Under New Management: Pomona Dining Halls Move to Self-Operation
A sign informing diners of the new humanely raised beef and chicken available in Pomona dining halls
On January 16, Pomona College opened its dining halls for the spring semester under new management. After years of using third-party food management services, Pomona College is now directly managing Pomona College Dining Services.
The change to self-operation was made to allow the College to improve quality and ensure that management of food services met Pomona’s standards and reflected the College’s values. Now directly accountable to the community, Dining Services is fully committed to sustainability, local sourcing, healthy eating and overall excellence in all aspects of the dining experience.
The dining halls are now entering their third week of operation under new management, and the changes in product sourcing and offerings are remarkable.
- All eggs used throughout the kitchen are now from cage-free chickens. In one week, Pomona uses 2,340 shell eggs, 120 pounds of hard-boiled eggs, 150 pounds of liquid egg whites and 520 pounds of liquid whole eggs.
- Made–to-order omelets are now offered daily, instead of just Sundays.
- Throughout the dining halls, there are more vegetarian and vegan entrees. Jan. 31 marked the start of Meatless Monday lunches on the main line at Frary.
- All chicken and beef on the grill stations are now certified humanely raised (hormone and antibiotic-free, vegetarian diet, free range). The poultry comes from Mary's Free Range in San Joaquin Valley. The burgers are from Meyer Natural Angus in Montana.
- Starting last Thursday, ice cream from Fosselman’s Ice Cream Company, established in 1919 and based in Alhambra, began replacing the previous brand. As of Monday, it was in all three dining halls and going fast.
- Local produce for use throughout the kitchen will also be increasing with the goal of quickly getting to 30% of all produce and improving from there. This week, there are local apples, oranges, tangerines and pears, as well as carrots and lettuce.
This week also marks the beginning of new weekly menus. According to Glenn Graziano, the new general manager of Dining Services, “This will give us the ability to take advantage of seasonal products and special pricing, provide more variety in food offerings, and give us the ability to respond more quickly to student comments.” For those who requested sweet potato fries last week, they will be coming soon.
“It’s only going to get better and better,” promises Graziano. “Our really energized management team is the reason we’ve been able to accomplish what we have. They’re really passionate about food and excited to be here.”
By the second week under new management, the number of meals served in Pomona dining halls was averaging 2,500.