With over 6,500 students currently on various meal plans at the University of Rhode Island, dining services is preparing for potential impacts from recently implemented tariffs, according to Dining Services Director Pierre St-Germain.
These changes might affect campus operations, specifically surrounding the funding that goes into the dining halls and other food services such as the Ram’s Den, according to Gordon Dash, a finance professor at URI.
St-Germain said the university’s long-term contracts with suppliers should provide stability through the end of the 2024-2025 academic year.
Dining services haven’t seen much price fluctuation at different retail locations across campus such as the corner store and the Snack Den, according to St-Germain.
Dining services track meal plan usage carefully, with 6,503 students currently on various meal plans, according to St-Germain.
Contract negotiations with suppliers are important in managing costs to keep prices as stable as they can be, according to St-Germain.
“Tariffs are essentially a cost imposed on importers, collected at the point of entry, and the revenue goes into the federal treasury,” Dash said.
Dash warned that increased costs would affect university operations, particularly food services.
“The cost of everything, including food, will begin to increase almost immediately,” Dash said. “Food insecurity is still an issue at URI, and now it will just add to the challenge of providing well-balanced meals and keeping the university on budget.”
Dining services have already experienced price fluctuations with certain products, including recent egg prices, according to St-Germain. Switching to local vendors has resulted in slightly lower prices.
“We’ve been able to find local vendors who can provide eggs at a lower price than what we were paying before,” St-Germain said.
For students concerned about potential changes, St-Germain reassured that dining services is committed to maintaining quality while managing costs and that they will keep operating as is despite federal orders, not wanting to get caught up in ‘worst-case scenarios.’
There is no clear outlook on the future for dining services, according to St-Germain. He said that dining services will have more information on the tariffs effects come mid-summer to early fall. He remains optimistic that dining services will be adaptable and liquid if complications are to arise by next semester.
Staffing challenges, rather than tariffs, have been the primary issue affecting certain dining options, according to St-Germain. Affected operations include the omelette station at Butterfield Dining Hall, which has only been running on certain days.
Despite challenges, dining services continues to plan special events, including Rhode Island Night, featuring local specialties like hot wieners and clam cakes on April 23.
St-Germain highlighted Rhode Island’s initiative to produce 50% of its food locally by 2060, which could help mitigate future tariff impacts, if they remain.
“In an instance like this, it does encourage us to push that envelope a little bit further,” St-Germain said. “We’re committed to serving students and maintaining high standards. We need to be adaptable to changes in food supply.”
Both Dash and St-Germain mentioned the importance of planning and adaptability in navigating the uncertain economic landscape ahead.
While challenges remain, there is reason for cautious optimism, according to Dash.
“There will always be ups and downs, nothing is a straight line.” Dash said. “It’s probably going to get worse before it gets better.”
