University Dining is in the process of beginning a five-year plan for improvements to dining facilities on campus. Among the renovations planned is a a Port City Java in Park Shops and a creamery in D.H. Hill that will sell the food science department’s ice cream and dairy products. The creamery will be located in the Erdahl-Cloyd wing. 

Randy Lait, the director of Dining services, said the location wasn’t the most spacious, but it would be a pleasant addition to the library.

“It’s not very big, but it’ll be nice,” Lait said.

The creamery will be ready for business by April, but construction is ongoing, Lait said.

“It’s almost finished,” Lait said. “The contractor is working on some things… light fixtures are going in, flooring is being put down.”

The creamery will act as more of a full-service ice cream shop than the one located in Talley Student Center, Lait said. The ice cream that will be sold is produced by the University and named “Howling Cow Ice Cream.”

Martha Hall, a junior in environmental science, said the creamery could be a positive, but had concerns since the University has threatened to close the natural resources library due to budget restraints while planning new dining locations.

“A creamery is not a bad idea,” Hall said while lamenting that the University’s policy should be “academics before food.”

Hall said she could support the creamery but was concerned about the creamery’s proximity to the library’s books.

“[It could] become an issue of sticky fingers,” Hall said.

Lait expects the Port City Java to open its doors in the fall after being added to the main entrance of Park Shops. The building is already being renovated to facilitate multiple departments for the University, and that construction will be completed by June while the coffee shop will only be halfway done, Lait said.

“The project is a little bit behind schedule,” Lait said, but added he was confident it will be ready by next semester.

Buddy Bryson, a freshman in extension education, said the additional dining location would be a welcome addition to his daily meals.

“I’m excited,” Bryson said. “I love their breakfast.”

Other students, especially those who won’t frequent the new locations, are uneffected by Dining’s proposed plans, like Jonathan Fromknecht, a junior in applied science and mathematics.

“It doesn’t really affect me,” he said. “I don’t really care either way.”