CIS A Proposal from The Scholar’s Food Committee

Presented by CIS Maxwell Leatham, Committee Chair Wesley Long, Vice-Chairman

For President Huftalin Salt Lake Community College

Central Purpose Student accessibility to nutritional, low-cost meals. Improved attendance in lengthier course studies. More efficient use of annual school budget.

Student accessibility to nutritional, low-cost meals Pre-prepared meals can be offered to students on the go at select locations on campus. Tickets for these meals are to be given to those enrolled in classes that exceed two hours in length at no cost.

Improved attendance in lengthier course studies With meals already provided, there will be renewed interest in pursuing more rigorous class schedules. With less need to spend money of food, students will embrace a more manageable set of fees and tuition.

More efficient use of annual school budget The school’s operating budget will not be affected if income currently used from gifts, donations, and other sources are re-directed to this program.

If utilized, this program will meet the needs of students and teachers alike by: Working with individual schedules Increasing school attendance and participation Maintains current level of productivity without affecting the budget Offering them healthy and affordable eating options Improving the school environment in terms of morale and educational focus

We thank you for your interest and hope that you can take this program into consideration in better realizing the mission of SLCC.

The Scholar’s Food Committee Salt Lake Community College (Student Center) P.O. Box Salt Lake City, Utah, YUM-FOOD Contact Us