Outcry over chemicals is misplaced, overshadows greater nutritional concerns

By Thresher Editorial Board     4/8/25 9:49pm

Recently, Rice’s dining services have faced criticism over artificial dyes, additives and potential “banned” ingredients lurking in the servery. 

While it’s important to push Housing and Dining to consider healthier options, fixating on a few suspect chemicals — and framing them as near-catastrophic hazards — can overshadow the challenges that many students face when trying to navigate their meal plans. 

Yes, Rice’s food offerings sometimes include ingredients with questionable nutritional value or controversial research behind them. 

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Even so, the ingredients like BHA and Yellow 5 that have drawn the most concern are commonly found in everything from cereal to processed meat to toothpaste. We should remember that Rice’s dining system already performs better than many other universities. 

Striving for perfection — expecting perfectly “clean” ingredients and an overhaul of every single recipe — simply doesn’t square with the realities of a mass campus dining program. 

H&D must juggle budget constraints, volume, efficiency and taste all at once, and it’s unrealistic to hold them to an impossible gold standard. 

Meanwhile, genuine issues persist: mislabeled vegan or vegetarian dishes (or subpar options: we’re looking at you, PAOW!), cross-contamination in allergen free stations, limited gluten-free meal choices and the lack of consistent, accurate nutritional info. 

These shortfalls affect the daily well-being of students who need clearer labeling or require certain accommodations. 

Efforts to improve transparency, like new digital menu systems or the recent addition of a registered dietitian, are welcome moves, but students with dietary restrictions still often face guesswork and frustration at every meal. 

That’s why we have to keep things in perspective. Focusing solely on “chemicals” can overshadow the broader spectrum of more urgent fixes: improved allergen safety protocols, clearer ingredient labeling and greater menu variety for those with restricted diets. 

Credit is due for changes that have occurred following student feedback — for instance, switching to pickles that don’t contain Yellow 5 and a turkey burger patty with a cleaner label. 

Continued dialogue can and should lead to more progress. Let’s channel that energy into addressing the issues that matter most to everyday diners: safe, well-labeled meals that cater to a range of dietary requirements. 

In short, keep pushing for transparency and improved quality. Just don’t let a singular focus on the “hazards” of certain additives drown out the very real needs of students who struggle to find nutritious, clearly labeled options every single day. 

Rice’s dining system is already a step ahead of many schools, but there’s ample room to grow — and it should start with the most immediate, practical improvements that genuinely help everyone on campus.

Editor’s Note: Thresher editorials are collectively written by the members of the Thresher’s editorial board. Current members include Sarah Knowlton, Kathleen Ortiz, Juliana Lightsey, Riya Misra, James Cancelarich, Jenna Perrone, Arman Saxena, Andersen Pickard and Evie Vu.

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