Soaring Food Prices Squeeze Dining Halls

I found an article from Chronicle of Higher Education through Academic Search Complete, one of the libraries online databases, entitled “Soaring Food Prices Squeeze Dining Halls” written by J. J. Hermes.

In this article Hermes talks about how the prices of college dining services has skyrocketed. Some schools have coped with the spike in food prices by decreasing their menu options and being a little modest in regard to their portion sizes. But instead of decreasing portion sizes or options for students, Rich Neumann said, his staff has put an emphasis on marketing to off-campus students. "In fact, we've upgraded our menus because we're trying to get more students to participate in our meal plans," said Mr. Neumann. "The only way we see out of this dilemma is increasing our revenue." Food-service workers at Ohio University have cut some costs by making many products like cookies, pizza dough, and sandwich rolls from scratch, avoiding more expensive pre-made cookie dough. Baking from scratch will save the university nearly $100,000 in food costs each year, Mr. Neumann estimated. Is this spike in food costs temporary? Is there a solution to this problem? Has The University of Kentucky experienced this issue?