The Evolution of Ohio Wesleyan's Dining Halls: A Year of Mixed Reviews

Photo By OWU Housing and Dining

Ohio Wesleyan University's dining halls have undergone significant changes over the past year, drawing both praise and criticism from students. While some improvements have been well-received, persistent challenges remain, making campus dining a frequent topic of discussion.

To gain insight into student experiences, three students were interviewed: an athlete, a non-athlete, and a student with dietary restrictions. The responses revealed a wide range of perspectives.

Junior accounting major Tim Root expressed satisfaction with the dining hall's offerings. Appreciating a variety of food makes it easy to find something he likes.

While some students have complaints about the food quality, he thinks the staff does a good job of keeping meals balanced and convenient.

He also enjoys the themed meal nights, saying they add some special flair and make dining on campus more enjoyable.

Tim says, “I’ve noticed a significant improvement in the quality and variety of food options this year, compared to previous years,” he said. “There’s more emphasis on fresh produce, and I'm a fan of the international cuisine station. It’s been a great way to try new foods and stay healthy.”

Tim also praised the increased number of vegetarian and vegan options, noting that the dining staff seems to have responded to student feedback. 

Not all students share Tim's positive experience. Freshman Politics and Government major Ryan Zonts voiced frustration over the lack of gluten-free options.

As someone with dietary restrictions, he often finds himself eating the same few meals and wishes there was more variety.

“It feels like an afterthought, I often have to resort to eating out, which is both expensive and inconvenient.” Zonts said. “There just aren’t enough choices for people who need them.”

He hopes the dining staff will expand its offerings to make meals more inclusive for students with food allergies and intolerances.

He highlighted the limited availability of gluten-free bread and pasta, as well as cross-contamination issues that make it difficult for him to dine safely on campus.

“I’ve raised these concerns multiple times, but the progress has been slow,” he said. “I just wish the dining hall could be more accommodating for students with dietary restrictions.”

He hopes to see clearer labeling, better food separation, and more consistent gluten-free options to make dining on campus easier for students with allergies and intolerances.

For student-athletes, meeting dietary needs is crucial for performance and recovery. Senior baseball player and Nutrition minor Corey Strazek shared mixed feelings about the dining hall’s offerings.

“There’s definitely been an improvement in the protein options, like grilled chicken and fish, which is essential for muscle recovery,” he said. “But sometimes, the portion sizes are too small, and I have to go back for multiple servings.” 

Strazek also noted that the dining hall’s operating hours can be restrictive for athletes with late practices. 

“By the time we finish practice, the dining hall is often closed, so we have to rely on snacks or order food elsewhere,” he added. He hopes for extended hours or grab-and-go options to better accommodate student-athletes who need a filling meal after practice.

One area where students seem to agree is their love for the Boar’s Head deli station.  

“Boar's Head is easily the best option on campus,” Root said. “The quality of the meat and fresh ingredients makes it feel like you’re getting a premium meal every time.” 

Strazek echoed his statement,“Boar's Head has been a lifesaver for me as an athlete,” he said. “The fresh deli meat and customizable options allow me to get the protein I need without sacrificing quality or taste. I honestly wish the rest of the dining hall could follow their lead.”

Late-night dining options have also sparked debate among students, while also stirring up some controversy among students.

While the extended hours provide a convenient way to grab something to eat after regular meal times, the portion sizes have been a common complaint.

Students receive three swipes to use toward a meal of their choice, but the portions are smaller than expected, so many find themselves using multiple swipes in one visit.

One common complaint among students is the lack of staff available when the dining hall opens at 10 p.m., which leads to long wait times. With fewer workers on hand and only one line to order from, the delays become even more frustrating.

Late-night dining is a popular option, and addressing both the portion sizes and staffing shortages would significantly improve the experience for students who want a quicker, more satisfying meal. 

Root, a regular late-night diner, shared his positive experience, saying, “It’s great to have a spot to grab a quick bite after studying or hanging out with friends. The Buffalo chicken wrap is my go-to.”

However, not all students share the same sentiment. Zonts voiced his frustration, saying, “The long lines during late-night are unbearable, and with so few employees working at that time, the wait can be ridiculously long.”

Strazek, an athlete, also expressed concerns, noting, “As an athlete who needs proper nutrition, late-night dining doesn’t offer the healthy options I need. Plus, the lack of staff makes it hard to get food quickly after practice.”

While Ohio Wesleyan’s dining halls have made strides in improving food quality and variety, there is still room for improvement.

Students with dietary restrictions continue to advocate for better gluten-free and allergen-friendly options, while athletes push for extended dining hours to accommodate their schedules.

With ongoing feedback from the student body, the dining hall administration has an opportunity to create a more inclusive and satisfying experience for all.

The coming year will determine whether these efforts lead to lasting improvements or if campus dining will continue to face mixed reviews.