Student Government Association officials are working to make changes to address student concerns including those to campus food service.
SGA officials said they want to address concerns about Sodexo, the university’s food service provider.
Chance Johnson, SGA president, said he does not want to eliminate Sodexo, but wants to amend a few rules in the contract between Sodexo and the university.
One of the concerns is students’ inability to take food out of the cafeteria. Other campuses our size are allowed to take caf food to go, Johnson said.
SGA officials also said they want to clarify the “exclusive rights” that Sodexo has to provide food on campus. Johnson said they want to clarify the clause and make it more consistent to allow for exceptions for smaller campus organizations.
One student said he hopes SGA officials reach a resolution with Sodexo soon.
“I think Sodexo needs to lighten up,” said Jacob Overling, business administration sophomore. “The students pay for the meals. We should be entitled to some freedoms to make stressful college life easier.”
Campus recycling is another SGA priority this semester.
“It is just not as effective as we would like to see,” Johnson said. “There is no set process.”
Our goal is to help facilities organize and simplify a process for recycling on campus, Johnson said.
Students can hear more on these resolutions at State of the Students, an annual event hosted by Student Senate to update students on what the SGA officers worked on last semester and during the break in regards to allotment’s, appropriations, bill resolutions, and Student Activities Council events.
The State of the Students will be at 7 p.m. Jan. 20 in Room 100 in Sarkey’s Science and Mathematics Center.
Johnson said he hopes to continue making progress on resolutions with SGA.
“I am very pleased with the progress that the SGA made last semester, especially concerning recruitment, Stars Advantage and recycling,” Johnson said. “We hope to make more progress this semester.”
The first SGA meeting is 7:30 p.m. Tuesday in the Great Hall in Tom and Brenda McDaniel University Center.
Contributing: Emily Wiley, editor-in-chief.
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