Students in Anna Irving Dining Hall. Courtesy of Falcon Photo Library. Opinion by
Opinion by Meg Wallace, News Editor
The University of Montevallo food system has seen several changes in the past year, but SGA President Caleb Jernigan says this is only the beginning.
Last year, Pita Pit was replaced with Tu Taco. If current plans remain the same, Tu Taco will move into the cafeteria, and the campus will gain Bojangles and Crave.
This semester, local chain restaurants such as Subway and Jack’s lost flex points.
Originally, the university’s plan was to phase out flex points on all locations off campus over the course of ten years. Due to the amount flex points cost the university, this plan has been sped up and will take effect by the fall semester of 2026.
“They were saying they were going to minimize flex. We’re going to make it where only local businesses have flex,” says Jernigan. “Recently, they said that they are fast-tracking minimizing flex to getting rid of all options off campus as of next year. So next fall there will be no flex off of campus.”
The loss of flex points off campus leaves students with even fewer options, which poses a problem especially for students with allergies.
On campus, places like Einstein’s charge extra to remove items. The cafeteria is known to have missing labels on food, mainly soups, that contain necessary information for students with allergies and gluten intolerances.
According to Jernigan, the missing labels come from technical issues with digital signage. Jernigan also says that a lack of allergy friendly food options come from the university’s agreement with the company Chartwells Higher Ed.
The university does not make the decisions on what food is served. Those decisions lie with Chartwells. Jernigan also mentions that having gluten-free options is difficult because by the time they are served, they have gone stale due to outsourcing of food.
“It’s to my understanding that they’re trying their best because they’re, they’re working with whatever their corporate’s giving them. Because to be honest, they don’t have the best supply chain running,” says Jernigan.
He says this is also the reason why there is a limited amount of fresh fruit available in the cafeteria.
Jernigan recommends that students with allergies contact Access and Compliance for further accommodations. One accommodation they provide is access to dorms that come with kitchens, allowing students with allergies to prepare their own food.
Jernigan also suggests that students voice their concerns to the SGA office or fill out student feedback surveys.
“I would say make your voices heard, because it helps a lot,” says Jernigan.
