Breaking away from the typical college fare of bland burgers and ho-hum hot dogs, Pepperdine has cooked up a whole new gourmet array of savory and nutritious choices for hungry — and health conscious — diners.
Opened in Aug. 2012, the Artisan Grill and ‘Za Bar is a collaborative effort between Pepperdine Food Services and Sodexo Dining Services to respond to feedback and extend the list of healthy food options on campus.
“We wanted to really listen to the students’ suggestions and bring more healthy food options that are also gourmet quality, upscale and reasonably priced,” said Gerald Richardson, retail manager and Nature’s Edge manager.
After a month of operation, the new healthy food options have received positive reactions from diners.
“I was very impressed when I saw the new menu,” junior Monique Batac said. “After trying some of the burgers, it seemed like they used fresher ingredients and I eat at the cafeteria more often now.”
New to the Caf, the Artisan Grill provides an entirely new selection of “gourmet” burgers with house-made buns and add-ons never offered before.
“From my freshman year until now, I’ve noticed that the food quality and options have improved with each year that I’ve been here,” senior Lindsey Chu said. “Even though the lines are long, the food is so much better, and I’m glad that there are more options for students.”
The ‘Za Bar now offers pizza with whole-wheat crust, as well as new flavor combinations that range anywhere from Italian to Thai. The pizza dough is house-made and hand-tossed. The ‘Za is topped with house-made sauces.
By offering more creative and interesting food choices, Pepperdine and Sodexo hope to encourage students to enjoy on-campus dining more often and, in the process, improve the Waves’ college experience.
Upgrading students’ dining choices may very well upgrade Pepperdine’s overall standing in the eyes (and stomachs) of not only current students, but also prospective students who, courtesy of the internet, have a wide range of information available to them about all aspects of potential colleges and universities.
Pepperdine took a major leap towards healthier dining back in the fall of 2010 with the opening of Nature’s Edge, the small market on main campus that offers fresh and organic quick bites for students.
Pepperdine Dining Services works with United National Food Incorporated (UNFI) to choose organic, natural and healthy items at Nature’s Edge.
“I look at the leading vendors of healthy organic foods, such as Whole Foods, Sprouts and Trader Joe’s,” Richardson said. “I base our selection off organic stores and what they sell.”
With the new contributions to campus dining and an extensive list of healthier alternatives, Pepperdine Dining Services seems to have made an effort to satisfy student requests and improve the dining experience.
