It’s 2015. In the past decade, the college has come a long way in many areas. Among other things, we have an amazing new theater, the best in computers for student use and some of the best science labs in the nation.

However, one thing that hasn’t changed is the quality of the hot line food served in the cafeteria.

When a contract was signed with Consolidated Management Company back in 2013, one of the things that company vowed to do was to offer healthier meals.

At that time, Food Service Director Corrine Aguilar told the student newspaper, “[Patrons] like to have a lot of healthy options so we try to make sure we offer fresh vegetables on the entree line every day … .”

And they do offer vegetables on the entree line every day. Unfortunately, day after day, those perfectly healthy veggies are swimming in a ton of unhealthy butter.

Vegetables are naturally low in fat. They add flavor and variety to your diet. They also contain fiber, vitamins and minerals. Margarine, butter, mayonnaise and sour cream add fat to vegetables, according to familydoctor.org.

It makes me wonder: has the cook not discovered that herbs and other healthy seasonings  can add as much  — if not more —flavoring to steamed/sautéed vegetables as a huge dollop of butter?

It seems an easy and cheap way out to me.

Maybe Consolidated could invest in some olive oil and seasonings to use instead?

Or perhaps offer a pat of butter on the side to those who want it.

In addition, why haven’t the food servers been instructed to bear in mind that not everyone eats dairy or meat, and be given separate utensils for those occasions?

Workers cross contaminate food by using the same utensils or gloves for serving those on campus who may be lactose-intolerant, allergic to eggs, vegetarian or vegan as those who aren’t.

Yes, it’s 2015.

People are more aware about what they consume. It’s time the college’s food service management get on board with that concept and do what they verbally promised when they bid for the contract with the college.