Campus Dining explores new grocery program
Campus Dining now offers a weekly grocery pickup program at Dutch Treats. // Jacob Lewis / The Hofstra Chronicle.
Hofstra Campus Dining by Compass Group released its newest addition to the dining program, an online grocery pick-up service called Dutch Express, on Feb. 1. Since then, students have been able to place orders using an online order form on Monday and pick them up at Dutch Treats on Friday. The first orders were delivered on Feb. 9.
“Dutch Express is our new online grocery pick-up program, meant to provide convenience and flexible options for the community,” said Lexis Meehan, the marketing manager for Campus Dining. “Guests can simply order what they want online or via mobile, choose a time that works best for them to pick up and have their groceries ready for them to put up.”
The idea for Dutch Express originally came from a meeting on Oct. 6, 2023, attended by administrators, Campus Dining and students. During this meeting, junior music business major Alyria Hunter asked about grocery options through dining points.
“As an opportunity to possibly address certain students with dietary restrictions and also lower costs, is there a possibility for maybe increasing the options at Dutch or offering student discounts in grocery stores?” Hunter asked at the meeting. “You know, like giving student discounts to certain grocery stores that are accessible through the Hofstra shuttle that we are able to take to grocery stores.”
After the meeting, Jade Cheng, the Campus Dining director of operations, contacted Hunter to work on implementing a grocery program for students.
Students such as sophomore engineering major Rylie Nunes looked forward to the inclusion of some type of grocery option. “Well, I have allergies. I’m gluten-free, so I feel like they could use this program to help give me more food options on campus,” Nunes said.
Students were heavily involved in the development process for the program.
“The planning and decision-making process involved putting together a student focus group which included six different students with different class standings,” Meehan said. “During those feedback sessions, we were able to get insight from students to see what they would like from this program.”
Hunter said that it was at these meetings that Campus Dining revealed that they intended to implement an online grocery program to pick up at the Dutch Treats location. Due to concerns about food waste, an in-person grocery section would not be possible. After being given this new information, students were asked questions regarding their preferences for pickup times and what preliminary items they would like to see on the list of available groceries.
“We originally had pitched certain meat products like chicken and beef, fresh fruits and vegetables, of course, spices, butter, milk, cheese, bread, eggs, deli meats, stuff like that,” Hunter said.
Some of students’ original ideas such as raw meat were not possible due to packaging and supply issues that do not conform with Campus Dining’s sustainability commitment. To circumvent this issue, they decided on deli meats as a viable option. Another concern was getting fresh fruits and vegetables, as Campus Dining sources their food entirely from local and regional sources. As a result, seasonal items could not always be available. Currently, there are some fruits and vegetables that are available on the Dutch Express order form while they are in season.
Amid concerns from students about the limited options, Meehan clarified that the program is still in the early stages of development.
“We continue to expand upon the selection as this program progresses and [we] receive more feedback and requests,” Meehan said. “We are still in the infancy stages of the program and look forward to receiving feedback so that we can best tailor to the needs of the students.”
After the most recent test kitchen event, a California sushi roll kit was also made available for pickup. Nunes said she wished they would implement more things like it.
“I also just wish they would have meal or recipe options,” Nunes said. “For a convenience program, I want it to be actually convenient. Give me all the ingredients I need and a recipe, and I would use it all the time.”
Student hesitancies like those of Nunes are not unusual for the program. Campus Dining is struggling to get the word out effectively.
“The biggest challenge has been promoting the program and getting participants,” Meehan said.
However, aside from a single social media post in the form of a highlight on their Instagram page, @eatingathofstra, most of the promotional work has been left up to the students.
“Social media is definitely a big thing with our generation. And so that’s how most people get their information,” Hunter said. “I posted it on a couple different Hofstra things like Fizz and then the Hofstra Snapchat [story].”
Nunes said she only found out by word of mouth. “I didn’t even know about it until [my friend] told me a couple weeks ago. I don’t think I ever would have otherwise.”
Among residential students, engagement is even lower.
“By looking at their meal plans during the process, we can see that this program is most popular with commuting students,” Meehan said.
Hunter believes that while this may be true in part, it may not the whole story.
“I think that commuter students are probably more likely to be open to cooking and stuff like that because a lot of students who are dorming may just want to go get sushi,” Hunter said. “I do think that there is still a demographic that could be reached for it.”
Nunes, a residential student, explained her hesitancy to use the program despite her initial excitement about the potential to have more allergen-free items on campus.
“I think the program is great for people who don’t have cars, but I do have one,” Nunes said.
When Nunes has the chance to get off campus, she said she’d rather “go to the grocery store where they have more options; nothing I get at the grocery store they have on the program anyway.”
With Dutch Express in its earliest phase, Campus Dining still has a long way to go with this program.
“I think as time goes on, it’ll get more traction,” Hunter said. “And I think maybe getting some more fruit options and stuff like that, but I think that’s kind of something that comes with time and as they work through the program.”
