J. Zach Hollo
The shawarma sandwiches and karak, traditional sweet tea with milk, went fast, but trays of assorted hummus and vegetables were left behind by the large crowd at the Purple Mic Night event at Northwestern University in Qatar.
The event, held at NU-Q’s studio building and organized by the NU-Q Music Society and the International Student Association, drew a large crowd of approximately 60 students from all over Education City who came to watch students perform in acts ranging from playing the electric guitar to Bollywood dancing.
LaKisha Tillman, the NU-Q coordinator of student activities and residential life who oversees the food for student events, decided to give the remaining hummus and vegetables to the custodial and security staff.
She does this at all NU-Q events.
“Because in Doha it’s haram (forbidden in Islam) to run out of food … we have a tendency to over-order what we’re expecting,” Tillman said. “I don’t know what [the custodians and security guards] get fed here, but this is a good meal for them sometimes. And they work so hard, how could we not [give it to them]?”
Several workers who often accept leftover food from Tillman said they enjoy it. When asked if they like the food their contracting company provides them, the workers laughed hesitantly.
“No,” one worker said, requesting to remain anonymous because he isn’t sure if eating the leftover food will get him in trouble. “Company food is not good.”
Other locations on campus, though, are less concerned about saving uneaten food. Noel Pascobillo, a dining hall worker at CMU-Q’s cafeteria, said leftover bread, pastry and salad items get thrown out every day.
“Shelf life must be considered. Spoiled food must be thrown in the trash,” Pascobillo said. Most items served are only estimated to last three days and are thrown out before they expire. Certain items, such as the salads and pastries, are thrown out every night after the cafeteria closes.
“We have officers to monitor (the food expiry) at all items,” he said. “Sometimes we will give it to staff if they request it, but most of the time it is thrown away.”
A similar policy is maintained in the residence halls cafeteria, although staff there insisted that the amount of trashed food is often negligible. “Some days the food is all finished. Some days food is thrown away that would feed one or two people,” said Edwin Gonzales, a cook at the cafeteria. “Every day is fresh.”
Gonzales added that employees at the cafeteria are not allowed to eat any of the leftover food.
Another cook at the same cafeteria, Kyaw Thu Htike, said that his bosses do not explain why the workers are not permitted to take food home with them.
