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Stir-fry changes a good thing

Letters to the Editor | Wednesday, April 9, 2008

Sorry, Cornelius (“Unnecesary change in stir-fry,” Apr. 8), but I believe you may have fudged your argument concerning the new change in stir-fry process at North Dining. I, too, was rather annoyed at the loss of tong privileges, but a 30-second conversation with the stir-fry guy cleared everything up.

Any leftover food served by a non-food services employee (i.e. students) must be disposed of at the end of the day. So at then end of every day, all the food self-served by students must be thrown out according to health regulations. If the food is only handled by food services staff, however, that food can be saved for the following day instead of being wasted. Over the course of a school year, this adds up to a heck of a lot of food being saved.

The decision to fix this problem reflects Notre Dame’s mission to make a positive impact on our environment through the elimination of wastefulness. So when it comes down to it, I will gladly wait a few extra minutes in the stir-fry line and eat a few extra pieces of pasta and pepperoni in order to contribute to this mission.

Mark Weber


Keenan Hall

April 8