After nine months, Leonard Dining Hall’s face lift is complete.
The doors of Leonard Dining Hall were re-opened to students and staff on Jan. 22, returning to regular hours and an All-You-Care-To-Eat dining service. The Journal toured the space with Theresa Couto, wellness and sustainability manager, to learn more about the project.
A transition to a dish-only, tray-less environment is the newest measure to reduce food waste, Couto said. Student sustainability ambassadors suggested students are more mindful of how much food they’re putting on their plates without trays.
READ MORE: Queen’s largest dining hall currently under renovations
Some kitchens have been moved to the front of house so students can see cooks prepare their sandwiches or fry their omelets. The make-your-own omelet station is a fan favourite, offering up a variety of vegetable, cheese, and meat toppings, Couto said. Being able to watch their stir-fries tossed and sandwiches assembled makes the dining experience more welcoming for students.
“We want students to have an improved experience where they’re able to connect with food,” Couto said in an interview with The Journal.
Behind the omelet station is the “True Balance” area which offers food items that don’t contain common allergens, such as peanuts or shellfish, and the “gluten-free pantry,” encased in glass, separating it from the rest of the food stations. Cooks can’t guarantee there hasn’t been cross-contamination, and diners are encouraged to ask before they eat. A dedicated “True Balance” vegan station will be installed in the future.
Alina Siwy, ArtSci ’27, is still having difficulty finding things to eat due to her celiac disease, despite the number of options becoming available after the renovation. Siwy described the allergy-friendly food options as limited and sometimes not very good.
The University’s effort to accommodate students with allergies isn’t lost on Siwy.
“Although there are still barriers at [Leonard], it’s great to have a reliable option, especially for breakfast items that are consistently available,” Siwy said in a statement to The Journal.
Feedback from students has been positive so far, Jennifer Pete, director of business development and communication (housing and ancillary services), said. Students on a campus meal plan are encouraged to reach out to the Registered Dietitian on campus for support.
Pete looks forward to having guest chefs at Leonard. On March 6, Leonard welcomed Indigenous Chef Lee Arden Lewis, its first guest chef of the term, who cooked up Indigenous cuisine.
Corrections
An earlier version of this article incorrectly reported the name of the Indigenous Chef. Incorrect information appeared in the March 22 issue of The Queen’s Journal.
The Journal regrets the error
Tags
Hospitality Services, Leonard Dining Hall, renovations
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