\n<\/p>\n
Every in-person student enrolled in at least six units receives a meal card through the program that replenishes every Monday with a balance ranging from $30 to $60, depending on need. The balance can be used to purchase a freshly made meal from the cafeteria run by food service management company Thomas Cuisine. Students can also purchase snacks and coffee from vending machines and on-campus cafes.<\/p>\n
\u201cI have been a huge fan of the pok\u00e9 bowls,\u201d Cuevas said. \u201cIt tastes really, really good \u2026 I\u2019ve also heard some really good reviews about the Greek salad.\u201d<\/p>\n
Any unused funds each week expire on Sunday night.<\/p>\n
The district celebrated the launch of the program and both colleges\u2019 newly renovated cafeterias at ribbon-cutting ceremonies this week.<\/p>\n
Davis estimates the program will cost about $2.5 million annually and said local property taxes will fund it.<\/p>\n
The meal program has already served over 22,000 meals to students in its first two weeks, according to Davis.<\/p>\n
\u201cGiven the advent of this new meal plan, our new coffee shops and our cafeterias have become jam-packed with students,\u201d Davis said. \u201cThe other day I went over to sample the food in the cafeteria, and I could not find a single seat to sit down with students.\u201d<\/p>\n
Davis said the free meal program is not a direct response to federal cuts to food nutrition programs like the Supplemental Nutrition Assistance Program. However, \u201cthe timing is fortuitous given that there will be greater numbers of community members who are wrestling with food insecurity.\u201d<\/p>\n
Cuevas, who works as director of marketing at the Associated Students of West Valley College, said she and her peers are excited about the program and already using the funds to snack on coffee, apples, bananas and curly fries.<\/p>\n
\u201cWe\u2019re constantly inside of the office just snacking on everything from the cafeteria,\u201d she said. \u201cIt\u2019s good to know that we have full stomachs and we\u2019re able to get a lot more work done.\u201d<\/p>\n
KQED\u2019s <\/em>Gilare Zada<\/em><\/a> contributed to this report.\u00a0<\/em><\/p>\n<\/div>\n