LCCC works to provide meals for many

Everyone loves sweets, but to diabetics, it could be disastrous if they eat food with processed sugars.
Gluten is a problem for others. Some are allergic to peanuts. Even others can’t eat dairy products.
There’s also those who choose to have dietary restrictions, as they are vegetarians or vegans.
All this is why the Laramie County Community College dining hall is evaluating how to meet all the dietary needs of students. To help with addressing the needs of new students, the Dining Hall Advisory Board has authorized a question about dietary needs on their applications. These needs will then be made known to the dining hall staff. All students residing in the resident halls must be on a meal plan.
Ken Coder is the General Manager of the dining hall who oversees the day-to-day operation for the Sodexo Company, which operates the hall. He believes the relatively smaller size of LCCC makes it easier to meet those needs.
“It’s small enough where we can be more personal with it,” Coder said. “It is like if we had two people allergic to peanuts, we can handle that on a case-by-case basis.”
The dining hall also works to notify students of all ingredients that may be a problem:
• Notification that soy and almond milk is available now appears on the milk dispenser.
• In the dessert case there are now sugar-free cookies and are labeled that way.
• Dessert items are also labeled if they contain nuts or are gluten free.
• There is also a chart by the salad bar indicating what to select for vegetarian and vegan items.
Students can always communicate their needs. There is a notice posted on the dessert case reminding students that they can ask for special needs.
“I think they are doing the best they know how,” said freshman student Rianne Prosser.
All students are asked to participate in the ongoing survey by responding to the survey cards at each table in the dining hall. Some of the students needs and remarks are posted on the bulletin board outside of Coder’s office across from the used dishes and utensil return area.
This helps LCCC meet the needs of student stomachs.
“I’m impressed with the student participation in assisting with making the dining services for all students the best it can be,” said Melissa Stutz, Vice President of student services.

Dining Hall Hours of operation:
Monday through Friday
Breakfast – 7:30 a.m. to 9:30 a.m.
Continental – 9:30 a.m. to 10:30 a.m.
Lunch – 11 a.m. to 1 p.m.
Continental – 1 p.m. to 1:30 p.m.
Dinner – 5 p.m. to 7 p.m.
Saturday and Sunday
Brunch – 11 a.m. to 1 p.m.
Dinner – 5 p.m. 6:30 p.m.

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