Dining Services' mission is to provide the college family and community with dining and hospitality services that exceed the needs of their customers, through service and quality products, in an ethical and responsible manner, in support of the overall mission of the College.

Dining Services offer a variety of meal plan options to all students depending on their housing status. All first year, first semester students at Grinnell College are required to participate in the full 21-Meal plan for the first semester. Other dining plan options available, based on housing location, are outlined on the Dining Service web site.

In order to respect the rights and beliefs of all students, the Marketplace is considered neutral ground and is to be maintained free of political and/or social cause demonstrations, or dissemination of extraneous information.

Students are expected to be respectful of the policies of Dining Services. Abuse of the policies may result in disciplinary action.

Students must present their Pioneer One-Card or "P-Card" (campus photo identification card) to redeem a meal from their dining plan. Dining plans are nontransferable. The Marketplace also accepts Dining Dollars or Campus Cash on account (P-Card must be presented), or cash. A lost or stolen P-Card should be reported immediately to the Pioneer One-Card Office (Dining Services) in the Joe Rosenfield '25 Center. Replacement P-Cards are available from the Pioneer One-Card Office for a fee. See page 101 of the handbook for more information about the Pioneer One-Card.

The Marketplace welcomes guests of students without advance notice. Students may use their "guest meals" (included with some plans) or have their guests pay cash meal price. Current rates are available in the Marketplace. Student meal plans are nontransferable with the exception of guest meals.

No alcoholic beverages of any kind, in any container (sealed or not), may be brought into the Marketplace at any time by any person (legal age or not).

Students with special dietary needs resulting from medical problems may participate in Dining Services' special diet program. Dining Services makes arrangements to meet students' dietary requirements. Since it is impossible for Dining Services to individualize diets for the total student body, we request that a physician diagnose the medical problem and prescribe the special diet needed. Dining Services will work with the student and the College's Health Center to accommodate special needs within reason.

All requests for meals for ill students must be made through the Health Center or by the RLC on weekends. Meals will be appropriate for the illness indicated by the student and may be picked up at the Marketplace during normal serving hours. Any student on board can pick up and deliver the meal for the sick student upon presentation of the meal request and their valid P-Card.

The college board program provides up to three meals per day, depending upon the option selected by the student. Because added costs are involved, food or serving ware cannot be taken from the Marketplace, with the exception of ice cream cones, or a single piece of fruit. Abuse of this policy may result in disciplinary action.

Throwing food and utensils in the Marketplace can be dangerous and is disrespectful to other diners. Dining Services will seek disciplinary action against any student observed throwing food and utensils in the Marketplace. Any damage or extra cleanup costs incurred are the responsibility of the participants involved and will be assessed above and beyond any disciplinary action taken.

Dining Services attempts to cooperate when the Student Government Association wishes to boycott certain food items, with the following stipu-lations:

• 1. Dining Services will not boycott any one food item.
• 2. There must be an SGA referendum on any boycott. This referendum should include only board students.
• a. If a boycott results in the purchase of alternative foods at a higher cost, this issue must be included in the referendum. Further, it will be understood that Dining Services will limit expenditures on affected products to the weekly level that was being spent before the effective date of any boycott.
• b. Dining Services will label the boycotted food and, when possible, provide an alternative food choice.
• c. In order for an alternative food to be offered, at least 20 percent of board students must vote in favor of the boycott. Percentage expenditures on boycotted and alternative food items initially will be governed by the percentage vote for the referendum. There- after, percentage expenditures will be governed by the actual con- sumption levels.
• d. All boycotts will terminate at the school year's end.
• 3. Individual students can choose whether to participate in the boycott.

Dining Services also supports two SGA-sponsored "fasts" each year, where students sign up in advance to miss (or fast from) a designated meal in the Marketplace, and Dining Services then donates the food cost associated with the missed meal to a pre-determined charitable organization. It is the choice of each individual student to decide whether or not to participate in a fast. SGA will determine the recipients of the fast's proceeds.