Improvement and good intentions at The Lodge

The dining services at The Lodge are bringing students new products, nutritious meal options and an array of activities.

The most recent addition to The Lodge is a new brand of coffee and tea, brought to students by the subcontracted dining service Sodexo, which operates all over the world.

The new coffee, called Aspretto, is replacing Seattle's Best. There are five flavors, along with new, 100 percent recycled aluminum brewing equipment. 

The coffee is fair trade, and brings a new taste to the campus. Coincidentally, the brand's green packaging also matches the new green paint in The Lodge.

A new brand of tea has been introduced as well. Nine flavors of Numi Tea are replacing Tazo, a change which Food Service General Manager Russ Saunkeah hopes will be well-received by students.

The dining services, according to Saunkeah, are also concerned with bringing students new and healthier meal options. In addition to vegan and vegetarian options, this semester's meal theme will be Vietnamese. Beginning in March, The Lodge will feature recipes inspired by famous chef Main Pham.

"Nowadays, students are much more sophisticated in their tastes," Saunkeah says, citing sushi's popularity as an example.

Creative cuisine is also available for non-resident students through the Cinch program, which allows non-resident students to purchase meals plans.

Also being introduced this semester, starting Feb. 8, is the American Regional Comfort Food Program. The program aims to bring students a variety of recipes that they are familiar with, while adding a little twist to keep the food interesting.

UCCS will be one of 20 pilot schools for the program. According to surveys, students want options like Mediterranean and Italian to be more available.

"To keep things interesting during the semester is our goal," said Saunkeah.

To keep the program nutritional, Sodexo enlists the help of campus nutritionist instructors Nanna Mayer and Jackie Berning.  

The recommendations for additions and changes are brought to the dining service through the help of the National Student Board of Directors, of which UCCS student Aaron Novy is a member.

The Resident Food Advisory Board also meets once a month on campus. The board includes people like RHA members, Housing Administrators, and Novy.

Sodexho plans an array of activities for diners, among them open mic nights and the upcoming celebrity waiter event.

For the celebrity waiter event, to be held on Feb. 17, The Lodge will host a formal, three-course meal for resident diners where campus administrators will act as servers.