Courtesy of Davi Schulman
Until this year, Connecticut College has sourced its own campus dining. Now, Chartwells Higher Education, a dining company serving about 300 colleges and universities across the country, has made another home at Conn. The College continues to collaborate with Chartwells to fully roll out a new and improved dining experience for students; the complete renovation of Harris Refectory and implementation of new food stations will (supposedly) be complete for the fall 2025 semester.
While most of the faces in Harris and Jane Addams dining halls are the same as before, the food and decorations are quite different. Of course, college students will always critique their school’s food. Dining is an essential part of the college experience– socially and in terms of personal health and wellbeing. It is no secret that students had plenty to say about CC Dining, from its sometimes questionably-cooked chicken to its lack of vegetarian/vegan options. However, student complaints have peaked after this transition from the old CC Dining to the new Dine at Conn service by Chartwells.
Before Campus Dining Director Peter Johnson responded to student concerns in a September 6 email, The College Voice conducted a voluntary survey of 52 Conn students of all class years (with the majority of representation from the Class of 2027, by chance). Based on this survey, we concluded that most Conn students were very unhappy with the change in dining services. Most surveyed students rated the new Dine at Conn service a two out of five, with one meaning not at all satisfactory and five meaning highly satisfactory. No respondents gave Dine at Conn a high rating of five. In comparison with CC Dining, students also rated Dine at Conn a two out of five. TCV Staff Writer Ellis Iurilli-Hough ‘27 circulated a Change.org petition to “Save Dining at Conn,” calling for Chartwells to consider student requests (this petition is not affiliated with TCV). As of September 15, the petition has 209 signatures. Students have gone so far as to jokingly refer to Chartwells as “Shartwells.” Better late than never, Chartwells is making necessary changes to redeem their on-campus reputation.
Missing the Old
“I miss the old Harris with themed dinners such as quesadilla nights and taco nights,” wrote Diana Shykula ‘27. Several students shared this sentiment and cited other Harris Dining staples they miss, such as Sundae Sundays, the pizza station, grilled cheese, poke bowls, avocado toast, smoothies, and bagel bar. “I feel like the college should’ve considered the students’ input more before making these changes,” wrote Jocelyn Bieler ‘25.
Chartwells listened and is returning many of students’ favorites, including Sundae Sunday, homemade pizza, Grilled Cheese Night, and a larger variety of bagels. The sparse and unclear hours of the made-to-order grill have now shifted back to all-day, everyday.
Students also shared complaints about the elimination of paper cups and plastic utensils in the dining halls. “I used to take coffee and tea to go, especially when I am late or I want to drink something hot in my room but now I can’t do that,” wrote Anonymous ‘27. Students miss the ease of taking a coffee to-go, or even a cup of cereal or ice cream. According to the Campus Dining FAQs on Dine at Conn’s website, Chartwells is “focusing on providing a more sustainable and less disposable dining experience, which is why items like paper cups and cookie bags are no longer provided.” They acknowledge that the rather bulky Conn-tainers are not always practical and are “evaluating options to offer more convenient takeout solutions while still maintaining our commitment to reducing waste.” To start, Jane Addams Dining Hall now has baskets of plastic utensils and small paper plates.
Another Anonymous ‘27 summed up: “CC Dining definitely had its issues (such as consistently undercooking meat), but I never walked in and was unable to find a single thing to eat. I liked how CC Dining always had many options and was quick to restock when items ran out, both things that I feel are missing from Dine @ Conn.” Chartwells claims it is actively working to address issues with lack of menu options and staffing.
Where’s the variety?
Several students commend the increase in food quality from Chartwells. However, “it seems that with the increase of quality, there has been a decrease in options,” as truthfully stated by Anonymous ‘27. The rotating lunch and dinner stations in Harris have been replaced by additional vegetarian/vegan food and other repeated options– chicken, rice, and pasta. “I have been eating sandwiches, pasta, and salads every day,” said Abby Dawson ‘25.
“The [current] rotation makes the weekly rotation of the last two years seem like a luxury; even during Covid-19 the variety was better. It feels like every other day is the same unappetizing and undercooked meal as before, ready to make me pick my poison,” wrote Anonymous ‘25. Students also cited complaints about the severe lack of tea options as well as different types of bagels. In his email, Johnson promised a wider variety of menu options, especially for sources of protein. As put by Blake Rogers ‘25, “They need to…bring back steak, lamb, goat and other options from last year. Turkey burgers and chicken every night aren’t cutting it.”
