the food,” Teator said. “The overall sense that I’ve got is that the food is by far much better than in previous years.”
Skoff appreciated the new plan as well.
“I think it makes keeping Kosher easier. More people will sign up for the Kosher plan because the food tastes better.”

Contact Rachel Streitfeld at
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