University dining offers pick-up service during snow closure

by HORTENSIA NGANDU

Staff Writer

During the first major snowfall of the 2026 spring semester, the University of Mary Washington implemented a new residential dining system for students impacted by campus-wide closures: pickup orders.

On Jan. 24, in preparation for the incoming storm that brought several inches of snow and ice to Fredericksburg, UMW Dining announced meal pickups to residential students via email. This service remained a viable option for students who rely on campus dining options like Panera and the Top of the CRUC, which were closed due to weather. While classes were moved online and events were postponed, meal pickup remained operational throughout the entire week.

“This is the first time this continuity of operations plan specific to UMW Dining was enacted as a response to a winter weather event,” said Kyle Kouri, the general manager of dining.

The cost of pickup meals was included in the students’ current meal plans, ensuring no additional funds were needed to utilize the service. Dining staff made a conscious decision to include meal options that could easily be reheated or simply eaten cold while still providing a variety of choices for breakfast, lunch and dinner.

“No meal option was offered more than twice, and new menu items were prepared fresh each day, while maintaining all food safety and quality standards,” said Kouri.

Kouri recalled that the depletion of inventory did not raise concerns, as there were enough food items stored to last the entire campus closure.

“Given the nature of our response, additional supplies including water, disposable packaging, and food were purchased and were on hand to ensure there were ample supplies no matter the length of the weather event,” said Kouri.

Even though the staff had to make a few adjustments to effectively navigate the situation, they ultimately felt ready for the challenge. Additionally, the appreciation and positive feedback from students served as encouragement.

“Our top priority was ensuring that anyone who needed a meal left with food,” said Kouri.

Many students said they had a quick and organized experience.

“When we got there, there wasn’t much of a line,” said freshman Luciana Amaya. “So, I think it probably took not even five minutes to get everything and go out.”

Each residential building was given a timeframe for residents to pick up their meals.

Pick-up meals included many of the same options typically served at the dining hall, including breakfast pastries, deli sandwiches, salads, dessert and more.

“They had it set up like a buffet type of thing, and you could just get whatever you wanted,” said Amaya.

Some students expressed their dissatisfaction with the smaller portion sizes offered during the pickup service. In the future, some students suggest offering more full meals rather than easy “grab and go” options to help students cut back on how many times they need to venture into the cold to grab food.

“I’m glad they cared about their on-campus residents, like me, who can’t go home. I thought it was a great thing to do to provide for us,” said freshman NaTalyah Hatchett.