STARTING THIS March, the second floor of the Gonzaga Cafeteria plans to welcome new concessionaires as part of its commitment to address concerns about food affordability and nutrition. Additionally, the initiative aims to “maintain a healthy cafeteria” as stated by the Office for Food Safety and Quality Assurance (OFSQA).

Following the initial reopening of the second floor in August 2023, the area has three stalls open as of writing—Silingan Coffee, Chillers, and an extension of the first-floor Bento Express stall. Additionally, its upper section has been reserved for the temporary use of the Table Tennis varsity team amid the ongoing Blue Eagle Gym renovations.

Currently, the University Business Affairs Office (UBAO) is looking toward adjusting its plans for the new cafeteria, in response to the aforementioned concerns, coinciding with their push for six concessionaires.

Ongoing plans

According to UBAO Director Victor Claravall, the process of introducing new concessionaires begins with a thorough screening process. He noted that this typically includes finding a “main concessionaire” who subsequently recruits other smaller-scale stalls.

However, for the second floor of Gonzaga, Claravall disclosed that the UBAO is considering to assume this role instead for more direct supervision. He stated that in order to “answer the call” of improving the cafeteria, the administration is working toward responding to concerns on nutrition, pricing, and humidity.

In terms of sourcing stalls, Claravall cited that the delay was mainly brought by the lack of willingness among external concessionaires, especially given the absence of a functional kitchen on the second floor.

In addition, Claravall also mentioned challenges in finding ways to incorporate concessionaires with desired options like vegetable dishes. “Not a lot of people will eat at a stall selling purely vegetables. […] In a few months, they will shut down since sales will be low,” he added.

Building upon the administration’s goals, UBAO and OFSQA also plan to use the data gathered from the Food Preference Survey conducted and released by the administration last September 2023.

OFSQA Team Head Jerome Montaner noted that the aforementioned survey will become a basis for the new food offerings, including healthier options. Notably, Montaner mentioned that the community’s collaborative “Road to a Fresh Start” program held last September 2023 was able to promote available and visible changes in food menus.

Montaner shared hopes that this will set a standard of food nutrition that both the public and concessionaires will uphold. 

Health comes first

Amid the administration’s efforts, the Ateneo community also raised concerns regarding the lack of affordable and nutritious food options in the said cafeteria.

Scholars Sector Representative Karen Joy Perez shared that scholars face difficulties in finding a healthy meal that fits within their budget. This concern echoes the previous call of the School of Science and Engineering Sanggunian Climate Action Unit to have more balanced and affordable meals on campus.

When asked about the importance of having healthy food options, Perez expressed that embodying the Ateneo’s core value of cura personalis includes caring for students’ well-being, particularly food access.

To aid these efforts, the Scholars Sectoral Board initiated the establishment of a Task Force on Food Affordability and Nutrition, which aims to serve as liaison between the students and the administration. As of writing, Perez shared that they are waiting for an executive order from the Sanggunian President to proceed with the task force.

“What we really want to do is to have student leaders conduct consultations with their constituents so we can have a more solid basis for the initiatives that we can forward to the administration,” Perez said.

Responding to these concerns, Montaner shared that they are working on setting quotas for the number of stalls selling fried food, promoting healthier rice options, regulating beverage sweetness, and encouraging healthy snack options.

On food affordability, Montaner expressed commitment to having more budget and combo meals within campus. Furthermore, he mentioned that concessionaires are partnering with the Office of Admission and Aid and Ateneo Gabay to provide more scholar discounts in the cafeteria.

Improving Gonzaga

Aside from the limited food options, students have shared complaints about the overall atmosphere of Gonzaga Hall, expressing discomfort with the cafeteria’s capacity and humidity.

Regarding capacity, Claravall argued that simply adding more room may be wasteful in periods outside of peak hours, and shared that they are brainstorming any potential solutions.

Moreover, Claravall underscored that they are trying to address concerns regarding the humidity, while still being mindful of the University’s overall goal of championing sustainability.

Overall, Claravall expressed that their office invites Ateneans to suggest solutions for current canteen concerns in hopes of continuously improving the cafeteria experience on campus.