By: Shashank Murali
Advertising Co-Manager, Staff-Writer 

On Jan. 24, the weekly Student Government Association convened to discuss student body dining wants and how they might fulfill them. 

The SGA invited Mark Lurie, food services director for Creative Dining Services, to address health and dietary needs in student dining, which has been a key point of discussion for the SGA this semester as they advocate for a wider variety of nutritious foods. 

“We have incorporated healthy food choices,” Lurie remarked. “On one side of the salad station, we are building a new foodstation to house vegetarian and vegan cuisine.”

Senators opened the floor for discussion and posed questions regarding the implementation of more cultural dishes. 

“If only a small number of people know about that meal, how will I be able to serve thousands of students who demand food from the burger station? Chicken tenders are the best sell-through item; I will make sure every kid may be satisfied depending on their demands,” Lurie said. “We are bringing chef tables on campus to introduce new dishes, but it takes a little more time to completely bring those dishes on the menu”. 

SGA also agreed to work with dining services to assist in highlighting their meal offerings on campus and various social media channels. 

Concluding the session on a favorable note, SGA members discussed nominations for their Club Member of the Year award, the internal recognition part of the Student Life Awards. 

The SGA meets every Friday from 10 a.m. to noon in SAC 225. Meetings are public, and students are encouraged to attend.