Sacramento State’s dining program is a hybrid one, combining residential dining with more than 20 retail operations, some run through their foodservice supplier and some subcontracted, alongside catering and concessions. Angela Rader, Director of Retail Marketing Services, joins Sojo Alex to talk about how food insecurity, affecting 41 percent of the student population, is driving the program’s approach to value.

Angela explains how Sac State is expanding flexibility within meal plans, including meal exchanges and declining balance options, so students can use their plan beyond the dining commons. She also discusses a new residence hall opening soon that will require a discounted meal program for a set number of students, adding a new dimension to how the university defines and delivers value.

Key themes in this episode: food insecurity, meal plan design, program equity.