This summer Howard University introduced HU Hospitality, a dining program focused on community, culture, and quality. This initiative introduced during July represents a fresh vision for campus dining designed to enhance the student experience. As part of this transition, Howard is moving from Sodexo to Aramark Collegiate Hospitality.
The new dining service, launched on July 22, emphasizes revitalizing campus spaces, planning for growth, and enhancing the overall quality of dining facilities. The program promises student-centered meal plans, allergen-friendly options and multiple avenues for feedback to ensure inclusivity. It introduces the new Capstone Catering offers full-service catering as well as the Sandlot Food Truck Village in the visitor parking lot.
Nassir Ali, a sophomore psychology major from Atlanta, Georgia, feels that there is more cultural variety when it comes to Blackburn’s options. As an off-campus student, he utilizes the dining dollar only meal plan. He has noticed some changes in food quality with Aramark.
“For the most part, the quality of the food as far as taste for that specific portion [Soulfood Thursday] was a bit different. I feel like it was lacking in something,” he said.
Although Ali appreciated Howard’s effort with the new dining provider, he criticized inconsistent variety at Punchout and raised concerns about long wait times and limited stock.
“It’s always going to be a line but I’ve been waiting in this line for a long time hoping that I will receive good quality food but they run out of food. We are getting all this new stuff but there isn’t enough of it,” Ali said.
Sedona Farquharson, sophomore political science major and Afro-American Studies minor from Maryland, compared the new service unfavorably to the former provider, Sodexo. She described Aramark’s food as bland, with limited options for students with allergies. She said while the smoothies add variety, the overall meals feel random and unappealing.
“Using my meal plan is a chore because when I look at the food, I don’t want any of it,” she said. “At the end of the day, I am getting fries and chicken nuggets. It’s not worth wasting a meal swipe for and it kind of sucks. There is no substance or options.”
For Farquharson, allergies also make food safety and cross contamination a concern.
“I was getting breakfast and a worker dipped my plate into eggs because she wasn’t paying attention. If I eat an egg then I won’t wake up tomorrow,” she said.
Jordan Pettiford, sophomore psychology major and human development minor from Kansas City, Missouri, recognized improvements in variety and healthier options compared to Sodexo. However, she questioned the value of the meal plan system.
“Students are forced to pay thousands of dollars for meal plans that they sometimes don’t even need,” she said. “There are no refunds or spillovers from semester-to-semester so we’re paying an excess amount of food that is usually subpar.”
University leaders expressed optimism about the partnership. LaNiece Tyree, assistant vice president of Auxiliary Enterprises expressed, “We are looking forward to this exciting partnership with Aramark as they elevate and innovate an exceptional dining experience for our students and faculty,” as reported by Aramark.
Amarmark leaders voiced their commitment to the University’s vision and emphasized the importance of collaboration in creating a high-quality, student-centered experience.
Jack Donovan, president and CEO of Aramark Collegiate Hospitality stated, “Howard University is a beacon of excellence and global leadership. We are honored to partner with such a historic institution to co-create a hospitality ecosystem that is as innovative and inspiring as its students.”
According to Axulliary Enterprises, Howard University Hospitality aims to deliver a dining experience that reflects its traditions and the cultural diversity of the D.C. community.
Copy edited by Damenica Ellis
