The University of Wisconsin Madison Dining Program is prepared for changes related to the pandemic. Peter Testory the Director of Dining and Culinary Services for Housing says that it won’t cost students more and shouldn’t have a negative effect on suppliers.
The dining program at the University of Wisconsin Madison is traditionally a declining balance a la carte program which means that students only pay for the food that they want to purchase, instead of a buffet swipe style program. This way of purchasing meals was beneficial to the changes that had to be made to resume dining this fall.
There will be a decrease in the amount of food consumed this fall semester because the dining halls will only be open to students with dining plans and dining and housing staff. This limit has been put in place to insure that procedures can take place for the health and safety of students and employees. The school has been in contact with the local and non-local suppliers throughout the summer and everyone involved is on the same page for a successful semester.