Around 65% of Generation Z look for diet-specific food offerings in their daily lives. At Ohio University, there are limited dining hall options, often leaving out college students who are seeking accommodations. Though it can be costly for any university, accommodating students should be a priority.
Boyd Hall, also known as the The District on West Green, is known for its accommodation with dietary restrictions on campus. However, students have complained about the size and location of the dining hall. It can be a far walk for those living on other greens like East or South, making it less convenient for those with dietary needs.
Joanne Baltimore is a freshman studying finance and international business and keeps kosher, meaning food or other products must be prepared and fit according to Jewish law.
Baltimore opted out of OU’s meal plan this semester, as it’s better for her food preferences and is cost-efficient.
“I was very scared whenever I visited (OU),” Baltimore said. “I was worried about having a sustainable diet, especially because growing up I was very active.”
Baltimore shared she was once in Nelson Commons, or Nelson Dining Hall on South Green, and overheard a culinary staff member telling students about avoiding cross-contamination between ham and turkey. To Baltimore, she said this shows that culinary has an acknowledgement of making things accessible.
OU has made an effort to have locally sourced and accommodation options, but these options are not enough, especially in comparison to other schools.
Pennsylvania State opened a kosher kitchen and allergen-free dining operation in August 2025. A certified Mashgiach, or Jewish professional who ensures dietary laws are met to maintain kosher status, offers a menu welcome to students who keep kosher and have other dietary preferences.
Hopefully, the new dining hall, rumored to open in Shively Hall on East Green, will have options for students with their dietary restrictions. Students wouldn’t have to hike to a crowded Boyd or enjoy the scarce Nelson options every day if dietary restrictions were considered in the new dining hall. Also, considering its neighbor is Earl’s Coop, known for its chicken options, Shively’s new addition should strive to differ.
Baltimore said Shively might be a step in the right direction, but she also said Nelson and Boyd are “too drastically different in offerings.”
The food accessible on campus can influence students’ eating habits and behaviors. To have healthy and accommodating options on campus can especially help improve habits and behaviors. Without proper consideration, food options can be disappointing for students. However, OU has its Eat Well Brochure on their dining options and locations, where their food is sourced and a list of resources on where to go if you are still unsatisfied.
“Every month, and they post this in the dining halls, they have a forum on suggestions,” Baltimore said. “But this year, it has been geared more towards ideas with Shively, ideas with what food they should serve and critiques on the meal plan and meal offerings as a whole.”
No matter what your opinion is on OU’s dietary options, they should consider that Boyd gets crowded because of its options. OU needs to offer the same options everywhere and make more accessible options for those with dietary restrictions across all dining halls.
Never be ashamed to speak out about your dietary preferences. Paying for a meal plan means you should be able to negotiate on the options presented to you. Oh well, OU is willing to listen about your dietary restrictions to better accommodate you.
Cassidy McClurg is a freshman student studying journalism at Ohio University. Please note the opinions expressed in this column do not represent those of The Post. Want to talk to Cassidy about their column? Email cm303824@ohio.edu
