The dissatisfaction among Mercy University students with the campus dining services remains palpable amongst diners recently interviewed by The Impact.

Many have stated it was a reliable spot for quick and convenient meals but it has become a growing source of frustration over the past few years. The issues range from skyrocketing prices to limited choices and questionable food quality, which according to students are impacting their health and finances.

Maya Mohammed, a psychology major, is among many students who find the campus cafeteria unsatisfactory. Each visit serves as a reminder of the declining food quality and the rising cost of a regular meal.

“There’s nothing that’s really filling here that’s affordable or accessible.”

What was once a convenient option for Maya has now become a source of frustration, she says. She claims it is characterized by high prices, limited variety, and a focus on fast food-style meals rather than balanced, nutritious meals.

Last year, The Impact reported Mercy students shared stomach-turning stories of food quality, with some even recounting painful aftereffects from eating on campus, leading to 500 students signing a petition to change the meal plan.

In the story “Mercy Dining: Part 1,” students report that the cafeteria has yet to meet their needs. Rising prices, declining food quality, and fewer options remain persistent issues, leaving many questioning the value of their meal plans.

From athletes struggling to find nutritious options to commuters unable to pay with cash, the cafeteria experience remains a sore point on campus. Nutrition is a crucial focus for athletes when choosing their daily meals, but Mia Illes-Hair, Mercy Volleyball’s Middle Setter, finds it a constant struggle.

“I am an athlete and can’t get full, nutritious food. The options are very scarce,” she explained.

For athletes like Illes-Hair, proper meals are critical not just for physical performance but also for sustaining energy levels throughout training and competition. As a residential student, Illes-Hair tried dining at Yellas, Mercy’s newest food option, but the experience left her feeling like she had food poisoning.

“I’d rather go out and buy $50 worth of groceries than eat here all the time,” she shared.

Commuter student Rasheed Samuels has noticed a positive shift in the campus dining experience.

“I think Yellas has improved. Before, it wasn’t that great,” he shared.

Last year, Samuels felt that Freshens needed to offer more value for the price students were paying. However, he now believes Yellas provides both the quality and quantity that justify the cost. As a result, Yellas has become his preferred choice, especially since Main Hall’s cafeteria failed to meet his expectations.

“I haven’t been there since the start of the year. Honestly, I never liked it, so I just decided not to go back,” Samuels said.

Fernando Argote, a music production major, believes that the poor food quality on campus is affecting students’ health and finances, as many have to buy extra meals throughout the day.

“The prices are too expensive, and the healthy options are lacking. Mercy should allocate tuition money more effectively to improve food quality instead of spending it on other areas,” Argote said.

In his few years at Mercy, food quality has remained a persistent issue for Argote.

“I often find undercooked chicken. Serving raw food is unprofessional and concerning,” he added.

According to The World Health Organization (WHO), eating raw chicken can cause foodborne illnesses, such as salmonella and Campylobacter infections, which can lead to severe gastrointestinal issues.

For students already dealing with the stress of academics and sports, the last issue they need is to risk their health due to careless food preparation.

A study published by Frontiers in Nutrition found that college students are at a higher risk of health problems such as obesity and diabetes, largely due to unhealthy eating habits developed from campus dining options and what is readily available to them.

When prices increased, and Main Hall’s offerings declined, students like Media Studies major Justin Abraham now prefer to eat off-campus.

“They have changed their food and how they make it in the past few years,” Abraham says.

“You’re not getting good food quality for what you’re paying,” he adds, a sentiment echoed by many on campus.

Mercy’s study-abroad students offer mixed perspectives on on-campus dining. Emanuele Giaccaglia, an exchange student from Italy, has a surprisingly favorable view of Main Hall’s food. “I think the quality of food is quite good; the food at the campus in Rome is just as good as it is here,” he shared.

Freshman Valeria Lemus, who comes from Honduras, has a much less positive experience at Yellas. “I’ve been there twice, and it was not a good night. After eating, I had a stomach ache and ended up calling my mom at 2 a.m., saying, ‘Mom, my stomach hurts—what can I do?'”

Lemus’s experience illustrates the physical impact of poor food quality and the emotional distress it can cause, especially for those far from home, she said.

The rising prices and complaints about food quality and stomach issues have become frequent among students as most who were interviewed by The Impact stated negative reviews.

However, the negative impact goes beyond physical health. The long hours, constant exhaustion, and lack of tasty food options seriously affect mental well-being. The Healthy Minds Study stated that student mental health and diet across universities throughout the United States are linked.

According to this study, “41 percent of students reported symptoms of depression, 36 percent reported feelings of anxiety and 14 percent reported suicidal ideation.”

Sofia Salgado, a health science major, connects the campus dining crisis to mental health concerns. “I think it affects mental health because there aren’t clean options. Clean food equals a clean mind,” she asserts, emphasizing the link between proper nutrition and mental clarity.

As a residential student, Salgado eats on campus regularly and has felt the impact. “When I eat here consistently, I just feel sick. There are not a lot of clean protein options or raw vegetables, so I lack that part.”

Salgado would rather stock up on food in her dorm than rely on on-campus dining.

“I would much rather have food in my dorm room than come down here,” she admits, underscoring many students’ dissatisfaction with on-campus dining.

As students continue to voice their frustrations with campus dining, Yamal Smith, Director of Dining Services at Mercy, is determined to turn the tide.

“We are working hard to address the problems we heard last September,” Smith said.

One of the promises from the Dining Service department at Mercy is that the university plans to implement a chat-back system, which allows students to share their suggestions directly with Smith. “We’re getting something called Chatback, where you can text any suggestions, and they come straight to me,” he explains, offering a more direct line of communication between students and the dining services team.

Smith also recognizes the importance of variety, which has long been a point of dissatisfaction among students. “We added a lot of halal items,” he says.

But even beyond the menu, Smith acknowledges that timing is critical to the dining experience.

“When the meals have just come out, the quality is awesome, but when they are changing times in the day, it might not be the best.”

Smith addresses the dissatisfaction with Freshens last year by highlighting that the decision to have Yellas was based on student feedback. “We received a lot of feedback regarding Freshens, which is why we now have Yellas.”

However, Smith admits that prices have been a significant source of frustration and are not solely within the university’s control. “The prices are an overall decision; it’s based on many campuses’ prices,” he explains, offering some context as to why the cost is as high as it is.

Students compare often pricing to local establishments.

A classic cheeseburger at Yeller’s is $8.40 with french fries at $4.14 would equal $12.54. Lettuce and tomatoes are extra, $1 each.  A cheeseburger deluxe with fries, tomatoes and lettuce at Dobbs Ferry Diner is $11.  Turkey sandwiches are slightly higher at Freshen’s with $12.85 as opposed to $12.50. Milkshakes are roughly $7.50 at each establishment.

For Smith, the promise of improvement is not just about better food—it’s about giving students the power to influence the dining experience and ensuring their needs are met.

“I want to tell students that there are going to be a couple of changes, and Chatback is going to be available.”