Between numerous university dining halls across the country, there is one common denominator: a soft-serve machine. I know Loyola prides itself on uniqueness, but in this instance I think we should follow the herd for once.
You’ll notice that the Orleans Room is lacking this seemingly universal delicacy. Instead, Sodexo invests in tubs of vanilla and chocolate ice cream that come with dirty scoopers, always swimming in murky brown water. It’s obvious that improper sanitization is a huge drawback when it comes to the ice cream situation in the OR – who knows how long that water sits for? What if people use their unwashed hands to pry ice cream off of the scooper because its consistency isn’t tactile enough? The gross water residue can drip into the ice cream tubs, releasing god knows what kinds of bacteria.
If we switched to soft-serve, the process would be contactless and thus way cleaner. No icky brown water, no student germ interference…