When Chartwells took over UNM's food-service contract in June, the company promised healthy choices on campus.
But Chartwells has been slow to provide nutrition facts for its on-campus eateries.
"We are in the process of developing all of that information onto the dining Web site," said Michelle Giles, the Chartwells retail manager at the SUB.
The Dine On Campus Web site - DineOnCampus.com/unm/ - has nutrition information for the menu at Mondo Subs, and Giles said Chartwells is working to improve the nutrition value of its offerings.
"We have revamped the menu at Higher Grounds to cater to not only the burger lovers but vegetarians as well, and we have created more healthy options such as the honey mustard turkey pita," Giles said.
Sophomore Samantha Alcorn said the restaurants in the SUB aren't healthier than they were under Aramark.
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"I've seen the new sandwich place, but I think we should have more healthy options than sandwiches," she said.
Alcorn said she has noticed a few new menu items but that they are expensive and unhealthy.
"I would like to see them have less fast food but keep Higher Grounds," she said.
Junior Miguel Pena said he hasn't noticed a difference in on-campus dining options.
"It always seems like a failed attempt to me," he said. "I think they try, but it's never what people want."
Fran Mangold, the retail manager for Chartwells' convenience stores, said Outtakes and other food shops around campus are trying to offer healthier options.
"The Outtakes sandwiches that are sold around campus are made fresh every day in the SUB kitchen," he said.
Mangold said nutrition information on Outtakes' items is not available.
"I contacted our Outtakes nutritional team, and they are in the process of gathering all the info on our food-to-go program, but it will not be ready until the middle of November," he said.
Dana Kamppila, a chef manager at the SUB, said students can expect to see more variety at dining places on campus. Some of the items come with nutrition labels, she said.
"We're going to be introducing Wolfgang Puck items at both Outtakes locations," she said. "We're also introducing a line at Starbucks - we're going to start selling sandwiches and salads."
Kamppila said Chartwells is always open to suggestions and would like to know what kind of options students want to see on campus.
"If any student saw me or anyone walking around in a chef coat and wanted to make a suggestion, we're open to listen, because that's what we're here for," she said.
