Written by Jessica Leite
Attending university often serves as a transition period between childhood and complete adulthood, and such a setting is an appropriate time to begin developing routines. A number of students begin to prioritize healthy choices during their college years. One of the primary challenges of becoming self-sufficient is learning how to set priorities, and this includes understanding how to eat properly. Cultivating comprehensively competent individuals is part of Harding’s mission, and I believe that the housing situation aligns with an ideal framework of student dining that is not currently adhered to. Students should be free to decide which meal plan, if any, best aligns with their goals, habits and lifestyles.
Higher education is a significant investment regardless of where a student may choose to study, but not all of the financial burden arises solely from tuition and class materials; a great portion of such costs originates from housing and dining. For the scope of this article, I am focusing on the nature of this university’s meal plans. This discussion is not unprecedented. In an article published by The Bison in May 2014, Kelsey Pierce suggested a notable overhaul of the dining system, and many of her suggestions are our reality today. However, I believe that a current policy should be reexamined.
For students living in a residence hall or apartment with a kitchen, meal plans should be optional. There is no reason to make them compulsory for those who reside in a space with the amenities necessary to cook and prepare meals. Meal plans should certainly remain available to these students should they be desired, but for students who have specific nutritional goals or dietary preferences, subscribing to a meal plan costs them unnecessary dollars.
The least expensive meal plan is currently the Block-50, which costs $650 for a semester and allows for 50 swipes and $50 of declining balance (DCB). However, this meal plan is only available to sophomores, juniors, seniors and graduates who live off-campus. The required minimum for junior-level and above students who reside in Pryor or Searcy Hall (as well as off-campus freshmen) is the Block-75, which costs $1,025 for a semester and allows for 75 swipes and $135 DCB. To clarify, this minimum is for students who have access to their own, individual kitchens. Regardless of whether they eat routinely at the dining hall or prepare their food, they are all spending the same amount of money on dining.
Why is it required for students who have no intention or interest in consuming university-provided food to pay more than $1,000 a semester for a service they do not intend to use? These students’ living conditions empower them to foster healthy routines and practice healthy choices. The cost of a nonessential meal plan can severely inhibit their choice of where to spend their financial resources. Those who would prefer to purchase groceries and prepare their meals are often by necessity made to settle for an unwanted option.
Revisiting compulsory meal plans for students living in housing with kitchens should be a priority; Harding’s meal plan requirement forces students to spend thousands of dollars needlessly.
