The coronavirus has impacted how Everybody’s Kitchen (EVK), the only dining hall remaining open on campus while classes have moved online, serves its food.
On March 17, as a reinforcement to its earlier social distancing requirements, EVK announced it will only serve three students at a time. Students are told to stand on blue “X”-es on the ground that are six feet apart from each other. They are not able to move to the next “X” until the person has moved away.
Staff members also direct students to a one-way exit route.
It’s also the first time EVK closed its soda fountains and all drinking beverage stations since EVK began taking all the precautions to ensure food safety. Students are able to pick up bottled water, soda cans, milk cartons or juice packs on their way out.
Apart from hygiene procedures taken by EVK, students and parents have expressed their concerns for the declining food options.
Shannon Fagan, a USC mom, posted a picture of her daughter’s breakfast from EVK in a USC parents’ Facebook group, “Local USC Moms and Dads On Call.” In the picture, a fruit bowl, a Jell-O cup, a cup of yogurt and a piece of crepe were all her daughter received for breakfast.
“I know the staff at the dining halls are doing the best they can during a difficult time and this is no criticism against them,” said Fagan in her post. “I just can’t let my daughter finish the semester like this. She is getting on a plane tomorrow to go someplace safe to finish out this semester.”
Others are concerned about the lack of nutritional value in the food provided.
“I hope they offer some non-sugary options, too,” commented Jen Gioia Cahill, another USC mom.
Salad options are also decreasing.
“They have pre-made salads which you really don't have the free options like you would before,” said Kris Thomas, a freshman who lives in Pardee Tower and is a regular at EVK.
Freshman Ben Hwang questioned the quality of the new dessert options provided by the dining hall.
“I’ve had some of those and they're really awful. They taste terrible,” said Hwang. “And those could be significantly improved.”
Hwang also said there have been many changes in his diet now because of the new guidelines at EVK.
“Whenever I eat, I usually eat two plates of [food],” Hwang said. “But now the staff determine your portion, unless you say something.”
At breakfast, Hwang wanted to have two cereal containers, but he was told only one piece for one student.
Hwang said he was shocked at how little food he received one night.
“I just assumed [the staff member] put a few pieces of the steak in [my to-go box]. Then when I got back to the dorm, I opened it up and all I got to eat was one measly piece of steak,” he said. “I was incredibly disappointed.”
Students are allowed to get one lunch box per entry, but they are welcome to come back if they need more. USC Hospitality said students without unlimited swipes could also return for a refill if they want to, according to an email it sent Annenberg Media.
However, students who live in places like Parkside and USC Village, like Hwang, do not find this policy appealing to their situation.
“I don't want to go back again, it’s kind of inconvenient,” said Hwang.
For some students on campus, EVK remains their main source of food.
“EVK will remain my primary source of lunch, breakfast and dinner,” said Thomas, who decided to stay on campus because he said he can be more productive and motivated this way.
Some students expressed their wishes to open other dining halls during this time, but for different reasons.
“I think that maybe another one should be open just so not everyone comes [to EVK],” said Neida Maldonado, a USC student who works on campus. “And they could implement the same thing they’re doing at EVK.”
Thomas expressed his concern about those who may not have a job now that the other two dining halls are closed.
“There’re a lot of staff basically being put off the side, from both Parkside and [USC Village Dining Hall],” said Thomas. “I’m really mostly concerned about the jobs and the incomes of people, who make this university what it is, not being able to work.”
Students can share feedback, ideas and concerns regarding on campus dining on USC Hospitality website.
“Serving more food in individually packaged containers, like yogurt, as we are seeing here, it absolutely the safest way to handle large scale food preparation during a pandemic,” commented USC Molecular Microbiology & Immunology Professor Paula Cannon.
“It really goes beyond just the food,” said Thomas.
As for now, EVK remains the only dining hall available for students on campus. USC will continue to provide food for those remaining on campus, according to a university-wide email from the Office of President Friday afternoon.