| Availability |
- Food service facilities should be available when students are eating.
During the week, dinner options are needed from 5-10 pm, lunch options
are needed between 11 am - 5 pm, and some dining options are needed between
10 pm and 2 am. Dining options must be available during the weekend.
- The system needs additional seating and service capacity during lunch
hours.
|
| Health |
- Time pressures should not prevent students from eating healthily.
- MIT should recognize that many students are on tight budgets, and
must ensure that all students can afford to eat healthily.
- Students should not be discouraged from eating healthily by poor
food quality.
- It should be easy to find and select nutritional meals.
- Healthy offerings should be of good quality.
- Healthy offerings should have a decent value.
- All MIT dining options must conform to acceptable sanitary standards.
|
| Personal Cooking |
- MIT should support acceptable nutritional, sanitary, and safety standards
in personal cooking.
- Students who cook must have adequately maintained cooking facilities.
- Students need convenient access to reasonably-priced, quality groceries.
|
| Quality |
- MIT dining options should serve quality foods.
- MIT dining services should place an emphasis on substantial, "non-grease"
offerings.
|
| Service |
- Campus dining services should have courteous personnel.
- Dining facilities should be responsive to their clientele.
|
| Social |
- MIT should foster social interaction in residential dining halls, campus-wide
dining facilities, and personal cooking programs and facilities.
|
| Special Eating Needs |
- Athletes: Need nutritional options available that do not conflict
with practice times (early morning, late evening, weekends).
- Ethnic Food: MIT dining should provide more authentic ethnic
offerings in general.
- Kosher: Kosher options should be provided.
- Vegetarian: MIT dining should provide a true variety of quality
vegetarian offerings.
- Women: MIT dining programs should cater to women's dietary needs.
In particular many women need smaller portions and more low-fat offerings.
|
| Value |
- MIT food must offer a good value to all members of the MIT community,
and especially to students. In particular:
- Full meals must be available at reasonable prices.
- Nutritional food must be priced reasonably.
- Drinks and packaged foods must be sold at standard-or-lower prices.
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| Variety |
- MIT food services must have a true variety of offerings.
- Food offerings must change over time.
|