To the New College of Florida Dining Services, Campus Administration, and Food Service Management:

As students, faculty, staff, and campus community members, our physical health and academic performance depend directly on the food we eat every day. Currently, the meal options available in the cafeteria and the equipment in the U-Cook station fall short of supporting basic long-term wellness.

To create a campus environment that truly nourishes its students, we call on New College of Florida dining management to implement the following standards:

Eliminate Industrial Seed Oils: Phase out highly refined oils (canola, soybean, corn, and cottonseed) in daily food prep, dressings, and frying. Transition to stable, nutrient-dense fats like olive oil, avocado oil, butter, or tallow.

Replace Teflon in the U-Cook Station: Remove all scratched and degraded non-stick Teflon cookware, which poses chemical degradation risks under high heat. Equip the kitchen with durable, non-toxic alternatives like stainless steel, cast iron, or ceramic.

Prioritize Whole, Well-Sourced Foods: Provide daily options built around recognizable, minimally processed ingredients, prioritizing regional produce, pastured dairy, and humanely raised proteins.

Install Multi-Stage Campus Water Filtration: Upgrade all public dining hall water dispensers and hydration stations to certified multi-stage filtration systems (such as reverse osmosis). Tap water used for drinking and tea/coffee stations must actively remove chlorine, chloramines, microplastics, fluoride, heavy metals, and PFAS forever chemicals.

Full Ingredient Transparency at Every Station: Require detailed, station-level physical signage and QR codes in front of every food station before service begins. Signage must list 100% of ingredients—including cooking fats/oils, emulsifiers, preservatives, added sugars, and natural/artificial flavorings—not merely top-9 allergen warnings.

Cut Ultra-Processed Additives & HFCS: Remove high-fructose corn syrup, artificial dyes, chemical preservatives, and unnecessary filler additives from core dining hall staples and grab-and-go options.
Ingredient Transparency: Clearly label common cooking fats, additives, and major allergens at every station so students can make informed decisions about their health.

Students deserve real fuel for rigorous academic work. Sign this petition to demand clean ingredients, safe cooking equipment, and wholesome food at New College of Florida.