Students at Florida A&M University, regardless of their major, often relish the few dining options available on campus. However, some students express a desire for more nutritious and balanced meals, with a reduction in chicken and greasy dishes and an increase in versatile choices. The key question is: What changes do students want to see in FAMU’s campus dining?
Many students make eating on campus a daily habit, whether at the dining hall like the Top and Bottom cafe or going to Chick-Fil-A in Commons. However, some students feel that the menus are repetitive, often dominated by fried foods, chicken, and other greasy meals. While these options may be convenient and satisfying, they leave little room for those seeking healthier alternatives.
“I think FAMU does a good job of offering options, but the consistency is an issue—it’s the same thing over and over,” says Taylar Watson, a third-year business administration student.
“While the main plates change, the sides stay the same, and I feel like there could be healthier choices. Not everyone wants greasy food all the time. Sometimes I just want something fresh, like a Chipotle bowl.”
In addition to the limited availability of healthier meal options, some students have also expressed concerns about the variety of cultural food choices available on campus. While popular choices like Chick-fil-A and Tropical Smoothie are readily available, there is a significant lack of representation of diverse cuisines, such as Caribbean, African, or Asian-inspired meals.
Several students have voiced their frustrations about on-campus dining through surveys, social media, and conversations with peers. The request is simple: more fresh produce, lean proteins, plant-based meals, international cuisines. The students are demanding something more than just Chick-Fil- A and Wingstop.
Chloe Waites, a third-year public relations scholar, shares her thoughts on changes she would like to see.
“I think FAMU could benefit from having more fresh food options on campus and fresh fruits for the students.”
Some universities have implemented customizable meal stations, salad bars, and farm-to-table initiatives. Could FAMU take a similar approach?
Some students suggest changes to FAMU’s dine-in hours, which are simply not enough for students to get off work and have a decent dinner.
“More variety in the cafe and also extended hours in the cafe because when I get off work it’s 11 o’clock so I have to order so that I can eat” says first year Criminal Justice scholar Valencia Jean.
While FAMU’s dining services have made progress in providing meal plans and convenient options, students are eager for improvements that prioritize health and more. The university has the chance to enhance the campus dining experience by expanding existing menus, partnering with local vendors, or conducting student feedback forums.
Until then, many students will persist in wondering when campus dining will better reflect the diverse tastes and health-conscious preferences of FAMU’s student body.