Chartwells explained the lack of variety in their FAQ: “The repetition of some food options is due to our efforts to stabilize and standardize the menu during the transition phase. We recognize the need for greater variety and are taking steps to introduce new and diverse menu items.” New food items have already begun to roll out; pre-made breakfast sandwiches in Jane Addams and açai in Harris are among the many interesting options.
Which is the fake meat?
Vegetarian and vegan students struggled to find sufficient options– especially for protein– in the old Harris. Chartwells listened and implemented new stations/dishes intended for vegetarians and vegans. Whether their response satisfies students is up for debate. An anonymous vegan student from the Class of 2025 shared, “In the past, it was a lot easier to get creative with the options in Harris, but I am struggling to have a complete and varied diet without supplemental food that I have to pay for with minimal funds from my part-time job. It’s affecting my mood and well-being negatively.”
Students also raised concerns with the new way Chartwells labels food. “Knowing what’s vegan or not has gotten harder– there’s been multiple times where there’s mock meat side by side with animal meat and the only indicator of which is plant-based is the menu ON THE WALL,” wrote another anonymous student from the Class of 2025. “Harris used to write dietary restrictions right above the item, now they make you take an educated guess!” Now, new paper labels appear directly above many food items, hopefully making it easier for students with dietary restrictions.
Allergies and Labels: A Recipe for Disaster
The new Delicious Without station in Harris is intended for students with the top nine major allergies (peanuts, tree nuts, dairy, egg, shellfish, fish, soybean, wheat, and sesame) to dine safely. Many students take advantage of this station regardless of allergies because the food is made-to-order, so there is a new express line for students in a rush.
“Students with allergens outside of the top nine should work with our Campus Dietitian, Jen Moore, to help them navigate the offerings,” according to the Campus Dining FAQs. Still, students with allergies do not feel completely at ease in the dining halls. “Nothing is labeled so we often have to just guess if it will make us have a reaction or not. Also the font on the screens is not large enough to read,” wrote Pluto Payne ‘25. Chartwells claims to be improving menu and label accuracy, hopefully making students feel safer.
“They say [the Delicious Without station is] top [nine] allergens friendly but don’t include legumes (which is frequent among nut-allergies),” shared Nicole Sanfilippo ‘27. “They had nothing for me to eat the first two weeks here. Only after too many meetings was I able to find some stuff for me to eat, but it ended up being the same meal for lunch and dinner.”
Courtesy of Ava Gebhart ’27
Students demand protein!
Protein is an essential part of any college student’s diet, especially a student-athlete. Non-vegetarian students complain about the overkill of vegan and vegetarian dishes from Chartwells: Anonymous ‘27 shared, “It feels as if they are trying to force us to be ‘healthier’ by making us eat vegan and by the much smaller portions provided.” Much of Dine at Conn’s branding surrounds wellness and sustainability. Similarly, Shykula wrote, “I understand that the point of this dining service is to be more inclusive for those with food regulations but a lot of the food that is vegan and vegetarian just does not taste like the normal version of the dish.”
Some students, like Anonymous ‘28, really felt the absence of reliable protein: “I’ve been at Conn for 13 days and I’m down 9 pounds…Athletes like myself can’t be screwing up our diets because of poor food quality.” During the first couple of weeks, the only convenient and reliable sources of protein in Harris were deli meats and burgers/hot dogs at the grill. Many students reported eating turkey burgers almost daily for dinner. Anonymous ‘25 wrote, “I feel like I’m getting a freshman 15 in my senior year.”
In response, Dine at Conn has begun to introduce a variety of proteins including pork and fish. Concerns about food safety are rampant, so Chartwells created an entire FAQ section on the topic reassuring students that all meats are cooked to temperature.
Branding and Sustainability
Not only is the food different, but the dining halls also have a brand new look this academic year. A fresh coat of paint and new signs/menu screens make Harris and Jane Addams dining halls appear more modern. Some students, like Anonymous ‘25, are critical of this change: “While the decor of old Harris was a bit dated, it was never something I heard complaints of. This new style is lifeless corporate art with no emotion.” Dine at Conn’s slogan is “the greater good” and greater-than signs appear in cheesy phrases all over Harris Refectory’s walls. “The ‘motivational’ slogans on the wall don’t make sense grammatically or mathematically,” commented Anonymous ‘25.
