Briefly speaking: Thought for food

UC Davis Chef Andy Burtis and nutritionist Linda Adams have big jobs. Not only do they plan and supervise the preparation and service of 50,000 meals a week, their work has to overcome the "dorm food" stigma.

But that preconceived notion is quickly shed once students and parents taste the fare at Segundo or other campus dining commons. Today, they'll find restaurant-quality, fresh, whole foods, made from scratch and served with flair.

"I guessed it would be, like, really gross and really greasy, like cafeteria food, but it's not," said freshman Kayla Ruben, an international relations major from Los Angeles, while eating lunch at Segundo. "It's really fresh."

Fresh produce

Chef Burtis plans menus more than one academic quarter ahead, letting the local produce and grains – and feedback from the students – lead his way.

"We're not developing meals around meat. We're developing meals around (seasonal) vegetables or (locally grown) Lundberg organic brown rice," he said.

The dining commons serve 500 percent more fresh produce than they did a decade ago, Burtis said. High-tech food-choppers make the process less labor-intensive.

Nutritionist Adams tracks how much is served to see what's popular. Students are encouraged to offer feedback, suggestions and even coveted family recipes.

Menu variety

Choices abound: vegetarian, vegan, kosher and gluten-free. "Almost any special dietary need can be met," Adams said.

The menu still features many traditional favorites like pizza, burgers, fries and chicken nuggets, which Adams said are as healthy and eco-friendly as possible. Pizza crusts use sustainable, "socially responsible" flour. Fries are sprayed with heart-healthy oil and steamed.

After extensive remodeling, Segundo and Tercero dining halls re-opened in 2005 to offer an experience that entices students out of their comfort-food zone with exhibition-style cooking at different stations. "Customers can see their crepe being made and filled," Burtis said. "Students like that."

Pasta and Asian stir-fry meals are popular, as is the salad bar – the largest in town. And to finish off meals, there are always plenty of fresh-baked treats.

Lindsey Armstrong, a freshman in managerial economics from Salinas, is happy with the selection of vegan foods.

"If I don't like the entrees they have, then there's always soup and salad," she said. The salad bar has favorites like hummus, tahini and bean dips.

Encouraging healthy choices

Signs identify each menu item with color-coded labels for special diets, and also provide nutritional facts and ingredients. On the dining tables, cards educate students about eating choices that are healthy for them and the environment. And diners are invited to take part in Meatless Mondays.

To discourage waste and overeating, food is plated restaurant style – but not in today's super-sized portions – and trays were eliminated. What isn't consumed is composted.

Adams said Aggie parents are thrilled when they realize their students aren't going to head to fast food to avoid the dining commons.

Burtis said the evolution is consistent with the university's goals, and sets a standard worldwide in food service. "Really, we are the pre-eminent agricultural school and a leader in sustainability; it's in keeping with the philosophy of the university," he said. "That pride in what we do really makes us want to go to the next level."

All-you-care-to-eat meal plans are available to students living in residence halls and to others through the Join the Club program. The dining halls also sell meals individually, and visiting parents may use credits on their students' meal cards to eat in the dining commons.