Those of you who were here last semester have probably noticed the changes that the cafeteria and Grill have undergone. Between the exposed aluminum, slanting neon ceilings, and food that resembles real food, it would be hard not to notice. This is all the handiwork of our culinary saviors and new food provider: Meriwether-Godsey. After years of their food bringing intestinal distress to Guilford students, Sodhexo’s contract with Guilford ran out last year. Food service under the old regime reached number five on the Princeton Review’s “Is it Food?” list, which lists the worst college food among reviewed colleges.

After this dark past, we can now look forward to meals made from local and organic products, as well as readily available dishes such as sushi and omelets. The Grill now serves paninis, salads and smoothies, as opposed to the semi-fried stuff of old.

The student body has been abuzz with positive reviews of the new food service. The new choices at the Grill have been met with particularly hearty approval. Senior Jerry Hrechka went on record as saying that the “underground changes are absolutely sublime.” He went on to comment on the accommodating new hours that the Grill is trying to keep and the staff’s improved attentiveness and presence.

The compliments on the food have been consistent across the board, but there are mixed feelings about the company’s new “tray-less” policy. Some have complained that the policy is inconvenient and impractical. However, most seem willing to accommodate the practice, which should detract from Guilford’s environmental impact.

“I see that it’s more difficult to manage, but I think it’s worth it,” Junior Neesi Hansen said about the changes.

The signs posted around campus say going tray-less could save 14 tons of food each year. In a similar study conducted by Meriwether-Godsey’s competitor Aramark, there was found to be a 25 to 30 percent reduction in the amount of food wasted at colleges they supplied when the company stopped using trays.

The best news is that all this is just the tip of the iceberg. Of the money budgeted for cafeteria renovations, less than a third has been spent on the changes that Guilford students are seeing today. The remaining cash will go towards new equipment, tables, and design in the cafeteria, the bulk of which we should be able to see next fall.

Jon Varnell, Guilford’s associate vice president of operations and facilities, noted a positive reaction from the student body so far.

“I think we’ve got so many good things still to do,” he said.

Varnell was also clear about the need for student feedback on the state of the cafeteria. If you have something to add, Meriwether-Godsey is taking suggestions. Want more tofu, milk, or anything else you can think of? Give a suggestion, and at least they’ll read it and post the comment with their feedback.