The popular “clean eating” Nutrition Republic is among the new food vendors joining Flinders University, adding to its exceptional range of food options.
Renowned for its ethical stance and focus on social responsibility – as well as its deliciousness – Flinders looks forward to welcoming Nutrition Republic in the retail space formerly occupied by Wholefoods at the main Bedford Park Hub and Plaza.
Nutrition Republic uses minimally processed ingredients and sources local, organic or chemical-free ingredients where possible, and its products are gluten, dairy and refined sugar free.
Meanwhile, at the Sturt campus at Bedford Park, De Café will become Flinders Pantry + Café, offering a greater range of healthy food and excellent coffee.
Nutrition Republic and Flinders Pantry + Café join other Flinders favourites Alere café, Kutchi Deli Parwana, Toly’s, Burger Theory, Subway, Urban Paddock, Grind and Press, Café Bon Voyage, plus other retail service outlets in the post office, the chemist, and travel agency.
The University will soon be announcing another exciting new food option to be situated in the area formerly occupied by the Campus Store at the main Hub and Plaza. The nearby Campus Co-op is increasing its range of offerings to include campus merchandise and conveniences previously provided by the Campus Store, and the post office will also extend its lines to include a full range of stationery.
Flinders Vice-President (Corporate Services) Mark Gregory says student facilities at the Sturt campus, along with the Law and Commerce area, will also be upgraded over the Christmas break.
“These changes reflect our efforts to improve the on-campus food options at a range of competitive price points, as Flinders responds to feedback from our students and staff in surveys and through their buying habits, to provide with the kind of food they want,” Mr Gregory says.
“That includes food that is health oriented, of a wide variety including multicultural options, encompasses fair trade, features great coffee, and provides franchised food and beverages – all of which were cited by students and staff as being most important.”
Mr Gregory says the changes aren’t just good sense in terms of culinary diversity, but that it is sound business practice to avoid losses being incurred from unpopular options.
“We are very confident, given the results we have achieved in the Hub, of a much enhanced student experience over the entire campus as a result of these new and varied offerings,” Mr Gregory says.