UMass Lowell Connector Logo

University dining service strives to improve food quality for students

(Courtesy of UMass Lowell) after receiving criticism for its poor quality food in the past, Aramark, the dining services employed by the university, is taking steps to better food quality for the students

Troy Lafond
Connector Editor

In the spring of 2020, dining hall tensions grew to a new peak, with UMass Lowell threatening to terminate their Aramark contract over issues with the dining hall food quality. With a return to campus, Aramark’s new focus is on continued innovation and improvement, guided by student feedback with open communication lines.

Some of the issues that have been reported in the dining halls this year by students on campus include spoiled milk, bugs in soups and sandwiches, burned burgers, undercooked and bleeding chicken, raw pork and limited vegan options.

Director of Operations of UMass Lowell Dining Services Jirair Derkrikorian said, “We acknowledge those and we’re working on those,” when presented directly with these issues.

“Three strong areas that we’re really focusing on [are]…supply chain…workforce…[and] communication,” said Marketing Manager Rachel DiGregorio.

Global supply chain issues have impacted nearly every industry, including food service. The dining staff workforce was significantly reduced during Covid and is still being rebuilt withnew workers currently being trained. With this comes increased work on in-staff communication of potential issues that arise.

One of the main ways the dining hall is seeking to improve is through student feedback. “When we don’t know, we can’t act,” Derkrikorian said in regard to some of the issues facing the dining hall. “The one thing I would encourage people to do is, when you see an issue, go see a manager on the floor”.

There are several different ways to give feedback to dining hall staff. The first and most immediate way is direct feedback: chefs wear white hats, and managers wear blue hats. Both are available for students to direct any questions or concerns.

Additionally, each station has a QR code to submit feedback to yourdiningvoice.com. “If someone rates something under a 3, it automatically sends a rescue alert to the general manager”, said Derkrikorian.

These can also be used as avenues for recommendations for new foods or services in the dining hall. Suggestion boxes also sit at the front of both dining halls, and the Office of Dining Services can be called directly at 978-934-5369.

Dining Services takes the suggestions of students seriously. “[We] added a new gluten-free product because a student reached out,” said DiGregorio. This student managed to do this by reaching out directly to the Office of Dining Services. They will also be adding vegan cheese at the salad station, at student request.

To mitigate the lingering issues caused by Covid, the dining hall is buying from an increased array of vendors, including Sysco Boston, Fantini Bread, and Hood. They are also on a hiring spree to replace lost workers, and students are invited to apply.

Derkrikorian and DiGregorio are hopeful for the future of the dining hall. “We’ve never been fully closed before,” said Derkrikorian. With increased work for reform and students pushing the staff harder, students should expect to see a reduction in food quality issues as the semester goes along.

“I think we overall do a good job and need to keep pushing the envelope.”

Related posts