Whatever the reason, Dining Services accommodates non-meat eaters by offering a vegetarian and a vegan entree at every meal. Gay, who has a degree in nutrition and food science, prepares the daily menu provided to all College kitchens. Menu planning, a complex process, is done weeks in advance to allow for ordering time and adjustments by each kitchen's chef-manager. This year all seven luncheon centers have microwave ovens. Roll-ups are also popular, so Dining Services has introduced flavored tortilla wraps with various fillings.
Spice racks in every dining room now have an expanded selection.
Gay gets word of these and other concerns from students who submit comment cards, which are routed throughout Dining Services, and via Dining Services' online newsgroup, mhc.dining-services.feedback .