New benefits seen with D-hall to-go program

University of Richmond Dining Services has unveiled a new program that allows people to take food to-go from Heilman Dining Center.

The program, introduced three weeks ago, requires people purchase an Eco Clamshell container for $5 or the container and a Lug-A-Mug for $7 from the cashiers at the dining center. They can then return to D-Hall and use a meal plan or dining dollars to purchase a meal, leave their SpiderCards with the cashier and go into the dining center. They have about 10 minutes to get a maximum of 28 ounces -- or about 1.75 pounds -- of food plus a piece of fruit and a dessert. If a Clamshell is over the weight limit, the person is charged for another meal.

Every time someone comes back with a dirty Clamshell, the cashiers take it or have the person put it on the used-dishes rack and give him or her a clean Clamshell. The containers are recyclable and eco-friendly, said Jerry Clemmer, the dining hall's general manager.

To-go users are only supposed to take two entrees, but that rule is not strictly enforced, said Bettie Clarke, director of residential dining.

Clarke introduced and organized the program. She and other staff members used the containers to decide how much the food should weigh. They wanted to find an amount that was enough for a meal.

The 28 ounces, or 35 ounces with the weight of the container, was more than enough, Clarke said.

"The aim is that a person would be able to get enough food to eat so that they would have a meal," Clarke said. "The aim is not for you to take food to supply somebody else or to have food left for another meal."

Junior Paul Kappel, who uses the program, said the weight limit was just enough. He has not gone over the limit, he said, but had exactly 28 ounces of food once.

"I was sort of amazed because I didn't feel like 28 ounces was a lot," Kappel said.

Kappel has used the program four or five times a week for two weeks and said he would continue to use it because it is convenient for his busy schedule. He said his only problem came from the difficulty of carrying the container, fruit, dessert and a Lug-A-Mug.

Junior Meredith Gleason started using the program Tuesday.

"I really liked it because it's just a much better option than going to the Pier and getting fast food that isn't always as fresh or as healthy," Gleason said, "but it's still convenient to be able to take it back to my room and eat it or go to the library."

Staff members are also using the program frequently, Clemmer said and Clarke confirmed.

Clemmer and Clarke both said there were requests from several students on the UR Heard comment cards for a to-go option.

"For years, it has always been a desire of most of our students to have some form of take out at D-Hall," Clarke said. "Over time, people have a desire to have something other than fast food."

One of the concerns with starting the program was the risk of students leaving food out too long and getting food poisoning. Clemmer said there were labels on the Clamshells warning users to keep food refrigerated at 41 degrees and reheated to at least 165 degrees.

Neither Kappel nor Gleason remembered seeing labels on the Clamshells they had used so far.

Contact staff writer Stephanie Rice at stephanie.rice@richmond.edu