As a wide-eyed freshman last year, I confess that the dining
halls comforted me with the amazing all-you-can-eat deal. (Oh, what
a relief it is to attend a school blessed with incredible dining
hall food.)
But any novelty’s charm eventually wears off and reveals
flaws; in time I realized that although the swipe system offers
benefits, its efficiency is hampered by its inflexibility. Fixed
prices and a fixed number of meals poorly accommodate different
eating habits and prevent food from being exchanged at constant
values. Conversion to the meal-point system would alleviate these
flaws.
According to Connie Foster, Associate Director of Dining
Services, the monetary value of each meal swipe cannot be
determined, since room and meal fees are values indistinct from
each other, part of the “very complex” housing
budget.
Regardless of the vague terms, the problem is that the
established value of one meal swipe prevents items from being
exchanged on a rational scale.
For instance, with one meal swipe you can enjoy one smoothie
from Bruin Café; this same swipe is also good for an entire
meal at the dining hall, which may consist of a hot plate, salad, a
cup of soda and dessert ““ and seconds if you so desire.
Clearly, the worth of a smoothie and a meal are hardly the same.
Under the swipe system, the value of a smoothie is absurdly
equivalent to the value of a whole meal.
Swipe values show further inconsistency when converted to
on-campus meals. For lunch, a meal swipe is worth $1.85; for
dinner, the value is a little more generous at $1.90.
The swipe system may seem like a bargain for people who eat
large quantities two or three times a day. For those with other
eating styles, however, such as those who prefer to eat numerous
small meals, the swipe system is impractical and
unaccommodating.
Since eating habits, like personality, are unique to each
person, it makes sense to offer a meal system flexible enough to
charge varied quantities of food.
The swipe system also apportions a set number of meals per week.
However, due to busy schedules, students often find it difficult to
adhere to a routine eating schedule. Inevitably, non-Premier-plan
holders may miss irrecoverable meal swipes, and Premier holders can
accrue an immense amount (sometimes over 40) of meal swipes at the
end of the quarter, which can be exchanged for to-go meals at Bruin
Café or Puzzles and/or two bottles of soda per swipe.
The perishable to-go items are not practical purchases in
abundance, and the soda bottles ““ well, I suppose we should
be grateful that we do get two bottles instead of one.
Speaking of vast quantities, take a look at the tray conveyor in
the dining halls. The amount of leftover food is appalling. I admit
that I too have fallen victim to the temptation of grabbing more
food than necessary ““ a natural consequence of buffet-style
eating.
In essence, the swipe system is wasteful and inflexible in terms
of money, resources and time, and the point system may be the
potential solution.
UC San Diego operates on a point-based system, which allots
1,800 points per student per year, with additional meal points
available for purchase throughout the year. Each point is roughly
equivalent to a dollar. Basically, the system functions like a
regular store: You purchase what you pay for.
For example, a student may buy a hot plate of food for five
points and add on a soda; if students want to grab food on the way
to class instead, they can pick up some veggies and snacks to go
““ this would be especially convenient for UCLA students who
may need to spend all day on campus.
UCSD student Grace Bohn said, “The point system gives you
a lot of functionality.” There are no restrictions on point
usage in a given meal period, and leftover points can also be used
for practical purchases, such as groceries and school supplies.
Bohn noted that under the point system, however, students who
eat large quantities can be at a disadvantage and usually end up
purchasing more points.
However, it makes sense that those who consume more, spend more.
If a person requires more food than another, then that person
rightfully must spend more money to purchase more food.
Some students also express concern that under the point system,
food choices will be final. In other words, choosing a dish that
turns out unappetizing will result in a loss.
It is ultimately the student’s responsibility, however, to
choose food at his/her discretion. Furthermore, more careful
decisions would reduce the excessive food waste currently present
in the dining halls.
Bohn also added that while items can be pricey at times, as is
expected for any school-provided meal services, the flexibility is
worth the price ““ students only purchase what they need to
satisfy them at that moment. Also, leftover meal points are used on
items that are much more useful than cases upon cases of soda
bottles and Bruin Café sandwiches, which can often go to
waste.
Prices at UCSD may be high, which is especially visible by the
specific monetary value assigned to each item. However, UCSD
students have the privilege of knowing this concrete exchange of
their money for food. As for UCLA, students are left in the dark as
to exactly how much money they are spending per swipe.
Who knows, maybe UCLA students may even be spending more on meal
plans than UCSD students. I suppose it’s hard to know, given
the information provided.
San Diego State University also offers students combinations of
points and/or swipes, depending on the student’s preference.
SDSU student Sarah Knopp said the system is “very convenient
because students … have flexibility in when and how much they
eat.”
With the rite of passage to college comes freedom and
flexibility. Isn’t it time we exercise freedom and
flexibility in our eating habits, too? I know UCLA surpasses any
other school ““ but admittedly, in terms of meal plans, we
have a little more work to do.
What’s your favorite smoothie flavor? Let Yoo know at
jyoo@media.ucla.edu. Send general comments to
viewpoint@media.ucla.edu.