THE
BLUE &GRAY
THE UNIVERSITY OF MARY WASHINGTON STUDENT NEWSPAPER
Data reveals fate of millions of leftover flex
VOLUME 90 | ISSUE 23
PRESS
SERVING THE COMMUNITY SINCE
February 16, 1995 _______________
April 13, 2017 Honorary member of UMW athletics passes away after fight with cancer I 12
UMW Athletics
During the 2015-2016 school year, the university made $10.3 million in revenue from the meal plans. About $8.5 million goes to paying for food and services on campus. These expenses included dining services operating, dining services maintenance, Seacobeck Hall debt service, fee waivers for language coordinators, indirect cost charges, allocation for University Center Debt and the Repair and Replacement Reserve.
The unused meal swipe and flex dollar money is then used to pay the dining contractor to help reduce the amount that students pay for meal plans the following year. Some students are not satisfied with the current system in place for unused swipes and flex. When asked whether the loss of money from unused swipes and flex made him upset, UMW student Kristopher Moxley said, “Yeah kind
of. Nothing I can do about it though, I guess. I’m already going to be 50 grand in debt. What’s a few hundred more?” Other students feel it is their responsibility to make sure none of their dining plan money goes to waste. “To be honest, I think it is on the student to keep track and make sure they are using all of their meal swipes and flex,” said UMW student Kellin Gibson. “Their mom, dad or whoever paid for it, so they should make sure they use it all so the money doesn’t become UMW’s property at the end of the year.” This is a problem with other dining programs. According to Virginia Commonwealth University officials, thousands of meal plans aren’t used in their entirety each year. The revenue from unused meal plans amounts to about $1 million for the university. VCU said that it relies on students not spending their entire meal plan in an interview with Richmond News. The meal plan for VCU students is required for students who live in dorms. Over 9,000 students purchase meal plans with VCU’s dining program. 3,000 of those students live in the dorms and are required to buy one of the university’s several meal plans. The other 6,000 are voluntary. University officials say that there are about 150,000 unused swipes left over at the end of the year. While UMW does not keep a record of how many swipes go unused by the end of the year, the dining contractor for UMW estimates that an average of 26 percent of swipes are not used by meal plan participants. That equates to about 1,031 meal swipes each year. These cal
Glenn Taylor / The Blue & Gray Press
•FLEX | 2
Find out where all your unused flex goes
Qdoba is a popular location on campus for students to spend their flex dollars.
IN THIS
ISSUE
1922
Thomas Wesley Berry
KELLY EMMRICH & ABIGAIL WHITTINGTON Life Editor & Staff Writer
At the end of spring 2016, University of Mary Washington student, Nick Atwell had roughly $130 of flex left over. He used that money to buy 12 large pizzas to feed his stressed peers during exam week. Atwell ends every year with an abundance of flex because he chooses to eat in the University Center dining hall, where he can eat healthy options for only a meal swipe. Despite mostly relying on meal swipes to feed him, Atwell still ends each year with about 30 unused swipes. Meal swipes are equivalent to about $6 to $11 depending on what time of day students go to the UC and what the student purchases for a meal. Flex has the same monetary value as United States dollars. Flex is used to upgrade a meal or to purchase snacks as part of the meal plan. The flex dollars that go unused at the end of the fall semester roll over into the spring semester, but after the spring semester any remaining unused flex dollars are forfeited to the university. Many students in addition to Atwell, face this same problem of having too much flex left at the end of each year. At the end of the 2015-2016 school year $103,897 in flex went unused, according to the response to a FOIA request to the public information office.
April 20, 2017
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