Lily Oh ‘27
As St. Mark’s was initially established to foster rich elites in the United States, seated meals were designed to teach elites how to act properly in official dinners. Seated meals have remained a long-honored tradition in St. Mark’s from then, allowing students and faculties to bond and appreciate the community. However, the insufficient quantity of the food provided per table continues to be a recurring issue. Promoting sustainability by reducing food waste is important, but it should not take priority over community wellness. Students need to feel comfortable getting enough food to meet their nutritional needs during a seated meal.
Far too often, tables run out of food before everyone has eaten enough, forcing students to search for food among other tables or walk back and forth to the server multiple times. This is especially frustrating for those seated in distant locations like Hinkle or the hallway as it disrupts the flow of conversation and true community bonding. Moreover, repeated trips to the kitchen could delay schedules like evening chapel or when running out of time, leaving students still feeling hungry even after dinner. Numerous students have been ordering food delivery to campus after seated dinner for additional food, proving that the food provided during the actual meal is not adequate enough.
Last year, the school attempted to use an effective system to address food distribution: a color-coded table sign system. Tables displayed a green sign if they had food to share and a red sign if they needed more food. This system not only allowed food to be redistributed more efficiently before students made their trip back to the servery but also reduced food waste significantly as leftovers were not wasted.
Seated meals are more than just eating; it is about creating a space for connection in our intentionally small community. As we continue to focus on sustainability, we should always remember that student wellness is equally critical. Starting from increasing the initial food amount served or reintroducing efficient systems like the color-coded signs, we should ensure everyone leaves the table feeling satisfied.