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There are more options than ever, but they come at a price
This story is from the 132-page Maclean’s University Rankings, on sale now.
Katie Cvitkovitch, a second-year nutrition student at Ryerson University in Toronto, knows how to spot a healthy meal. One evening in September, she assessed the options in the dining hall on the first floor of Pitman Hall residence. For $13.25, she could buy a grilled chicken-breast sandwich, a side garden salad with fat-free dressing and a bottle of diet iced tea. It cost the same as the deadlier deep-fried version, with fries and a Sprite. As a former vegan, Cvitkovitch was pleased to see vegan shepherd’s pie beside the meat- and-potatoes version. Even the Tim Hortons on campus carries a vegan wrap. Cvitkovitch gives Ryerson’s food a high rating.
Her classmate Deanna Chong, also in nutrition, gives Ryerson decent marks too. She had no trouble finding a balanced meal: a turkey wrap, milk and a melon cup for $14.28. (Those with meal cards pay five to 15 per cent less.)
Still, neither student eats much at the campus dining halls or fast-food outlets run by Ryerson Food Services, the main food provider on campus. “Lunch is like 10 bucks and dinner is like 15,” says Cvitkovitch, “so that’s $25 a day that I don’t have.” A student who managed to spend $5 less daily for one academic year would save roughly $1,000.
Universities once had a reputation for offering unhealthy food, and not enough choice. But as the heat lamps and deep fryers are replaced with vegan alternatives and halal meats, some students say they have a new problem: it’s too expensive to eat on campus. Whether food is provided in-house (via a combination of school-owned franchises and old-style dining halls) or contracted out to a single institutional provider, universities are finding it difficult to meet the multitude of demands while also keeping prices in check. Continue reading The new beef with campus food
Urban students are getting dirty on campus
From the 21st Maclean’s University Rankings, on newsstands now. Story by Jason McBride
This past September, New Brunswick’s Mount Allison University held an event unprecedented in its 172-year-long history: a you-pick potato harvest. For the first five Saturdays of the new school year, students and Sackville residents were able to pick Russet and Superior potatoes from a boggy, 9.7-hectare farm in the heart of the campus. The rest of the spud harvest—a yield of 30,000 pounds—was transformed, to the delight of many ravenous undergrads, into fresh, hand-cut french fries and mashed potatoes in the kitchen at Jennings Hall.