“Good Things Come from Sysco” is the tagline of the masterminds behind the food served at Prin. Not convinced? Well, neither is a great deal of the student population. Opinions regarding Sysco food usually lean toward the negative end of the spectrum, with students frequently commenting on the excessive amount of grease and fat present in the current options behind the counter.

One junior said, “The cooked carrots seem like they’re plastic, and that scares me.”

Cam Baker / photo

Sophomore Lindsey Kasl said, “Most of the food is pretty bad.” When asked why she continues to eat the food, Kasl said that she really doesn’t have much of a choice. Having no car and a limited budget leads to eating in the Scramble Room more than most students would like.

This is not to say that there are no other options. Picky eaters and lovers of good food alike have a variety of choices at the salad bar and the organic section of the scramble room. Pesto pasta, soy yogurt, pre-packaged sushi, and other healthy options are available to all Prin students wielding a meal card.

“The long term plan is to continue to source these kinds of items and offer them in the space we have available,” said Lance Thornton, the director of Dining Services for both the Elsah and St. Louis campuses. When asked why there are not more of these items available, Thornton said, “There is little to no free space remaining to stock and merchandise more products. We have almost exhausted our space-making options.”

Spatial issues and the economic crisis aside, what is Sysco really about? Investigation of the world’s biggest foodservice distributor began at the company’s website. The home page illustrated a sense of self-aggrandizement, something to be expected of such a huge corporation. Yet, there were unanticipated findings – namely, numerous references to sustainable solutions.

Not only is Sysco starting to convert their trucks and warehouses toward greener practices, the company is also working closely with several organizations with similar plans for the future.  Most specifically, Sysco is a member of the Sustainable Food Laboratory. This organization solicits input from key businesses to fulfill a hefty mission statement.  The Laboratory website states its goal as working to “accelerate the shift of sustainable food from niche to mainstream.” Other members of the Laboratory include Starbucks, General Mills, and H.J. Heinz.

“We support [Sysco’s] sustainability efforts as well as challenge their buying practices to be more local and to carry more organic offerings,” said Thornton.

Cam Baker / photo

Dining Services is moving in a similar green direction. Local products are used whenever fiscally possible, and food recycling ideas such as composting have been a topic for some time. Currently, leftover food that is not reserved in an alternate dish is brought to the Sunshine Mission, a St. Louis shelter for men that provides beds and hot meals for those in need.

“We try to make full and productive use of everything so that there is no waste,” said Thornton.

After being informed of the strides that Dining Services and Sysco have been taking to green their routine, sophomore Laura Ainsworth said she had greater respect for them both.

Students should not feel as if they do not have a say in what they are given to eat. “We welcome and encourage feedback and suggestions,” said Thornton. “Upon our request and invitation, the student government has appointed a student rep that is starting to meet with our team monthly to share feedback and discuss ideas.”

It turns out that the distributer of the food that students love to hate is trying to do the best they can given their budget, resources, and the massive amount of people that they need to feed.

If all else fails, there is always muffin day.