The Spectrum

Issue date: 9/14/06 Section: News

Media Credit: Brittany Raine Fresh fruit makes up a part of FLIK's more health-conscious menu.

Change is in the air and it smells of a healthier FLIK.

The health food illustrations pictured on the food pamphlets for the Sacred Heart student's meal plan instigate change. The growing diet crazes and health food trends have made their mark on society and are now being slowly integrated into the FLIK menu. Flik has been tweaking their menu in order to make the food selection for students and faculty healthier and tastier and with a larger variety of choices.

In recent years, a food committee was created at SHU enabling students and faculty to voice their opinions about FLIK and the food options. At the beginning of the 2005 Fall semester, the food committee was faced with a challenge when presented with three full pages of complaints from students about the menu, overpriced items and unappetizing food.

"Prices are ridiculous. The food is not even that great except for the sushi bar," said Kristen Lovering, senior, North Massapequa, N.Y. "I usually choose between sushi, a sandwich or salad when I decide to eat there. I know many students, especially seniors, who have given up on FLIK and do not even have meal cards anymore because they are so fed up with the food."

Realizing that a change needed to be made, FLIK conversed with the faculty and student body in order to make the correct decisions in creating a healthier menu.

"FLIK has definitely improved since I was a freshman here at school," said Christine Lion, junior, North Haven. "The food tastes better and isn't as greasy as it was in the past years. I don't mind eating here at all anymore."

After working with the menu and adding a new executive chef to the staff, FLIK eliminated almost two and a half pages of complaints by the end of last year.

"Bigger variety [of food] for the students is what we were aiming for," said Walter Ward, the Operation Manager of FLIK. "When making the new menu, we did not get rid of any foods, but added many new ones and new stations for the students to choose from."

New stations employed in the healthier FLIK include the "Tera Vé" or Vegan section, where students may purchase nourishing food options, like Tofu and steamed vegetables. Flik has added healthy snacks, like vegetable and fruit cups, a Falafel station and has an array of three to four salad and sandwich specials a day.

"I think that FLIK has changed a lot since Freshmen year, but it definitely can be overpriced with food items," said Caitlin Rousseau, junior, N.Y. "Being a student athlete, it is very important to eat nutritiously. Before it was hard to get nutritious options on campus but this year I am glad that they have made it easier to get."

The most noticeable change in FLIK besides the food options is a "Food Icon Guide" found outside the FLIK office. This guide enables students to put together their own healthy meals.

"We now have been able to make 35 percent of the menu healthier, where as in the past 75 percent of it was unhealthy, a large increase in a year," said Ward.

FLIK is constantly improving their menu and striving to get approval from their patrons. With a healthier menu popping up in the bistros and cafes across campus, students are starting to see FLIK as a more respected place to eat with the new changes.

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