New signs indicate the sustainable sourcing of Chartwells’ food, like the use of cage-free eggs, crate-free pork, and hormone-free poultry. While some students may appreciate the transparency, others are skeptical: “The sustainability and health fishing by Chartwells does not seem to reflect the actual sourcing of their food, and students can tell the ingredients are heavily processed by taste and quality alone,” wrote another Anonymous ‘25.
The signs surrounding the food disposal area in Harris are a point of contention among students. “Wasting food wastes everything,” reads a large sign above the dirty dish conveyor belt. The sign equates wasting food to wasting money and love. “The wording over the food disposal area is harmful, as it puts food waste on the individual when in reality most of the food being wasted is because no one wants to eat it. This can also prove problematic for people with eating disorders who may feel compelled to clear a plate,” wrote Anonymous ‘25. “I don’t want to be shamed for listening to my body,” added Anonymous ‘27. The new calorie labeling was also triggering for students with/recovering from eating disorders. As a result, Chartwells decided to remove calorie counts from the menu boards and keep them on the online menus.
Jane Addams Dining Hall: (Former) Home of the Panini
The smaller dining hall on south campus, Jane Addams was a student favorite for its fresh artisan bread, infused olive oils and fresh pesto, pre-made salads, and hot soups. Evidently, JA was not supposed to reopen this semester until September 15. Under pressure from Chartwells, JA reopened early on September 2 and its food offerings were a repeat of the food in Harris. Very disappointed, students complained and now Chartwells is attempting to bring back what students loved about JA. New artisan breads and deli spreads round out the lunch offerings. Specialty salads will also make a return, as will homemade soups as we enter the colder months. The chocolate chips students sprinkled on top of their yogurt and oatmeal are back as well as JA’s signature cold brew coffee.
One of the highlights of lunch at JA was making a sandwich on focaccia or ciabatta bread and cooking it to a perfect crisp on the panini press. This year, the panini presses in Harris and JA are nowhere to be seen. “After thorough evaluation and updates to both the Jane Addams and Harris locations, several challenges were identified including electrical capacity concerns…We will look for [the panini presses] to be reconsidered during the Phase 2 renovation of Harris,” wrote Chartwells in their FAQ. In the meantime, students may bring their sandwiches to the grill station in Harris, but there is no way to cook sandwiches in JA.
To compensate for the temporary loss of Oasis Cafe in the College Center at Crozier-Williams (undergoing major renovations), JA is offering a late-night dining option open beginning at 8 p.m. on weekdays (when Harris closes) and 6 p.m. on weekends. Late Night JA will even have a mobile order option for grilled sandwiches. While less extensive than Oasis’s offerings, Late Night JA has “pub food” such as chicken tenders and mozzarella sticks.
Camels need caffeine!
Conn students with full-access meal plans receive 45 Dining Dollars each semester to use for additional on-campus dining. Before Chartwells, students could use their Dining Dollars at Oasis Cafe as well as the two student-run coffee shops: Coffee Grounds and Coffee Closet. Now, students may only pay with Dining Dollars at the new mobile markets in Harris and JA (consisting of vending machines and overpriced snacks) and Late Night JA/Oasis Cafe (once reopened).
The student-run coffee shops play an important role in Conn’s campus culture. Students use the shops as social and study spaces, taking advantage of the handmade drinks and baked goods. Payne complained, “Chartwells took away OUR Dining Dollars for OUR student-run coffee shops. They only allow us to use them for overpriced candy and ramen.” Another student noted that the candy and snacks are cheaper in the vending machines a few feet outside Harris Refectory. There is an irony in the College now making students pay out of pocket at their own coffee shops. Chartwells is working on a new Dining Dollar system that works for students.
The Change to Chartwells
Change is never easy, and it will take time for Chartwells to fully establish its enterprise on Conn’s campus. Students have set the bar high and we will see how Chartwells lives up to our standards. Initial reactions were harsh: “In short, my expectations for Chartwells were at the floor, and they grabbed a shovel and began digging,” wrote Anonymous ‘25. “It feels like 1984 in the dining hall and we should just ‘be happy’ and ‘accept’ the new food overlords,” expressed Rogers.
It is important to note that Chartwells has already instituted many positive changes since the start of the semester. Students are especially enjoying the biscuit egg sandwiches in Jane Addams, the new citrus peach juice, and fried chicken tenders, among other menu items.
If there is one thing camels do, it is speak up to create the campus community we wish to see. While this shift in dining services caused a significant amount of turmoil during the start of the fall semester, perhaps things will settle as Dine at Conn continues to implement student suggestions.
