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Le Bistro or Bust: Limited Healthy Dining Options at Sweet Briar
By Eugenia Hannon '10
STAFF WRITER

Le Bistro is the only alternative to Prothro, and, on the surface, it appears to be a fairly unhealthy option. However, though students may call for more healthy choices, different factors dictate what kind of food The Bistro offers.

First of all, it is a very small space. It can only do so much in terms of preparation and storage. There is also a lack of interest in health foods from the students who eat there. Many specialty foods are extremely perishable, and if there is little demand, there is no reason to waste money on things the majority of students will not eat. Nancy stressed the importance of choices—since all of the food is freshly made, the women on campus should be able to customize their meals to their specific dietary needs.

Dr. Linda Shank of the Business Management department says in an interview, “ Le Bistro has a limited customer base, which requires that they eliminate items from their menu that are not selling well to keep the business solvent.”

Le Bistro is also not responsible for educating students about nutrition; eating healthy fare is a personal choice and should not be forced on those who enjoy junk food and are willing to deal with its possible consequences. The highest selling items at Le Bistro are mozzarella sticks and chicken fingers. This speaks volumes about what most students want and do eat at Le Bistro—very unhealthy foods.

Dr. Shank comments, “Le Bistro, in my opinion, provides as many healthy choices as any of the national fast food chains. Healthy eating is really a matter of choice, and students do not need to choose chicken fingers and french fries. If they wanted to they could choose the grilled chicken sandwich -plain, and a small garden salad with low-fat dressing, or a veggie burger with a salad.”

Clearly, it would be fiscally unwise to remove unhealthy food and replace it with wholesome selections that people will not eat. Dr. Suzanne Calvert of the Business Management department asks, “Would [the students] really select a spring roll over a chicken finger?”

Helen Phillips, a first year, occasionally goes to Le Bistro and accepts her food choices, “I know I don’t eat as healthy at Le Bistro.” Some attempt healthy food, like Rachel Field, another first year, and succeed. “I really like the selections at Le Bistro, it’s a nice change from Prothro during the week.”

Herr also pointed out to me that over her 20 years at Sweet Briar she has seen many different food trends come and go: “Things come in waves.” She says she has made an effort to create a well-balanced menu that has something for everyone. Healthy choices have been made available and then taken away because they were simply not selling. However, choices that Herr touts as being nutritionally sound are often not included on the meal plan, like juice instead of soda, or yogurt instead of a cookie. Students who want to make these healthier choices must pay for them out of pocket. Sandwiches that are healthier are often smaller than fatty sandwiches, and several of the salads, which tend to be the pricier items on the menu, often have no protein or whole grains. Some are made with iceberg lettuce, which has virtually no nutrients. Fruit, which Herr claims the Bistro does sell, is nowhere in sight and is hard to find on the menu.

According to Dr. Calvert, “For example, McDonalds was bullied into their "healthy changes" by the SuperSize documentary. I do not know how much in revenues have been gained/lost due to their sudden social awareness (AKA fear of law suits). The big point here is - who really owns and profits from Le Bistro? Is the Bistro owned by SBC - or a private contractor? I am wondering who the manager works for? That might be a good starting point.” Dr. Shank comments, “Fast food chains encourage you to “supersize” for a very small amount of money. Thus, encouraging you to overeat when you do indulge in yummy, fatty, salty food. However, the Bistro does not have “supersizes” which I personally appreciate. It takes away the temptation, and I can order just a regular sized serving of French fries if I want to indulge”

Along with providing choices, Nancy Herr also works with the Health Center and brings her own healthy vision into the preparation of the food. She is “...exploring different ways to prepare food…” and would be more than willing to work with a nutritionist.

Though many SBC students are paying more attention to healthy diet choices, not many have raised the question publicly about asking for more nutritionally sound options at the Bistro. The staff there does seem interested in providing for the students’ needs, so should anyone feel that healthier choices are difficult to make at the Bistro, she should discuss her concerns with them.